Tyrus

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.

I think may, I think I might, visit that place before Tuesday nite. The journey is long, it's path torn with strife. I'm just hoping I come back with a knife. No promises pal, although I might send a picture

RokDok, I like the bottles you chose the color and shape....the labels you printed by hand and the proof to read for those to ascertain, and then you corked them perfectly for prosperity. Where did you find those containers, they are a treasure and I believe you continually pass them along. Tell me, is it traditional to return the bottles back because they do look a bit ancient, and are your customers under any curse if they don't. Inquiring minds, you know, not me ..Mackenzie asked me to propose this

Troble, As I remember some time back about ago, maybe 3-4 months or so, yah it's a story I happened to come upon a pile of knives, cleavers, chefs knifes, and a bundle of assorted related kitchen knives. The cleaver interested me at $56, yes I remember the price. Oh, made in the USA (stamped) and I'm thinking around 1950's by the oak handle/no rust. Always wanted to go back and score that knife/cleaver, this was a good one, now you got me biting my ass. You interested in a cleaver??

Your not hiccupping as you say that.........................................are you?

Mac., I sent a carrier pigeon with a message and never got a response, that was my champion, he made the trip I'm sure, you didn't eat him because he was fat, did you?

Have one, and the only reason I haven't employed it is, because you have to stop when your food comes off to clean the grates with a warm or hot water tub and that seems break a common transition of moving food to the table. It's ok, break the habit. Or do what I do. I'll brush off the grates later upon reheating them for the next cook, with a brush it all falls away and then I use a paper towel to clean, yah simple. The other is still a possibility. Choices