tony b

See my post about cookbooks? Or my knife collection?

I thought that I had just about kicked my habit and then Tekobo posts this! 😄 I literally have hundreds of cookbooks. Most are in boxes in the basement. I actually have a bookcase in my kitchen for the majority of the ones that I actually refer to. I periodically go through them and swap things around. I need to do that again soon, as I have a stack of newer cookbooks that need a home, with this one now on the way! Plus, the huge stack of printed out recipes from the Internet, as well.

I've done pecan shells in the past. Worked pretty good from what I recall. Hard to source - it's been ages since I tried this? I've done herbs, too, like rosemary and sage. You have to be a bit careful with them as they can quickly overpower the cook.

Thanks. Just order South on Amazon. Will be here Monday. I'm a HUGE fan of Sean Brock. My usual problem with trying to cook out of his books is getting the ingredients. He has access to so many unique and heirloom products that are key to his cuisine.

Nicely done.

And, the problem with that is what??

Sometimes it just takes Blind Faith!

@Troble - inspired to go heat up leftovers for lunch!

@Tyrus - your computer is hiccupping on the Forum, dude! 🤣

You left out the most important one - have plenty of adult beverages on hand!

Welcome to the Obsession. Can't wait to see the pics!

Quite a few out there, most are pretty good. MEATER+ is the only "no wires" probe that I'm aware of and consequently, the only thing that will work on a rotisserie cook. For regular cooks, I use the Maverick XR-50 - up to 4 different probes. Good range on the receiver. Battery life is pretty good too. And if I'm using the Guru fan, I'm using it's probes, which are very good. From experience, once heat soaked and stable, the difference between dome and main grate temperatures is only about 20F.

Happy Thanksgiving, Everyone!! 🍗

@Adam Ag 98 - like we tell new KK owners - "Don't chase the temperatures!" The KK has so much thermal mass that after it has a chance to heat soak at a given temperature, moving it down is about impossible. You can creep up on your target from below, but not from top down. Most cooks, you can't tell the difference in the results with a +/- 50F dome temperature difference.

The filled in plate setting from earlier! Boneless turkey breast and legs. Direct, main grate, 350F, smoker pot with apple chunks. Rubbed with lemon pepper and dried roasted garlic. Turkey had been injected overnight with Butcher BBQ marinade. Green Bean casserole. Stuffing. Plated with the gravy and cranberry relish. Dinner rolls and Bubbly!

Would that be called a "Turkinator?" 🤣 (Inside joke: there's a dish out there that uses this weaved bacon blanket around ground sausage and crumbled bacon, called a "Baconator.")

True, but it's to protect the internal circuits in the probe. They can't take the ambient cooking temperatures and the probe has to be inserted up to the scribed line to ensure this.

Off to a good start @AJR. I'm prepped and ready to start cooking in about another hour. I'm just doing a boneless turkey breast and some legs this year, since it's just me (and Kipper).

MEATER+ MEATER® | Wireless Smart Meat Thermometer | For BBQ & Kitchen Cooking Only thing out there that will work on a rotisserie. There's an ambient thermometer on the end of the meat probe, so you get both temperatures displayed in the app.

The top lambics are from Belgium, made by monks in actual monasteries, some even cloistered. You go up to the gate, ring the bell, place your order and money on a "lazy Susan" in the gate, spin it around. Magically, it spins back with your beer. You never see or talk to the monk on the other side.

WOW - Look who's back! Long time, man! Glad to see you posting again. Missed seeing the pimp chimp!

Waiting with baited breath!

Was snowing pretty good when I went to bed last night and woke up this morning to about 2 inches of wet slushy mess. Fortunately, the pavements were just wet mostly. Dull, dreary and gray with misty foggy dampness all day. YUCK!

I like to add cilantro to my chimichurri, about equal parts to the parsley.

As Tucker pointed out, and I'll repeat, it really does need that supporting box underneath to take the weight off the legs when transporting. If you search this site, you can find the dimensions for how to build one. Plus, you need to either take the top off or do a very good job of strapping it down so it doesn't move. You can't rely upon the latching mechanism to keep it secure during a move like that.