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Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted! Those oysters were monstrous and delicious. Sent from my iPhone using Tapatalk

Flat iron, carrots, air fryer potatoes

Don’t think you understand. It’s not a question of whether you’re actively making bread. It’s a question of…do you have this toy, just in case. 😈 Here is today’s loaf of 40% fresh milled white sonora which will be going to my wife’s co-worker. She happens to have prolific chickens, so we’ve been the recipients of excess eggs. Quid pro quo.

@CaptMorg82 - Congratulations on the Anniversary. Yeah, I'd stay home for that meal! Looks fantastic!

Outside of semantics - half my charcoal basket extinguished itself during the cook, after being lit. The firebox doesn’t care if it indirect or direct. Why? Did the fire go out? Never had this in my prior 20 years with the BGE. So maybe we need to understand better process’s. Is it a build up of ash where the air vents are? Would be great to see more set up’s and cooks @DennisLinkletter from our pro. I did clean out the ash and let the lite go way past my target and it seems my charcoal had a much more even burn. It was too hot to really check tonight - will take pics in the AM. Check out the bark and color on these beef short ribs! Thats all that matters!

You are a bad bad boy @PQ! I have looked this up. Good reviews. Expensive in the UK and out of stock in the US. As I noted to a friend who said he thought it seemed a bit clinical: there are two ends of the spectrum in the sourdough world - nerds and naturals - and both make excellent bread. I am in neither group sadly. All of the above is just stalling activity, I know. If/when I ever get back into making sourdough bread this would be a good tool. In the meantime I am going to focus on my pizza game this summer. There are some awesome doughs to use up those grains of yours in this book: https://amzn.eu/d/03mX8pi You will just have to brush up on your Italian. Or use Google translate.

i used my rib rack for the first time today. i've had it sitting in my shed since i bought the 19. i don't think it was made for beef ribs, but i couldn't get the single bones to stand up without falling over. i also used wood chunks right on the coals. still works great this way and less hassle.. used only half a basket of charcoal and for almost 8 hours i only burned through half that. what a charcoal miser..

the pictures aren't loading for me but sounds good..

@David Chang good question however, it is fresh lump kept indoors and dry.

Wow @CaptMorg82! Marry me!

That is odd but it may be that semantics do matter. I can light my KK but if the fire doesn't take properly I can come back in 10-20 minutes to a cold KK. When you say half the charcoal basket was lit, was it actually burning away and then just stopped? Yes, getting the quality of cook that you are looking for is indeed a big part of what matters but we do worry about other stuff too - we wouldn't own a KK if we didn't care about getting good quality and service. If my KK was using too much lump or didn't hold a steady temperature I would worry. I don't worry about uneven burn and actually like the fact that I can light the charcoal in one spot, get to the temp that I want, snuff the fire out and come back the next day to a largely unburnt basket.

@David Chang good question however, it is fresh lump kept indoors and dry. I use Rockwood lump and believe it’s top rated by naked wiz. Thanks David

That's super exciting. Congratulations. The only blessing or wish I can offer is that she should grow up to love and enjoy food. Look how much fun we get to have!

I’ll stick with the opinion of the guy who designed it. But that’s just my opinion lol