Tyrus

Nice steak Forrest, just the perfect amount of char, purdy color too. Is that the Matterhorn behind your house, a little dusty and barren, but a monument nonetheless. Love it.

I know those girls handmade those chocolate berries. Yep, somewhere in the archives I have the pic of my daughters doing the same. Hey, Happy Valentines Day Pretty girls

I'm sure the grill is made of Carbon steel as mine which adds a bit to the rust protection. IT is best to cover your grill with a product that will stand up to the weather and Amazon simply doesn't provide anything with an answer to size, fit or Quality. I was actually going to order a cover from the grill maker at Hooray for around $525 but on the way to Costco a few towns over I saw along the highway a tarp of some sort blown against the trees. On the way back I circled around and discovered it was a custom cover for someone's water jet and it was of excellent quality being water proof and all. A snip here and there and a belt bungy cord made it a nice attractive functional cover. If you wish for an alternative this company called Covers&all on the web sent me a large sampling of there material swatches in a book that show grade, quality, thickness/gauge, color etc & with warranty for all related specs. If interested PM me and I could send it out to you, as I understood you would have to provide the dimensions. Zippers included and quite a bit cheaper. They would even customize it with your logo.

I can only guess you stalked those quail outback of the house with a bow and arrow and brought them to the table. Very nice cook Tekebo beautiful color. I didn't expect anything less.

Good find eagle eye. Those grates are stainless, should clean up well. Classic Toyota, don't see too many of those on the road, but you do live in the south and cars seem to last a bit longer there. OK, let's see the first maiden voyage cook.

Seen it used many time on cooking videos and it looks like an impressive tool. Using the analogy of saying, if a 9mm gets the job done why would you need a 50cal? Mapp torch is a great tool for starting the fire but if you want and prefer the cannon it'll certainly do the job and in record time. I don't own one but I have to say I'm tempted.

Hey Forrest welcome aboard. Well, 25 is kinda old you know pretty much everybody here is younger than that. I believe TonyB and Mackenzie are 19 and 20 respectively, ahhh no matter, what's age anyhow..just another birthday. I like your thoughts and you won't be disappointed with the performance, as a matter of fact two racks of St Louie are laying on my grill now. Big Joe and a small oval, a good arsenal but the KK just might put them into early retirement.

Sure it's weird, if your putting wings and things together for a meal in the morning. Today I was on the phone with someone in your area setting up a broken internet connection with a Bose Soundbar. The problem may have been a house unit, but for some reason the UK accent has hands down the most disarming and well spoken people I have found for assistance to get you fixed. Just thought it should be mentioned. What's cookin?

Gronkowski...................................Polish for touchdown!

That depends as to what your cooking. If your spinning no grill grates are necessary and you can monitor the fire and tend to it without much effort. Long cooks, short cooks it's all based on what the goals are as too the meat. There are times your doing a small cook and you will only need one grill grate, if you need to raise the surface area I believe they all are capable without much effort to make the adjustments. You know, cooking on one these puts you and your guests more into the cook, have a drink and enjoy the time while you entertain your guest.

Netflix had a bbq series hosted in Ga a few months back on Lang offsets and other utensils that challenged those participating in the competition to bring the best to the table as the menu changed. Malcolm Reed is a good watch, he offers alot and shows you comfortably "how to" on all his toys. Once the bug has bitten your ear the thought is hard to loose, it's kind of like being possessed and NO exorcist can ever get to the core. You know and it's no lie, 2 weeks ago I cooked the best piece of meat I've ever tasted and did it on my 23 ROTO. Maldon salt, cracked peppercorn on Picanha...that's all. Food for entertainment, that right there will always draw a curious audience and always something good comes from it

I've seen Ballistic bbq and know the one your referring to, the brassero is to the rear....a matter of preference side or rear. I don't have the brassero, my grill (Hooray Grill) has a stationary pit base that sits above another base which is angled to catch any amount of grease flowing to a can. There are no refractory brick however the firebox is lined with a steel spacer liner or in essence double walled. These two youtube gents are thorough and knowledgeable, cut to the chase and make it interesting, you'll see. Ballisticbbq down yonder in San Diego is a promoter and gets paid to bring some products forward, these guys, not so much. Troble, Sam the cooking guy and Ballisticbbq all in SanDiego..........a trifecta. Don't fret basher, you just ain't found it yet. It'll come, sure as the sun is gonna come up tommorrow.

