tony b

I typically cook out all year round, but this year has been brutal. We had windchills in the negative teens most days this past month. But, the good news is that it looks like we're back to "normal" winter weather for the forecasted future.

We FINALLY broke out of the deep freeze. It was 50F yesterday - HURRAY! So you know what that means - fire up the KK! The actual 1st cook of 2025 - that's how long it's been too cold here to grill out! Nothing crazy, just a simple pork chop on the lower grate. Meat Church Holy Gospel rub. Plated with Carribean rice and sauteed green beans with a caprese salad.

I have one of these baskets. This might be what you're looking for? But, you will need the KK rotisserie rod for it. https://www.amazon.com/only-fire-Rotisserie-Basket/dp/B07CDR3DJ4

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.

I'd eat that!

The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/

A quick search discovers the reason for your "find" at the clearance shop - none of the 3 sauces are being made right now. Not available on their website nor on Amazon. 😪

That's one of the few rabbit holes on this site that I have successfully avoided!

@DennisLinkletter - I assume that you meant the knife and not the Seinfeld character! 🤣

You usually see it presented upright in a ring with those poofy chef's hats on the ends of the bones, typically stuffed with something in the middle. Crown Roast of Pork.

Way to go @MacKenzie !!

What a nice birthday dinner! YUM!

Bend test is the way to go!

Welcome to the Obsession! You're off to a great start!! It never gets old, btw!

Nailed it! Plus, the outcome is not as dependent on the time & temperature as we think. That's why we tell new folks DON'T CHASE THE TEMPERATURE! You just get frustrated trying to hit an exact target and in the end, it really doesn't matter that much. As the old saying goes, Close Enough for Government Work!

@remi - sorry for the accident, but glad that you're back in the KK saddle. Nice cook! @5698k - Robert, that steak looks PERFECT!

Nice to see you posting again, @Aussie Ora Lamb looks great!

@Tyrus - that's an old Singer pedal-driven sowing machine stand. My grandmother had one and I liked to "help pedal" on it as a kid.

Welcome to the Obsession! You're gonna love cooking on that BB32! Pics of that all-important 1st cook are a MUST on this site!

😭

I made my KK available to my neighbors when we got hit by the derecho and our power was out for almost a week. Fortunately, I had a couple of full bags of charcoal and several boxes of cocochar, as a back-up. Others in the neighborhood with grills pitched in, too. It was comforting knowing that we all could pitch in and help out anyway that we could.

Our resident genius, aka @DennisLinkletter, could probably make that work!! 😁

Nicely done on that stuffed pork loin!

As @MacKenzie said, I learned that trick a while back from the old POSK forum. Turn the thermometer to where your target temperature is at high Noon. You can quickly see where you are relative to your target, even from a distance. I can just look out the window from the kitchen to check on it. I don't use the clip. Mine doesn't move around on its own for whatever reason.