Duk

the rocks are in the bag---I have seen them while putting the lump in the basket--def nothing to do with KK

If you don't mind me asking where and what kind of plants... I live in Napa

I agree with Condo 100 % I put out Finch sacks and within days iy looks like solid finches hanging--fill sack with thistle seeds they love it

as for those ducks... duck poppers....sorry

That is a beautiful looking bark U got there...nice job

No pics---but I always put my ribs on top

Re: Parchment paper

Syzgies--quote]

No, instead add the yeast after the sponge cools down to an appropriate temperature. Might not get the flying start it gets by proofing the yeast, but it works.

Def gonna try this I love making focaccia, pizza etc---thanks so much

Re: Parchment paper

[quote="Syzygies

We've also started using boiling water for the sponge for the crust.

Syzgies--I am asuming there is no yeast in the sponge??

I'd recommend a low and slow (anything around 220F or so), but my personal preference is a pulled pork loin

I'm surprised a loin wouldn't dry out--I always go 400 on top of the upper sear rack for about an hour to 140 --what temp fire and internal temp on the loin do you shoot for--i always tie the loin like a roast

I'm with Dave--I remember when Sanny posted it and it was very hard to keep a dry eye

Eating shrimp no less LOL

I called the trucking co before hand and made sure the driver had a pallett jack---when he delivered it we put it on the jack and pushed it into the yard--It went very stress free---if you don't have the jack and if your driveway is all concrete and pretty smooth it would roll on it's wheels easily

did you keep the puff pastry cold--that will make a diff--you can't let the butter in the layers of the dough to get soft--and when going to bake it it should go into a hot cooker to create the steam to let it " puff " just my opinion

I just watched this show yesterday. I liked it. I thought it was pretty good.

One thing I didn't like was Myron's attitude. He seems like a bully. Maybe I'm misinterpreting his ball busting though. Maybe he's a good guy

There is definately some drama there for the camera--but it still has some ideas and it's fun to laugh at. I agree about Myron but like I said it's prob for the camera

Very sorry to hear--Been there also

Has anyone been following this series on TLC pretty entertaining

So do you just use a portion of your starter and feed it as you go ? If so, it should last pratically forever, correct? I've done some reading on the subject but really never tried keeping the starter going by using a portion and feeding it

Show of hands.... Who has a cooker by Another Manufacturer, and has loaded the rack only to find that the lid won't close? The taper of the lid means that taller food (say a full cooker of ribs on edge, out to the sides of the cooker, perhaps around a butt or two) bangs the lid.

:::showing hands:::

Man, if I shot all those great lookin birds, I'd EAT em bros! That'sgood meat right there! Yum!

BTW, what specis of duck are those? Looked kinda like geese to me, but I'm no expert.

They are mostly Canadian Honkers a few Specks all the ducks we got were mallards---what we didn't donate we ate up there and there is nothing like fresh BBQ ed duck or speck breast

Don't suppose you do any duck hunting down there do you?

Dave, just got back from a trip to Canada---FYI all birds are paid to have processed and donated to food bank and job corp--feathers and down is also saved--nothing is wasted

Welcome Marcy

i use and old paint brush after starting the fire and before putting on whatever i'm cooking just to dust away all the fine ash etc that sticks to the side of the cooker when dumping in lump or stirring the coals--works great

Is that totally boned out or Spatchcocked? Good looking cook! Love those 'maters too!

Thanks Condo --The only bones are the wing bones--the leg knuckle is showing but leg bones are gone--thanks on the maters--i have 8 heirloom varieties some going over 2 pounds

Boned out chicken, tomatoes & corn from the garden

Very nice Sanny--You definately have a talent

Very nice work Sanny--I like the white or off white one--it has that 30's look to it--really like the furniture and look of that era