tony b

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!

That's the extended hexnut wrench for taking the cover off the spring assembly in the rear.

FYI - you shouldn't be grilling with the lid open anyway; it's bad for the gaskets.

Never seem that one before???

Welcome to the Obsession! You've just graduated in your BBQ cooking to Master level over your BGE. If the "stone" that you are referring to is the "heat deflector" then don't sweat the damage - you don't need to use it - most of us don't. If it's the pizza stone, then you probably need to replace it - assuming that you want to make pizza or bake bread? As noted, a picture would be helpful in sorting that out for you. Yes, as noted, those are parts for the rotisserie. If you want to use it, here's the recommended motor for it (Dennis does not sell them). Grill Rotisserie Motor Universal Heavy Duty Electric Operated Replacement (onegrill.com)

Welcome to the Obsession, as I'm often saying to new folks. You can use the cold smoker on hot cooks. I have had a Guru for many years and use it on my longer cooks, just for peace of mind. MEATER+ or Block is a must have in my book for rotisserie cooks (no wires). I use mine a lot on other cooks, too. Plus, I have a 4 channel Maverick (XR-50) that I use often.