tony b

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!

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.