tony b

Wow! I would normally say "nice buns," but I'll behave for once!

I'd call it Mother of Pearl Brisket!

I knew better than to log into the Forum hungry! Gonna need a snack just to make it to dinner now!

Insane! That's all I can say!

Yeah, I learned the hard way. Almost wrenched my shoulder trying to open the top vent. Was sore all the next day.

Thanks, both of you, but I see right through your deviousness. I'm not falling for that one, eh!

I have discovered an insidious plot that the Canadians are trying to conquer us with their Chalet chicken!!! Made another batch for dinner tonight, but I "amp'ed up" the dipping sauce with Trader Joe's Green Dragon sauce (think green chile Sriracha) and some fresh lemon thyme off my plant. Sampled 3 different rubs to see which I thought would go best with the Chalet marinade - Yardbird, Fin & Feather (both from Plowboys), and Cimmaron. While Yardbird is my favorite chicken rub, I thought Cimmaron was a better match with the Chalet. Dennis' money shot! I'm ready for my close-up, Mr. DeMille! Done! Plated, with roasted Yukon Gold potatoes (there go those Canadians, again!) and some steamed Broccoli. Red Lobster biscuit (but with Parmesan cheese and some roasted garlic). $$$$$ First, it was Poutine, now Chalet Chicken. They are trying to win us over with their food and doing a damned good job of it!!!

Yes It Is!!!

Happens to me all the time. I either do one of two things - use my propane torch to warm it up from inside until it spins opens (usually only takes a 10 sec blast); or, once I know the fire is out after the cook, I go out and barely spin it off the seat before I put the cover back on.

I would support that assumption, Wilbur, to a point. My old POSK cranked out some of the juiciest chicken that I've ever made. Granted, it was a heavier ceramic than most on the market at the time, so the delta there isn't as great as with some of the other ceramics that have thinner walls and bypass flow around the charcoal basket. But, the basic theory is still sound.

Good start, Rak!

Thanks, Tony. I do admit that I have a twisted sense of humor!

Great pun, even if you didn't mean to do it!

Nice job! Next time, take one of the corned beef briskets, rinse it well, then coat it with a heavy layer of ground corriander, black pepper and salt, and viola - pastrami! Reminds me that I've got one buried in the freezer that I should thaw out and make into pastrami!

Bet eating that rice was a b!tch?!

Indeed!

Thanks, Jon! Will shoot you a PM with my address. With the nice weather today (hey, it's finally above freezing here!), did some more measurements, based up ckreef's feedback. If we want it to fit on the handles of the full charcoal basket and be centered under the rotisserie (I eyeballed it from the holes in the KK, since I don't actually have the basket yet!), the length should only be 17" long (i.e., need to cut off 1.25 inches). No need to trim the width. This is for a 23" KK, YMMV. Folks with the BB 32" shouldn't have any problems with the grate, as is out of the box. I had forgotten that the KK isn't round, but teardrop shaped, so the widest part of the grill is NOT on the centerline, but slightly forward. This gave me another idea. If you don't want to cut it. If you place your basket splitter with the coals in the front half of the KK, then you should be able to cover almost all the coals and shield the rotisserie basket from direct fire.

Nice one, Jon. And it just love the cart idea! BTW - it's actually ABOVE freezing here - woo, hoo! Gonna fire up the KK for some Chalet chicken for dinner tonight!

OK, it's the elephant in the room - why the skewers AFTER you cooked the pork (which looks awesome, btw)??

Both look killer. Didn't take you long to hit your stride with the new KKs, Ryan!!

Tried the scrambled eggs this morning. 2 eggs, 2 tsp of half-n-half, tsp of butter, TB boursin cheese (chives), splash of hot sauce, S&P. Used a zipbag. SV @ 167F for 10 minutes, smoosh, then 6 minutes. Tasty, but next time, I'll make a couple of changes - less half-n-half (1 tsp), and 7 minutes on the second bath. I'd like them a bit tighter.

Snow rarely stops me. Now, when it gets down to single digit weather, with below zero wind chill, then I stop grilling! But, it was almost above freezing today, so I did a quick stuffed pork chop. Tomorrow is suppose to be almost 40F - woo, hoo! Got some Chalet chicken marinating for dinner tomorrow night!

Will do, Reef. I played with the calculator a bit and have 2 more combo's to try. It's quite interesting to see what a couple of degrees and a minute or two does with the final results.

How am I going to get that image out of my head now???