tony b

Second that. I would even suggest a bit higher: 375F - 400F to get crispy skin.

Like they say, "No good deed goes unpunished!" First, the brisket blowout for the KofC and now the whole family Christmas feed! Bet (wink) you didn't sign up for that when you bought your KK!

Sorry, but those ducks were cooked months ago for a Chinese themed dinner party, so they are long gone!

Wilburpan, that's what Replacements does as a business - gets out of production pieces, so when you break a plate 10 years later, they are the ones you go to for a replacement (hence, their name). If you click on their "Find this for me" button, they'll notify you if they ever get in any, usually through estate sales or antique shops going out of business. I bet that bowl would work just fine. Looks "close enough for government work" to me.

If they did, and they are anything like my soup bowls for my china pattern, they are $60 each! Cost more than the dinner plates. The one major piece that I don't have in my pattern - I'd need 8 of them (that's $480 for those of you who are math challenged!) Update: You're in luck, Replacements has soup bowls in your pattern (and, as I suspected, $60 a piece!) There is a cereal bowl in your pattern that might be a better fit as a "rice bowl," but they don't have any in stock right now. http://www.replacements.com/webquote/WW_OBE.htm I'm in luck, they are running a special on mine and dropped the price to ONLY $50 each! But, they only have 4 of them in stock.

Have to admit that I'm a dish junkie. I have 6 different sets of dishes. My 8 place settings of china (Royal Dalton) only gets used about once a year, maybe. A mini set of Noritake (small dinner parties). I have a Pier One blue mosaic set for the patio (it matched the blue tiles on the POSK). Pier One, bamboo, is the "everyday." A four place-setting of an orange/red block pattern (forget the manufacturer) that was a gift from my sister-in-law. It came with matching flatware and place-mats and napkins (she made them to coordinate). It's the "BBQ plates." Last, but certainly not least, is the Pink Flamingo dinnerware/glasses, etc. We used to auction off the annual "Pink Flamingo" dinner at the church fundraiser every year. The deck was totally done in everything with Pink Flamingo stuff we could find. We even made the food pink too. That took a lot of creativity to be different every year.

Dude, were you like running 3 temperature probes in that bird?? Crazy!!

Kinda reminded me of my Peking Duck adventure - too dark skin!

Mine were posted over here - http://komodokamado.com/forum/topic/5032-best-thanksgiving-turkey-recommendation/#entry47025

$115 - WOW!!! You could get a Wagyu Prime Rib for that here. My 10# Butterball was only $16. Why do I have flashbacks to "A Christmas Story"? - Bumpases! But, they cut the video clip too short, the next line is "Get dressed. We're going out to eat!"

Lots of good advice on brisket is buried throughout the Forum. Use the search engine to find them all. After your first one, then we can kickstart the debates again over the "Texas Crutch," hot & fast vs lo & slo, etc.

Careful there, Wilburpan, or your neighbors will be calling the cops on you for animal cruelty by hanging ducks in your backyard - LOL!! And, we never tire of food porn on this Forum - EVER! Great looking burger, AGAIN! Nice china pattern, btw! Noritake? Lastly, another bad flashback to "A Christmas Story" (two in one day??) - "It's smiling at me!" https://www.youtube.com/watch?v=l5YZ62mgWyE

Thanks, CC! As you've discovered, cooking on the KK is so damned much fun, we look for new ways (I mean, excuses) to use it!

It's up to us to spread the gospel! Amazon, Google, Facebook, et. al.!

Thanks for the compliments, CC. Enjoying the leftovers, too! Here's another kicker in the cranberry relish - whole pink peppercorns. The rest is the usual - walnuts, golden raisins, honey, OJ.

I truly hope that all your troubles are behind you and that it's all good going forward! Exceedingly excited about being able to buy coco-char on Amazon with Prime delivery. Sweet!!! Santa has promised me some new "toys" once the new web page and store are up (new pizza stone and double-walled drip pan) - because I've been a very good boy this year! - LMAO!!

Another great use for a cast iron skillet - cajun blackened pork chops! I put the skillet right down on the sear grate as close to the fire as I can get it. Used the split basket to give an off the flame area to let the chops finish cooking after the initial char. Seriously tasty chops!

Just finished cleaning up after the turkey dinner. Have to say that this was probably the best turkey I've ever cooked. Pulled the bird off the KK at 180F internal in the thigh. The breast was not the least bit dry, juicy actually! Only miss was no crispy skin, despite the overnight uncovered rest in the fridge, oil rub with S&P just before going on the KK. Was shooting for 375F dome, but settled for 360F. Pictures, you say?? OK! Bird just getting started on the KK. Here's one for Dennis, with the KK logo showing. Notice the apple and onion in the cavity. Bird is done! After a nice rest under the aluminum foil tent. But, where are the sides, you asked? Dressing, cooked on the upper grate in the KK. Ubiquitous green bean casserole (with a new addition this year - artichoke hearts - liked it!!) But, where's the mac & cheese? Ta-da! Oh yeah, can't forget the cranberry relish (secret ingredient - Grand Marnier, shhh, don't tell anyone!) Gotta have something worthy to drink with it. 2005 Bonny Doon Cigare Blanc. Bon Appetit, ya'll!! Here's hoping that you and yours have the best Thanksgiving ever!!

Hi, my name is Tony, and I'm a Bar-B-Queholic!

Fingers crossed on tomorrow's bird cook. Weather forecast is sunny, but cold: 15F (5F with the windchill) when I'll be firing up the KK.

That seems to happen a lot in your videos - LMAO!! btw - that's why we love them!!! Love the BBQ song!! Not only can they actually play, but they seriously know their Q!!

Hey Eggary & LarryR, glad to have you guys back in the Forum. Missed ya! Larry, you're gonna have to teach me that trick of posting videos in this new forum. Do they have to be on YouTube first? I plan to use peach wood and go light on it - a single chunk. Looking for a nice, mild smoke. Especially since later in the cook, I'll be putting my pan of dressing on the upper grate and I don't want it too smokey. Have a great Turkey Day everyone!!

Thanks, Just kickin' it old school! My mom always stuffed the bird with apple and onion quarters; the fresh herbs are my twist on it. Learned the brine back in the day from a chef buddy.

Yeah, what these guys said! Mine went in the brine last night. Brine is kosher salt, brown sugar, powdered ginger, dried orange peel, whole garlic cloves, green cardamon pods, whole black peppercorns, and star anise. Will bathe for 3 days, then overnight uncovered in the fridge to tighten up the skin. Oil the skin with some S&P, stuff the cavity with a quartered onion and apple with some fresh rosemary and thyme, then onto the KK indirect @ 375F with some peach wood on Turkey Day.

Good catch, CC - all I saw was the Coke Zero cans!