Jeff, give these two guys a try on Youtube, Dski grills and TRENDKILLrBBQ. Dski has an assortment of grills he cooks on showing use of each grill with always an interesting presentation meal. He owns a Sunterra 48 Santa Maria and shows you how to cook on it or at least enough for you to see if this is for you. The same goes for TRENDKILLr, and actually he just manufactured his own design as a daily cooker. Check out their archives and find the Santa Maria grill cooks, they're both pretty thorough and I hope it lessens the confusion and gives you a bit of direction. If not, at least it'll be entertaining.

Makes you realize how small and vulnerable you really are in the big picture of things. Take some consolation in that were all in this together and your best action is to lend a hand in anyway you can because you might need that hand tomorrow.

Experience was a big factor in the QB dept, having someone that's been there so many times can't be denied. The kid has nothing to be embarrassed about in his performance, he took some hard hits and got right back up. The unfortunate side of things for him was Tampa's defense, the rush and pass coverage took him out of his game...a sight really unseen until yesterday. No doubt his future looks bright, that is when Brady retires. He'll be my favorite then, and I will look forward to that day as I continue to cook on my KC Santa Maria grill.

As I sit here enjoying a Dale's Pale Ale, you know priming the jugular for the Buc's win & I'm thinking about Brady (that former Pat) going into the Super bowl for tenth time with a defense that just don't stop......excuse me I need another Pale Ale. (2 mins later) The one thing I've learned and incidentally has held true for 20 years 80% of the time, is that if Brady's in the game your in a great position. Like those odds Tekebo, think I need a chicken wing to go with dat pint. Go Bucs/pats Watch out for the Gronk

Great story

Looks like his top hat could use a dustin off, Aussie.

Great sticker for the car's back window. A great nation too, with it's values still intact.

No jest, tis a true recipe of Polish origin. You know Tekebo, they probably don't get a lot of calls for blood and just misplaced your order.

I've cooked Choice brisket and then I cooked a Prime and immediately noticed the difference between the two, the nod going to prime. Sorry I haven't had Wagu, sure it tastes awesome, but my cholesterol has been riding just below the Dr's tolerance and that's fine for me. Prime steak is a caviar, you can eat it slowly and enjoy the pleasure, wagu since I haven't had it could be more coined to sex, the pleasure of this experience maybe more defined, but the cost of that lady or "man" ( being gender friendly and all ) will haunt your wallet in the morning. So if it were up to me, it's prime, all the time. Hope that helped you Troble, although I get the feeling it didn't. Let me put it another way, , your at the track and you got two favorites to pick from, one's a horse from Kentucky (a breed apart, a stallion ) always comes in first if not always places at every race and his name is Prime. Then comes along this horse called Wagu, already there's a little vibe here, you know the names a bit off, (rhymes with Magoo) but his poop smells like perfume. Who you gonna bet on, I know some bug is biting your ear sayin, "bet on Wagu" and by the way, incidentally, and only by coincidence of course this horse is from, you guessed it, Montana. Now your repeating, Kentucky, Montana, Kentucky, Montana and your wondering what to do. Lucky for you I'm here, bet on a sure thing, follow the card and you can't go wrong. Brought to you by Amalgamated Meats Union 247, Louisville, KY

Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs.

The $18 dolla plus tx special. I spent a bit a time on it, an hour. Changed out the edge profile because there wasn't much of one there, it was sort of a filed down and resembled a roll. 1/8" stock, so the belt sander went into the vise and it was cleaned up for an edge. Worked it on the stone for a 1/2 hour or so and gave it a slice to test, it'll carve a roast nicely now. It is an odd long knife from a different era, but I think it'll work, definitely took an edge.

Lovely duck Tekebo. Have you tried duck soup, Czarnina. Go for four, I know it's up your alley because it calls for 4 cups of duck blood. Well maybe not that recipe, there are others though more conventional, but I do remember the "whole beast book" and thought it might be a match.

BUT, "it will kill." As promised Troble I ventured back to the store where all those ancient knives were last I saw them,... the pile was gone. I did however manage a few pieces I thought were going to work around the grills, so for around $30 these pieces came home with me. The knife is 13 1/2" inches, 1/16" Carbon steel from point to tang, the condition showed no chips, and it remarkably was still holding an edge. It has a mahogany handle increasing the overall length to 18 1/4 inches. I'll clean the edge up on the belt sander and finish with a stone,,$18. This knife is a carver so brisket and turkey are what it will probably be destined for. The large (Lamson) fork had some nice detail, great patina and popping brass rivet work with a hard wood handle, $6. The little fork was just unique, having mid century modern look it cried to be taken, $4. Remember, it's not the prettiest knife that's remembered at the BBQ, it's the one that did the job & was the sharpest.