Poochie

Tiny, I can tell you polish Sinister after each use...the only way to tell the difference between the two is the vent on the bottom. As far as shiny goes, they both look brand new. I'll bet you're real proud of that setup. The possibilities are endless. I'm guessing that you'll do the burn in real soon and then put a hunk of meat on it to get the "new" off of it. Congratulations!!

Yes it does. It exposes more skin to the fire and helps to render the fat under it. I've posted skewered wings one other time. Don't know if they were plated or not.

Yes indeed! Beautiful meal and I'll bet the mac and cheese was delicious too. I would love to have a plate of those goodies.

I finally used some of the coconut char for a cook. It used very little but I kept the temps around 235. I covered the pork roast with sour cream. Next I sprinkled some Spicy Montreal Steak Seasoning on it. Then came the basil and finally some pork rub. It came out super tender even though the plated shot is horrible. It tasted much better than it looked. Seasoned and ready to go on Bolo. Fully cooked with an IT of 175 degrees. Horrible plated shot. But it tasted very good.

I'd go for that pepperoni pizza. That thing looks amazing!

Nice looking grill. Food looks great too. Like Robert said, that latch will loosen up a bit. If it's hard to latch, it means you have a really tight seal right now.

Hey Tiny, I never thought about doing an indirect rotisserie chicken. Did you have the heat diffuser on a lower rack and the pan of taters sitting on top? Did it increase the cooking time by doing it indirect? Inquiring minds want to know! I did one chicken with the firebox divider in place and the chicken off to the other side. But I consider what you did more indirect. Your chicken still has a beautiful color to it.

Busy cooking day today. First up is making Yukon Gold potatoes with onions, garlic and butter. Wrapped in foil and put on Bolo. The other photos speak for themselves. We really enjoyed the fish and taters for supper tonight.

Even if they weren't delicious, you sure can't beat the presentation! But I'll bet they were good too.

Sounds great, Hugo. Don't forget to take a few pictures of the delivery and first cook!

Sounds like it's her grill now. Don't worry ckreef, you can get yours when the bistro is finished!

So was it a perfect 10 meal?

We don't have Bojangles around here. I'm always in the mood for crispy spicy fried chicken.

Time to get the Apple watch. I was skeptical of it until I got one. I love watches in general but I'm hooked on this one. Precise time and answering text messages without pulling out my iPhone is a worth the price of admission right there. Seeing the stock market + and- points at any given time, all the stuff FitBit can do, and it's all on one screen without having to push buttons...sold!

Hot pepper cheese! Oh yeah, that was good!

You did an excellent job on those babies. Sure looks like a delicious meal.

The problem with waiting a year for them to get the bugs out, is that they'll have a new operating system by then. You'd have to wait another year and so on. It appears that if Microsoft and Apple can't improve something, they'll just make it different. Not good.

These turned out nice. Good Sunday meal for sure. And for the Saints game tonight, I cooked some wings on the same coals.

PRippley, it's just ground chicken, seasoning of your choice, and sliced jalapeños. A few bread crumbs hold it together. Tony, I like the old fashion pork boudin.

Church's chicken is the king in my opinion. Popeyes uses drumsticks and thighs that come off of parakeets. OK, they're small. The one dollar spicy chicken sandwich at Mcdonalds isn't bad.

Poor Tony, he's like the guy that tells people how bad McDonald's food is but he keeps going back! I'm sure you've got a rib tickler to share with us.

That's a fine looking yummy pizza. I don't know what I'm waiting for on cooking one. Your experience reminds me of an old joke.. A waiter brings two gentlemen their steaks they had ordered. Customer one: "Hey waiter, why do you have your thumb on my steak?" Waiter: "So it won't fall on the floor again."

First, I cooked the boudin to bring to my Dad's house Monday and some jalapeño chicken burgers for lunch yesterday. Then I put the beef ribs on. I decided to cook them in a foil pan. They were nice and tender but I think the pan takes some of the smoke flavor away. They were still good but not as good as the ones I've cooked without the foil pan.

Thank you, sir. That worked like a champ.

I'm still trying to get over putting peas on a sandwich! No thank you.