tony b

Neither. It's just a dust collector at this point!

It wasn't that big a "screw up." I often use corn starch to flour food before frying. It's a standard Chinese technique. I've done Wilbur's method using both, some in corn starch, some in baking powder. In the sample that I did (Jamaican Jerk), you didn't notice much difference. I'm planning a whole chicken this weekend. If I decide to spatchcock it, I'll do one side in corn starch and one side in baking powder, with a simpler rub on the outside (Sucklebuster's SPG) as another experiment.

I second that nomination!

I cook lamb often on the KK. Nothing particularly difficult about it compared to pork shoulder. Look in the Miscellaneous Meats thread of the Forum for discussions about cooking lamb. There's even one on butterflied legs.

Glad you had Plan B for dinner! So, about 14 hours?? Can't wait to hear how it turned out.

But the kicker from SRF is the overnight shipping. Adds like another 50% to the tab!

I own a Small Grill Dome that I bought back when I had the POSK #7 (about the size of the 23") for doing everyday cooks for the just the two of us. But, once I got the 23" KK and the basket splitter, I've stopped using the Grill Dome at all. Really, I haven't fired it up in a couple of years now. Just some food for thought.

Excellent job! Love zucchini blossoms. Next batch, stuff them with some nice soft cheese (ricotta, Camembert, Rondele, or cream cheese) with some herbs (thyme, savory, tarragon), then batter and fry them.

Woo, Hoo!

We appreciate your sacrifice in the name of BBQ science! Fingers crossed you're not eating supper at midnight!

That's one of the few nice things about cooking on a Weber kettle - you can position the top vent circumferentially anywhere you want to get direct or cross-flows. Those of us with the round charcoal basket can basically do the same thing using the basket splitter and positioning it relative to the top vent to achieve the desired flow pattern.

Nice. Much better than the deli chicken sandwich I had for lunch today!

Suppertime is approaching fast! Better get through that stall in a hurry!!

What godforsaken part of this planet do you live on, Antarctica? Aussie Waygu for $8.99/lb!! Must be a Vegas thing!

Having worked in commercial nuclear power for over 30 years, I can tell you that many rules and regulations don't make common sense!

Mailman just dropped off my copy on the doorstep! Guess what I'll be doing for the next few days?

It's a probe tree, so you're measuring the actual air temperature next to the meat and not the grate temperature (if you clipped the probe to one of the grate rods). https://www.bbqguru.com/StoreNav?ProductId=55 I use a simple DIY version. Old wine cork, bottom trimmed to fit between the grate rods, with a toothpick stuck in the top. Clamp the probe to the toothpick - viola! Note: use a real cork, not one of the plastic ones!!

So, we've now uncovered the first big design difference between the "standard" 23" and the HiCap 21" - the shape of the charcoal basket. While I use the side-by-side split 90% of the time, it's nice to be able to do "front-to-back" on occasion. Given the airflow profile inside the KK, there is a difference in how each cooks, in my opinion, as I've not actually measured temperatures to see if my theory is correct. My impression is that there is practically no difference in left fire vs right fire in a side-to-side basket split, but there is a difference in a back fire vs front fire in a front-to-back basket split, with the back fire being hotter than the front fire arrangement (for the same draft door/top hat setting). This is based upon the shape of the lid. There is left/right symmetry, but not front/back symmetry. Maybe Dennis has studied this and can tell us if this is actually the case??

Haven't gotten to cook out in over a week, so I'm definitely into withdrawal right now. Saturday and Sunday are open, so I know one of them will be a whole chicken, as I want to try Wilbur's baking powder treatment on a whole bird. Plus, that roti chicken that MacKenzie did on her new grill was just the icing on the cake! May do a tri-tip (or regular steak) for the other cook - DNK at this point. Eager to hear how those Umai bag steaks come out, Robert!

Yes, but you do the "basics" as well as anybody! At least you're cooking. I haven't cooked in over a week. Going into withdrawal! And, I hope that I never stop learning about food, cooking, spirits, beer, wine, and all those other wonderful things out there!

As expected, amazing! But, given how trussed up it was, I'd have called it chicken in bondage vs rotisserie chicken! Did you put anything inside the bird? What's the rub on the outside?

Welcome back into the game!

Woo, Hoo! So, what's in the queue for the first set of cooks?? We're all dying to see them!!!

Next time, those folks get the ribs slathered in ketchup, seeing as they aren't particular about how they are seasoned! See if they change their tune then!