Tyrus

I like it, looks very Mediterranean, I would've liked to have tasted the lamb all those ingredients sounded good.

Ain't it the truth, we wait all year for summer corn. If there's room in the freezer put some in those freezer bags

Here's one, a rack with Terry Blacks BBQ pork dry rub a gift from my daughter returning from Austin Tx. Alongside was Eggary's bourbon sauce with butter, corn on the cobb & a pickled medley. It worked.

Great sauce Eggary, only thing I would add to the ingredients might be some butter, it has a sweet complexion but the butter adds a bit of richness to it. Thanks

Praytell, say a bit more, name brand, SS, fire brick? I was doing Pichana on the roto on my Santa Maria but I found if you don't slice it and spit the meat it was easy enough to handle as one big piece with great results.

C6Bill, don't leave us hanging, "where's the beef."

What a festive looking meal, that looks delishe'oshish.

It's to the right of the glass showcase C6Bill, always check the dates, unfortunately with some cuts people are unfamiliar with they malinger and sit. I'm surprised with all the traffic inside but you have to realize it's kinda a higher end market, it is what it is. It's worth trying Toney, I remember on your post for the Denver steak 2 years ago, cuts are defined so I wish you well finding one, I know you'll be looking out.

Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts.

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.

Looking good now you have to stain it, just the frame, leave the seat as is. It'll pop Tucker. Also, your going to have to hide it when the kids come over because they'll want one.👍

Beautiful wings

and I'll give you a push down any steep hill in the neighborhood, like soap box derby A coat of paint every 2 years Tekebo and it's sitting pretty. The KK always gets covered Toney, this is just yard furniture...my moneys on the KK

If I didn't see the knife there I'd of sworn you did that on a slicer. I like mine with dijon mustard please, and if your not hungry I'll take yours too.

I have too say there's nothing like watching your dinner turn before you in a stone forge fire while sipping on a bottle of Italian red. You have me there, but your husband had that rabbit wrangled quite nicely and I wouldn't trade off either as the better experience. Judging by the size of your bunny it appears he was quite large as bunnies go, did he come from a nearby farm?

Schrimp on the Barbie with taeta tots and grilled smoked veggies finished with a good Kolsch (Fruh) and a Calif pinot noir Line 39.

It's one of those things you could say is an acquired art meaning it requires practice to maintain a level of skill with some effort. I haven't repeated the process since, but I remember at the time it was a challenge as you well learned. I found the most difficult part was cutting out & grabbing the tendons still logged in the drumstick without destroying the piece. It's far from brain surgery, however it demands a steady hand and patience.....after it's done you move on to the next challenge

Like the Pavillion, very comfortable and the Shirley reverse flow pairs well with the KK's. Great job

Spin away C6Bill and then head down to Foxwoods and see if it continues. Looks crispy good

Mixing magic with what you have. Here's a combo I found, the Habarnero Jam was around a while and gathering dust, a gift from some time ago. You get to a point where you have to use them, so I mixed up a sweet and tangy batch for these chops over the Kamado. It's all science, you know...flavor combination science.

So now you have all that chicken at your disposal, praytell what happened to it. Sharp knives certainly do the trick with ease, good luck Jeef.

Well it might not win any awards for design, but it sure is practical around the cooker for a bit more space, hang a towel or some cooking impliments. Sturdy and strong, what I might emphasize as Paul Bunyan furniture. It's 35 x 32 and substantially wider with the carrying handles/tool holders. Plenty of space for a cutting board to trim up a brisket on your side while someone else works on the other. Has a shelf below for whatever and is conveniently accessible. The top or surface was incorporated into the frame height to make it all one surface. The handles are for carrying this table also, one person could, but your not getting far without some injury developing. So that's it, life got easier and seeing it's made from PT lumber and treated with a waterproofing chocolate stain it'll be here for a long time. The BBQ Gods are smiling

Was it a Ken Onion Worksharp?

Actually David some time ago, probably years I deboned a Turkey for the holidays. I started first with a chicken as practice and worked up to the turkey in order to guarantee a workable unit. The purpose was to achieve or keep the bird whole (one piece) so that you would be able to stuff and roll it & then tie it into a roast. It was a lot of work, but well worth the experience because it came out so well. Done on the KK, it's somewhere in my archives.

Good luck Cheesehead, it looks well cared for, too bad you have to part ways, with your KK that is...your always welcome here.