tony b

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!

A big Thumbs up on the Trader Joe's lamb tips, marinated in burgundy and black pepper. Excellent! Sorry, no pics, as I had a friend over to help make beer in the afternoon, then we had dinner, so I didn't mess around making pics.

Nice butt (because we all love to say that!!)

Sounds Wonderful, MacKenzie and well worth the drive!! My new toy arrived unannounced on Thursday - woo, hoo!

Insanely funny! But, don't give Dennis any ideas - he might just build one for the hell of it!!

Welcome to the Obsession! Looks like you jumped in with both feet with the BB 32"! And YES, pictures of that all important virgin cook are mandatory here!

Doing lamb today, too, but it's kabobs and not a whole leg. But, your plan sounds good - 350F, direct, full basket. I prefer lamb on the rare side, so I would shoot for an IT of 125F, let it rest up to 130F before carving.

There are a few of us here that are home brewers and many other craft beer fans, too!! Brewing an English Pale Ale tomorrow. You going to the National Homebrewers Conference (Home Brew Con) this year in Baltimore? I'll be there.

Nice pies, even with the "loaner" dough!

Thanks, MacKenzie. Quaffing a nice Irish Red that I made for St. Pat's Day as I type this! Cheers!

I would have - OINK, OINK!!

I can see more of my tax refund headed Dennis' way soon! He's already got a chunk of it for the double lined drip pan and rotisserie basket.

Thanks, PRippley. Smooches!

The main part of my deck is Trex, but the KK is on a section that is ironwood. You can see the Trex railings and a couple of boards on the left and in the lower right corner. The darker section in the middle is the ironwood. I wasn't so concerned about the structural capability of the Trex, but one has to remember, it's an engineered plastic, so it will melt if a hot coal lands on it (or you drop a hot grate). Ironwood is one of those rare woods that doesn't burn, just smolder. The scorch marks easily sand out. If you don't want to substitute another material for the Trex where the KK will be used, you could always just put a sheet of metal underneath it to protect the decking.

It is as big as a bathtub!! Gonna be interesting to see when the production proto rolls out!!

Very Nice indeed!

I'm an old hippie, so being Green is always a good thing in my book! I actually remember participating in the very first Earth Day back in the 70s.

Don't see why you couldn't cook the lamb in the SV first, then reverse sear it on the KK.