Tyrus

Hey Jeff, you do realize that's a pic of my grill in winter covered up. Not a very complimentary one at that, I get the point though, made me laugh. Boy, I'm sure glad it's summer, that picture gives me the chills. Spooky

Glad you did Poochie. There other options available where you can order just the top fire box and crank without the wheeled stand below. You'd attach it to some sort of masonry of your liking, the obvious drawback is...it doesn't move. Rust with anything metal is always a concern too, keep that in mind and although the gauge/thickness of some quality grills are worth mentioning they all succumb to this demise in time. If you live in the desert it will be around that much longer vs the rainy spots where you have to cover. Ah, my grill will probably out last me but if your looking to dodge the rust and make it a departing gift in your will,.. well the SSteel is a good option. Don't rush in, it's what I would recommend, your happiness is paramount, satisfaction, you don't want buyers remorse. I don't want to brag, float my own boat so to say, but on my grill (the Hooray) has the best rotisserie out there bar none, and the cranking system is onehanded and IMHO superior to all others. It can be adjusted slowly, quickly, quietly, smoothly, incrementally with precision with a finger and hold position regardless of weight. You do pay for these conveniences though, good luck, they certainly are a lot of fun. I'd be happy cooking on any of them, like buying sneakers that fit, get the one that's comfortable for you or the one you gravitate too.

Well Tekebo, I'm leaning towards the chicken too, but hell do them both. Variety and choice for your guests, let them decide which is best. You know I was looking on my bookshelf and there it sat, "The Whole Beast." So I dusted off the cover and gave it a thought, held it in my hands and slowly began to turn the pages with anticipation. When I realized there were no pictures my interest deflated like a balloon losing it's air, but then, I turned to the part where we had some rabbit and hare, then my notice peaked beyond compare. Yah, we'll have to resurrect this book and put a good foot forward, Syzygies reminder was a distant call to pull it out and take a second look aside from a recollection of guilt.

That would be the Hooray Grill Co out of Kansas. Mine is the 3 ft model fire box model, check them out, be warned they are pricey and although I like them a lot my thoughts turn to the many stainless grills out there because it has to be covered. However, if your looking for a contraption, your local Wal Mart may suit your needs.

Pretty damn close and around $4 a bag cheaper. No complaints. Revision 8/3 I was using this coal just last night Bill and I don't want to discourage you, BUT 2 things stand out. 1. It sparks like heck when you start it with the torch so if that's a worry wear a glove and hat. In certain areas of the country this coal may be problematic for obvious reasons concerning local codes. Keep in mind once started the coal burns without shooting off any sparks from my observations. 2. It has depending on the bag smalls in quantity which I don't like and then again large pieces that I consider huge, yah big, but I find this so in any bag but not to this degree. So, consider these issues otherwise it's not a turn off so much for me, I consider these things on my own, work with them and often don't give them a second glance. For some this might be a game changer, so my apologize if I inadvertently led you or anyone else astray.

Ha ha, no I guess not, got lucky on this one.

If at once you don't succeed, try, try again. You have nothing to be ashamed my friend, if I'm not mistaken it does have a Oriental flair to it.

They didn't have this when I was making my choice otherwise we may have had a coin toss. I like it, and the gauge let's you know if you have a good seal. Picking a sealer is always a dilemma with all the factors involved, and coming from Italy well, that had to be a strong selling point for you braindoc. It's refreshing to see something made in another country other than China.

This one is in your neck of the woods Jeff or maybe not, but Nebraska is certainly not a stones throw from my home. Anyhow I found this rub based on your inspiration, I'd call it Steaksauce in a rub. Opening it up it has a reminiscence bouquet of a good passed memory related to something you might have enjoyed years ago. Had some guests over the other day and used this on a Pichana, the result after a rest was a dark puddle of gravy that didn't remain long afterwards because it disappeared on a bread carpet. They make others, a whole line, I was lucky and by accident this one will remain with me for some time. Opening Pandora's box isn't always detrimental, once in a while it works out.

In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.

Bargain! I have a food saver as a back up now, it's on the shelf because it was behaving badly, think the seal needs replacement. I replaced it with the Avid Armor A-100, works for me. The chamber sealers are great but while your watching them through the process in sealing one bag I've already sealed 3. Good luck with it, they do the trick and last.

You know you can do the same with salmon and have great results, your cook reminds of my neglect.

