Tyrus

That must be your natural charisma "Troble" allowing you to slide into the kitchen as you did there and in Peru a few years back. Looking for answers and an angle, maybe a recipe written on the wall for your next or just on a curiousity seek, I can't blame yah, I'd ask myself. Touche mon ami, it's all about what you find and I hope it was a treasure. I'm sure it was

Easter, so we had a ham, and that ham needed a fix. It was a Carando ham nothing special but a good one. It didn't have the baste inside so we mixed up a JDaniels Winter Jack Cider with brown sugar, butter, and dijon mustard. I could put this on my toast, so good. I'm just posting because the color on a already cooked piece reheated was nice, and so it is. The salad was extrodinary with homemade drizzle, Egg plant Parm and asparagus, carrots and tatoes, yah.

Yah, a celebration..there definitely good.

After seeing the pic of the Parthenon an old song called Blue Sky came to mind. You had a few things going on in the last pic displaying nice technique using balance, space and distance, not to mention a pair of happy content feet. Enjoy

Would that be blood pudding by any chance of a different name? It was called Kaszanka and I remember the stout good taste it had, but I liked it with a taste of ketchup. Try it

I have to agree, if you were to venture into the pastry shop and only choose one selection amongst all the treats you would limit your horizons. Maybe a Santa Maria, a great choice and I think you wouldn't be disappointed. They all come with a price tag though and depending where you are in life decisions follow. Hope yours are easy

Never to disappoint Tekebo, it looks nice and tasty. You did it on the 23 I see, which one do you use the most, prefer or gravitate to? Tasty looking too. A lot of realestate for a dozen wings even so with a half basket. Makes you want to go out and get a matching 19 like Mac and Tekebo...just a thought.

Long ago I worked in a diner, the steam table there had 5 or 6 trays set above the level of water as the gas unit kept the temp required for the food. I don't think at the time there was a thermostat for water temp but a regulator valve for height in flame for temp. At the end night we drained the water from the SSteel steam table and cleaned up. Something on a smaller scale for food ready to serve is always a great thing. A simpified easier method through innovation is the way forward, just don' forget to slap a tag on it if it becomes genious.

Troble, are the prices at the restaurants your eating at comparble to the same here in the US of equal justice. I find prices vary wherever I've traveled so I was curious to know if your getting a bang for your buck or paying up to what it is. I realize most wouldn't ask this but then again, I like to cut to the chase. No harm done as long as you wake up and your still breathing I say. Enjoy

Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.

I hope you took a few notes, we'll be expecting nothing less in the way of amazing when you return. To say "it's all in the presentation," is an understatement.

Apologize, I was thinking the 32 as flat bottomed and that's not the case, it's on wheels. I removed the post seeing it wouldn't work with shelf level design, however placing it between 2/3 walls with your stone work would work by building the walls to accept the width. I remember when I purchased a Primo setting that Kamado onto a table shelf and for some reason I was seeing the 32 the same way. No matter, it can be done by simply building around it and then joining the cabinetry/counters aside. Yah know, come to think of it...it wouldn't look bad without the wheels, just a thought.

Well, if you know me Jonj then you would know I don't like doing things the same way twice, variety is the spice of life. I like quality and that's why I own a KK, but I also like to mix it up and try new things which offer comparable quality. For example, if you saw how many screw guns I own knowing that they all do the same job you'd say why. Because they're all great tools and each one performs just a bit differently according to the task. The new cooker is American made and I like that, enough said. I also gave two cookers away within the past year to each of my kids so my fleet is shrinking and needs a boost. It's most definitely an heirloom, to a degree expandable, versatile and mobile. It checked all the boxes, and hell, it been two years and I need a new cooker. So when it arrives I will take it on it's maiden voyage and share some pics, until then the dogs are on high alert for any trucks passing by, it's costing me a fortune in cookie biscuits.

Looks good C6Bill and so easy too, Nice plate. I was Prevites just the other day and picked up a couple of packages of Boneless short ribs for a cook I'm going to do on the new cooker, whenever it arrives. The quality and selection is better than my old place, first name basis with the butcher what more could you want

This must be a case of, the lights on but nobodys home. You know I still think there are some bugs still flying around from the computer clean up. When I clicked on to answer you back here, my entry from Thursday popped up. Update. That's what it was, the bulb burned out or my box was full of mail anyhow it's all sorted out, I think.

The tiles look intact but the close up reveals a lot of grout loss, you could order some grout and apply it by hand in those areas, I'm sure the grout Dennis has will work. You'll definitely need something to prevent water from getting underneath, but overall as it appears with it's age in mind it looks to have a significant amount of life remaining. Keep your temps below 350 and you should be ok anything higher and your pushing the limits. Hey, it's ony my opinion and you know what people say about them, everybodys got one. Great pic Toney, I had to take a back seat on this and let you blaze the trail, it wouldn't be fair to cut the line.

We"ll let Toney explain this one.

You took the words right of my mouth, absolutely, it pairs well with everything and it taste good too. Hope they fix this computer glitch, it's like being at a magic show but all the tricks are played on you. Speak of the devil, the last trick was amazing.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it. Don't ask me, it did it on it's own

Go for it Toney, best ideas come out on rainy days. I have the Burton cookbook lol. David, the only thing missing on that chunky lump charcoal was a couple of good lookin cherry chunks.

Nice looking piece of meat and plenty of it. Coincidentally back in the late 80's I had a cooker very similar to the one you have preparing your meats on that restaurant table.. It's called the Burton Stove Top Grill, and to make it even more coincidental I just saw a brand new one at a 2nd hand store for sale. I imagine there featuring a can of Sterno under that or was it gas you were cooking on. That place must have caught your eye instantly, the last time I remember doing my own cooking was at some place out in Colorado preparing my own hamburger, I like your selection better . Enjoy your stay

No bark on my cherry chunks, you know bitter taste and all. Well, it was a first for me, I had a rack of beer, some free time and an open road for this little experiment. Just remember now, you go to far you got charcoal and don't worry about rushing to take them off the grill long after the fire dies, there fine, they won't spoil.

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

Toto were not in Kansas anymore.