tony b

After watching Raichlen doing jerk with the pimento leaves, berries, and wood, I went and ordered some. Have the leaves, but the wood takes a while to ship. Can't wait to do it more traditional. I've been doing jerk chicken, pork, and seafood for a very long time, since my first trip to Jamaica back in the late 80s, where I first tasted jerk chicken at a roadside stand. I had just assumed we didn't import the wood into this country. Silly me!

Excellent. Well Done!

Nice gazebo. Can't wait to see the finished outdoor kitchen and KK setup. While it won't hurt the KK or likely the mounting bracket to leave the motor on, I'd take it off to be on the safe side. It's an easy on/off operation. Plus, I don't like leaving electrical equipment out in the elements if it's not built for it.

Gorgeous looking bread, Syz! I'm like you, more cooking "toys" than I have room for. Will need to think hard about these pots, as like you, I own a couple of tagines and several enameled and bare CI dutch ovens.

Perfect pizza in a perfect setting, MacKenzie! We are so jealous of that view. Wonderful!

Sorry, don't have any "how to" pictures of the basket splitter. It's fairly intuitive - look at the pictures in the Store on the main website. The main divider just drops into the middle of the basket and hooks onto the sides. From there, it's what you're trying to accomplish, as there are several different configurations. Most common is to put the half moon shield piece on one side of the basket in between the basket rungs. This gives you the classic two-zone cooking arrangement. Depending on which size grill you have, you can orient the basket to be left/right or front/back zones. It also "turbo's" the airflow throw the half with charcoal, for getting up to searing temperature quickly. There are other variations - full basket, half depth = two half moon grates in the middle of the basket (with or without the splitter, doesn't matter). Gives full grill coverage, but only uses half the charcoal in the basket. There's the quarter basket arrangement - half moon shield piece on one side of the basket in between the basket rungs and one of the half moon grates on the other. Never seen anyone post that they've used that one. It would have to be for a very short cook (e.g., fish, shrimp, etc.) Hope this helps?

Please do! Can't wait to hear what you come up with and how it turns out!

Too bad!

It's a set of 4, so perfect - one for you, one for the Mrs, and 2 for the boy! Or you could get him his own. Is this one big enough? https://smile.amazon.com/Bakeware-Porcelain-Recrangle-Ramekin-Baker/dp/B0091RYJYG

Welcome to the KK Family! If you want to do high temperature searing, you use the smallest grate (upper grate), flip it over, the legs become the handles and set it on top of the charcoal basket handles. I have both very long tongs, and insulated mitts that come up to my elbows. Essential if you want to keep the hair on your arms.

From the juices on the cutting board, they looked pretty juicy from here. Like the idea of "planking" the chops with the pineapple. I think you're on the right track to marinate them first, then put them on the pineapple "boards". Can't wait to hear how "round 2" comes out.

Sad, indeed. Maybe you could downsize to a small table top unit in the new home?

So close, but ... We all feel sorry for you and know how much you wanted to impress your guests with the KK. Life is like that sometimes. And Bosco is right, once it arrives and you start cooking on it, all this will fade into the background noise because you will be so in love with your KK at that point. Hang in there!

Charles, you need to show Susan some videos on how SV works. It's not exactly "boiling the food in water." It's just the medium we used to transfer heat into the food and has zero impact on how the food tastes. It's what's inside the bag that counts!

Definitely do some SV - sushi rare. It will be amazing. Trust me! Sous Vide Tuna Times and Temperatures 'Sushi', Rare: 100ºF for 10 to 20 Minutes (37.8ºC) 'Sushi', Medium Rare: 129ºF for 10 to 30 Minutes (53.9ºC) Medium Rare: 132ºF for 10 to 30 Minutes (55.6ºC) Tuna belly needs to be seared at high heat to get all that yummy fat happy! Just be careful and don't overcook it. Depending on thickness, probably only 15 - 20 seconds a side on the KK sear grate (or cast iron skillet).

@dstr8 - excellent. I've had clams on pizza before, but never as chowdah! Sounds great. @MacKenzie - sounds like a great plan for the SV fish broth!

May not need to get that extreme, unless you want to? Believe it or not, my local supermarket carries it every year. Just scored a nice filet about a week ago. Check you local fish monger.

I have a bunch of ramekins of various sizes. I use most of the smaller ones for my mis en place, but have a few larger ones for individual casseroles. Is this size big enough, or are you thinking larger? https://smile.amazon.com/Norpro-260A-Porcelain-Ramekins-Set/dp/B000SSTNLG/ These are bigger, but a tad pricier. https://smile.amazon.com/Culinary-Ramekin-12-Bowl-Set/dp/B008XS1OKQ

Hurray, meat pics!!! Looks seriously tasty, Ken!

MacK, get a nice piece of Alaskan Copper River Salmon. It's in season right now (limited season and it must be line caught). Stuff is amazing. You won't eat other salmon once you taste it. The color is a brilliant orange, not that faded out pink stuff they try and pass off as salmon in the supermarkets. I've done it SV, with a lemon slice, a little S&P and some fresh dill in the bag. Glorious!!

Go Cyclones!

Bruce, I normally just use a 5 qt stock pot for my SV cooks, which are usually small. There is a "low level" alarm and shut-off switch in the Anova, so you need a vessel that will submerge it to above that level, with extra room for evaporation. It's easier in the newer model with the adjustable height clamp. I have the older model with the fixed clamp. For a bigger cook, like beef ribs, corned beef brisket, etc. that won't fit in the stock pot, I have a bigger Cambro box and lid (which has a sliding top). Picked them up on Amazon. https://smile.amazon.com/gp/product/B0001MRVN6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 https://smile.amazon.com/gp/product/B002NQB63E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Yeah, can't view the pictures either?? Link sends me to pitmaster @ amazing ribs, but nothing shows up?

Great news, indeed! You should get the User Manual shortly, as Dennis is pretty prompt at getting those sent out once the shipment is underway. I'd send you a copy of mine, but I own an older 23" and don't know if there are differences in the content for the 32" BB. If there's anything in particular you are concerned about, just ask here. That's part of what the Forum is for.

Thanks all! It was a very tasty bird indeed. Ate one of the leftover breast pieces last night on top of my dinner salad after golf. (Too tired to cook.) I'll try one with the basket splitter down the road. I'll also do one with Charles' infrared shield. As a first-out-of-the-shoot cook, I wanted to do this one as straight-up as I could.