tony b

Thanks, Charles!

My challenge with sourdough starters is keeping them going. They get shoved to the back of the fridge and I forget to feed them.

CostCo, dude - racks, chops, and legs! Also, Trader Joes has a nice pre-marinated rack. I seem to remember them having boneless legs, too.

I might have to follow Ryan's suggestion and purge a bunch from my pantry. I literally have no more room for bottles of rubs! Love me some Dizzy Pig - have most of them. Favs are Dizzy Dust, Bayou-ish, Pineapple Head, Raising the Steaks, and Shaking the Tree. Haven't tried the new ones yet; the IPA sounds interesting. Sucklebusters - Hoochie Mama, SPG, and Campfire Steak Seasoning. Plowboys - Yardbird, Bovine Bold, and Fin & Feather. Oakridge BBQ - Competition, Black Ops, and Santa Maria Steak. Their Habanero Death Dust earns its name. Trying out the Carne Crosta. Butcher BBQ - not rubs, but they have nice injection mixes - Bird Booster - Original, Brisket and Pork are all very good. Billy Bones - Competition and Original rubs, Triple Cherry (rub and sauce). 3 Eyz BBQ - rub (they only got 1). Got the sampler pack from Lanes and falling in love with them. As soon as I clear out some space in the pantry, I'm loading up! Their Ancho Expresso has knocked off Dizzy Pig's Red Eye as my coffee-based rub. And their Signature might displace the 3 Eyz BBQ.

Trust me, if/when I get this dialed in, you'll be the first to know, MacKenzie!

One of the best that I've been to in this group. The company is just as good as the food. Great group of folks - sorta like here, except face-to-face!

Crazy insane!

Beautiful grill, great setup, and nice pooch to boot!

For future reference, what size allen screws to replace the wing nuts?

Takes one to know one, aiden! Retired after 35 years.

Salad was shredded carrots, red cabbage, and sliced cucumber, with a garlic yogurt dressing. Main course was lamb/beef meatballs (koftas), steamed dumplings stuffed with beef (Manti). Veggie dishes were an eggplant casserole called Fainting Imam and grated raw radishes with cumin. Rice pilaf with chickpeas. Dessert was a shortbread cookie stuffed with dates and rolled in powdered sugar. All consumed with copious amounts of wine! It was a feast to be sure!

Think we're honing in on the final time/temp combo. I will try your suggestion of the boiling water dunk before the cold water shock.

I can't wait to hear all the whining when you guys sweep at the end!

I'm not going to be able to hold out much longer on buying the roti basket! These chicken cooks are driving me crazy!!

Love me some lambsie!

Super Bowl supper was Wings and Poutine! Didn't have any cheese curds, so I used some of my home-smoked cheese (pepper jack). Wings were 3 marinades - Uncle Dougie's (my fav), Asian (Peppers of Key West), and spicy garlic (6 diced cloves of garlic, Frank's hot sauce, and a splash of olive oil). Marinated overnight. Let there be pictures. Grilled the wings for 20 minutes on each side, basted in the middle with more marinade, direct @ 350F with a chunk of hickory. Plated, with a nice Sierra Nevada IPA. Money shots.

I called it the Cathedral of Lamb!

Yeah, I looked at my notes later. It's for 13 minutes. So, you were right on the money.

Looks perfect! Good combo on the paprika, too! Silly budgies!

Sweet!

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!