tony b

So, Bosco, you gonna share them, or make us guess??

Seriously, Welcome! As a previous owner of a POSK #7, I know exactly where you are coming from. Really nice setup! Please post some pics of those great cooks that you've done (or will be doing) on you new, awesome KK. We do love our food porn here!

Here's my bigger injector. Best one that I've found yet. http://www.amazon.com/gp/product/B000KDZ1VA?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Since I already have 2 deep fryers, I'm actually holding out and not jumping on this one! If you do it right, fries don't pick up that much oil/fat. I've even done them in duck fat - heaven!

Dammit! I had been trying to hold off ordering my roti basket (picked up the motor while it was on sale), to give my credit card a bit of a rest; but you folks are making it really hard not to order one!!!

Been seriously thinking about unloading my baby Grill Dome. Never use it anymore, since I got the basket splitter. Even less likely now that I've got the new yakitori grill, too.

Think you're gonna rock the KG challenge with that one, ckreef!!! Care to share the recipe with us?? I've got lots of colossal shrimp and a tub of crab meat in my freezer that's screaming out - EAT ME!!!

Good choice on the name! As the beer geek here, I'm curious as to what's in the glass??

Just give Dennis a call. He'll answer all your questions, and no pressure to buy until you're ready. Bosco talked his ears off - LOL! I have a 23", and I've done a full packer cut of brisket with no problem. Could have easily put a second one on the upper grate. I have a rib rack and can do 5 racks at a time. You can get a surprsing amount of food on the various cooking levels on a 23". I'd only say to go for the 32" Big Bad, if you do a fair amount of grilling or entertaining, with more than a half a dozen guests.

HURRAY! We'll be looking for pictures once it arrives!

Missy does the same thing with her toys. Grabs them by the scruff of the neck and shake the living bejebus out of them, growling the whole time. So vicious! She is just so funny to watch!! Yes, PJ, it's real tough to lose one after all those years together. They are a part of the family.

Yes, they were! Nice ribs, MacKenzie! You know, eventually you're gonna make a mess on that new grill.

Which one is hard to find, the farfalle or the pesto?? LOL!! Pesto is super easy to make. Even if you had to substitute Thai Basil, it would still be good, or you can use spinach, too. Sub just about any other nut of choice for the pine nuts, I've used both walnuts and cashews before. OK, maybe not peanuts! I'm assuming that you can get good cheese - parm/regg or pecorino-romano. Pesto freezes well. I put up several containers every year from my basil plants. I haven't bought pesto is ages. Used some just tonight from the freezer, as this post had me craving it. Bumped it up with some fresh garlic and basil off the plants, a splash of vodka and half-n-half and viola - vodka cream pesto sauce! Penne, not farfalle tonight!

Crazy nice! You're going to be a real happy camper come this winter! I'm so jealous, as I have to brave the elements in winter to keeping cooking on mine! Did you use any smoking wood on those ribs? They do look juicy!

Corn again tonight!! Have another one in the fridge for tomorrow, too!

Dragon names have been quite popular of late.

And to think, you haven't even cooked on it yet, and are this blown away! Wait til you cook on it and taste the great food you're going to make; your head will likely explode!!

Just teasing, as it did read funny the first time, but I knew you weren't really planning to put PBW on your pork butt!

Remember, you can cook during the burn-in. All the volatiles you are trying to purge are on the outside of the grill, under the tiles. Safe to cook. No sense using up all that charcoal and not having something to eat afterwards!

Nature's most perfect food!

I use Ken's "stuffing method" when I'm doing leg of lamb, with big slivers of fresh garlic and sprigs of fresh rosemary off my plant. GREAT! ckreef, I've struggled with this issue for a long time, too. I try and grind up my spices as fine as I can first (think dust), then mix into the liquids. However, it can still sometimes clump and clog the injector, if it doesn't emulsify well. For larger cuts, I have a very large needle (about 3/16th" dia), which works great; but I can't use it for small cuts, especially chicken pieces. My smaller one (1/16" dia) is super easy to clog, so I generally stick to liquids (Butchers BBQ chicken marinade/injection works really well and is tasty. I think that they've change the name from Herb and Garlic to Rotisserie?) Or, with some pre-planning, you can soak your herbs and dry spices in liquid for a week to make a tincture that will inject easier. You have to really amp up the amount of herbs/spices if you try this, as you can't get a very good extraction easily and remember to shake it up several times a day, as most things will settle to the bottom of the jar. Plus, some things are water soluble, others in alcohol, still others in acids (wine, vinegar). So, finding the happy medium is a challenge. If you come up with something that works well, I'm all ears!!!

DAMN, they're not showing up in the official tally???

Just to be clear, kjs, the PBW goes onto the grate AFTER the cooking, NOT into the pulled pork!!

Grilled melon, both water and musk, are awesome on the grill!