tony b

I had to move my 23" up a flight of 8 steps from the garage to the deck in my house. I built a ramp from 5/8" thick plywood. I took the lid off to reduce the weight. It still took 4 of us to roll it up the ramp - 2 at the top of the stairs with straps pulling and 2 of us below to push. It was a challenge, but we did it. Hope to never have to do it again!

@Bruce Pearson - sent you a PM about a friend near you who might be interested in some charcoal.

You can't really see it in this photo, but that was my old POSK. I didn't get my KK until 2012 when the POSK started to crumble (as they pretty much were known to do - some sooner than others.)

I'd almost be interested in the hanging rack, but back in the day, I had the blacksmiths down in the Amana Colonies craft me this rack and skewer set. I don't use it very often, but it does come in handy for some cooks.

@Bruce Pearson - sorry to hear about your issues. Best of luck in the new digs. Fingers crossed that the KK arrives safely in Hawaii! I know that your daughter is going to love cooking on it and every time that she does, she will think fondly of you! I have a good buddy in your area and I've reached out to him to see if he would be interested in a few boxes of charcoal. I'll let you know if he wants any and I'll hook you guys up.

Nice "fattie!" I haven't made one of those in years.

Don't you just love the crazy names that food dishes often get tagged with? LOL

I used Ketjab Manis to make an onion sambal for my fried shrimp chips/crackers. I've only used it in other applications a couple of times. I do like the flavor of it.

For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! All accompanied by this lovely cider from upstate NY that was brought back for me by a buddy in the homebrew club on his recent visit back there. Cheers, Mates!

Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK.

Wow, duck for breakfast! I've never seen that before (or even thought about it!) Nicely done!

OUCH!

Thanks, @Tyrus. I've been fortunate and the worst of it has passed me by. Some close calls though.

Depending on where you're going to keep your new beauty, if it's exposed, then I'd highly recommend getting a cover for it. Your list seems to cover most of the rest. We always tell folks to load up the pallet with as much of Dennis' cocochar (coconut charcoal) and coffee wood as will fit in the shipping container. It's the cheapest way to buy it.

After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta. I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Dude, that plant looks like weed!

I try to keep the ash levels down in the firebox for this reason - uneven airflow. I typically clean it out before every longer cook (4+ hours). I think this is the key to more even burns in the basket. YMMV

👍 👍

Grilled a lovely flat iron steak last night, along with some bacon-wrapped asparagus. Leftover au gratin potatoes and nice side salad rounded things out. Unfortunately, the radar said that it was going to rain, so I ended up eating indoors instead of outside in the gazebo, as I had planned.

Beautiful weekend here (upper 80s). I put up the cover on the gazebo. Calls for the 1st outdoor dinner of the season! Grilled a nice fat porkchop (on sale $1.99/lb!), with zucchini, and au gratin potatoes. Nice Pinot Noir to round it all out!

Looks more like you're flambéing them! LOL

He does, just north of Napa Valley. They've just had crazy weather all year now. Torrential rains and lots of snow.

Happy Cinco de Mayo, everyone! Nice day here, I should be grilling something, but I've thawed out some al pastor that I stashed in the freezer from the last time I made it. So, margaritas and al pastor tacos on the deck for dinner tonight! 🥟 🍹

I know that I sound like a broken record but don't forget about our "friend", Powdered Brewers Wash (PBW), for cleaning stainless steel gear, like rotisserie parts and I'm sure that it would do a similar job on the hanger.

Smothered, Covered, Chunked, Baby!!!