Last year the fence ended abruptly with fall setting in and the thought of taking on another big project had to wait for another day. Spring came and the fence corner turned in another direction, it created a 90 degree angle and with that the thought of adding in a storage area came to mind. Two sides were already supplied with the fence so adding in two more sides with a couple of doors was a no brainer. Off the ground this little shed will hold 20 bags of coal or 50-60 boxes of Dennis's charcoal very neatly. No more running to garage on the other side of the yard for this po boy, I walk over and pull one out with convenience. It's really nothing special to look at, very simple in design but oh did I say convenient all ready. I also continued the fence to enclose a large area in back of the original covered ODK and when it was complete I cut through the chain link making it a still self contained, no escape area with the dogs in mind. A gate was added to let the neighbors feel welcome to come over for BBq. It has that camping area feel that I like and incorporates in much of the elements of a modern ODK but with the out doorish ambience. The extra space gave me the opportunity to wheel out the offset and if the weather turned bad back in under cover. Lot's of elbow room and I'm not bumping into other cookers as often. So here's a few pics, it may not be for you but it's comfortable for moi.

That looks good David, don't know how you could improve much on that presentation except for some delicious gravy running down the sides. Yum!

You know it's been so hot lately you cold have put those veggies on the back steps and they'd cook themselves. Going to have to check on that Hanover store, if it's closer, I'm in. Did all the veggies come out of the garden?

By the looks of it all turned really well, it was worth the investment. Hell, sitting up on a rooftop overlooking the foliage with a cold beer in one hand and tongs in the other & cooking on the Yak is simply heaven. No down side there.

You know people also put a considerable amount of time into advertising making the product attractive, the mind and eye's see the thought brought to you and your immediately pulled into the web, it gets you every time. So is it in the description, the colors, the packaging, the wording (bone sucking sauce), or the size and amount for the dollar vs cost to make if your looking for value. Some people like anticipation, watching and waiting for the ketchup to come out of that darn bottle or simply the excitement of receiving something in mail. Today it's all impulse, taking a chance and hoping it works out for a hundred reasons you dream up for it's use. Could you make it better or do they? Well here's one that's good, you'll have to make it yourself. I found this recipe on a Texas website when I was searching for covers on the Santa Maria, I made it, tried it and liked it and maybe you will too. BBQ Pork Rub Mix the following ingredients and rub over your pork ribs. Store the leftover rub in a glass jar to use later. 1/2 cup Garlic Powder 1/4 cup Brown Sugar 2 Tbls Salt 2 Tbls Black Pepper 2 Tbls Ancho Chile Powder 1Tbls Ground Thyme 1Tbls Ground Mexican Oregano if you don't have it I suppose regular Oregano will suffice, but the Mexican has an earthy taste more fitting. Make it your own and add something else, I always do.

Well that's almost "just as good" so to speak. Tomorrow is Sunday otherwise known as salmon day so I'll pickup the trail and introduce another path, Trader Joe's is a bit far to travel too on short notice. Think some fresh herbs in a blend of cous cous or pilaf will set the side with those veggies. Definitely keep the suggestion in mind Troble next time I'm at Gillette where Trader Joe's is, you know, where the Patriots play. Don't think Jonj is a fan of Quinoa and thennnn Mac, well she's a carnivore no fish for her, we'll all figure it out..no doubt

Looking great mon ami, nothing like a good salmon, only better if you caught it yourself. Is that cous cous mixed in the veggies with poppy seed or ground charnushka seed, almost looks like a stone ground mustard. Give it up.

That's a beautiful cabinet Ed and one of the larger ones to boot, too bad your having to part ways. By the way are you still cooking for the masses and doing a dozen Boston pork butts on the 32? I still have the 48 Lang and was unhappy with the fluctuations in temp and smoke so I designed a basket and had it fabricated at a welder, problem solved. Anyhow, good luck, it's a beauty

A comfortable and clean setup, easy to work for quick access and space, functional for short/small cooks and attractive with straight lines. Dinner for two, easy to do.

Always found country style ribs when packed at the store to show the pretty meaty side up, giving you the impression that the whole of the package is that way, not the case. You can be disappointed with the amount of fat unseen. So this is why I cook them at 275 for quite a while to render out a good portion of that with a sweeter rub, then while were still at 275 a good sweet sauce is basted on a few times so as not to burn the sugar. CSR one of the few bargains still remaining on the shelf, done right can't be beat.

I prefer a good sauce, gravy or marinade over a rub anytime if done well, just think it penetrates and adds to your dining pleasure more. Anyhow, how about a little Cumin for an earthy addition, not too much. I've found some BBq sauces at Trader Joe's to try, found out that I liked them and upon returning for more....they're gone. Threw the bottle away, the search continues. I will try this Bardsljr, anything from Savannah and it's BBq history can't be bad.

Maybe we're on to somethin, anyway you look at it they both finished without any surprises. That was a 2 year roast, how it evaded me that long I'll never know, it was tasty and showed no sign of an off flavor, I believe it was $28, imagine that.