tony b

If the crate hasn't been picked up yet, you might still be able to pick up the phone and call Dennis to add some Coffee and Coco Charcoal to that shipment!

The upper rack also does double duty as the sear grate. You flip it over and set it on the handles of the charcoal basket to sear steaks, etc. It puts the meat mere inches above the coals. Does a really good job. So check with Dennis and see if you can retrofit one.

One of the cardinal rules here is that the second thing you buy after your KK is a new, bigger belt!!

Only thing to add to your list, Rak, is max out the number of boxes of CocoChar and Coffee wood. Cheapest shipping you'll every get.

Hey, at least the POSK #7 still has its tiles!!

Tasty looking cluck you got there! What rub did you use?

Charles, give in to the Dark Side! You know you want an Anova, just like you knew you wanted the KK. Another major tool in the cooking arsenal. You won't regret it either! MacKenzie, we need to play with this a bit more. I think there's a happy median in here. https://www.chefsteps.com/activities/the-egg-calculator According to this, I should cook mine @ 70C (158F) for 16 m, 49 s. I'm thinking 17 minutes is close enough for government work!

I have my fingers crossed on another Kickstarter delivery, hopefully later this month (uKeg). They are actually in production - albeit about 8 months behind schedule!

As with most restaurant recipes, they always hold back on the "secret ingredient," to keep you coming back to their establishment. I'm partial to the recipe with oregano instead of parsley in the garlic butter. And, my own twist, I use roasted garlic paste instead of fresh. The key, to me, is to not skimp on the butter sauce and cheese. Hit it hard!!

If you have leftovers, Doc, whip up some goo and try it that way.

Got my card today, too! Fingers crossed!

Charles, you can eat dog turds if they are covered in cream cheese frosting!!!

Don't fret it, as most of us had to suffer through the Forum software transitions and re-learn how to upload pictures. If you are going to edit an existing post, go to the EDIT at the bottom of the message and clik on it. When the Edit window opens, pick the USE FULL EDITOR button. There you will get the MORE REPLY OPTIONS button. When you clik that, you will see on the left side of the screen the menu for uploading pictures. In the future, when you are writing an original post, just clik on the MORE REPLY OPTIONS button to pull up the Upload Pictures menu.

Those Dumplings - OMFG!!

HURRAY!! Welcome to the Family!! Hang on, you're in for one helluva ride!!

Most of the "standard" picture formats work - jpg, jpeg, bmp, png.

Wilbur, you're starting to sound like "The Pusher."

I just wish they didn't take so long. I was major league hungry by the time they finished this morning!

Had a craving this morning for a late breakfast to use up some of the holiday leftovers of the NYE prime rib and Christmas duck. What better accompaniment than a couple of perfectly poached eggs done SV. MacKenzie and I have both raved about eggs being one of our favorite SV cooks. So for those of you that got an Anova from Santa, here's the skinny - 142F bath for 45 minutes for PERFECT poached eggs. Just drop them into the bath in the shell. They slide right out when they are done; just crack open the egg like it was raw. Of course there's pictures! Plated. Money Shot. Trust me, it was every bit as tasty as it looks!!

Nice job! Next time you fly solo! And, start hinting to that BIL that it might be time for an upgrade!!

So, are you going to nickname one of them "Dave"???

Both the marinade and "dipping goo" are available on Amazon. http://smile.amazon.com/gp/product/B00LJ674TE/ref=s9_wsim_gw_g325_i2_r?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=18AR4DK1A7VX5AS2FY52&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop

Some of us are in the Kickstarter for the wireless meat thermometer (Meater). It has rotisserie cook written all over it. Now, we just have to wait and see if they actually get built and delivered? That's the interesting part of Kickstarters. Most make it (usually significantly behind the original schedule), but some don't.

Awesome looking cake, Susan! Looks seriously tasty, too!!

Corned beef would be closer (depends on what spices he put in the brine), pastrami has an exterior coating of black pepper and toasted coriander seeds.