tony b

I must be an outlier here, as I couldn't get anywhere near 30 cooks before having to clean out my ashes. Charcoal of choice is Weekend Warrior, with occasional Coco Char. In a pinch, I'll run out and get a bag or two of RO. Have tried many different brands, keep coming back to the WW, which I can get from a local BBQ grill shop.

Hang on, Bosco! You've waited this long, so what's a few more days?

Yeah, Ken, you'd better take the Am Ex card, as Midleton (Thanks for the correction, Doc. I should have ignored the "auto correct.") is a bit out of my range - says the guy who bought over $500 worth of bourbon on the last trip!

Thanks, Doc. Good to know, just in case!

Was in Chicago over Thanksgiving and got to go to Pequod's for pizza - seriously one of the best pizza's I've ever had! Nice Job, Wilbur!!

Very difficult to find, but look for Weller. It's made by Buffalo Trace and is essentially the same grain bill as Pappy. The 12 year old here is about $30. Yes, I said $30 a bottle; hence, the difficulty in finding a bottle. I lucked into a bottle on my bourbon tour in September.

Been there, done that! Just part of the KK experience, Jon!

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!