tony b

OMG, MacKenzie. Still getting snow!! No wonder we call it the Great White North down here. Great looking steak, btw. Love golden raisins and pistachios in my chicken salad, but never thought to put them on roasted veggies. Cool idea.

As another owner of the Dark Autumn Nebula KK, you're going to be amazed at it when it actually arrives. I bet it will be stunning even in overcast London!! But, to give you an idea of what it looks like in the sunshine, here's a photo of mine taken shortly after I got it. Picture was taken at sunrise.

Welcome to the Family! Sounds like you made a well-informed choice for your situation. We expect lots of pictures on its arrival in TX! And, of that all important virgin cook.

Yes, I'll have a dinner guest, but I promise to take pics of the assembly (stuffing the pork roast) and the cooking, as it will be the inaugural cook with the basket.

Hey, T, did you find out if you can get it up North? If not, I could send you a care package, as I bought a case of Dougie's on Amazon.

Well done, T! Planning a similar stuffing for a pork roast that will be the inaugural cook with the new (and finally working, we hope!) rotisserie basket! Great money shots for Dennis to post on Instagram and FB pages.

Serious pie, FM!! Looks like you haven't lost your touch.

Joking smokers, Wilbur! (I'll spare everyone more lyric quotes from I am the Walrus!) I've always maintained that kamado style cookers make the juiciest chicken of any grill out there and as we all know, the KK is the top of the line in kamado cookers, so we'd expect nothing less than the juiciest chicken. I literally think it's impossible to overcook chicken on a KK, unless you tossed it directly into the charcoal basket and burned it up!!

Sweet!

Had a dinner guest, so we just did the shrimp (marinated in Uncle Dougie's) as an app before dinner with some nice pilsner from the local brew pub. And, the Berkshire piggy St. Louis ribs, with Lane's Signature rub, were damned good, too. No pics, sorry. I rarely take food pictures when I have guests over for dinner.

I love watching Justin's videos. They are both informative and highly entertaining!

Nice! Great photos, too, Charles!

Same here - no problems.

Only 30 minutes - WOW!

Great brisket! Love the butcher paper technique. It's been my go-to since reading Franklin's book.

Well done, sir! Tasty looking batch of wings you got there.

That would be heresy here!!! MacKenzie, did you reheat them in the SV bath as well? Just curious.

Yeah, Charles, I saw that sale price, too. DAMN. I paid $52.80 for mine. So folks, if you think this might be a fun thing to have for a cocktail party, etc., nows the time to buy!! Based upon this thread, I had been hoping for nice weather today to break mine out and do some shrimp skewers. Sunny and headed to the upper 60sF, so out comes the Yakitori grill. Shrimp are thawing as I type.

I periodically use a copper scruffie to clean the dome thermometer shaft/tip, but it's probably overkill.

I am confident that you'll just love it when it's all done, because you are getting exactly what you want!

I got the cheaper one off Amazon, similar to ckreef's. Wanted to see how I liked it and how much use it would get before plunking down the coin for the actual Korin. http://www.amazon.com/Fire-Sense-Large-Yakatori-Charcoal/dp/B003601SRA?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

Remember my Salvador Dali cheese experiment! Will definitely want one of these when available!

Raining here as I type this. So, no pizza here either. Nice looking pie, MacKenzie. Hang in there on the remodel. To quote a former POTUS - "I feel your pain."

Trust me, Ken, I haven't mowed my own lawn in 25 years. My lawn dude just came this morning. I was spading up dandelions, and cleared out the dead stuff from my butterfly garden. Waiting on my tomato and pepper plants to arrive next month to put in the garden. I putz around the yard on the "fun stuff," and pay to have the tedium done.

I'm a big fan, too, Charles. I get the white balsamic at Trader Joe's. Just used some to bloom the dried spices for a creamy peppercorn salad dressing. I'll snoop around here and see if I can find some pear infused. I was just at Fresh Market. I bet they might have it?