tony b

Nice looking ribs! Good job! btw - looks like you have the new KK "branded" thermometer??

Daahhaamm! I'd be deliriously happy with that meal. Toss in a good bottle of Cab and off to the races!

In a word - LITE.

Main reason that I buy most of my bbq cuts at CostCo is that they aren't "enhanced." My local butcher's stuff is excellent, but a tad pricey, so I tend to reserve buying from him for special cooks. And I see absolutely nothing wrong with wanting to use the best grade of meat that you can get your hands on?? I buy prime brisket when the price is right at CostCo. Don't think that makes me a "hipster" at all - because I patently refuse to wear white socks with sandals - LOL!! Have read Mixon's book and he's always been totally unapologetic about being a douche bag, even before the TV exposure, but when you got the hardware to back it up. For the rest of us, there's Steven Raichlen and Chris Lilly (and countless other "nice people" in the BBQ world, like on this Forum!)

Anticipation often makes things extra special.

Awesome looking Surf n Turf - lucky boy!

Well done, MacKenzie! My philosophy exactly - Life is Short, Eat Dessert First!

Nice pie, MacKenzie. I still have a tad of pizza dough left in the fridge that I should probably use up this weekend. But, it's gonna be a busy one. Beer Festival tomorrow and the Club is pouring. We're the only homebrewers there, as it's 95% commercial beers. I'm bringing an English Pale Ale.

Excellent job for being "rushed."

Touche!

Well Done, Ken!!!! Missed your posts, so I'm glad to see you making up for lost time!

You just described, exactly, how Sous Vide cooking works. However, if you cooked the chicken on the KK at 350-ish degrees, for an hour or so to get it up to 145F IT, you won't be able to lower the grill temp back down to 145F. There's just too much mass in the grill; it won't cool off that much for hours, even after you snuff out the coals. On the brightside, another 8 minutes of cooking time isn't going to make doodly squat difference in the IT of the bird at 350F. So, there's no risk of "over cooking" it.

Yes, Rick, there are 2 different styles of drip pan. The original round one you see in my picture that comes will every KK, and the "upgraded" one you refer to that's the shape of the grates. I just bought the double lined version, but haven't used it yet.

Not going there, even though Sir Mix-a-Lot is screaming in my head.

Good to know. I might give it a shot next go around. But, it might have to be a solo run.

Insane amount of seriously killer beef! Funny that he thought you were stealing his pricing info - LOL!

My spin on the Penzey's spice folks motto - "Show Them The Love. Cook Them Tasty Food!"

Thanks, All. Jon - Yes, I did use the regular drip pan. No interference with the rotisserie basket at all (for the short time it was running!) Susan - I soaked the basket in a bucket of PBW (Powdered Brewers Wash - amp'ed up OxyClean) for several hours. Everything sponged right off. Looks almost new again. Called One Grill this morning and TAH-DAH, we have a motor that spins in the "correct" direction. It was pretty simple, actually. I am posting the instructions in the "Maintenance" thread for posterity.

So, how many models in the stable now, Dennis??

You'd better, if you know what's good for you. Otherwise, I be feeding the first bites of anything that I didn't cook myself to the dog first!

If they weren't so bloody expensive! No one near me carries it, so it's an internet buy, which means crazy shipping charges.

If you look at the graphs, you'll see that the outermost probe on the breast initially went up faster than the thighs. Several factors - the breast was closer to the heat source (this was an oven, not a grill) and larger surface area. The outer breast rate of increase begins to turn over as the inner parts of the breast start to heat up. The thighs overtake at a point where their smaller mass has compensated for the smaller surface area, when the entire bird appears to be heating up more uniformly. Not completely sure how the bone mass is affecting the results, but there might be an effect here. I was also surprised that the inner breast temp lagged so far behind initially. I would have expected the open cavity to have help heat the inside a bit faster than the middle. What this tells me is that stuffing the cavity with other things will not have a serious impact on cooking time.

I don't think I can do that, since the spring plate side has a round hole and the motor side has the square hole - so I'd literally be trying to put a square peg in a round hole!