Tyrus

Nice ribs. If your team won the ribs would have even tasted better.

Sorry, great cook too

You better invest in a bigger fence now because, the aromas are going to attract a lot of attention...not to mention that beauty standing there.

Sounds like this is a passion of yours. I know people that collect and love orchids by the dozens. Would this be an orchid? How many times will it bloom? And you must keep that prize in a cozy room...

So sorry to hear that. I can't imagine. I hope you both pull through ok

When in doubt, throw it out or in your case return it. That thought will always plague you each time you cook, something not worth taking a chance on. I use Humphreys, a Canadian lump. I find that my lump charcoal smokes at the start but, mellows once temp is reached. The impurities and heavier smoke diminish once further in so, maybe you would want to put the food on later if your still considering.

Looks nice with all the bells and whistles. Like the color too, on mine I noticed that on some long cooks I get a few trails of moisture running down the dome and the vent cap discoloring around the edge. You will probably notice this a little less on yours because tile is darker. Anyhow I just use a little windex to clean it up. Good luck today on your cook but you more than likely won't need it.

pork on pork, now why didn't I think of that. Good job

That looks like a fine meal.

Fantastic, I have a 23 denim color myself. Wish the day goes well because, Xmas is coming early for someone. Enjoy

Well, thank you.

OK, it must taste as good as it looks. Help me though, does it have a pizza dough?

I'm sorry, I meant peace not piece, it means alot

Geez I forgot to add that it was

thank you

Yah, That's smoke from a distant fire. The Primo and Grill Dome around the corner are pieces I still employ and use periodically for cooks but, no deception. My KK [Colossus] is paramount to my cooks now, and I like it. I hope your transition from military to a more modest world brings you all the piece of mind you deserve.

1. the basic formula. 2. bring garlic,onion and a little red pepper to translucent in olive oil and some butter. 3 add shrimp, Sazon con Azafran, white dry wine, salt and pepper. If the recipe calls for 3 cloves of garlic do better. This is just an appetizer to Shuleys Piaeta. I know I didn't spell that right. and oh yes 4. A nice Bagette

Now that's built to impress. The Damascus looks lethal and I bet it holds an edge almost, foreva. Similar to the old paper cutters I remember in school, just in principle. Good luck Bruce and watch your pinkys.

Ideas. Ideas. Very creative people we have here. Bon appetit.

They look good to me, yum. Dusted well. Maybe a little Olive oil from what I've been seeing lately.

Hey , am I in the North end in Boston when I look at this. Did someone throw down the gauntlet. Mediterranean cooking seems to be the theme.

When I saw your cook I made a Linguica and black olive pizza for game time. Consider yourself fortunate because most areas around the country don't know or can't find this sausage. It's soooo good. An inspirational cook

Nice cook and wish I was there. I do love Portugese cooking, one of the reasons I visited the Azores. Many , many portugese in my area and the restaurants are traditional. That looks traditional to me and something worth trying. How about Shrimp Mozambique for a cook and Chicken Madiera if you like this type of cooking. Again that looked real good, love that stuff. Please excuse my spelling

Have you ever sold something in a yard sale and then 3 months or so goes by and you say, " Now why did I sell that, sure could use it now. " Well, it's happened to me, I didn't like the feeling. I'm certainly not saying, hey your doing the wrong thing, it's down the road there will be a time you say, I sure could use it now. Can't keep all your toys, I guess.

Good luck, a 32 big boy, you'll have fun with that. Use to live in Union, S.C. way back when. Take some pics of the arrival and action shots while cooking.