Tyrus

I may be wrong, but I think I remember you saying you worked by water for a long time. Thought you may have partaken in seafood a bit more. Your picture and beard gives the look of a seafarer, a ships Captain. I guessed wrong, instead of holding a lobster in each hand your holding steaks, nothing wrong with that.

Seems to me both teams had the same opportunity within the rules, one prevailed. No, you can't have another hand, you have to keep the cards your dealt. It iz what it iz, thems the rules

Hey, I remember someone stating in "Egg turning during Incubation" only carnivores hang out here. That's not plagiarism is it, nah...maybe it was a subliminal message. lol

Had someone over and I was giving them a quart of these beans to take home. Figured I'd heat a little for everyone to try. There not just for breakfeast anymore. As far as pairing one to another, broke through that barrier and left it long ago. Remember...I heard this somewhere before, life is short, break the rules, and never regret anything that made you smile. Nice doggies

Nice look, thought the stars were pineapple at first. May the best salad win

No gimmick, apparently there is a following and as stated people have had results they consider favorable. Generally they are made of the Himalayan salt and no bigger than the one foot square size and as you said they're heated slowly up to Temp with the meat placed on for the desired affect. I thought they were offered at specialty stores like Williams Sonoma but I guess you can find them popping out in other stores now. Your plate looks amazing. Did you know they also make shot glasses out of the same material for Tequila shots, you can skip the licking part. I remember my brother left his outside during a rain storm, it was gone when he realized what had happened. Good luck

OK thought you may have been attempting to throw a curve by me, like snag or banger.. it actually is a beet root

If my wife told me I was smelling good well, definitely somethin is smokin. Just don't sit there you gonna miss the magic bus. Leave the dog and kids with a good cartoon and head out to the KK and do some cookin.

Good for a number of people, easy to make, add a steak and you'll be lovin it

It's generally your go to seafood piece for surf and turf in New England. The post I did was with raw bagged shrimp {frozen} with the shells removed by hand. You can make a stuffing with the beginnings of Ritz Crackers, garlic, onion, butter, and spice but for this demo and time I know of the store that does a good passable copy of the home mix. Look into it Shurley it definitely will please. Not frozen when cooked

I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.

Are we getting closer Bigshep

If I ever travel to the Island I may have to get one of those translator books, somethings amiss

Is beetroot Austrailian for horseradish

Crocodiles, don't blame you at all.

Looks yum but no toasted buns

Looks good Mac, hey for a different texture you may try a flaky puff pastry dough. But that certainly looks good

I see, maybe it's just easier to buy

Thanks, I'll try it some lamb first and if it needs a boost will add some Cayenne or do a blend. There was an Ethiopian spice that looked promising, orange in color, I think that was the Berbere. Will keep the fish seafood use on the rolodex and bring it around later

Happy Birthday

Main grate is what I would do, they're burgers for the kids, they won't blink and they'll all be gone

Thanks, I can't think anything off the top of my head to pair it with. They put recommendations on the label saying it goes well with this and that and it really doesn't.

Her pictures are without comparison, her cooks are something I wish to aspire too. Her passport has been revoked

Jon, I have my agents watching her house, if she tries to run or swim to Europe....We'll let you know.

Just came in the mail. I saw a program last week on TV and the Guide on this show took us around the back alleys of Istanbul where their most ethnic markets and restaurants are. I enjoyed the show and thought maybe I could capture a little of that at home. Does anyone have a familiarity or experience using this spice or am I looking into an empty pot so to speak. I recently bought a container of John Henry's Summer Peach Rub and as instructed used it on a brisket. The brisket was cooked correctly, but the rub killed the Brisket to the point it went into the trash. That was a first. I've used Morrocan spice on chicken and felt that was very good if used with a little sea salt. Anyhow Thanks for whatever you have to offer