tony b

We always tell new folks about how great the KK does chicken, but they have to experience it 1st hand to actually believe us. It's magic! Definitely get the rotisserie setup. Consider both the spit and the basket - each has its benefits.

We've missed you, @Poochie!!

Took a Jamaican holiday for dinner last night. Jerk chicken (marinade is from a local Jamaican chef), with some pineapple salsa, curry rice and a salad. I had a mojito to kick things off before dinner! 🍹 The foil pouch has pimento wood chips to give it that added flair!

Indeed! I have more sausages and we have 2 more weeks of Oktoberfest to celebrate!

It's Oktoberfest time! So some German snags (Brat, Cheddar & Knack), with potatoes au gratin and a salad. Silly me forgot to go to the store for some Oktoberfest beers. Next time!

I get naan at Trader Joe's. It's pretty good.

Rightfully so!

Wasn't quite sure what I wanted for dinner, so the "default" was wings. Marinated in Uncle Dougie's sauce. Direct, 375F, peach wood. Plated with roasted spuds, celery/carrot/cuke with ranch. Bubbly is a nice wine to have with spicy foods. Have to admit that I overdid it on the wings sauce. I basted 2x on the grill after the initial 2 hour marinade. It was a bit overpowering. Should have left off that last coating.

@Basher - hope your KK is in a nice protected spot during all this renovation? I'd hate to have something happen to it. @Troble - my "go to" chicken salad recipe - leftover roasted chicken, chopped celery, diced red onion, seedless red grapes (halved), chopped cashews. Dressing is mayo (Duke's of course!), white wine vinegar, tarragon, curry powder, celery seeds, white pepper, purple crack and flaked salt. @Aussie Ora - that tomahawk steak looks amazing!

A nice fat porkchop for dinner last night. A side of pasta (semi-homemade sauce with my tomatoes), some grilling cheese and a nice salad & crusty bread to round it all out. Direct, main grate, 325F. Hickory chunks.

No, he's actually a homebrewer, too. That's how I first met him was when he joined the homebrewing club.

Yep!

I've made some sausage in the past, but when a buddy started a business making all kinds of sausages (The Sausage Foundary), I pretty much stopped making my own.

👍 on the order. Will be good to see you cooking again. All is well here. I've actually been retired for 8 1/2 years now. I'm now an official geezer - got my Medicare card last month. 🤣

My 1st thought, too.

That's our @Poochie! Missed your bad jokes. What have you been up to?

Stayed in my North Africa groove - Moroccan chicken (Baharat) & carrots (honey, butter, scallions and Ras El Hanout). And some garlic toast to go with the salad.

Vid works! Nice looking DSP!

Great minds @Troble - chicken shawarma skewers last night paired with falafel and tzatziki sauce. Side salad with herbed vinaigrette.

DSP is a classic and one of my favs.

What Robert said! I usually do chuck roasts instead of briskets, as they are too much meat for me usually. But, I cook the chuck exactly how I cook a brisket.

De Nada!

Don't hold your breath! Dennis hasn't been able to ship the charcoal to the States for some time now.

I've used this one for years. Works great for me. I can generally get a 30lb bag of charcoal in it with my spare charcoal basket w/splitter. COMMANDER 40-Gallon (160-Quart) Black/Yellow Tote with Latching Lid in the Plastic Storage Totes department at Lowes.com

Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! Despite the stubbornness of the dough, it came out pretty good!