Tyrus

It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92 It was a match, really, some good people working through the divide. Keep safe and thanks

Definitely looks like it Wingman, it's cut and that's a plus. If not, it breaks easy enough not to break your hand.

I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............

A trail blazer and a treasure hunter combined, an oppurtunist. The price tag would always scare me away, I succumbed. No looking back. Unfortunately Syzygies 10 years don't make an antique even though it has a little patina and rust. I have some old high school shirts if anyone is interested.

Nice pics Basher. I feel your pain.. each and every time a new piece is added to the backyard my dog christens it as his own. St Joseph is a favorite stop on his tour. Like the re:purposed front with the distressed wood, a mix of the old with the new. Cow manure, as a kid my dad had a truck load delivered to the house from a country farm just about every year and dumped in the driveway in front of the garage. Six feet high 12 feet wide and the neighbors loved it.lol From there it was all wheel barreled to the backyard and turned in,... over the course of decade or so the top soil grew to 2 ft. I swear if you dropped a seed the next day it would sprout. Jack in beanstalk woulda been proud.

Then you need one of these Wingman. Somewhere in Vail, Co

You set a nice plate, hearty and welcoming

This was a small bottom round, it's always a favorite. Sorry no plate shots, too many projects on another plate. You gotta love the roto, very dependable.

Sir Bruce Pearson, a knight of the round table. That tray was a calling. You know, we'll both be pushin daisies and that iron will still be rustin. I like rust, it's what they add to aloe to give you that wipe on suntan. All kidding aside.........can't beat the double pan, built like a tank.

Hotel Turkey breast with no tell sauce. Foiled on the left too protect the thin and closer side running by the fire.

Foil smoil. I'm looking around the corner for something different to try, repurposed, another approach. If you continue along the same path all you'll see is the same ol scenery but take a different direction and things change and who knows it might even look better. Foils good, the cast iron could be the trick, today I did 6 racks of ribs with the heat deflector full of holes, worked fine. It's not that I think what's there isn't any good, I'm trying to spin it and see what may work better,.. at least for me. Basher , I don't remember reading that book but that's exactly how I used to make my trays when nothing was around to use. In college when we ran out of papers foil could be fashioned into a good pipe. Would you believe at one time Aluminum sold for $1000 an ounce....along comes some guy called Reynolds and develops a process to produce it at .18 cents a lb. The Washington monument was capped in Aluminum once. Choices, there are a few...some choose differently. Stay safe, stay Covid free and above all keep the fire burning in your KK. Feed a friend

Great color and they only got better as they went along

Nice cooks, absolutely delish. I'm hungry and those images are where I want to be, yum.

What's your impression of it? Does it make your life easier?

Grill floss will probably do the job but, I like my Excalibur. I see the possibilities,,yes, unfortunately I'm chock full of projects up to my chiny,chinchin at the moment. I recently purchased a brush on amazon that leaves no bristle behind on your grill. I haven't tested it yet sorry to say, I believe it has potential. It's called the Kona Safe/Clean Grill Brush, for standard grates as we have on our KK's, a sturdy unit at first glance and it has some direction you have to follow for optimum results. Well, thanks for the comment Doc, I figure if your going to think big start off with something small. That's my story and I'm stickin to it.

Mick Jagger's kid brother

Looks great outside and inside. Some like to use the rotisserie but that looks fine to my eyes.

Well, today Kingsford markets a number of briquettes mixed with assorted wood to add a smoke flavor to your cooks and I will generously use them when I smoke a batch of Jerky along with other chunk woods in my offset. Unfortunately, the HEB isn't offered here, I wish it was...to try. The addition of briquettes adds a somewhat of a (nostalgic, forgotten romantic flavor) otherwise less limited to lump. Yah, a very good mix..one to pursue.

Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable?

Who best than a doctor to light up the fireworks....makes all the sense to me. Patience, understanding and a bit of methodical... dry matches always help. I like the taste of briquettes, it adds a different kind of smokiness to the meat, reminds me of when I was a kid at family gatherings...briquettes is all we had

I tap all the doors and check the the plugs each and every time to make sure they are all tucked in, flat against the housing and always double clik the latch. When I first received my KK the front door would always slide out just a bit upon closing the lid. I had to tweak the door a little so that I would have a little friction along those rods within the tubes to stop this. This worked fine and the door remained tight however, posting a method not quite understood by others can come ill received. I also found the back door or gas unit door sliding out on occasion but a little push always helps it out. This area is subject to ash falling onto it and generally this aids in keeping a tight fit within the sliding mechanism since I've had it. Dirt is good. Yes, the top vent is the controller, when doing a low and slow a movement of 1/2 inch either way can offset temps 10 degrees. It takes a while to prepare the fire, generally an hour or 45 mins before placing the meat on before heat soaked, take it slow, check the boxes and it'll soon come. Accept the fact that when placing on the grates or meat your temps will always drop 50-75 degrees. Unlike other kamado's the balance here is the refractory, the patience to ease it into that zone temp you want without over shooting. The KK does all the work, you simply turn the dial.

Looking good Tekebo, I'm thinking 78 days, how'd you you come up with that number. Patience is a virtue to wait so long.

Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat.

Great sound, thought Tarzan might sweep through and steal the Tips. A nice plate.

Thy're wild chickens Mac, more like a chicken hawk....deeeeeeeeeep jungle love on a skewer.