tony b

Of course. Dennis even called me - TWICE - during his rehab from surgery to make sure that I got everything correctly. He's just amazing!!

Nice, especially the squash.

When I ordered mine, I had to email the order in, as the Store didn't list the 6" reducer option for the 23" KK. Not a problem.

Thanks for the link, Ken.

Sweet!

Ken got me to try FOGO and I like it. It does crackle and pop a bit, but not really bad. I put the BA (that's big ass) pieces on the bottom and fill in with the medium and smalls to help get it started with the torch. I have struggled with high temp cooks with it because of the large size pieces, as Wilbur noted. So, if I'm doing one of those, I tend to shy away from the BA pieces and stick to the medium and smalls. I'm trying another brand, Kebroak, as it got good ratings on Amazon. So far, I'm like it a lot, as it has a more even distribution of piece sizes (not many BA pieces) and a tad cheaper. http://smile.amazon.com/Kebroak-KHWC40LB-40-Pound-Hardwood-Charcoal My previous favorite was Weekend Warrior by Wicked Good Charcoal, but the local dealer here couldn't get it anymore. Something about a bad fire at their factory. Need to check back with him again, as that was many months ago. If folks don't know about the Naked Whiz's charcoal database, you should check it out. You'll be surprised to find out how much charcoal out there is just re-branded Royal Oak. http://www.nakedwhiz.com/lump.htm

Welcome to the KK Family, to the both of you. You're in for an amazing ride!! Don't fret anything, as Dennis and the great folks on this Forum will answer any and all questions you might have, as we've all been there just like you! Don't forget those all important pictures of the uncrating and initial (aka virgin) cook.

Bummer on no call-ups. Next time, right? And, there's still a lot of comps left in this season.

Nice cook and thanks for reminding me about the frogmat. Mine's shoved in the back of a drawer in the kitchen.

Sounds like grounds for divorce to me, Wilbur.

Great to see you back, CC. Nice tri-tip. Great tip, Dennis, on slicing at the bend first.

Excellent

Cool pics, but none of your KK - what's up with that?? Welcome to the family.

Amazon, PRippley http://smile.amazon.com/GrillPro-41551-Non-Stick-Wing-Chrome/dp/B00ATQR35U http://smile.amazon.com/King-Kooker-12WR-12-Slot-Poultry/dp/B00CJ6EU36

MacKenzie, you had me at "Frank's Hot Sauce." After that, it was just gravy. You rock, gurl! Nice riff on the salted spud. I just did one in saline Friday night. Still my fav way to bake a spud.

That's just sick, dude! Break a leg in the Challenge!

As others have said, you only use the grates you need in whatever combo - example drip pan on the lower grate, food on the main grate. You will need to use the main grate to support the upper grate, when you use it in that configuration. Another tip, the upper grate is also your "searing grate" - flip it over with the long handles/legs pointing up and set it on top of the charcoal basket handles. I usually only do long heat soaks for pizza/bread on the stone. Sometimes for whole chicken on the upper grate, if I'm doing it indirect. Even for low/slow cooks, I'll just let the KK come up to near target temp, with grates in place. Then add the food. dstr8 - you beat me to the punch. I was looking for a recipe, as I recognized what you were doing on the KK as very similar. It's also similar to what Emeril does. http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe.html

Nice pics. Don't be shy in posting.

Doors always open! But warn me you're coming so I will make sure not to drink up all the beer - lol!

Well done, AGAIN! Another KK winner in the challenge. Maybe they'll start to see a trend - hummm??

Had leftovers, so what to do? Pizza!! Sauce is leftover filling from the pork roast (spinach, mushrooms, sundried tomatoes, ricotta ...), chicken is leftovers from a whole chicken cooked earlier in the week, and the dough is leftovers from my last attempt at deep dish pizza (disaster!). Add some more sliced mushrooms and a couple of slices of mozzarella cheese and call it done! Heat soaked the KK for 90 minutes @ 450F, with the pizza stone on the upper grate. Pie went on parchment paper for 6 minutes, then I removed the paper and put the pizza directly on the stone for the last 5 minutes. On the KK at the finish. Done. Nice crust. Was very happy with that. For a leftover pizza it was pretty tasty!

Sort of a nice twist on the "twice baked" potato!

Bosco, that's just dynamite! Gotta remember that one, as I need it in my toolbox.

Welcome! Don't forget to post those all important pictures when it arrives!