tony b

Dennis called me this afternoon about my rotisserie basket - blew me away! After all this surgery, he's still focused on his Customers!! He's doing well, but the shoulder is going to take some time and serious PT to get better. Fingers crossed that the eye surgery recovery goes smoothly as well; he still has some slight swelling that's affecting his vision a bit, but still major improvement in his vision over before. He's one of the great storytellers, too! Loved our chat!

Just an update to re-iterate how awesome Dennis is about customer service. Despite the surgeries and rehab, he called me this afternoon to make sure that I knew they were sending me the missing parts for my rotisserie and how best to assemble it (I have an older 23 KK). Isn't that just f'ing amazing!!! What other company Prez would do something like that??

Awesome looking pies. I'm also in the parchment paper camp. Works great and has zero impact on crust development.

Excellent! Good Luck at MIM!!!

Thanks, Dennis, but I just checked my spare parts box and have neither piece. And I don't recall having ever seen them in there, so I am pretty sure that I didn't misplace them.

Great cause!! Was this a competition? Did you get any "call ups"?

Thanks, glad to know that I have it sorta figured out!

Excellent!!

Please post some pics when it's finished!

Need some help here. Received my rotisserie basket over the weekend and after looking at the video again, I think I'm missing some parts. First, here's the pics of what I do have and we can go from there. 8" Basket with 6" insert for the 23" KK. Here's are all the parts that came with it - 2 hex keys, the bracket and the adjustable link. Here's the box label for completeness. I don't seem to have the hex piece that fits into the basket that connects to the spring plate inside the KK. And, I don't have a connection shaft from the motor to the KK on the outside of the grill. Do I get that from Dennis or One Grill? Guess I won't be making any rotisserie chicken for dinner tonight, huh! Thanks for any help/suggestions!

Excellent and SERIOUSLY spicy!

Sounds similar to the total overhaul I did on mine a few years ago. At one point in the initial tear out, my kitchen literally looked like a bomb had gone off in it! But, in the end, everything came out really nicely done, so it was worth the inconvenience for a few weeks. Good luck, MacKenzie!

Beautiful burger, MacKenzie. Making me hungry. How much more on the kitchen remodeling? Don't forget the first rule of home remodeling - How do you know the contractor is lying to you? His lips are moving! !

A lotta meat for one guy! Several good recipes in this thread for pulled beef. That's my suggestion.

Nice job. I like the technique of rubbing raw garlic cloves on the toasted bread. Just the right amount of flavor with the rest of the ingredients.

Another home run for the Challenge, Bosco. Sounds wonderful.

Sounds perfect.

Get well soon, Dennis. We're all hoping for successful surgeries and a speedy recovery.

Crazy idea, but looks great. Like your idea, too, Charles.

According to their website, yes. But, they are back-ordered until June. http://www.growlerwerks.com/collections/all/products/ukeg-64-copper-plated I got in via Kickstarter almost a year and half ago.

Looks great. Care to share some details - rub, cooking technique, etc.?

Nicely done. I agree, next time cut back on the time and shoot for med rare (130F).

Tragic that folks get so locked up in their mythology about food. But, I have to admit that it took me a long time to get over worrying about MSG. I remember passing up on some good BBQ rubs because I saw MSG in the ingredient list. Silly! Excellent, MacKenzie. I've never thought about adding sodium nitrate (Prague #1, aka Pink Salt) to the brine for chicken (or turkey)? Your last picture reminds me of cured pork chops (one of my favorites as a kid!) And, the cross-hatch pattern from your grate makes them look like baby hams!

Wilbur, you could always diamond score the fat and rub the paste into the slits. Nice job anyways!