tony b

Just yanking your chain, Doc.

I wouldn't worry about warping, MacKenzie. Like everything Dennis builds, it's seriously robust. The double bottom design was Forum feedback just for this application - catching drippings with burning them.

Beat me to the punch, Ken. Only Doc would use top shelf bourbon in his brine. But to someone who drinks Middleton, Woodford is "cheap" bourbon!

Was super busy today prepping for Turkey Day, so I didn't want to really do much for dinner and then I remembered it's Tuesday - $10 large pizza @ Papa Murphy's. So, fired up the KK with the pizza stone and tossed on an herbed chicken Mediterranean, with some extras - marinated artichoke hearts, fresh tomato, and shaker Parm/Romano.

Generally how I brine/marinate chicken for frying - buttermilk and Frank's hot sauce, with a little extra Kosher salt thrown in.

Home stretch!

Ken, you been hanging around Poochie again??

Sorta, had the drip pan as a heat deflector, but didn't use the drippings in the gravy. Went "old school" and made the gravy stock from the neck bone and gizzards.

, Doc!

Nice job, Doc! I've done your pressure cooker ribs once; and yes, they do come out looking icky and grey, but after smoking on the KK, I couldn't tell they'd been in the pressure cooker at all - not like "boiled or steamed ribs" that some folks do - ewww!

Hi, Larry - glad to have you back posting. You, too, Doc! Last year I did mine directly on the grate. Came out great. A couple of pics. I'll be visiting friends this Thanksgiving, so I won't be doing the turkey. But, I might have to do one when I get back, just for the leftovers - ha, ha!!

Beautiful, Syz! Gorgeous brown base - can tell you did the roux perfectly!

Hollah at me on your next visit, Jon. We'll cook something, drink something and talk about all things KK!

While I'm glad to hear that the feeling has come back, like I said based upon my own experience, this isn't something to mess around with. And I NEVER put my knives in the sink. If I don't wash/dry and put them away as I used them, I lay them out on the counter next to the sink and wash/dry them one-by-one and back into the block when I'm done.

Assume it was your Guru Challenge? Nice plate, Bosco!

Listen to Doc, Bosco! I cut my thumb on a broken glass a couple of years ago, and nicked a nerve; even with specialist attention, I have some permanent numbness on one side. Nothing to be messing around with, son!

Plating was gorgeous! Break a leg, kid, in the Guru Challenge!

A good one - for a change, Poochie!

She's been here almost as long as me! I moved here in 1982. Born and raised in the South. What about you? Where'd you grow up, Jon?

OK, it's day 2, so how's the finger??

My local butcher carries bison, so I will have to add this to the "upcoming cooks" list.

If you don't go get stitched up (which it sounds like you should!!), make sure that you put some good antibiotic cream on it and keep it bandaged well! Last thing you need at this point is to get it infected!

No, Ken, stay away, stay away!! You know what happens when you go to WS!

The high temp here right now is 25F, but sunny - hey, just looking for that silver lining, baby! So, that gumbo would be awful warming and tasty about suppertime when it's supposed to be 16F on to a low of 5F!!