tony b

Pictures, we expect pictures of the end result!!

Awesome, MacKenzie!!

Fatty-n-Fatty, what a great idea. Looks tasty, too Susie!

Yummy! Love lamb, but haven't done one in the SV yet.

All of us could!!

Killin' me, MacKenzie! Now I need to go have a snack!

Sick!

All of them. But, I understand hording it for "special" cooks, given how difficult it is to come by at a reasonable price (accounting for the shipping.) I generally only use mine for very long cooks - pork butts and briskets.

Nice work, MacKenzie. Glad to hear that they reheat well. May have to give this a try, as the 142F for 50 minutes has been my favorite time/temp combo so far, but generally takes too long for breakfast. If I can do a few in advance and hold them in the fridge and just reheat to serving temperature, Bonus!

Echo the others - beautiful grill and a tasty rack full of ribs, too! Well done, sir! But, inquiring minds like ours really would like to know - what did you do with the POSK?

Put me in the sous vide camp, too! But, if you don't have that tool in your tool box, then quick grill, as others have suggested. This is a real thing! Be Careful. I've experienced it first hand on a BGE. It happens when you have a big fire going (500F+) and quickly starve it for air by shutting down all the vents. Combustible gases build up inside and if you open the lid right afterwards (before the fire is out), oxygen rushes in and you get a big fire ball. The best way to mitigate this is to crack open the top vent first, to let the gases vent out, then open the main lid. If you have any doubts about this, the Naked Whiz did a video on it. http://www.nakedwhiz.com/flash.htm

I'm dropping the dime on the roti basket and double lined drip pan as soon as my income tax refund hits the bank account!

Making me hungry, MacKenzie! Looks seriously tasty!

Whuuut?

Another POSK bites the dust!! So another angel gets its wings! Congrats!! Can't wait to see the pictures of the grand reveal and all important first cook!

Broke down and got the full sized sampler pack of the Lane's rubs. They added their latest one - QNami, to the mix. Highly recommend it!

If you are cold smoking with it, put the entire unit inside the KK on the floor (take out the charcoal basket) and run the air hose through the vent door.

Penzey's is my go-to for spices. I buy in bulk bags over the jars (way cheaper), then break it down into single ounce packets with the FoodSaver. If it's something that I use frequently, then I will open a pack and pour it into a shaker bottle. If it's something I only use periodically, FoodSaver makes re-sealable bags that use a special attachment that goes on the hose for them (there's also a rechargeable hand-held model). http://www.foodsaver.com/bags-and-rolls/choose-by-size/quart-bags-and-rolls/the-foodsaver-vacuum-zipper-quart-bags18-count/FSFRBZ0216-P00R.html?source=igodigital Here's the adapter if you have a model with the hose feature. http://www.foodsaver.com/accessories-and-parts/foodsaver-vacuum-zipper-bag-adapter/137207-000-000.html#start=1 Here's the hand held model. It's stand alone and rechargeable. A good option if you don't have a FoodSaver system. http://www.foodsaver.com/fresh-saver/the-foodsaver-freshsaver-red-handheld-vacuum-sealing-system/FSFRSH0053-000.html#start=1

Nice!

I can only talk about what deer around here will eat - Damn near EVERYTHING!! I gave up on hosta and roses a long time ago. At least they don't eat the hops off my plant. Oh, and don't forget the bunnies!! Maybe the foxes and coyotes by you will keep them at bay. I have owls and an occasional hawk in my neighborhood that seems to keep them in check. All my tomato plants, herbs, etc. are in pots on my elevated deck (about 7ft off the ground at the closest point. I just have to put chicken wire around the chile pepper plants, as my dog eats them! Seriously.

It's hard to tell from the pic, but is that an oven under the burners on the left-hand side? Is that a warming tray on the right-hand side? While the main part of the grill wouldn't be used much (if at all), some of the other parts could come in very handy, especially if you entertain fairly large groups.

Well done, Tony!! Can't wait to see the "kids" in their new home! Does the gasser still work? Is it a case of not having enough space for all 3 grills?

Yes, more pictures of the final setup and the all important virgin cook! Well done on the move!

Nicely done, AGAIN, MacKenzie!

Next time, mix in a bit of honey, so you can call it Miso Honey Salmon! (Sorry, couldn't resist the pun!)