Jon B.

12 minutes ago, Bruce Pearson said:

They look well marbled what are they called?

CostCo labels them as "Beef Ribeye Cap Steaks". 

We buy a lot of bulk meat at Sam's/CostCo/BJ's and portion them out into vacuum bags and freeze them for use later.  Never had enough room in the refrigerator freezer, so we purchased a 7 cubic foot chest freezer.  Every time there was a sale, I would buy more meat and stick it in the freezer.  After a while, that freezer was stuffed full of every kind of meat available and we had no idea what was in there and where it was.

So Mr. Bright Idea bought a white board and mounted it above the freezer and started writing down everything that went into the freezer and erasing what came out. That worked for about a month until I found out that not everyone in the household was following the rules   (the names will not be revealed to protect me).

Not to be swayed from my mission to know exactly what and where everything was in the freezer..........I divided the freezer into sections, got a clipboard & wrote everything down....................then LOCKED the freezer and hid the key.    I'll fix those derelict freezer raiders!!!!!!!  

My locked freezer and hand written lists worked great all winter..................until this spring when I couldn't find something I was specifically looking for a recipe. WTH??????  

So I did what any self respecting communist freezer dictator would do, took a total inventory of the freezer.  Much to my dismay.........there were many discrepancies.  WTH x 2??  

I marched upstairs and confronted the other members of the household.  When they stopped laughing & giggling....I was informed that they found the extra key to the freezer and were messing with me most of the winter.     They couldn't believe it took me so long to figure it out.  

I threw away the lists yesterday!!!!!!         Back to freezer diving!

14 hours ago, tony b said:

Been buying those at CostCo recently. They are excellent!

100% agree Tony.....snatch them up every time I walk by the meat case.  Cannot resist buying them whatever the cost per lb.  YUM!!!!!!

1 hour ago, ckreef said:

Sort of thinking I need to come home from work early again today. Cough, cough - I'm starting to feel a little sick - LOL 

 

Maybe @churchi can "fix" your internet for you.................so you can get some more done 

56 minutes ago, ckreef said:

Also the blocks I have are stackable up to 48" without being mortared together. After I put 1,500 lbs on top I'm sure they won't go anywhere. The stackable without mortar feature is part of the reason why I bought these blocks, I might just want to move all this sometime in the future. You never know what life holds. 

On one of the BBQ blogs, a member used Liquid Nails to bond his stackable blocks together in his outdoor kitchen.  Thought that was a good idea.  FYI

Bruce....those are great pictures!  What an adventure.  Thanks for taking the time to post!!! 

1 hour ago, Pequod said:

You're...ummm...online looking for advice on a grill whilst on your honeymoon? 

alimac23 is going to fit in well with this group!!!!!! 

My 2 cents..........................The 32 was a great choice!!!!

Enjoy the honeymoon!

The scenery and action in this YouTube video is amazing......if you have the time it is a fun watch!!!  

Gravity Is Overrated

The end of the video names the locations where the video was photographed. 

14 hours ago, cschaaf said:

Then he's confused... Instagram IS social media

I think he meant "multiple" forms of social media.    I have trouble keeping up with this site, let alone "multiple" BBQ forums! 

That four letter word "WORK" keeps getting in my way.

Just watched the video on how they are made................Very Impressive!!!!

Charles, 

Question(s) for you.............are you planning on covering the oven or building a roof over the area?   Are you worried about any kind of freeze/thaw expansion on the outside tiles & grout??  Is the SS chimney easily removable???  

Thanks,  Jon B.

(Not that I really looked closely at the new toy or anything like that) 

14 hours ago, Pequod said:

I think he’s embarrassed because he bought a pellet pooper. 

Yes........he did !   Plus a pizza oven.  He likes the P. Pooper but still loves his KK's!!!   

14 hours ago, tony b said:

Speaking of, Where has Bosco been? He hasn't posted here in eons??? At least Doc, Wilbur and Ken pop in at least every few months. 

Spoke to him about a month ago and he said he backed off "social media" and is doing most of his posting on Instagram.  I believe he is still some what active on the Guru site.   We are going to try to get together sometime this summer to solve all the worlds problems over a couple cold ones. 

I'm NOT looking......I'm NOT looking...........I DON'T need any more cooking stuff!!!!!!!!!!!!!!!!!!!!!

I have been avoiding stopping at Bosco's house to see his two new cookers for the same reason.........NO will power ! 

OK Charles...............because it is you...............maybe I'll take a peek.

WoW....that really looks great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 

Great pictures.......thanks for sharing!!!!

10 hours ago, KismetKamado said:

There you have it... more than you bargained for in an answer, right.

Great story..........thanks for writing it out.   Have a similar one but have to "blame" the KK purchase on MacKenzie and Bosco!!!   

16 hours ago, Bruce Pearson said:

I just visited a long time friend in Florida. Ron and his wife Marrisa just bought a 115 acre ranch oppps sorry, they call them farms there. They get about 18 eggs a day from the chickens. It’s basically a horse ranch but they also have chickens. My friend Wayne and I just finished a road trip we have wanted to do for over 15 years. I drove about 6100 miles was a lot of fun. I got to cross off 5 things from my bucket list lol

Bruce,

That is great that you finally got to do something you have been thinking about for 15 years!!!!   I drive a lot and 6100 miles is a crazy long way.  Did you do it in the VW??? 

Jon 

Welcome KK and congratulations!

Just out of curiosity, what cooker were you using before?   

15 minutes ago, MacKenzie said:

Those potatoes look awesome, Tony, who needs fries.  

Hey now...............you stop that kind of talk MacKenzie    

At a local tavern/restaurant , the Greek family that owned it, had a french fry press mounted on a wall in the kitchen. When your ordered fries, they would put a whole potato in the press and make fresh potato fries to throw into the hot oil.  Sadly, the father George (Georgio) and his chef buddy Spiro, both from the old country, are no longer with us.

I always told myself that some day I should get on of those presses!    Red Head Sue still gets a discount at William & Sonoma and I happened to see one in a catalog.  The time was right!

Last night we tried it for the first time.  Pressed out some fries.  Microwaved them for a while, coated with garlic olive oil & fry seasoning and then threw then into the air fryer to finish.  Need to experiment a little with the timing but they were really tasty.

One of these days, I'm going to fire up the oil deep fryer and make some french fries the old fashion way, in memory of George & Spiro!!! 

Very impressive cook.........

Congratulations!  Great photos also!!

That was sweet how the van bed lined up with your porch deck.  Sometimes you luck out!!!   

Love the chalk art on the patio also!!!!

Received my winnings from MacKenzie for our Olympic Ladies Hockey Gold Medal match bet……………………………..

 What a riot………the Official Olympic Hat of the Canadian Teams!!!!  Very funny Mac!!!!!!!  

She also sent some North of the Border goodies……..Maple Flakes (is she sending a message to me?) and Maple Butter….Yum, yum!

I don’t think she liked the condition of my KK cooking grates in my posted cooking photos………thus the stainless steel scrubbie.  

You mess with the best and see what you get.    Too much fun!!!!  Thanks Mac! 

12 hours ago, tony b said:

 

For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

Thanks for that.................I was wondering?????