tony b

No, but I live in the middle of the agricultural center of the country.

Now I am jonesing for some beef ribs.

Good to hear that they reached their goal. Now the hard part, going from a prototype in the lab to tooling up for production. This is where many Kickstarter projects hit a wall. But I have confidence in these guys, as they have a proven track record. This is like my 6th campaign that I have funded, so I went in with eyes wide open.

Agree, Wilbur. Vienna makes a tasty dog, too.

Just a tad outside my price range, but it does look nice.

Mad Cow disease.

Great news, Ken! Glad to hear it worked out well for you.

It's like most other hobbies - collect them and gather dust. I have probably a dozen or so that I open at least once a year - most are go-to's for specific cuisines, like Thai, Italian, etc. Some, like Alton Brown's, are just a fun read. If I'm looking for a specific recipe, I'll dig through my books first, and if I don't find what I'm looking for (very rare), then I'll turn to the Internet.

Nice, but you didn't spiral cut them?? Can't wait to see the "real first cook"! ckreef, nothing wrong with a good brat! I live in IA; we make some pretty damned good brats here that will rival what the folks in WI can do!

Please post results of your trials. We'd all like to hear some feedback on how well they worked.

Welcome to the Obsession, Mike! Great testimonial! All of us here can just second what you said so well.

Paybacks, Robert. You've gotten me to buy a few things on Amazon, so turn about, fair play!

I pulled the trigger on the single Meater probe/charger. What sold me was the ability to use it with the rotisserie. That's why I only bought one. Fingers crossed that they reach their target funding. Only 28 days left to raised the last 25% of their goal.

For me, it's Nathan's or Hebrew National for commercial dogs. My buddy that runs a sausage shop makes a nice dog, patterned after Nathan's, so that's what I've been buying lately.

Tried to preserve my drip pan by wrapping in AL foil. Gave up that ghost about 3 cooks in. Never looked back. It, like the grates, develop a "patina" over time. Just roll with it.

Yes, I've done corn in the husks in the microwave before. It's very good and super easy. But I only do it in bad weather when you don't want to fire up the grill, or if you're not doing the protein on the grill and don't want to fire it up just for corn.

I'm probably the poster child for laziness here. I haven't used the ceramic heat deflector in ages. I just put the drip pan on the lower grate for indirect cooking. I only give it a cursory cleaning between cooks (often this is just leaving it out in the rain, then scraping the gunk out with a rubber spatula) and periodically soak it in PBW (Powdered Brewers Wash), which is great for breaking down proteins. Can never get it back to "pristine" condition, but that's never been my goal.

I'll bet! Wagyu is just too damned expensive in this country, even the domestic stuff from Idaho. But, the local grass-fed prime is pretty damned good too!!!

Cluck, it's what's for dinner! Got a leg quarter rubbed down with baking powder, salt, and Yardbird rub in the fridge for supper tonight. Fingers crossed the local corn folks still have some left.

Haven't tried this yet, because it just popped into my brain as I was reading the posts - what about coconut oil in the biscuits? It's solid at room temperature, like Crisco or lard, but is much healthier. It will impart some coconut flavor to the biscuit, but who's to say that's a bad thing? I make all my rice pilaf with it now.

Talk about MONEY! Nothing better than crispy duck skin!!

I'm so glad that we don't have to deal with any of that drama over here. The only drama here is the waiting game that newbies have to go through until their grills arrive - LOL!

It's one of the 7 signs of the Apocalypse - 2 jokes from Poochie that are actually funny.

OMG, a Poochie joke that was actually funny!

Seriously cool.