tony b

WOW! Gorgeous! Welcome to the Obsession! You're off to a running start with your new KK with that rib cook!

Sorry to hear that you missed out on that opportunity, but you'll be just as happy (maybe more so) with the one that you pick out for yourself, despite the delay! (Hint, Hint - Dark Autumn Nebula tiles cook best!) 😄

@tekobo - what I was referring to was, back in the day, Dennis had a much broader color palette of choices to pick from. I think that he still has access to some of those, even though he doesn't routinely use them due to lack of demand. Also, if you want a specific pattern - multi-color zig-zag or "racing stripe." He can do those, too. It just means waiting longer for them to schedule the production, plus I'm sure that there's a surcharge for the extra labor?

Yep, windy days can do that. That's why I keep my Guru fan exhaust port at least 1/2 closed.

You should have a bag of "spare plugs" in your repair kit that came with your KK. Yep, I've had troubles in the past with the rotisserie expanding and being difficult to remove once the cook is finished - a PITA sometimes. I trimmed my rotisserie rod down and one of the end pieces on the basket, too. One piece of advice, as I made this mistake - the pointy end on the rod unscrews and you should remove it after skewering your food, which shortens the rod about 1/4". It will help with the expansion issue, without trimming. Now, I have to leave the pointy end on, otherwise the rod is too short to reach the holes inside the KK. Doesn't make for the best fit.

Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks. Plated with polenta with parm & chives, green beans and a nice rose.

Congrats and Welcome to the Obsession. You won't be disappointed. Keep posting - we're all into food porn here! 🤣

It's been done, but as Robert says, you need to discuss it with Dennis to see if he can make it work.

I thought that I was catching a glimpse of heaven in those pictures! AWESOME!

Love all the crazy good looking cooks! @remi for a 1st rib cook - you nailed that one! Nicely done! @C6Bill - damn, that's a big bird! @Poochie Sureshot Sids line of rubs have become some of my fav's. I got turned on 1st to the Gunpowder and have tried several of the others now. All pretty good. https://smile.amazon.com/Sure-Shot-Sids-Gunpowder-Seasoning/dp/B00N276QL0 @mguerra Happy to see you back posting cooks again, Doc!

Doc might be the lone holdout on using the thick deflector stone! 😄

Been watching some YouTube vids from some respected BBQ dudes and they all say to wrap and hold for at least an hour or more. Some say with a full packer cut brisket - it should be 8 - 12 hours. Haven't gone that long yet to see if it does make a difference? I'm typically 2 - 3 hours on butts & briskets. They say the meat fibers relax as it sits and the meat becomes more tender.

Lovely tablescape! Magazine worthy!

First off, HAPPY BIRTHDAY to both of you! 🍾 🎂 Second, @Troble - you're effing killing me with all those lovely pictures! The scenery, as well as all that awesome looking food, is just stunning! ENJOY my friend - I'm soooo jealous!!

Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red.

Have you considered one of the Crowdfunding sites - Kickstarter, IndieGoGo?

My challenge with places like this so close by, would be "why am I cooking??" I'd never be able to replicate these meals and I consider myself a pretty damn good home chef! Same for brewing if I lived in SD - too many outstanding breweries in the area - so why would I even try myself - even for the "fun of it?"

Another fun mashup dinner - Japanese pork tacos! The marinade was a new one to me - yakiniku. I liked it. Various recipes and pre-made ones out there. Mine was a mix of these 2 recipes: Yakiniku Sauce Recipe | Yummly Homemade Yakiniku Sauce Recipe - WITH VIDEO - PepperScale Marinated pork tenderloin, grilled direct, 325F, with apple wood chunks. Glazed for the last 10 minutes with more sauce. Tacos with Granny Smith apple & celery slaw with chopped fresh mint and cilantro (dressing of mirin, rice vinegar, sesame oil, blood orange olive oil, sugar, togarashi, shiso pepper and kosher salt. The top sauce is sriracha mayo. I will make this again!!

I often have difficulty getting the app to "see" the probe on startups. Even with the + version, I still occasionally have signal dropouts - but not nearly as bad as with the original model!

That's one of the reasons that I never upgraded my old DigiQ-II - a simple, straightforward device. I sometimes struggle with the Meater+, so I know the frustrations of using app-based devices.

On my updated Bucket List!

But, he DOES make a BadAss haggis!

Several of the "old timers" have gone MIA in the last couple of years - Ceramic Chef is one, Wilburpan is another, even ckreef rarely posts anymore (have too many new toys to go play with, I suppose?) Still plenty of good folks on here to chat with and share BBQ pics/stories/recipes.

That's our @Poochie!! Missed ya, buddy!