tony b

OK, tonight's dinner. Another round of Chalet chicken, only this time it's parts and not a whole chicken. Marinated/injected with the Chalet mix overnight. Indirect on the upper grate, with peach wood, put the chicken on around 200F and let it smoke as the KK was heating up to target (350F). Total time on the grill was about an hour and 15 minutes. Sorry the grill pic is rather dark, but guess what, it was dark at 5:30pm. Used the salted chives in the spuds again, MacKenzie. Great tip!! plated with the companion Chalet dipping sauce! Money Shot.

Seriously kewl! Have had pumpkin soup made/served in the pumpkin before, but not a casserole.

Nothing better than a good brioche bread, especially for making French Toast or Grilled Cheese!!! Nice job, MacKenzie, but what else would we expect from you?? You Rock!!

Oh, Ken!!

Be glad to help you get started, Ken. Just say the word! Thanks for the propers, PRippley!

Better living through chemistry, baby!!! Update: just went to Amazon and order the organic diastatic barley malt powder. Can't wait to try the potato idea and will probably use a bit of it in my pizza dough, too!

Gave away the POSK to a buddy who helped me move it off my deck and the new KK on in it's place. Still have my baby Grill Dome, but never cook on it anymore since I got the basket splitter for the KK. Have contemplated selling it, but never get around to it.

One of the reasons that I stopped shoveling out the ashes through the front vent door was I recall a post from Dennis saying that he didn't recommend taking the door completely out, as it is designed as an interference fit. The rods can get easily sprung once removed when you try and reinsert them into the tubes and you can lose the tight seal around the door. I got the "bad dog" lecture from Dennis for tweaking the rods and not the tubes when doing an adjustment.

Tremendous news, Bosco!!! We are all so happy for you to finally get them home where they belong!!! Can't wait to see all the uncrating and virgin cook pictures that I know that you are going to take!! And I really can't believe that you have the self control to not uncrate at least one and cook on it tonight???

DAAHAAAMM!!

Very nice. Great minds - I fried up some chicken cutlets in panko/freshly grated parmesan and had with a nice cream vodka sauce over angel hair for dinner tonight!

Hopefully on your doorstep by Xmas!!!

Doh! But, I've slept since reading that post!

Just bought this one, but I've been happy with it so far and the price is reasonable. http://smile.amazon.com/gp/product/B0060EUA32?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

Right on!

Getting old??? Already there, son!

Well, congrats to Bosco for the win and skreef for the runner up prize in the Guru Challenge!! Way to represent the KK family!!

I'd rather have my marshmallows this way! http://www.omnipollo.com/beer/hypnopompa

Hey, just glad to have you back and posting again, Firemonkey! The frogmat works great, very sturdy. Wouldn't hesitate to pick up a meatloaf with one.

Worth a shot, Firemonkey. I recall, but can't find, a discussion of a box/tray for smoking wood chips that had a labyrinth design to prolong the smoke generation.

Beautiful color on that chicken! Ribs are looking super, too!!

Charles, we need to trade Shrimp & Grits recipes!! Here's mine. Shrimp (for 6-8 servings) 2lbs medium (25 count) shrimp (peeled/de-veined) 1 Tb butter 1 cup minced bell pepper (a mix of red, green, yellow, orange) 1 tsp Sriracha Hot Chili Sauce Saute peppers in butter until soft, add the shrimp and chili sauce and cook until the shrimp are just pink. (Note: since I've gotten my ANOVA, I butter poach the shrimp sous vide w/o the peppers. Comes out perfect! I add the pepper mix to the gravy.) Place shrimp on top of cheese grits and smother in the red-eye gravy. Garnish with chopped chives and/or parsley. Red-eye Gravy w/mushrooms 1 Tbl butter 8 oz country style (salt cured) ham (I've also used Andouille sausage.) ½ cup Shitake mushrooms ¼ cup minced onion ½ cup Madeira ½ cup strong brewed coffee (french/italian roast or espresso) 1 Tbl cornstarch 6 oz V-8 juice (spicy) (Note: I've also used Bloody Mary mix, which works well, too! Just be cautious of the extra salt.) 1 Tbl minced thyme Melt butter in large pan over high heat, saute ham until beginning to brown. Add the mushrooms and onion, continue to brown. Pour in the Madeira, followed by the coffee. Simmer until the liquid is reduced by ½ (about 15 minutes). Dissolve the cornstarch in the V-8 juice and whisk into the gravy. Return to boil and allow to thicken. Add thyme to finish the gravy. Cheese Grits 1 stick butter 2 cups water 2 cups half & half 1 cup grits (it is essential that these are stone-ground white grits – my choice is Carolina Plantation Stone Ground Grits - http://www.carolinaplantationrice.com) 1 cup sharp cheddar cheese (Vermont white cheddar is also good) salt (be generous in salting the water for the grits, similar to pasta). Melt butter in large pot. Add the half & half, water and salt. Bring to a boil. Slowly add the grits. Reduce heat to low and simmer until done (texture should be similar to polenta). Add the cheese and stir until melted.

Looks great, Charles! One question, how gunked up was your grate after that one??

This guy looks like a better option to me and a lot cheaper, too! http://www.smokedaddyinc.com/smokincense/

Not so much the price (it's already insanely overpriced), but just getting access to a bottle. You have to be on somebody's "A list" over here just to be able to buy a bottle. They never actually hit the shelves in liquor stores.