Tyrus

Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

That looks all aroud nice. Don't know what it means, I thought first before seeing it might have been a chocolate invention, I was wrong. Clue me in David, am I the only one.

The grouting process is a one step application, the make-up of the grout itself has the character of a seal within itself and that is why it is sold alone. Using a syringe for the application never entered my mind when I was manuvering through the venting, I simply applied it to the area and worked the grout into the affected area with a bare finger. The grout has a soft enough texture, it's workable, but unfortunately doesn't have a long life span in the tube...it will harden after a peroid of time, but not within the time frame of use. I've used the grout when the KK was cold for small spots on perodic visual inspection time and again, however my KK up to this point has always been undercover by roof and fabric so it's not a frequent experience. I would think Dennis's grout techs would be applying the tiles to a cold KK beforehand, from there I believe they're cleaned and then cured in a kiln. So yah, I believe cold is ok, and don't apply any sealer, it's unecessary and could be detrimental.

Genius. That'll work.

The KK missed yah, and no that doesn't look like Iowa corn, they say Iowa corn is as high as an elephants eye...but how would I know, never been to Iowa, only on a map.

But of course, I have two and you really don't have to look hard David they're all about. Manufacturers are abundant although I'd be hard pressed to say where all the matierials might have originated. My Goldens is boldly stamped made in the USA. Don't worry, be happy....things are coming around

Those chops were talking to me Troble....and it was all good. Handsome sides too!

A little optimism goes a long way, things should settle after a few months. Cant't say, but Dennis might have shipped a few over here to his warehouse in anticipation of such an event, an event it is...grand scale theatrics to level the playing field. It's ain't over till the fat lady sings.

I bet you did though, you have to dress it up to play it up. The steak was wonderful, I lit up a cigarette right after.

Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did. It was a marinated piece in a Japenese BBQ sauce overnite and then fork tendered for texture a few hundred times to soften. Placed on the grill with wrapped potatoes in a Southwestern rub, flipped twice and all was nice. Started with a Carrot soup to begin having a peanut butter final addition, cashews on the top then all plated with Cheesy Mex Cauliflower and soft tender potatoes.

Well, I've always said if the lawns to big to cut in a day...you gotta get a bigger mower.

It's a great setting for cooking in SteveL. A 23 will get you there fer sure, and if you thought for some misdirected hmmm... confusion between the two, you'll just have ta settle it out here amongst the crew.

Don't wait, every car has a trunk brother and a back seat....it's just down the street

The best person to ask as a lover of beef ribs would be Aussie Aura, unfortunately he's probably cruising the backroads of the outback in Au on his bike somewhere. It all looked pretty good to me, I'd sure as hell would of liked a chair at the table. All I have to offer is, no two pieces of meat cook the same, 250-75 is the temp, wrap around 160-65 and probe for tenderness. The expert thing is a reach, most here have cooked so long on one influence or another can generally predict the outcome. A lot of factors can sway a cook, nobody's perfect, but for those who can ease through every cook without a care...knows their shit. Be satisfied everyone returned for more then work on any changes you feel overlooked.