Tyrus

Yes it does. Lamb is a staple downunder I suspect because, the price looked good. Thought for a spin you might toothpick some bacon as it turns,,just a thought. It looks nice, verily

Nice color and presentation, I'm sold, to bad we can't eat the picture

A winters eve meal. Like the way the foam clings to the side of the glass and the amber color is not transparent but opaque. A full bodied beer, delish

That looks great, your making me hungry

Congratulations, you will be awed. Loved that area by the Rhine

If your married like me and think your making the right decision,,, come tomorrow your moving the couch back to it;s original spot again because, it looks better there. You have a big open canvas there and quite a few decisions to make, hopefully one down and 99 to go. GO PATS

In college as a bartender I remember the word muddle when making an Old fashion. Did you muddle yours?

Comfort level is a negotiation between you and the Mrs for the height of the KK , maybe. Who's doing most of the cooking? You don't want to reach over uncomfortably to turn things over if the surface is too deep while at the same time you don't want to bend down. At 6'3' I like things higher. You want something at the appropriate height for design and aesthetically pleasant. Good luck bro

Double up on the next deliveryyyy. Your good.

Good weather for the crocs.

You live dangerously. Looks like you can still erect a ramp, the longer the better and do remove the top,,,it's not to difficult for two. Did the ramp myself with the top off moving onto a deck 8-10 inches up, much easier to grab.

My mechanic is trained on Mercedes, Bmw, Audi and VW. The shop won;t touch an American brand or Japanese car as regular work. His first job some years ago was to change out the timing belt on my Lexus as an after hours job and for the 5 hours labor it came to $150 that's $30/hr and it hasn't changed to date. I tip him well and always remember him at Christmas. Well, it was reported the ribs are gone, the family's happy and I don't have to crawl under the car in the winter, musta been the sauce.

I used the 23 ED and went to BJ's club for a few hours and picked up a some things while the KK did it's magic. Tomorrow is another day, I'll survive the loss.....I'll look at the picture...it helps

Have you ever exchanged your BBQ for trade. These two racks of baby backs are for my mechanic, oil change and tire rotation and a quick brake insp. Ribs trump currency

Prime rib of Pork, I like it.

So surprised that these have't been mentioned, stainless spheres. I found them sitting in the "what to do room", a gift from my daughter some years back. Much more impressive than those plastic pieces that might leak into your drink. Quite hefty little things, could be used for shot gun load and please be careful of the dental work. I think they would do well in an amber colored liquid. The Town Branch bourbon was a find at the local packy. Modestly priced for a very smooth and full tasting bourbon without the bite. I tried it on my brother whom prefers the more expensive brands and this has become a favorite. One bourbon to serve to your guest with confidence so you can hoard the good stuff for yourself

Late for the show, yes, definitely a handsome pizza

Philly was competitive and played well however, I felt because of their mixed season they were playing on borrowed time. Not to many wild cards make it to the dance. Should be an interesting weekend, feeling confident from what I saw in Foxboro going in to KC. Going to have to look into the archives again and find another recipe appropriate for gameday...something rare.

I recall a movie, Bruce Almighty.

Thanks for the comments and have a good Gameday. One technical thing worth mentioning as far as the site is concerned and kinda weird. I noticed yesterday when returning from the notification icon to the home page Bruce's owner's picture was superimposed over Eddiemac's icon on his posts, Of course I did a doubletake to make sure and... it was pretty obvious. I clicked on something else and returned to find Bruce had disappeared. This is true,,would I lie to you. Any reasonable explanation, maybe a fluke remnant from the crash, there wasn't any strange music playing in the background although, it has been bountiful lately. Hasn't happened since, I wonder...... could Bruce be slowly taking over. Could a been the Asiago cheese called for in the recipe

Was thinking you went over to the dark side or maybe you just got hungry

Looking for somethin to do, and the approaching NFL playoff games upon the horizon, I set out to find something for the occasion. Ckreef's entry under seafood April of 2016 seemed a steal, so it was stolen, just for the day. Thanks. Now although I didn't follow Ckreef's recipe to a tee I incorporated most his direction and may I add it was good and well described. The exceptions were 1. a longer cooking time because of the shell choice,, quahog vs scallop shell, 2. garlic and scallions were added along with parsley and some King Kooker fish rub, I like. Oh, a mistake...while starting the KK my dogs came out of the house and wanted to play, and maybe for to long,,as a result the broth mixture on the stove all but vanished . Not to be deterred I remembered that the day before I made a Chowder, the creamy broth was good and it was added to the base as a substitute, no loss and still on par. Well, thanks Ckreef for the inspiration of some time ago,

What Jon said, A fistfull of dollars.

Crafty work. A personal touch, a signature. Seen some with broken tile in a mosaic filled with grout between......a thought, and it may compliment your KK choosing similar colors.

Haven't alot of experience as some Jon with coco char but I believe part of the trouble is making sure it's lit well. A Mapp torch is recommended or an established fire. I did use a bit with my offset in a charcoal basket for jerky and did well since the fire was established on top and burned down into the coco char. That maybe a part to it's use. Fires are temperamental and need coaxing at times as you well know. Opening your vents to reach temp suggests the fire was not quite there yet.