tony b

Yet!

Thanks, Rak. The rest of the meal was outstanding as well. Most of the folks in this dinner group have kitchen skills! I just have the advantage of owning a KK.

I'm in a dinner group (Adventures in Dining). We get together every other month, with rotating hosts and guest lists (about 50+ people total in the group). Normally, each subgroup is 6-8 people. These are themed dinners and each person brings a different course. Last night the theme was Turkish cuisine and I had the appetizer course. So I did some marinated racks of lamb (Greek yogurt, lots of minced garlic, Penzey's Turkish seasoning, Sucklebusters' SPG, Aleppo pepper, and a splash of lemon juice), with a tzatsiki sauce (Greek yogurt, cucumber - seeded and pulsed in food processor, along with a small white onion, several cloves of garlic, fresh dill, S&P, and lemon juice. It's the dill that makes it Turkish, as opposed to mint/oregano in the Greek version. Marinaded overnight. Cooked direct, with a chunk of peach wood, on the KK main grate @ 375F for 30 minutes upright, then another 15 minutes face down to an IT of 130F. Wrapped in foil, towel, and into the cooler to hold until dinner. Of course there's pictures! Going onto the KK. After 30 minutes, ready to flip. Flipped. Done. Money!

Well, I might not have as good a handle on this as I thought. Today's trial was 165F for 15 minutes. Odd results. One egg the whites were super runny/watery and the other they were set pretty good. But, both yolks were even more firm than before. And I did dunk them in cold water for a minute or so when they came out of the bath. Pics - stone ground grits made with a combo of ham and mushroom bouillon and Parmesan cheese, with country ham. Going to try MacKenzie's 167F for 10 minutes next.

Easy, Bosco. Don't be hatin'!

Nice presentation. Would be excellent idea for dinner party.

Can't wait to see some pics of it in action, PRippley!

No, but Bosco has been tortured enough for a while.

One of my fav's, so I can't wait to see yours, MacKenzie!

Gorgeous looking crust there, Charles! Will file this one away for another day!

Can't wait to hear that he's eating grits, Susan. Then we'll know for sure that you've fully converted him!

Rak, you are sooooo bad!

Still looks awesome anyway, MacKenzie. I've gotten lazy and rarely make my own pasta anymore, despite how simple it is and better! Here's a suggestion for the leftovers - Hungarian Chicken Paprikash. You've already cooked the chicken, so just make the sauce, add the chicken to warm it up, and serve over your pasta! http://www.marthastewart.com/329034/chicken-paprikash

My 23" in Dark Autumn Nebula.

Gorgeous! I'll have to remember the Zapp 505 when Spring cleaning time comes!

Gospel from the Prophet, himself!

Welcome to the KK family and the Retirees Club! If you haven't ordered your Thermapen yet. There's an open box sale. $63 each! That's a steal. Don't fret that they might be reconditioned. I got both of mine that way and my first one lasted many years before it got squirrely (still works but you have to take out and re-insert the battery to get it to come on), my second one is going strong for a couple of years now. http://thermoworks.com/products/thermapen/classic_thermapen_openbox_0116.html?utm_source=Nl-2015Feb3&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Feb2015-OKJoe-Open-Box-cs#Video

Hey, over here! What about a jar for me, your Sriracha loving buddy, MacKenzie??

You think this is bad, go see what a hard time we gave Bosco about his order! We coerced him into a double KK order - and a CUSTOM one at that!!!

Thanks, Charles. Went online (Amazon and others). Seems like they all have some level of cane sugar/syrup in them. Didn't find any that were 100% honey, although a couple "claimed" they were, but the ingredients list gave them away. The Nektar brand seem to be the best from what I could tell. At least honey is the majority ingredient in theirs. I have a couple of specialty grocery stores here, so I'll check them first. If they don't have it, there's always Amazon!

You still have to be careful in very windy conditions, even with a Guru. It has a damper on the outlet of the fan. In very windy conditions, it's important to close that down to like 25% open. The wind flowing across the top vent on the grill will pull air through the fan assembly even when the fan isn't running, even if the top vent is almost fully closed. Once the temperature goes above your setpoint on the Guru, it can't bring it back down and your temperature will get away from you. Learned that lesson early on, as it can get fairly windy where my KK is located. But, on the flip side, using a Guru is the best way to control temperatures in windy conditions, IMO.

Gorgeous broth, MacKenzie.

I see you were using your infrared grate. Nice looking bird!

While it's a big shopping list, here is what I would call "essentials" and the rest are all nice "toys." Very nice toys!!! Baking stone is at the top of the list. Get the 23" ultimate one! Second charcoal basket and basket splitter. They are indispensable. You want to sear some steaks in a hurry, it's the basket splitter! Given where you live, a cover is a very good idea. Load up the shipping crate with as much CoCo and Coffee charcoal as will fit. It will be the cheapest you will ever get it. Since you said you already had a table, I didn't include the side tables, but if you're looking for extra laydown area, consider them.