tony b

Very nice, Basher! Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs!

You aren't!

Only 1 thermometer out there for doing rotisserie cooks - MEATER +. No wires at all.

Or a set of wireless thermometers, like the Maverick XR-50, so you don't have to open the lid to check the meat temperatures.

Best advice for newbs - take an afternoon, with a cooler of adult beverages of your choice, load up the KK with charcoal and light a small area (grapefruit size). Then set the lower vent about 1/4 open on the left dial and just barely bump the top vent off its seat. Sit back and enjoy an adult beverage. Watch the temperature. When it stops rising, make note of the temperature and the vent settings. Now, bump the top vent open a bit more - like a 1/8 turn - have another adult beverage. Be patient and let the temperature stabilize again. Keep doing this stair stepping until you reach about 400F in the dome (or you run out of adult beverages!) Once you get to about 300F dome, you might want to bump the bottom left vent open to about 1/2 open. Most of your cooks will be below 400F, so not a lot of point in going much higher. Keep a log of the temperatures vs vent settings. It's highly repeatable. You'll likely be surprised at how little changes in top vent opening increase the temperature. That 400F final target will likely be less than 3/4 turn open on the top vent. Once you start cooking, you'll get a feel for the difference between the dome temperature and the temperatures at the different grate levels. Plus, the difference in cooking direct and indirect over the fire. Enjoy the adventure.

Most of the slaves in the Southern US were from western Africa, so that's probably your best tie. I'll be curious to hear what you think of some of those recipes.

Very nice looking KK! Congrats and welcome to the Obsession!

What army are you trying to feed with those 2 humongous grills??

Good luck with the Sean Brock book. Seems like every recipe has at least 2 ingredients that you have to special order. One of the reasons that I wasn't a fan of his first book, Heritage - a PITA to source ingredients, and I'm a HUGE fan of Anson Mills grits and rice.

Love sticky toffee pudding! Never tried to make it though. Killer pizzas everyone!!

I tend to use up small pieces of lump in it, too. Mainly to help start the binchotan, which burns hotter, longer and without any strong odor. Plus, it's like cocochar - I can take out the pieces and put them in the KK to smother them for reuse in the next cook.

Pretty simple. Yep, 1/4" SS wire fabric. Like I posted, the "trick" is to do "half moons" on each end. That way you don't have to take it apart to fill and unload it. When putting it in the basket, just make sure that the open ends are covered by the basket ends. Another trick is to cut the stems off the peppers, as they will hang up in the mesh. Don't cut the entire tops off, just the stems even with the pepper flesh.

@Basher - Happy Birthday to the Mrs. It's 28 here, too - Fahrenheit that is! 🤣

That's pretty cool.

It's a fun little grill, but the damn binchotan charcoal is a mutha to light! Worse than cocochar.

Seeing as I never wanted to spend the cash on those high-end vacuum sealer machines, I have an easy "work around" for that for my FoodSaver. I make the bag a bit longer than needed. Then, I put the food & liquid in the bag; seal it without vacuum; then freeze it. Once frozen, I cut the bag open and then vacuum seal it.

Since it's "not on the porch," I assume that you didn't count the wood-fired pizza oven in this accounting of grills?

Looks pretty damn close to my hibachi, too! I don't use it enough to spend the money to upgrade to the Konro. AmazonSmile: Fire Sense Large Rectangle Yakatori Charcoal Grill | Japanese Ceramic Clay Grill | Tabletop Grill for Backyard, Outdoor Cooking, Camping | Chrome Cooking Grill, Internal Charcoal Grate, and Stand: Home & Kitchen Unfortunately, it's not in stock right now.

Took that bait, hook, line & sinker!! 😄

A bit of overkill. If you have something, like fish, that tends to stick to the grates, dip a paper towel in some oil and use your tongs to oil the grate. The spray is going to go everywhere, including on the walls of the KK. While it shouldn't do any harm to the material, it will create soot as it burns up - not tasty! Otherwise, sounds like you're getting the hang of it! Keep on rockin' in the free world!

I've pretty much stopped shopping there because they are always sold out of what I'm looking for, even when I tag something to get the notice that it's back in stock.

Me, too. But hard to find. Porter Road carries it, but it sells out quickly there. Not a Bavette, but close - another Flat Iron steak cook to celebrate the nice day (rain has already started today, turning to snow all night and into tomorrow morning.) Direct, sear grate, post oak and mesquite chunks. Rubbed with Garlic 101 and Cowlick. Airfryer curly fries with green sauce. Mushrooms and chimichurri for the steak. Had a leftover grilled pear for the salad, with blue cheese.

Gunpowder seems to be a hit with everyone that's tried it. A fav of Aussie Ora, too. Just keep tabs on the "winners," so I can send refills.

Doesn't everyone?? 🤣 Actually, I have 2 different brands of it in my cupboard. Plus, 3 different ones of actual Worcestershire sauce, one is bourbon barrel aged and only gets used for Bloody Marys!