Sanny

Sounds like a job for Syzzy!

Very important to include the photo of the independent observer. Yup. Academy Awards have PricewaterhouseCooper, you have Woofy. I think we know who is more reliable. Yup. Woofy! Nicely done, DMAX!

DMAX, you're right about the meats and fish at Whole Foods! Spectacular!! Weggies is the best of the traditional grocery stores, though, IMHO. Even the bigger Shop Rite and Genuardi stores can't touch it for price and quality.

Curses! Foiled again!

Scouter, Weggies has hit NJ, too! I agree, it's my favorite grocery. MOST excellent!

Maybe accomplish a more traditional naan cook using the pizza stone? If you want that vertical cooking surface, prop the pizza stone up along the side of the cooker on a lower grill, maybe. I wonder how a traditional tandoor keeps from being greasy smokey inside. Isn't the fire inside a tandoor, too?

Hmm. I'm thinkin your cholesterol is off the charts. You sure do a lot of meat eating! But that looks lovely. I love the look of the seasoned crust! I've never been a lamb fan, though. As I've posted before, probably from years of Grandma's house for leg of lamb and fluorescent green mint jelly. Bleh. Maybe if someone gave me some like YOU made, I'd change my mind.

Remote meat thermometer.

It's still decorative and pretty.

I think someone did pretty "circle" scratches in it. Decorative thingies. Not really scratches, but something. Round flat bit, held against metal, spun round and round, makes a circle. Dozens of them in a ring pattern. It's a feature, not a bug.

I seared some ahi tuna, and served it with sugar snap peas. Excellent! Hope everyone has a loved one to smooch tonight. I'm smooching my Livvy! She's all dressed in her red and white bandana - red with white hearts, like boxer shorts almost! But she's a pointer, not a boxer.

Well, it's what I remember. Din't say I was THERE in '78. Was a couple years after that. lol Just a walk up shack by the road. And there was a place in Richmond that had little salt shakers on the table. But not salt in them - seasoned vinegar sauce. Pork was served dry, and you could shake the good sauce on them. Probably a Lexington type.

Yah, well, ok. But don't look too closely at the particulates and greenhouse gases that come off of the burning fuel during cooking. lol. But I like the idear of sustainable lump. Much prefer it to cutting down big old trees, just to burn them.

And treat your honey well, too, while you're at it!

I went to college in Williamsburg, Virginia. There was a little drive up place just off Rt 60 and 64 that would bring tears to your eyes. Oh my! Pierce's Pit BBQ. Outdoor smoking thingies. Barky bits, chopped fine. Slaw on, of course. Gummy burger buns. Pepsi, of course. Maybe Nehi. Oh, man.... Closest thing to a table there was the bumper of yer car. Swoon... Here's a link to an article about it. http://www.pierces.com/meaty_news.asp?id=8 Wasn't this fancy when I used to go. The circa 1978 photo is about what I remember. Sigh... Those were the days.

See? TOLDJA Whizzy had something to say about it. lol.

What do you think caused it to be "best"? Seasoning? Quality of butt? Method of cook? Curiouser and curiouser...

Re: Coconut Charcoal

What a happy story!

I got iced under, too! Commute was like driving on wet glass. Mutter mutter... Now it's just torrential rain and flooding. What's not to like?

How come neighbors are mad? They want some? Or just ticked off for good measure?

And you'll know pretty quickly if your fuel is damp. Clouds of steam pour out of the cooker when the fire is getting started. CLOUDS!! Billows, even. Ask me how I know.... I find that keeping some fuel (extruded, in my case) around the inner edges of the cooker (not in the basket, or where it will catch fire) will give you a supply of dry, if you are in need. It dries while you cook, giving you dry fuel for next time.