Tyrus

I like it, you know I like it, yah. Tomorrows Sunday and the girls want Salmon on the grill for the game and I'll make it the same way as I've done for eons. Tuff job you know. That sure looks purdy

That should go over well Toney, they look good and simply delish. I do believe after it's all gone and the masses are at your door you should have thought to park your butt close to an exit. Enjoy Meaning to say they'll only wish for more

Looking good Aussie. Haven't seen that particular Grill Mate marinade in the stores here although, I'm familiar with em. Nice job on that tri-steak

Fall in Georgia, winter in New England. Unequal comparisons and then again we'll be jealous in the spring. Like the large handle pan Ckreef, I believe it's steel if I'm not mistaken. Do you prefer that over cast? Snap, crackle pop over the fire..nice sound it makes, and oh yes, something good over rice or veggies. Sounds like a good day and that's GOOD.

I can see you 4 now, sitting on your recliners with your Daisy BB's locked and loaded.

I guess I'm just a thrifty guy Ckreef...not to be mistaken with cheap, please. I keep the vents low and do mostly long slow delicious cooks requiring just a touch of heat. A style developed by admiring cooks as yours but, with a discerning eye to fuel conservation. Truly, just an estimate, but obviously approaching your desire for fuel would only make me come out of retirement and "get a job". And that my friend would be a reverse in course for my approach too life. I will try, as hard as it may be, it may take a while but, for now as most minor leaguers we keep working and waiting for our chance to be called up. I wonder, your appetite for fuel...are there any trees left in the yard?

I recently bought a couple of 34LB bags of Frontier hardwood lump at BJ's a kinda Costco store here in New England. They had a Recommended review on The Naked Whiz with 51% at 5 and 39% at 4, pretty good. Less than $20 a bag and the quality of the bag itself was superior. I use upwards of around 300# per year to cook so I'm generally looking for a good domestic, this guy and Royal oak won't break the bank and your food won't suffer terribly. Mind you, it's not CocoChar but if you use a lot you have to be willing to experiment

Mac, I remember it well also, the bank official I was dealing with looked at me as if I was walking into a trap when I requested to send that amount of money by wire transfer over seas. Boom Boom Red Flag All's well that ends well.

Those floor boards were a hazard, tell the wife you were lucky to expose them and had saved the family from a disaster waiting to happen. It's a great hobby and pastime that all enjoy the benefits of. Don't forget to keep it covered in that British weather you have or maybe you can use those old floor boards and incorporate them into this.

Hope the memories remain good and you recover untarnished. My condolences, also

Haven't seen these before so I thought I'd give em a go. I remember when Lays came out with BBQ chips and vinegar chips as novelties...the evolution revolution continues... and happy to say it brings us these. Grind them up and you got a nice cheesy BBQ Rub for ribs, who knows.

I'm pretty sure a number of us use this one hand torch, the TS8000 with the Map/Pro canister (yellow). It has a quartz one click replaceable igniter and adjustable blue flame. Quite powerful and does the trick for a one hand convenience. Screw on bottle and whole kit $55. Doesn't have that kind of horsepower but hey 30-40 seconds and your done

No the skin is left on as a wrap, basically it holds it all together. I find it the skin chewy when finished however it protects the meat somewhat during cooking. NOW the reskinned term comes into light when applied to thighs, too much effort...I'll stick to the easier prep

I'm not quite sure I understand, "reskinned" Basher. All I can add to this is that removing the meat off the bone requires somewhat of a technique and study or better said, practice. Having a good knife doesn't accelerate your abilities it gives you a starting point. I managed to persevere because I believe the turkeys were double the size I had watched on video and were somewhat clumsy but I managed to eventually tie and stuff them in a fashion so, it worked. A 10-12 lb turkey would have been more co:operative for this effort.

Happy Thanksgiving. Two 18-20lb Turkeys stuffed and tied with Sausage, sage, bread crumb and other goodies. Those two were finished in the Primo xl and the two stuffed Pork Loins were cooked in the KK. If you haven't deboned a turkey I'll tell that it takes alot longer than the person doing it on You tube. One Turkey roll was 25 inches long so the 23 was just shy of real estate. It fit well at an angle and twisted but I changed it over to the other cooker because I needed two anyhow. So here's a few pics from the end. Very easy to carve up and serve

Looks like someone removed the scales if I'm not mistaken. Every weekend at game time the girls ask for salmon and obviously I oblige. Smoked salmon especially in Ireland at breakfeast is my favorite so this looks so fantastic..imagine that a salmon xmas tree, who woulda knew. Great job.

Beautiful piece of salmon. What!, no purple crack. Looking forward to seeing the finished product

Tis the season and it looks tempting too bite into. If you didn't know, to crunch the skin you could pause the motor for a time to brown it up, just sayin. Roto is very hypnotic, unsure if it's turn of the style or the hum of the motor, it just turns out soooooooo good.

Heck...all this time I thought it was the Hungarian Paprika.

How do you describe that,, young end grain, center cut, small tree or branch, indigenous to AU, nothing wasted and it has to be dense. Something I'd see at the museum in modern art. An eye catcher. A piece that will make your main course shine, 👍.

I always find them hiding all coiled up in the wood pile and even though their non-poisonous they still give me creeps. Something must have changed...as I remember as a kid we use to turn rocks over looking for them, grabbing them and putting them in a bag. We sold them at the local Pet store...at 7 years old we had no fear.

That'll be the stone of course and the same applies when placing a cold piece of meat on. Well, for moi....I'm comfortable adding in the stone when the KK is kinda soaked. The difference may not matter but for what it's worth that's how I roll. So maybe the question might be, can you reach temp quicker with the stone out and then adding in the additional time to get to temp when placing the stone in vs having the stone in from the get go. Total time A vs B. The only addition I can add is that I feel the stone inhibits the growth of the fire to establish itself in the beginning, that's why I chose another direction

I had posted earlier about deboning a whole Turkey as alternative with the stuffing inserted and tied. Height wouldn't be an issue. I practiced on a good size chicken and the results were very good. If your daring and welcome something outside the box this might be the challenge your looking for.

Take another look. Without the deflector ( PS ) the airflow has a straight line and can run to the exit with ease and out the top vent. Placing the stone in disrupts the air flow underneath causing it to twirl, tumble and roll underneath, slowing it's eventual progress towards the exit. Placing a piece of cardboard in front of a fan will slow the rate of flow and volume of air from escaping because it's being deflected and slowed. The shortest distance between two points is a straight line, using the deflector lengthens the route and may slow the process temporarily until adjustments are made. Anyhow, just my thought Toney, nothing truly scientific but,.. then again I've been wrong before and if so, come hell or high water....let me know.

Always looking for a good idea not far off the track for the holiday..and this one seems to place. Have to admit treacle was a term unfamiliar to me and I was surprised to find it's simply molasses. Kinda straight forward and simple with this cook meaning you don't have to dirty every pan in the kitchen. I also saw another good holiday choice with a rolled stuffed sage sausage pork loin from the YouTube channel featured on TheScottReaProject. For appearance it's sure to please the 16 guests I have coming to dinner, check it out..the chef is in your neighborhood.