tony b

The tribe demands pictures of the virgin cook!

Same here - I have a baby Grill Dome, but it's not a fair comparison, due to the size difference. I have struggled with the GD; it's just too small, so controlling the airflow and the amount of charcoal that can be loaded, just make for a more difficult cook. I bought the GD when I had my POSK, because for short cooks (chicken breasts, burgers, brats, etc.), the POSK used way too much charcoal. So I thought a smaller grill would do just fine for those cooks - and it does. But, that said, now that the POSK is gone and replaced by the far superior KK, especially now with the basket splitter, I rarely use the GD anymore, as the KK handles the smaller, shorter cooks easier than the GD and uses about the same amount of charcoal. While I've never owned a BGE, I have cooked on a friend's several times. It's a nice grill, just like the GD, but it just doesn't stack up with the KK on the quality of the design, construction, materials, and the esthetics (that BGE is damned ugly - imo!). One of my pet peeves with BGE is that they "nickel and dime" you on all the accessories, some of which aren't really "accessories," but essential to doing some types of cooking (e.g., plate setter). Not familiar with the KJ, so I can't offer any opinions either way about it.

Do they have turkeys in Indonesia? What's on your Thanksgiving table today, Dennis? Whatever it is, have a Happy Thanksgiving!

All I can do is second what everyone else has offered. My best guess is that Dennis is probably the correct answer; your bird was still frozen down by the bones, so there was significant temperature difference between the outer layer of meat and down by the bones. My only question is whether you had the cavity stuffed or not? That would have made a big difference in the meat temperature profile across the bird.

Ditto that!

Similar to my post in the Pork Rib discussion, I've never foiled a brisket either, except to hold it in the cooler until time to serve.

Never wrapped while cooking on the KK, only afterwards when I need to transport or to hold for later dinnertime. I prefer my ribs done "competition," that is, not falling off the bone, but just tender enough to pull away easy and leave a good bite mark when you bite into the rib.

Let me just say as a previous owner of a POSK (aka RJ Kamado), that there is no comparison in the construction/quality/service. Dennis kicks major ass!!! I am soooo much happier with my KK than I ever was with the POSK and in the beginning, I thought that it was The Grill - quality and craftsmanship are timeless. I seriously doubt that the top hat on my KK will ever fall off in my lifetime, let alone after 7 years like the POSK.

Great looking spread! Love beef ribs, too, but by the time they're done, there's so much shrinkage that it seems like there's twice as much bone as meat! Lately been sticking to the boneless ones, doing them Korean style.

You guys are making me super hungry for a big ole hunka beef!!!

Looks fab - u - lous! One of these days, I need to get off my lazy butt and make my own bacon and pastrami. I know neither is difficult; but I just can't seem to push myself into just doing it!

Congratulations. You'll need to honor tradition and post pictures of your virgin cook on it!

I, for one, am perfectly happy with my 23" KK. I don't have a need for a grill this large. It would just be wasted in my case. I seriously toyed with only buying the 19.5" Lil Isla.

Great tip, Dennis! You should put that in a "sticky note" somewhere on the forum for folks that live in colder climates. While Iowa isn't exactly Alaska, it's gets damned cold here when we get one of those "artic clippers" shooting straight down out of Canada.

The IT fairies fixed the emoticons - hurray. Even better, they are now all in one menu page, so you don't have to page through a bazillion pages to find the one you want!

It was not the coco finally catching that spiked up your temperature. Temperature control in a KK is all about airflow. You had too much air flowing through and allowed too much charcoal to light and it shot up your temperature. Don't fret too much, we've all had similar things happen to us, especially in the "baby steps" period where we're learning how to use this magic box! Too bad though about burning up a butt. Ouch! For long, overnight cooks, consider getting a temperature controller, like a BBQ Guru, You'll sleep better at night! I'm using mine as we speak to control my KK @ 250F for a rack of ribs.

Took a pizza making class at the local culinary school this past Tuesday. Made a simple dough and tomato sauce. Had leftovers, so today, I fired up the KK (500+F) and made a pie for lunch. That's Spanish chorizo on top, not pepperoni, and I put on some moroccan oil-cured olives, sundried tomatoes, and tossed in a splash of chipotle pepper sauce. Cheese was mostly odds/ends in the fridge, but the majority was Cabot cheddar with bacon! Sorry, forgot to take a picture while on the KK, but here's the final result.

Having eaten them at Drago's in both Metairie and New Orleans, in addition to making them at home, I can say that they definitely live up to all the hype! You will enjoy them, just make sure that you make several dozen!!

I never would have thought to describe my KK as "tiny," but next to this beast, it really does look small!!

Only a few of the emoticons are showing up as true images. 90% of them are just boxes with X's in them and a title. However, the images do show up when you paste one into a note, like this -

Try doing oysters Louisiana style (they call them BBQ, but it's not what you think!) Look up Drago's on the internet to get the story and recipe. But beware, I've done them on the KK and with all that butter and cheese, you get massive flare-ups. So wear long mitts and have long tongs, too! Or you could risk losing some arm hair! There are several posts in the Seafood area about them. There's one version of the recipe in the Post titled: "char-broiled oysters! New Orleans style!!" Here's a video about the restaurant from the food network:

Welcome! The choice to buy the Guru was a good one, IMHO. It's very nice to "set it and forget it," especially on an overnight cook. One word of caution with the Guru. It can't bring back down a temperature overshoot very quickly, so you're going to have to learn to keep all the dampers very much closed, including the one on the Guru fan outlet, and let the Guru do all the work. Otherwise, natural draft will take your temperature control away from you (Mother Nature always wins!), especially on a windy day! You're going to have so much fun, hang on for the ride. As another forum used to preach to newbies - go buy a bigger belt now, you'll need it!

That's where mine lives (we can share stories of what it takes to get a KK up on one - LOL!). When I had my deck rebuilt a few years back (still had the POSK then, but the weights are similar), I had the contractor put extra support (smaller spacing between joists) on that corner where the grill was going to go. Since I was doing the rest of the decking in TREX, I had him specially put down "iron wood" deck boards in a 4' x 4' area where the grill would go. Never had a problem.

YUMMY!! One question, why veal demiglace? It seems like a waste in this application to me?