tony b

And pictures!!

Welcome to the Family. You are going to be so blown away by the KK, that the gasser will end up on Craigs List - even money bet!

MacJeezie in da house! Glad you like rocking the mis en place. Makes cooking go so much smoother! I have dozens of small ramekins, glass bowls, etc. to measure out ingredients into and line up in the order that they go into a dish.

I've reused my cedar and alder planks before. You can also hit them with a bit of sandpaper to restore the surface and expose new wood.

Excellent. Can't wait to see the finished product, with a grill shot or two thrown in for good measure!

Nicely done. One bit of advice about vent settings. While they are generally repeatable, be a tad cautious on a really windy day. A steady wind blowing across the top vent will draw more air through the KK than you are used to for that vent setting.

Thanks for promoting it and giving Syz his props! Brilliant idea. I never do a lo and slo cook without using mine.

While Ken and others, myself included, are big proponents of the dutch oven smoker pot, the credit for the original idea goes back a few years to @Syzygies.

Here's the 8" basket with 6" reducer on the 23" OTB. If you didn't get the 2 rotisserie shafts in your "tool & parts box," mention that you need them when you order the basket. The basket will come with the new adjustable motor shaft and motor mounting bracket. The motor has to be ordered separately from One Grill - model # 4pm05.

Be prepared to be shocked at the size of the lumps!

Never! Don't even bother with the spray bottle either. The KK cooks food so moist it isn't necessary. If you put in a pan of water, you'd get too much moisture going and you'll wash off the rub and get no bark.

Hey Sanny, welcome back. Missed your posts!

I've grown many varieties of basil plants over the years, including "lettuce leaf" basil, but this plant has the biggest leaves I've ever seen. I got the plant from Territorial Seeds and it's called Mammoth - no sh!t! My favorite thing to do with basil this big (stole this one from a good Italian place here in town) - wrap a nice log of cheese (1/4" square and 2" long - any good melting cheese - Jack, Mozzarella, Swiss, White Cheddar, etc.) inside the basil leaf. Then, wrap the whole thing inside a nice thin slice of salumi (prosciutto, salami, or soprassetta.) You can either put it under the broiler or on the grill (direct heat) for a couple of minutes on each side, until the cheese melts and the salumi starts to crisp up. I did 4 of these as my app while cooking dinner tonight. I used a chile pepper white cheddar cheese and hard salami, with a nice glass of Petite Syrah. Wonderful! If you don't have big ass basil, you can do the same thing with a couple of regular sized basil leaves.

^+1!!! There's no "right way" to cook a steak. It's whatever you like. I grew up eating medium-rare steak and just thought "that's the way they're supposed to be" - how could my Mom be wrong?

To clarify, unopened bags and partial bags stay in the garage. I have a large Rubbermade tub next to the grill where I keep enough charcoal for several cooks. (I own a split-level house, where the garage is on the level below the deck where the grill is and I'm a lazy putz!)

The winner was when she said, "... but I don't need to know." Ding, ding, ding!!

I just guessed, as that's what I used to do my frites the other night. Didn't want them fully cooked. Was thinking that you were doing the same - sort of par-cooked.

Lots of good charcoal out there, so no need to settle for crap. You've seen the Naked Whiz database. I am very partial to Weekend Warrior from Wicked Good Charcoal. The FOGO that Ken (Ceramic Chef) uses is also very good (and available on Amazon Prime!)

Thanks, MacKenzie! I was a bit worried until about bedtime. I will eat steak tartare, but only in a high end restaurant or if I make it myself and know the source of the beef.

I assume the SV was "standard" - 183F for 30 minutes?

Now I've seen it all. Lettuce on a hot dog? You silly Cannuks!

^+1. I've always been a rare-to-medium rare steak guy. Probably because the quality/grade of beef didn't lend itself to cooking to higher temps, lest it dry out and get chewy. However, I am betting that I could eat a Wagyu steak cooked to medium-well quite easily, but what a waste of all that luscious fatty goodness. YMMV

It's cheap scrap lumber, in particular moldings, sometimes even pieces that have been finished. Hence, the off-putting smells. Since most folks douse it with lighter fluid anyway, they never notice!

Great shots! Why wait til Sunday? You should have that thing unpacked and ready to go for tomorrow night!!