Tyrus

Cooking the last meal meant par/boiling your ingredients in wine, so I thought saving the broth and using it with a few additives like onion, garlic, butter, chive, lemon and some olive oil would revive the mix. Good, no plate, the pan was exceptional to taste and the plate held the shells. Mussels and little necks/Quahogs/////Mussels Mariniere.

Wait a second, how big is Melbourne? It looks like your average neighborhood area, north, south, east and west a stones throw from the corner.

You have to approach this scientifically, first open a can of beer. Actually, that comes later, always getting that out of order. Hold everything, it's best to wait, that beast is heavy and certainly requires some help, two heads are better than one, and a third in this case is added insurance. It's a moment to share, can't hog it all to yourself. Good luck

Yesterday afternoon it was a seafood casserole with 1lb shrimp, 1lb bay scallops and 2lbs Cod slathered in a creamy buttery sauce, topped with a bread crumb cover and cooked with a chunk of cherry out on the 23. I used the small locking basket with one chunk of wood fitting it over the fire while using the basket splitter. I used my stainless diffuser plate to accomplish an indirect and a workable temp of 375/400. Perfect, the smoke you get off the KK imparted into your food can't be duplicated at even your high end restaurants in a casserole. So there it is and unfortunately there it goes also because all that remained after the guests left was this small plate, I managed to capture it on film before it disappeared too.

Is the top part what you might refer to as a "Gabby's grill"? If it is I haven't seen one with a nice decorative bottom as that. It certainly covers the bases for having a Santa Maria on the rooftop. Now if only I could only be half as organized. That camera must have moved or should we call you Bond 007?

Glad to see them back, a handsome looker it is. Eastern Bluebird or Finch

Yep, while your walking away the hours strolling with the flowers there's real work happening on the other side of town. I like it Bill, I make my own sausage and complete the task. Your plate was nice and an 8 mile walk, good for you,,,that's eh, yesterday for me. Keep on truckin I did like the plate, yes

It is, like it's knocking on the door, then it goes away, like a tempestuous woman, and then finally the day arrives, you know it's there when she settles in. A good day. Wish you a good day today Mac

Wobster, as time goes on the challenge to do a cook falls ever so much to technology items that either control your fire or monitor your piece. The only probe I "may" employ during a cook is one that displays the grate temp, if you know that, well you know what your meat is doing. If you continue to rely on these pieces they will make you dependent, I've always been a sort of independent sort of shit myself. Wait a second, in my draw I have the ThermoPro, it tells you instantly what your meat is doing, it makes you get out of your chair to check the temp, a unique item to ah, say the least. Getting to a point where your comfortable/congenial/warm requires you to allow these pieces to be used as trainers and then set aside for a cook where difficulty/problems/complexity may come into view. That may require a few weeks, you have the ability....oohh we all do, it's there my friend, check it out,,,,,,,,,,,,,,,in a couple of weeks of course.

That brisket is barking at me!

A couple of warm days and it was time to pull the cover off the Santa Maria. This was a Tri Tip with a salt concoction called Sex on the Beef and a Pork loin with Mississippi Grind. It was nice to get back into that saddle and watch/play the fire after the winter. I do believe those were Maine potatoes, only grown in Maine.

I do have a # of knives, not as many as some, but probably more than I need. Working a knife can almost be attributed to a therapy, it's constant motion and focus centers one to a goal. The payoff is your reward, especially when noticing the change in trim or simply cutting through a tomato. It reminds me too, I'm over due.

I like the new pieces, but the old ones if available and with a keen eye are certainly a find. She's smooth as a baby's behind and lightly used, double pouring spout and has a wide port to hang it or hook it, yah I like this better. If you look around, know how to refinish old cast iron then the choice gives something historical vs new, that's all.

Nice meal Tekebo, generally referred to as flounder here along the coast of Massachusetts. That certainly was fit to serve Henry the VIII with a pardon to carry on. I remember as a kid tossing a line off the Padanaram Bridge in Darthmouth Mass bringing up a few of those. Funny how it happens, a lot of the area names in Britain as are here in New England pop up as a thought and you have to remember where you are. That fish tile in the corner brought it all together, well maybe not everything but sure eased the passage to the plate.

Always lookin good Toney, wish I could say the same for those grates, ahhh adds to flavor. Think you may have to make a 3/8 high performance wrench to tackle that, you may break the grill floss.

I watched him over the years and always have been impressed that he let's nature and visualization speak for him. He definitely has talent and the capacity to work without any tools except the basics, and yet your still drawn in. Most people would have a hard time understanding if they haven't been exposed to some backwoods cooking and if in the same position wouldn't know where to start. Yah, great video...it always taste better in the wild.

Last time I was in Germany Tekebo a bottle of Riesling accompanied this tasty morsel, sitting alongside with a Koelsch beer and it was served with gravy. I like yours all golden brown and crispy, but you'll have to work harder on convincing me my salad has to go in the oven.

Sorry I had to use a double reference as bait to catch you, it was necessary. No hard feelings

Tucker, like always your scope of trivia remains untarnished, it was actually 1965. That's obvious, it involves more than two steps

To bad we weren't play poker, the three of you couldn't beat a pair. I'll try and dumb down the approach next time seeing we have a limited audience. heh heh

Spoke with a someone that knows something about brisket,.........he agreed, that's one nice looking brisket. Maybe you know him.

Some like it hot, that chicken is singing I want to be loved by you. Warm lips

Something Monty Hall would say on "Let's Make a Deal," but this is a guess so scroll down to the first pic without going beyond and venture a guess as to what BBQ item it might hold. Secondly, you'll notice on the box a centered plaque stating, Nationwide On your side, tell us what year that jingle or slogan came out (originated) to place you in the genius column. No cheating. The last pic is self explanatory and I finally found a home for him, came from a seaside restaurant in Maine that had closed. Does anyone have anything like this, I found them on the huge side of things? The price was right (that's another show) they were free. If it's free, it's for me.

Magnifique! So, what's on the menu.

Great cook David, colors, arrangement and thought. Yum