tony b

Promise us pics, MacKenzie!

Sounds about right - 5oz of applewood smoked sea salt is $10.99 at Salt Works - http://www.saltworks.us/yakima-applewood-smoked-sea-salt.html#.VbPQM7NViko If you thought you'd actually go through 5 lbs, it's only $32! http://www.saltworks.us/shop/product.asp?idProduct=545#.VbPRR7NViko

As a homebrewer, I have to thoroughly clean my gear when I'm done making a batch of brew. Powdered Brewers Wash (PBW) is what most of us use. Works great on baked-on foods and grease, too. I've cleaned my drip pan and cooktop with it, but not the grill grates (yet). After soaking for 30 minutes to an hour, just about everything comes off with just a wipe, no heavy scrubbing. (I'm lazy, so this is my solution!) It's a tad expensive, but you don't use a whole lot - 1 oz per gal of warm water. (If what you're wanting to clean is seriously gunked up, it will take 2 - 4 oz/gal and longer soaking.) Any homebrewer supply shop will carry it, if you have one in your area. It's also available from every on-line brew supplier, too, but you're likely to have to pay shipping. Amazon has it, too (Prime available). Here's a link to the small sample size package. http://www.amazon.com/PBW-Five-Star--2-oz/dp/B006O2E5X6/ref=sr_1_2?ie=UTF8&qid=1437845610&sr=8-2&keywords=powdered+brewers+wash It also comes in 1 lb and 4 lb containers.

Autumn Nebula tiles for me. My old POSK was Cobalt Blue tiles. It's also a stunning color. Both grills have gotten comments similar to CeramicChef's. Most folks are used to a flat/textured surface in a monochromatic finish (you all know who I'm talking about ). But to echo everyone else, get what you really want, even if it means waiting for the next container ship. Unless, you think you might eventually get 2, then you can get Choice #2 now and wait to get the pebbled one when they are back in stock!!!

Seriously gorgeous loaf of bread, MacKenzie! So, now you see what all the hype is about with the KK. Lives up to expectations, doesn't it!

Excellent, Syz. No more "Other white meat!!!" Only real pork for me!

Hit the "buy" button on the 18" already. No worries. I rarely cook whole packers anymore. In fact, I'm more partial now to chuck roasts than briskets. My butcher will sell me smaller pieces of brisket if I don't want the whole flat.

Oh well, off to Amazon - AGAIN, to buy something based on posts here in the Forum. Dennis ought to ask Amazon for a cut of the business!

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!!