Tyrus

Well Paul, that's an amazing but heartbreaking walkthrough of what you went through to save your home. What's important is you were here to tell it. I just can't get my mind to wrap around granite turning to dust and those Quonset structures melting to the ground. In my area the Quonset huts are a familiar site here and there because they originated in R.I. Now when I see a hut my thoughts will be slightly altered, best of luck

Cooking in the dark is it fly by night or something else. Tri-tip with a Plowboys BBQ Bovine bold rub, a good accompaniment. Wendy's chilli brought to bear over a fire in the Columbian or Peruvian clay pot and tested to it's max. It held together.

Carbon steel woks and pans need only be wiped out like cast iron and rinsed then dryed on the stove with some oil residue remaining.

Once you stop, that sets the gears in motion so depending upon which side of the fence your on that could be interpreted in two ways. It was either a godsend or a down right shame. The only way I can describe what you have Ckreef is to say, your a person with an itch. You satisfy that itch every so often with a new BBQ and appease it's annoyance. Funny thing about an itch...they always return I purchased the 48 on a trailer without the warming box, thinking down the road if ever I tired of it and wanted to try something else a person may see the trailer as a attractive option. One other advantage you may want to keep in mind, it cost approx $6-700 to ship up north, an expense you wouldn't have to suffer.

Y'all gotta wait at least six weeks. That's what Mr. Ben Lang told me for mine. Maybe being a Georgia resident, well maybe that might shorten the distance.

😜

Nice helmet Aussie, had a Shoei with similar looks. That shield protects you from the pesky bugs that can hurt. I remember once while riding I opened the shield to cool off a bit and a traveling wasp lodged itself between the cushion and my cheek. Touch and go for about 30 seconds. Ride to live, Live to ride

Sounds tasty Braii-Q the ingredients are an exotic blend.

I thinly sliced some red pepper and cooked it in olive oil. Added the Bok choy, Oyster sauce, Garlic sauce and heated the blanched Bok choy. The only thing I would do differently is adding some garlic to pan with the red pepper next time. I thought the garlic sauce would be enough, but it could have used more. Thanks

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.

Seeing that you live in Iowa you can do like the French do. Get a live pig because in Iowa you have plenty, train him to sniff out truffles in the ground. They say those critters are good company and when he's past his prime...pork chops. You know those high end stores are going ask for more than they deserve. As I recall....I did pay about that much at the Vail market, hell, you might think we lived in Hawaii or some secluded island paying that much. It will be interesting to see how you use it.

Paul, that's a gorgeous layout with fine appliances and plenty of light, natural and recessed. I wonder, are there steps you can take after a fire to prevent or minimize the threat of a fire taking your home again. Seems to me that contractor needed a fire built under his butt, you must be a patient man, Paul. Best of luck to you and yours in the new castle

The season is upon us, chestnuts are roasting on an open fire and I have always thought of saving those remains for a later use. Maybe air drying these critters further in preparation for a smoke could be an answer. Leave them natural or add somethin to the mix, it's your decision. Unless you have a chestnut tree in your yard it wouldn't be cost effective for a source, however this time of year you can find depending upon your geography an abundant source.

Toney, records I don't keep, however a couple years back I was in Vail and managed to experience an extremely long market that exhibited a wealth of flavor, craft, BBQ and ambience . Time has passed and although I can't refer you to a name because it's all gone I found this at a local Super market holding, something quite similar. Quality is subjective over time, this replacement fit the bill when I ran out from the first so as you asked this is what remains of the second. Seems a pilgrimage to another store is upon me. I'm sure with a little effort you could find a variety of these salts to enlighten your day, or not. Choices, what's a person to do. Hey, if you find or stumble upon somethin good..........let me know, my bottle is empty and awaits the next arrival.

Salmon Sunday, Truffle salt, Dill, Parsley and a shake of Salmon seasoning. If you don't have any Truffle salt in your arsenal....you should. Cajun fries and ketchup, cauliflower rice, & zucchini. Oh this is one of the better Rieslings, accompanied with a meal or alone.

Had check to see I was on the right site, mentioning leather here draws attention. Taking on heavy pieces of meat is a cinch with one of these. 18 inches long, made of rugged steel and in some instances will out perform tongs. Besides Tekebo, it'll look sharp next to that whip on your belt

Suggestions for gloves Tekebo. The black glove is called Geekhom and are long insulated high heat rubber and can be found on Amazon. The grey gloves beside them are sand textured welders gloves and could be bought at a local welders supply house. In the package next is one glove made from chain mail with a thermal lining I suppose. Funny little picture in the corner shows an ax and knife resistance for sword play and jousting. Made by Batex and the whole package is written in German. Only one glove in the package unless I misplaced the other and although it's marked XL my delicate hand won't fit. Sorry Cinderfella. As far as deciphering the German writing goes, no can do unless it was presented on a menu . The last is a thermal glove manufactured in China with German origins I believe. For me this is the most comfortable fit and has a sure grip because of the raised bead work.

Great pic Pequod, amazing color. It does bear noting though that on the BBQ side of things it bears the resemblance too a used BBQ Mitt. Hope I'm not stretching the imagination to far for the next constellation.

I have been using Cowboy at least for the past year or two in all my applications and really haven't experienced an off flavor or lighting issues. I'll make a purchase at BJ's wholesale club similar to Costco for $18 at 34lbs a bag. Sometime other brands are purchased when I see a value choice such as Big Block, Royal Oak and Rockwood, all with good results. Cowboy lump is a product put out by Royal Oak in Atlanta, I know this because of an issue once regarding small size pieces in a large bag required me to call the company for a remedy, They sent out a coupon for a replacement. The better choices are your South American hardwoods but, if you can work it,, Cowboy will suffice. I used Cowboy for my Turkey and did notice the white smoke at the beginning and for some time afterward. Like you I grew impatient, however I sped the fire along and sat back till it cleared choosing to play catch-up at the end by raising the temp. Although you can burn briquettes in a KK your best choice available will always be lump. And as far as quality is concerned, I can't argue...Cowboy isn't at the top but, I have learned to work around it's drawbacks and adjusted to it's shortcomings. Hope your next KK experience is better.

As long as you have it probed up Eggary and monitor the internal temp I think you should have a handle on it. Otherwise as an alternative set your KK to a more modest temp of 400 and run the same conditions. This is what I'd do, keeping in mind that I wished to stay as close to this process as possible. A few weeks back I had some chicken approaching the ex:date in the frig. It was a little late at night but I thought I might squeeze this on the KK while I watched a movie before bed. The movie ended and I retired for the night. The next morning realizing my misfortune I opened the lid and found the chicken quarters slightly warm to the touch, the skin was drawn in like that of a mummy but, the color was a pleasant dark brown. I only used what I had in the basket for coals at the onset so after the cooking had passed, a drying process began leaving a delicious Marinated chicken jerky as an accident. So, you never know until you try, but if you have a plan your chances for success are greatly increased.

Those PK's are the grill most of y'all folks south of the Mason Dixon line prefer for competition steak cookoff. Yep, a good camping grill there and when done you could just store it in the 23. Those grills date back to the 50's or 60's I recall.

A little Medicated goo

You know that's a first. Let me explain the glitch. When I hit the submit nothing happened, generally you would see the post and done is done. So I tried again and again and without seeing anything, I just gave up. If it's something related to your post being at the bottom of a full page well, that might be a clue. Anyhow this computer has been acting a little weird as of late, have no fear we'll get to the bottom of this Watson.

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin