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No, I didn't make these yet. I saw it on Facebook and thought I would share. Looks good after some good BBQ. Frozen Key Lime Margarita Squares image: http://dinnersdishesanddesserts.com/wp-content/uploads/2013/05/Key-Lime-Margarita-Squares-3.jpg Serves: 16 Prep time: 15 mins Total time: 15 mins Print Frozen creamy key lime squares with a hint of tequila - great no bake treat for the summer Ingredients Crust 2 cups graham cracker crumbs 2 Tbls sugar 3 Tbls butter, melted Filling: 16 oz cream cheese, softened ½ cup sugar ½ cup key lime juice 1 lime zested 2 Tbls tequila Top with whipped cream Instructions Line an 8x8 inch baking pan with foil. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom or the baking pan. Place in freezer while you make the filling. In the bowl of a stand mixer, add cream cheese, sugar, key lime juice, lime zest and tequila. Beat on low until the mixture starts to come together. Beat on medium-high for 5 minutes, until it is smooth and fluffy. Pour filling over the prepared crust. Freeze overnight. To serve let the bars sit at room temperature for 20 minutes. Slice and top with whipped cream. Read more at http://dinnersdishesanddesserts.com/frozen-key-lime-margarita-squares/#UeHBVRjCRZBwhwZx.99

I cleaned out the meat freezer not to long ago and discovered some sirloin tip steak that needs to be cooked and eaten. It was from Oct. 2012, eek. Cooked at 132 F for 5 hours. The steak was very moist and tender and it couldn't have tasted any fresher. Seared on the de Buyer pan. One thing I've noticed about SV steak is that the colour develops several minutes of resting.

Typical Sunday, cooking up sausages and chicken breast for the week. Sausages straight out of the package Chicken breasts, boneless. split in half, marinated in Very Terriaki Hawaiian for 24 hours. Makes lunches and dinners easy during the week.

I can hardly wait until I try this on my KK Out of the pan but still too hot to cut -

Great trip. Our shoulder came in 9th. Chris Lilly came 1st but no Grand Champion this year. The Shed won that with their hog. GO Team Ubon's of Yazoo City

KJ does this roadshow tour held at Costco's. You are buying direct from KJ. It basically undermines all the dealers in the area by undercutting their prices and leaving them out of the deal. Sacrifice any hope of a decent dealer network (long term sales) for the sake of the immediate sale. KJ sells their own brand of lump and it's supposed to be a decent lump (never personally tried it). Can probably get it cheap at a Costco roadshow location. OK been wanting to get that off my chest for a while now. Scared if I did that on the Guru I would be booed off the stage - drawn and quartered - then left for the vultures.

Zojirushi are great all the better stores here sell them.. I of course live in the middle of a rice field.. I also just love the term Fuzzy Logic!

Looks great.. I love the depth of the menu at the Reef's BB My wife is ambitious in preparing many items but I'm not that disciplined yet.. I'm a 2-3 item guy at this point in my life When your wood starts off gassing that exhaust can be ignited and burned off instead of that big white plume.. It's much more fun to have a huge fireball/flame thrower than the white cloud too.. I'm exploring getting 1/4" SS plates CNC cut to be used as grates.. They could have three or four different sizes of slits for varying volumes of surface area and airflow. Probably half grills make sense too..

Like my favorite apron says, "I cook with Wine. Some actually goes into the Food!" I have two "sets" of liquor - the cheap sh!t in the kitchen for cooking (Rum, Tequila, Brandy, Bourbon, dry Sherry, and Marsala) and the good stuff for "marinating the chef" on the bar - and never shall the two cross paths!!!

I'll take ingenuity over government funding all day long. Robert

ckreef - wow! I see you've discovered apricot preserves. Try mixing that with some nice bourbon whiskey and you've got a heavenly glaze for ribs, chops, etc.

I'll give you that if you give me sugar on Grits - LOL