tony b

Good for you folks! Unfortunately here, things aren't going so smoothly. Too many folks not following the guidelines after the restrictions were lifted and we're seeing record numbers of new cases every day.

Couldn't have said it better myself!

Yeah, we're a bad influence here! We love to spend other people's money!! 🤑

Gorgeous pizzas!!

Sounds like it's a tad too tight. You might want to loosen it up a bit. I'd wait until after the burn-in before doing it though, as things can shift about then.

Just keep a wet cloth handy and keep wiping it down during the burn-in. If you wake up tomorrow and there's more, a wet magic eraser works wonders.

You should'ah ask here about accessories when you placed your order. We'd have said on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges.

@KKash - I got the exact same email. Bugger! But, it's a good deal, so I'm content to wait for the delivery. It's not as I'm running out of charcoal or anything - LOL! I love my grill floss. It works great and I don't worry about pesky brass bristles ending up in my food and causing ER visits. If you want the "cheap option" - just use a 3/8" open box wrench. You might not be able to get totally underneath the grate, but that part doesn't touch the food, so who cares???

Nice job with the uncrating and all the super pics! Your daughter's going to have one helluva fort!

Aussie = rib cooks =

As the old saying goes, "How do you know when your contractor is lying to you? Their lips are moving!" 🤣

Nope! I just sent an email to their Customer Service department inquiring about the order. Will see what they say?

Yeah, gotta hang on for the local stuff. Maybe I can find a different source between now and then?

Still haven't seen my order yet?? Have you gotten yours? I ordered on the 8th. Costco website doesn't give a tracking number on my order, so I have no way to know where it is?? I use the same MAPP torch to light my grill, in combo with the FiAir blower. https://smile.amazon.com/gp/product/B00D5FS7HA

Hi, Tony. Good to see you!

Sometimes, every once in a while, things don't turn out exactly how you wanted them to. Last night's dinner was one of those times. Had been looking forward to grilling out some corn. On it went at 325F, direct with apple wood, alongside some garlicy chicken breasts. Plated with some leftover yellow rice and coated the corn in chili lime mayo w/parm (Mexi street corn), First bite into the corn was a total letdown! This was some of the worst corn that I've ever had - hard/tough, starchy and no discernable flavor other than the spicy mayo spread. This was more like feed corn that you give to livestock. I had even soaked it in salted water all afternoon (my usual technique for grilling.) I have another ear in the fridge, but not even going to bother - straight to the trash bin!

Discussion in another thread got me thinking about Cuban. So last night was a Mojo porkchop, direct 325F with coffee wood chunks. A few spears of asparagus. Plated with my "drunken" black beans (cilantro, scallions, heavy garlic, lime juice, cumin, and rum) and served over yellow rice ( Badia Sazon Tropical - orange) A nice Rose on the side.

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours.

I also like to put tequila in my pinto beans!

This was a 4.5 lb, 2-bone roast. Dry aged in the fridge for 2 days, rubbed with my own spin on the Coffee Cardamom rub (Dizzy Pig Red Eye & Raising the Steaks, with ground black cardamom, and espresso powder added) and marinated overnight. I've also done them with a more traditional rub - ground coriander seeds, celery seeds, garlic powder, onion powder, salt, white pepper and fresh cracked black pepper.

OK, in all honesty, there is ONE KK cook where a water pan is a good idea - baking bread. I'm not a big bread baker, so I almost forgot that those on here who are awesome bakers use a very hot cast iron pan, full of chain links, and at the beginning of their bake, toss water into the pan to create a steam bath, trying to simulate commercial bread ovens. But, for any meat cook - NEVER!

Does that answer your question?? I did initially sear it off in a cast iron skillet before putting it on the KK to roast.

That's straight up Cuban cooking there - Moros y Cristianos (Moors & Christians). As you said - cheap, easy, and really good! I buy cans of black beans at CostCo by the case. If I'm being lazy, buy a bag of Vigo - even easier and almost as good. I like to do a "drunken" version, toss some rum in with the beans (light or dark, both work) https://vigofoods.com/catalog/product/2099/vigo-black-beans-rice My local supermarket carries their stuff. I try and keep a bag in the pantry for "emergencies!"

While I saw the Sauv Blanc (which I've tried btw), missed the wife in the photo?? Unless you were referring to the KK as your "wife."

NEVER! The only time it makes sense to me is if you're trying to catch the drippings for gravy and don't want them to burn. That was the genesis of the double-bottom drip pan - to preclude the need for water to prevent burning the yummy drippings for the gravy (primarily a Turkey Day thing for me.)