tony b

BUT, on the upside - after today, my phone will stop blowing up with text messages asking if I've voted yet and my email in-basket won't overflow with campaign emails!!! CHEERS!!

Nailed it!!!

'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. Treat them like tomatillos and make green salsa or enchilada sauce with them.

Snuck in a cook yesterday before the weather takes a downward turn here for a couple of days. Sunny today, but super windy, with windchills hovering around the freezing mark. Flat iron steak on the lower grate, direct, coffee wood, post oak and mesquite chunks. Rubbed with Oakridge BBQ Carne Crosta and Santa Maria rubs (not mixed, each side got a different rub). Plated with 2x baked spud, shrooms, side salad and chimichurri.

Glad to hear that it's working out well for you! It is a handy little device.

You sound exactly like me! The one time that I tried to do a porchetta, the skin was as you described - chewy, taffy-like and not crispy.

I think the actual term was "crotch rocket!" LOL!

Like we tell new owners, who've never cooked on a similar grill before - Don't chase the temperatures! Once heat soaked at a specific temperature, it's very hard to lower the temperature again, given the mass of the KK. But, during initial heat ups, you can tweak it back down if you overshoot some (see note below). You'll just end up frustrated if you are constantly messing with the top vent opening to hit some magical target temperature. So, as you're doing, get a feel for the top vent settings (lower vent is not important as long as it's open to supply enough air to keep the fire going - which isn't much). Top vent settings are very repeatable, so make some notes to follow until you've gotten it down pat. You'll find that it doesn't take much movement of the top vent to see a noticeable change in temperature. Give the KK time to stabilize temperature before making any adjustment to watch the change. Also, part of the "Don't chase the temperatures" mantra - don't fret if you miss your target temperature by +/- 50F. All it means is that the cooking time will be a bit different is all. Your food will come out fine. You should be cooking to internal meat temperatures and not by time, anyway. Good luck with the burn-in and happy cooking!!

Gruesome! I seriously doubt that I could eat any of it, once cooked! 😵

As noted, Dennis has struggled with this for years. Even the OneGrill motors have varied over the years, so there's no consistency there either. That's why he supplies shafts of different designs (square/hex) and lengths, trying to get as close as possible to every combination of motor/grill.

Best wishes and cheering you on for another 15!! I'm sure that the anniversary dinner will be spectacular!

Very nice, indeed! What's for dinner?

Hey, you both know how to cook it - just git after it!

Gearing up nicely! You'll be all ready to go when that big crate arrives!

One step closer!

Just to pile on here. Last night's baby back rib cook. Indirect w/aluminum foil, smoker pot of hickory and apple chunks, average temp 250F (started out around 225F and slowly kept going up to about 275F at the end.) and bone side down. @BARDSLJR consider building the now-famous Syzygies' cast iron Dutch oven smoker pot for your smoking woods. Works great and you get nice clean smoke, as the holes are in the bottom and direct the smoke back into the fire and burn up some of the nasty volatiles. And, the cool part is, when the cooks over, you have made yourself a few chunks of charcoal!

As an aside, I took my Dremel and extend the bolt slots on the bracket all the way out. Don't have to completely remove the wing nuts to get the bracket off and it makes putting the motor on/off much easier. This won't solve your problem of the motor shaft being too long. You're probably going to need to trim that down a hair to fit.

Does it come with a motor underneath to make it spin?? 😄

Congrats, mate! She's a sweetie alright!

There's the answer! Sounds like they hold up well.

Fat Bastard would have loved last night's baby back ribs - LOL! Indirect (there's that damn pesky thin sheet of aluminum foil again - ha, ha!), smoker pot of hickory and apple, 250F. Rubbed with Eat This & Sucklebusters Bamm. Plated with tots w/Green Crack, side salad and crusty bread.

Not tried these before, but I have used Jealous Devil's actual lump charcoal before - it's good stuff! Sparks less than Fogo.

Very nice photo.

I wonder if this would adversely affect their durability?

Nice suya cook!! It's SUPPOSED to be killer hot! Same with the peri-peri chicken. That's why man invented yogurt and ice cream! Unfortunately, they don't help with the burn upon exit! 🤣