tony b

The last of the rainy weather from Cristobal ended just in time to cook dinner on the KK last night. Kept the Cajun theme going with Cajun spiced pork tenderloins - both rubbed with my "house" Cajun rub - one was also hit with cherry rub and the other with peach rub. Then at the end both were sauced with their respective fruit based sauce. Plus, a chunk of peach and cherry wood were tossed on the coals to keep it all going. Direct, main grate, 325F. Those are peach quarters with the Cajun spices for the side salad, which had dried cherries, as well. A total fruit bonanza! Plated with my homemade ravioli I had stashed in the freezer, sauce was "kicked up" with some of the Cajun spices. Nice French Rose to go with it.

Ditch the beer can chicken when you get your KK. It cooks the most moist and flavorful chicken without any gimmicks* that you've ever had. FOOLPROOF! (Folks have intentionally tried to screw up a roast chicken on a KK - almost impossible!!) * https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken

I hear ya, gurlfriend!

OMG, now THAT'S a remodeling project! No wonder it's taken 10 years!

As you can see, I made a lot, so I'm having leftovers for lunch today and put up 2 containers in the freezer for later! Sorry to hear that your travel plans to NOLA got nixed. I had planned a trip back home (SC) in April that I cancelled, so I know what you're going through. But, I'm going to try again in July. Fingers Crossed!

Nope, frozen - Savannah Classics. Best that I've ever found. I have to bootleg them from the South. I load up with 6 bags, as well as 6 qts of Dukes Mayo.

DUDE, I'm soooooo jealous of that setup! AMAZING!

Welcome to the Obsession! You're already up and running hot, straight and normal! Nice lamb ribs. Don't fret overfilling the basket - just means less to add for the next cook. As you found out, being a tad off on target temps is no catastrophe. As we tell newbs here - DON'T CHASE THE TEMPERATURES! Take some time (with more of that yummy looking IPA) and learn your vent settings. Start just barely off the seat (should be around 225F - 250F), let it stabilize, then give about an 1/8 of a turn, see where it ends up. Keep doing that until you start to get a feel for how the KK responds to airflow. This is very repeatable. Don't worry too much about the lower vent. Just make sure it's open enough to supply the combustion air (not very sensitive). Next, you'll be ready for the burn-in.

@Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer.

OK, you folks set the hook! Just ordered his Bible from Amazon. Will be here tomorrow! (Does that rock or what??)

I put in an order for 4 bags on Monday. On its way. Yeah, their packaging is the best that I've run across, next to Dennis'.

Never enough trees!

I just planted my tomatoes/peppers/herbs yesterday morning. I'd had them under the gazebo most of the week and brought them out into the direct sun for a few hours each day to get them acclimated. We have a cool snap in the forecast here mid-week (low in the low 50s), but no where near frost. Thankfully!!

Thanks! Yes, there are 2 doors actually. A conventional one from the kitchen - the KK is just feet from it, which is great in bad weather. And, there's a sliding patio door to the deck from the dining room. It's not very practical anymore because of the dog door insert, which takes up over a foot of the opening. Plus, in the summertime, the gazebo also gets a bit in the way. @Tyrus - took me a while to find balusters that I liked. Didn't want the "traditional" look of wooden spindles.

You know the "rule" here - no pictures, it didn't happen!

Very nice. I have a similar gazebo on my deck. Makes sitting out that much nicer - no bugs to deal with! (Note: the sides hadn't been put on yet, when I took this picture.) Hey, at least your stairs are in a straight line! Mine curve around to match the deck. That's why my KK came through the house to get on the deck, including the 8 steps from the foyer to the main floor, but those were a straight shot. No excuse, dude!

How wonderful - it will make the space that much more special with those tiles from your mum!

Yeah, it's pretty good. Thanks for the tip! I'm about to try a new one - John Henry. Yep, the same folks that make the BBQ sauce. Will report back after a couple of cooks on it.

That would be great. We'll keep in touch. It's a whole year away. Lots can happen between now and then!

Similar dinner tonight - Indonesian Chicken Satay, with peanut sauce. Chicken on the main grate, direct, 325F, with coffee wood chunks. No skewers tonight - whole pieces. Plated with the peanut sauce and an awesome rice with sumac, parsley and cilantro, with a nice salad.

That's how we roll here!

Tasty looking ribs, man! If you do many more of these large cooks, you might wanna consider a rib rack?

San Diego ROCKS when it comes to craft beer. Been there twice for the National Homebrewers Conference, and FINGERS CROSSED, it's scheduled to come back there next year! Can't wait, seeing as how this year's conference in Nashville was cancelled because of the virus.

Like we tell folks when they get their KKs - just go out and buy a bigger size belt, because you're going to need it!!