tony b

What channel is this one, Susan? I've never heard of it?

Nice job, man! To quote one of my favorite songs - "Keep on rocking in the free world!" When's the "hunk-o-meat" cook?

Sounds like you're on the right track to me, especially stuffing the cavity with onions and apples. My Mom did that and I've found no reason to not continue myself! I've upped my game by tossing in a nice big sprig of fresh rosemary and some fresh thyme in the cavity, rub a little oil on the outside, salt and pepper liberally and off to the races!

Yeah, what he said! Love my splitter basket. Gonna use it again tonight to cook a single chicken breast.

Did another frozen steak tonight - prime rib eye (about 1.5" thick). This time I took pictures, so you know that it actually happened! Straight out of the freezer. Quick baste of oil and seasoning (combo of Dizzy Pig Raising the Steaks and Sucklebuster's Hoochie Mama & Steak Rub) and onto the grill. At the peak, the KK was cranked (700F dome), which according to Dennis' test, put the lower grate @ 1000F!! Probably one of the best crusted steaks that I've done. But, was a crazy cook. After I got the initial sear done (3 minutes per side, then 2 minutes per side), the interior was still seriously cold (54F). So, I closed down the vents and dropped the temperature in the dome to about 450F and just kept flipping it over about every 2-3 minutes and checking the temperature until I got around 120F internal. Ta, da! Sorry, the last one is a bit blurry, but I was using the camera phone. Trust me, it was a perfect rare!

A couple of pics of tonight's steak cook. First, at the peak, dome was at 700F, which according to Dennis' test, put the lower grate @ 1000F. From this pic of the cook, it seriously looks like 1000F!!!

Tasty looking cluck, Susan!

I recall when I was shopping around, Lodge is never cheap, anywhere! Hence, the reason I went with the Texsport model. Looks like you can order them directly from Texsport. However, this is the model with legs, which shouldn't interfere with using it as a smoking pot at all. Seems like the "without legs" model is back ordered everywhere! http://www.texsport.net/cast-iron-cookware-and-accessories/seasoned-quart-dutch-oven-p-3661.html

Folks, load up on CoCo when you order your grill. If I remember correctly, Dennis can pack like 15 boxes in the crate with an OTB-23" and it doesn't affect shipping price. Can only image how many boxes will fit in the crate of the Bad Boy 32"!!

Don't forget to take pics of that virgin cook! Forum Rule #1 - No picture, it didn't happen!

Sorry, but couldn't help but notice the warning label - "Shoots flaming balls!" Jerry Lee Lewis would be pleased!

Funny, Doc! It's just that the pizzas were small (8"), so it make the peel look bigger. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1412701704&sr=1-1&keywords=pizza+peel

you could start with this one, but I'd still drill the holes in the bottom and seal the lid on with flour/water paste. the downside seems to be no handle.

No pics that I could find. Here's the one that I bought on Amazon, it was 2 quarts. http://www.amazon.com/gp/product/B003K6WG1W/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1# Unfortunately, Amazon says it's not in stock with no estimated date.

Just keep us informed. I am interested, but it's not urgent.

Thanks for the compliments. Susan, it's not that hard, really.

Similar to my other post about the new pizza stones, will these be added in the near future to the online store, or will we have to contact Dennis directly (email or phone) to order one?

To tie Doc and Dennis's ideas together - Doc's goal was to speed up the process so you could get good results in a short time by using the pressure cooker, then a quick finish on the grill. Dennis' approach using sous vide is similar, although it doesn't seem that way initially. With sous vide, you can't overcook the meat. The bath temperature is the same as the final meat temperature that you want, so you can literally put your dinner into the water bath before leaving for work and come home to perfectly cooked meat. Then toss on the grill to finish it off. There is a slight advantage, time wise, to the sous vide approach. If you are going to be putting them in the bath for hours, you can start out with them frozen and it doesn't make any difference in the final result. It only adds a bit of extra time to allow for the thawing in the bath, but since you're planning on an all day cook to start with, it makes zero difference. I've never started out with frozen meat in the pressure cooker, so I don't know if you end up with a different result in texture, or is it just a matter of adjusting the cooking time? Dennis, I have done the frozen steak cook a couple of times now (but not sous vide), and I see no reason why you can't sear the meat while frozen and then put it into the sous vide bath to finish. I'll be interested to hear the results of both of your experiments going forward.

Dennis, are you going to add the new pizza stone (along with the new hefty drip pans) to the online store? Or, do we need to order them directly from you by email/phone?

OK, so once I emailed the pizza pics off my phone to my PC email account, I got full sized images, as I suspected. So, here they are again, but LARGE images this time.

To quote a former POTUS, "I feel your pain!"

Not intentional. I had taken them with my phone and downloaded them via Google+ to post here. It made them very small - 20KB. So, this time is wasn't the Forum software's fault (for once!). I may see if they get larger if I directly email them to myself off the camera.

You can also usually find Dizzy Pig rubs anywhere that sells Big Green Eggs. The ACE hardware down the road from me usually stocks the basic ones.

Pizza night again last night. 2 baby pies. Since I cracked my smaller pizza stone (not a KK one), I had to go back to the big KK stone that only fits on the main grill so the upper part of the crust didn't brown as nicely. (Note to self - order one of the new pizza stones for the upper grill.) Here's some pics anyway. This one was artichoke hearts, mushrooms, and sundried tomatoes with Grana cheese. Nice crust on the bottom, even if the top didn't brown as nice as I wanted. This one is a classic Margarita.

Doc, you've been away for a while. Most of us have solved the infamous photo upload problem. First, make sure that the picture size is under like 2MB. Second, don't try it with Internet Explorer, use Chrome or Foxfire, they are more compatible with the Forum software. At least these seem to have fixed the problems that Susan and I were having. YMMV.