Tyrus

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 Her passport has been revoked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

Thought you were making your own, at least that's what I saw in the archives. I hope it was you, my apologize if I'm mistaken.

Congrats to you both, I am glad for you both also, somebody had to win. Love this on-line betting, whats next?

You guys have TV in Canada now.

NICE

Did a pork loin the other day and drizzled it with Sazon. It was the second time I used the Roto and I'm still in awe of how quiet and easy it is to set up. I also made Reefs vinegar BBq sauce but I kicked it a couple of notches by adding a little more pepper, a heaping teaspoon of fresh ground chillipaste, 1 tbspn of Tabasco and 1 Tbspn of Worcestershire sauce. The vinegar I choose to use was a sweet Italian with Balsamic, only $2.99. This vinegar was good and worked well with all the ingredients. I used the sauce on a picnic shoulder I cooked yesterday and later pulled. It took all of 10 plus hours so it became late, hands were greasy so pics didn't come. It was pretty. Had a cowboy steak the other day and seared it down low with basket splitter in.

Hey Bruce always a pleasure. Let me tell ya, I'm not an expert on psychological profiling when it comes to color but scientific data points to those of the other persuasion {brown} generally like there meat cooked well done, and those choosing a blueish color prefer a med rare. You could also think outside the box, and look at the Star Trek theory regarding this phenomenon. Nebula, a word for star gazers, any how you look at it, it's safer to blue and true than brown and..........gotta go, I got flip my steak on my denim blue KK. Bye

That was supposed to say there is NO substitute. I do like that color tile and as a matter of fact I think they are all good and pleasing to the eye. But the Blue is the color that stands alone, hey if it wasn't for Blue, we would never had BB King, Clapton, George Thorogood or the legendary Tab Benoit just to mention a few. You have to admit the Blues live on, Dark Autumn Nebula?, although it's sweet in the fall,... well you can see my point.

Looks tasty, nice grill marks.

Shuley, I just learned today that my sister-in-law is having problems with her hip joint. She's been an avid runner for decades and a matter of fact she was out in your area last year for a triathion in San Fran. What I'm saying in a roundabout way is that although it keeps you going and it can also wear you out. Don't stop, but be aware.

I've been using Humphreys and coincidently just yesterday I looked it up on the Naked Whiz and found it was a Recommended brand. It's made in Missouri and used in industrial applications such as throwing over molten metals to use as insulator and also as a inhibitor of Oxygen. Over the past few years I've been a recipient of free 40lb bags of this lump so I use it liberally. However, all good things come to an end and my stash is markably a lot smaller, {heaven forbid}. Soon I will looking for bags in stores and will have to pay to cook my food, a sin just to think of it. I guess Royal Oak will be my choice when that eventuality arises because Humphreys is not to be found, but for today it's throw another lump on the fire.

Let me compliment you first for your 12 mile run, if your doing that distance you've done the marathon or nipping at it's door. Your cook and salad look wonderful only wish I had a plate beside me.