tony b

Wow, $11.99! That's way cheaper than my CostCo. I'm happy with $16.99 Prime. Nothing wrong with a nice filet.

Very nice.

I've only done 1 this big. Started out in the sous vide, then final sear on the grill. Use the basket spitter (assuming you have one) and reverse sear. Roast up on main grate on the indirect side until 5 degrees below target, then drop down to the lower grate on the direct side, flip every 30 seconds until you have a crust built up. Can't wait to see the pictures!

That's a good winery. Look for Ridge Zins. They are top shelf.

Catching up on a couple of cooks. Sunday dinner - duck on a stick. 3 different preps - French (red wine, herbs de Provence, powdered roasted garlic & tarragon), Asian (oyster, hoisin and soy sauces with 5 spice powder) and classic Chinese Duck Sauce, with some extra apricot jam and szechuan pepper oil. Direct, 350F, main grate, cherry wood chunks. Plated with duck fat spuds (hint, hint tekobo!) and a nice Pinot Noir. Birthday dinner last night - rack of lamb (rubbed with Dijon and Penzey's Greek seasoning). Direct, main grate, 325F, grape vine chunks. Plated with a nice salad, more duck fat spuds and Bubbly! After dinner - a lovely late harvest Zinfandel. Very port-like. Better than cake!

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.