Sanny

Beautiful tile work. So even and pretty! A work of art, even if you don't cook on it.

What's the big square vent on the side? I know what the front one is, of course.

12 hours?

But the best part of fresh baked bread is the first few hours (after cooling) when the crumb is soft and tender. When I was a kid, I wouldn't eat fresh bread the next day, cause it was not tender. Ok, I was nuts. But still.

You'll have to let us know if it's still wonderful after a 12 hour sit. Seems to me it would start getting stale.

Dennis' date=' you got some more bugs going on the grill? hehehe How about some more pics of that? [/quote']no no... no more bugs. BLEH!!

Flank steak turned out yummy. I marinated it in the soy/hoisin/apricot preserves, etc. Got the grill nice and hot while I went to the library, then seared on each side, and shut it down to dwell.

Sliced thin, of course, which is best for flank steak, and served on slices of italian bread.

For some reason, "add image to post" link is coming up with a blank window. I do have a pic...

There. Got it. No imaginary meal for me!

...There's gonna be leftovers!!!!

Tri tip is a very very tasty piece of meat! I would sear' date=' then roast to medium rare, then slice thin across the grain. You can marinate them if you like. I can get marinated tri tips at the local grocery and I'm told Costco sells plain old tri tip. Try one, you will love it![/quote']I just bought a tray of them at Costco. For now, they're in the freezer. I'll probably take one out in a morning before work, and grill it when I come home. I packaged each steak singly in zippy bags.

I also picked up some pork chops. Boneless loin. So, I tied those round like a tenderloin, and froze them individually. I'll probably brine and rosemary crust them when I do cook them. Two of them I butterflied and stuffed. Not really stuffed, but spread with alouette herbed cheese, and rolled and tied porcetta style.

Costco was sure good to me today!

Tonight is paella' date=' but this time, cooked on the KK![/quote']Whizzy, that's goooood eatin! Mmm! What meat/veggie are you going to use?

tri tip

Speaking of sirloin tips, what's a tri tip? I saw them the other day at the store, and didn't know what to do with them.

Marinated flank steak

That's my plan for the day. Marinated in hoisin sauce, soy, ginger, garlic, some hot oil.

Of course, it's going to rain shortly, so we'll have a damp chef.

Fortunately, the dog and I had a walk to Starbarks while the weather was still somewhat clear. She had her plain bagel, I had iced green tea.

Anyone else cookin fun stuff? I know there are SOME of you out there who have your KKs, and aren't among those who are drooling with anticipation.

My dog loves me. Doesn't matter (much) if you don't.

Well, not too much.

Ok, just a little.

Zactly!!

That's about standard for BGE, too. Before I found the Cowboy and store brand Royal Oak, I bought BGE for $20 for 20lbs. Plus tax. I was horrified that I was consigned to a lifetime of expensive cooking fuel! Then I discovered there were other brands available, and they were good and didn't cost as much. Whew!!

Bobby Vinton Oldie

Blue on blue, heartache on heartache

Blue on blue now that we are through

Blue on blue, heartache on heartache

And I find I can't get over losing you

Am I blooooo? Am I blooooo? Aren't these tears in my eyes tellin youuuuuuuu. (Nuther oldie.)

I'll have it on my covered breezeway, not really worried about dirt etc, just smoke/creosote.

Plus black just looks, well, fiiine.

I just like blue, is all. My house is blue outside. My cooker is blue. My cooker's jammies are blue. The walls of my kitchen, bathroom, bedroom, and dining room are blue. Porch furniture is white with blue cushions. Flowers in the flower boxes are pink and blue. My first two cars (both buicks) were white with light blue interior. Then I went Japanese, and the only choices were white with tan or grey. Even my sky is blue! See, I LIKE blue.

Babies!!!

YAY, Johnnyboy! Good luck with the new grandbaby! You make him some Jammies yet?

Give him a big kiss from us when he arrives.

DJ are you still upset that your KK isn't golden like mine?

The graphic for the header on the new site looks really bad on my computer at work.

I bet it's not that bright in person. Probably much more muted. I'm guessing a wedgewood color, rather than "swimming pool." And either way, wedgewood or swimming pool, it's pretty.

Yes the blue is pretty' date=' but I'm terrible with maintenance and don't want to have to wash it regularly....[/quote']Get jammies for it. They'll keep it good and clean.

Blue

I think it's pretty in blue...

Thanks Majestic that seems to have worked.

... but I'm willing to TOFTT...

Re: lump charcoal in utah

...However' date=' I'm not sure there are many (any) sources of good lump charcoal in Utah, (Salt Lake City). [/quote']Hey, Woodie! Congrats on the new cooker! Very exciting.

Contact your local ACE Hardware. Aren't they everywhere? ACE carries Cowboy, and if it's not in stock, they can order it. $9.99 for 20 lb bag.

pat pat PC

Hey, PC.

It's ok. We each like what we like, and don't like what we don't like. And sometimes the reason we don't like something is not the product, but the support. For example, I don't like meatball sandwiches. Not that I don't like the meatball or sauce or sandwich, but it was the first lunch I ever bought in school in first grade, and I thought I couldn't go to recess unless I finished it. I was the last person in the cafeteria, and I couldn't finish my sandwich, and cried because I thought I couldn't have recess. So, no meatball sandwiches for me.

So, if you got a delayed, fuzzy, expensive shipment of extruded lump, I can surely see why you wouldn't want to do that anymore. Especially when you could have something other than a meatball sandwich that you like just as well.

You're a very experienced Q-er, and are good at controlling your temps. I'm still a novice at that, and like the fact that it's hard for me to get the extruded to make a bonfire. Din't say it was impossible, just harder for me to accomplish.

And, I like that it's from a very renewable source. On the other hand, many of the lump mfgs use waste wood that would otherwise be trash, so that's fine with me, too. What I don't like is the thought that someone is chipping up mature wood just to make charcoal. So, I avoid that if I can.

And you're right! Much of the "fun" of Q is the yummy "outside over a wood fire" smell that gets into the food.

Take yer lumps (again)

I use the extruded for lower temp things, so it does go far. Like you, PC, I use Cowboy for the other hot and quick sear/grill stuff. Or Royal Oak (in some other rebranded bag). It's fine too.

Some have recommended setting up the fire in a certain way, with big pieces of lump, then little ones. I find if I pour the lump into a bucket and give the bucket a shake, the little ones go to the bottom. Then I can use the big ones for the base of the fire, and work my way to littles on top.

You know, someone eventually worked out the physics/geometry/math of why that is that the little ones go to the bottom. Seems obvious, but there you go. There's math in it, so someone had to do an equation.