tony b

The wine cellar makes for a pretty good storm shelter - completely enclosed, in the basement, in the center of the house, plenty to drink there, too!

Just to be on the safe side, do a quick check and test it in a pot of boiling water.

I could definitely get the 2 dogs inside the 23", but my fat ass wouldn't fit in a BB 32"!!!

Shhh, MacKenzie, we won't tell anyone that it's a quiche!!! btw - you might want to remove your thermometer and bring it inside when you aren't using it. I learned that when it's that cold outside, it will under-range and throw off the calibration, just like leaving it in on a super hot sear and over-ranging it.

I've got a fridge building up with leftovers from the weekend cooks to start polishing off.

Yeah, he got that part right, along with figuring out which way the grain went and cutting against it. It was just the butchering of that beautiful crust that was a capital offense!!

That big storm from TX hit us this morning - snow and freezing rain mix. Supposed to last well into the night. My butt is hunkering down. Headed your way Charles, but as nasty looking T-storms!! You'd better hunker down, too!!

Outstanding, Cookie. Simple, good ingredients, simply prepared! Nice bottle of red, too!!

Nothing wrong with that at all!!

Newtonian physics, ya'll - a body at rest tends to stay at rest, while a body in motion tends to stay in motion - it's called inertia. And guess what, it's proportional to the weight. (Sorry, the engineer in me had to be let out!) When I had my deck rebuilt several years ago, I picked out the spot where the grill was going to go (the POSK at that time) and had two things done - shortened the joist spam for extra support and that corner of the decking is ironwood, which doesn't burn. It will scorch, but not combust. While the KK 23" does weigh a bit more than the old grill, I haven't noticed any support problems. These are industrial grade casters, so they will never get flat spots.

Did the point off the Costco prime brisket today. Indirect, 300F on the KK, with Tx post oak, pecan, and peach wood. Franklin treatment (wrapped in butcher paper @ 170F), pulled off at 206F IT, foiled, wrapped in towel and into the cooler until supper. Probably the moistest piece of brisket I've done yet. May have found my "money" rub - 2 parts Plowbow's Bovine Bold and 1 part Dizzy Pig Red Eye Express. Of course there's pics! Unwrapped out of the cooler. Puddles of juices! Sliced. Plated. Side was a pan of roasted potatoes, Brussels sprouts, cauliflower and onion. Glazed with Balsamic vinegar. Money!

I'd toss the BS towel, too! Any way to write them up??

And homemade frozen yogurt, too!

Crazy, dude!!! Plus, I'm super jealous of your weather. While it's "warm" here (mid 30s), it's not shorts and t-shirt weather. Won't be breaking out the yakitori grill for months!!!

Something for all of us to learn!

Deal was expired when I just checked. BTW - one of my favorite webstores for kitchen stuff - Chef's Catalog, just announce they are going out of business, so just about everything is marked down a LOT. Only challenge is the site is getting swamped, so your browser will time out occasionally. It's frustrating. It took me hours, between last night and this morning and afternoon, to get all my stuff ordered (I needed a new toaster). But, I persevered. http://www.chefscatalog.com/

Coming from you, MacKenzie, high praise indeed! Can't wait to hear how you both like the chicken? I used to be terrible at frying chicken. Outside too brown, still pink/red down by the bone. Now, it's a snap!!

Wonderful pictures! Your son looks like he's having the time of his life! Never done any "caveman" style cooking myself. Would have never thought about tossing a zucchini onto the coals??

Brutal! Just Brutal. But, the D-bag did deserve every bit of it!!

Thanks, Wilbur. High praise from the Master himself! Feel like I just snatched the pebble from your hand - LOL! Yes, it was an indirect cook. Drip pan on the lower grate and the duck was on the main. Last time, I had the ducks on the upper grate and the legs burned. So, this time I dropped down a level. btw - did you see my post about the air pump? Worked great! You have to get one.

What a great way to use up the "leftovers." Looks seriously tasty!!

WONDERFUL!!

Tastes like chicken!

I'll jump in and second everything that's been posted. Ask away, it's what we do here. And as mentioned multiple times - talk to Dennis!! The only regret anyone ever has about buying a KK, is that they waited so long to do it!! Welcome and hang on, you are in for one amazing ride!!!