tony b

Yah! You're going to find that cooking on your new KK will surpass anything you ever did on a gasser. That's a decent amount of cocochar, but you know there's lots of other lump charcoal out there to cook with. We all have our favorites - my current stock is Fogo Quebracho and KJ big block.

2020 Harvest came in, so I had to get out my chile roaster basket and do up a batch. Only did 1 lb this year, as it seems every time that I go digging in the chest freezer, I stumble across another pack of chiles from previous harvests.

He's enjoyed my dinners for over 25 years now, so almost the same as moving in! LOL

Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks. Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

Partial main grate is the way to go!

Thanks, man!

Welcome to the Obsession, boom, boom! You're going to be blown away once it arrives and you see it "up close & personal!" Then, once you cook on it, you'll wonder why you waited so long to replace that offset!

I have a cast iron griddle plate that I got to do them on the KK. I use a solid metal spatula with a large can of something to smash mine down. I have a bacon press, but it's got a pig imprint, so I don't use it on burgers! LOL!

4th time was the charm! Finally got my pics of last nights dinner to upload, but it was really slow.

Finally got enough shishito peppers off my plants to grill up a batch. With ponzu & shoyu sauce & Maldon as an app. Injected a chicken breast with Tabasco Garlic Marinade. Hit the outside with Sucklebusters BAMM and Slap Yo Daddy. Direct, main, peach chunks, 325F. Plated with leftover polenta and a redux of the sautéed green beans.

The last couple of days, been having issues trying to upload pictures. The upload times out and I get 522 Errors when I refresh the page.

Nope. Sorry.

Yes, I've done sautéed fresh beets. They are OK. I haven't roasted them, which I might give a try someday. In general, I like root vegetables (well, maybe not turnips so much - taddies & neeps are OK) and I prefer them sautéed or roasted over other preparations. The exception being potatoes and parsnips, which I also like mashed. I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad.

@jonj - Glad you liked the rub. I got my shipment of pimento leaves and wood, too, after their month in agriculture quarantine. Was shocked at the size of the 2 chunks of wood - cantaloupes. The stuff is like iron, so I'm trying to figure out how I'm going to break them down into usable pieces?? Wish that I had a band saw. @Troble - sooo jealous of you getting IA corn. My local hook-up is MIA after the derecho, so I'm assuming that they took a big hit in their fields. Most of the corn in this area is flattened like a pancake or just stalks without leaves or ears sticking up in the fields. To the rest of ya'll - it will be a cold day in Hell before I eat pickled beets!

Only Aussie with his OTB approach would think of plum sauce as a slather. BUT, now it's got me thinking about non-traditional ones like, hoisin, oyster, gochujang, sriracha?

Nice. I've done a couple of pandemic projects, but nothing on this scale!

You had me, up until those beets! LOL

@Troble - Thanks! I was just lucky that I had spare parts and the cover wasn't too damaged. Great looking shawarma and pizza cooks! I'd eat all of that!

All of the above, plus it provides shade on the deck from the direct sun. Gonna be even worse now that a lot of my shade trees are gone! My A/C is running a lot more already.

The Phoenix Gazebo! The storm trashed the gazebo, but I was ultimately able to rebuild it from spare parts and shockingly, the fabric cover only had 4 minor tears in it, which I patched with Flex Seal tape. The "Before" picture! The "After" picture! So, to celebrate the "Phoenix Gazebo" - a nice steak dinner of Prime Filet, sauteed mushrooms, 2x baked spud (airfryer) and side salad. Opened up a bottle of '94 DeLoach Zinfandel out of the cellar to go with! Direct on the lower grate. Rubbed with Gunpowder and Dizzy Pig Cow Lick. Plated in the gazebo! If you're curious about the plastic wrap on the wine & salad - one of the neighborhood trees damaged in the storm contained a sizable bee hive. When the tree service cut down the damaged tree, the area is now swarmed with bees, looking for food and a new home.

Or build Syzygies' cast iron Dutch oven smoker pot, which many of us on here have done and use extensively. Not to dissuade you from the cold smoker attachment, I own one and use it for a lot of different things - mostly cold smoking.

They will fold down.

I like the injection solutions from Butcher BBQ. I've used their brisket, pork butt and chicken with good success. Another alternative is the Seasoning Stix. They are solid seasoning sticks the you can also insert/inject into cuts of meat. They melt at around 140F, so they don't work so great on a rare/medium rare steak, but they work well with other cuts that you cook to higher temps. I inject to add flavor, not so much for ensuring the meat stays moist. Good cuts of meat and proper cooking techniques will take care of that.

Some good advice. I don't know of too many folks that have tried to move a BB32 up that many steps, but it's gonna be a bitch! I moved a 23 up 7 steps, using a ramp, and it took 5 of us! At least 3 sheets of 3/4 plywood for the gravel part. Your wife would be a good choice to leap frog the plywood. Once you get it rolling, inertia is your friend. Recruit at least one other person to help. Not meaning to insult your intelligence, but for a BB32, you should remove all the accessories from inside the KK, except for the firebox. Every pound helps. I had my deck specifically fortified where the KK sits when I had it built (again, it's a 23), so I like the idea of putting your 32 on its own pad on the ground versus a standard deck construction. I seriously doubt that your homeowner's insurance will cover the cost of rebuilding the deck and replacing the KK if it collapses.