tony b

As if - pfft! This is MacKenzie we're talking about - of course she'll going to tell you her honest opinion - Canadian politely, of course!

Is there such a thing as a "beater" cutting board made from wood??

WAAHUUT?? This from lil' miss "I hate seafood?" @Aussie Ora- looks awesome (despite putting a steak rub on the pork chops - but that's just U being U!) Those prawns look spot on though!

How cool is that? I've thought of putting my wok down on top of the charcoal basket handles, but I'd have to take the handle off to make it fit and I'm not sure how stable it would be? Plus, the idea of leaning down inside my 23 with a fire going to stir fry something seems a bit daunting.

Good deal. A "heads up" - it has 2 sizes on the scraper. Mine came with the smaller size (most common on grills) extended. All you need to do to swap it over is to remove the screws and flip it, replace the screws - easy, peasy!

Nicely done! As we warn newbies, just go out and buy the next bigger sized belt now, you're going to need it sooner than you think!

As the Bard said, "All's Well That Ends Well!" Congratulations! Can't wait to see the pics of that virgin cook!

OMG!!! Look what the cat dragged in! Welcome back, Poochie - bad jokes and all! We've definitely missed you, son! Sorry to hear about the family troubles.

I got in on the last shipment of the coffee charcoal, so I use that a lot. Like FOGO, especially the specialty ones. I'm OK with Rockwood. KJ big block is good. Only tried Jealous Devil once, but liked it - just ordered another bag from the BBQGuys (thanks for the tip, ckreef!)

No one commented on the cute pooch?? Shame! He's so mellow with everything going on around him.

Nice job, all of you! Big black garlic fan here. A "must" in my 2x baked potatoes and in my mashed, too! Behind in my cooks postings. Steak night the other night. A bacon-wrapped sirloin, with the aforementioned 2x baked spud, sautéed mushrooms, and creamed spinach. Last night was a pork tenderloin, rubbed with Berbere. Plated with sauteed Swiss chard with heavy garlic, and roasted butternut squash with nice jalapeno, ginger and honey glaze.

Well done! This thread reminds me that I'm overdue to hit my cutting board with the Boos cream. I use their oil regularly, but only put the cream on it a few times a year. It does make a difference.

Hosta = deer salad bar!

Good to hear, as I've tried Jealous Devil in the past and liked, but didn't want to pay the high shipping costs. About the same price as the FOGO Quebracho, but with the free shipping - BONUS!

Definitely grow mint (and it's cousins, like catnip, lemon balm, oregano and marjoram) in pots, never in the ground unless you want them to completely take over the area. A buddy in my homebrewing club who loves to make ciders, is trellising his apple trees horizontally, so he won't need a ladder to pick the apples when they reach maturity. Clever!

Those cheap-ass brass bristled "BBQ brushes" are the worst. Beware! I really like my Grill Floss. If I scrap the grates down with it as part of my shutdown routine. Everything comes off easily and no worries about stray pieces of metal. Glad that you're liking the PBW and can find it there!

That's one option, for sure, but involves spending $$. However, it sounds like your nestling the Dutch oven down in the charcoal basket, taking up precious real estate. You don't need to do that. Just set the cast iron pot on the top of your full charcoal basket. You should have enough clearance to be able to put your lower grate in to set up for an indirect cook. I use both of those charcoals and have no problem with a long (12+ hour) cook without having to reload. Once heat soaked, the KK is very efficient in maintaining temperatures without burning a lot of charcoal.

Nice outing and camp cooking! You know you could have gone to the beach, as your Governor just ordered them re-opened.

While we are hitting the low 70s here today , it is unfortunately short lived. Cold returns on Thursday with a high of 45F and a possible hard freeze (28F) overnight. I'm worried about the blooms on my tulip tree and the flowers that have just sprung up in the yard. Long term forecast says we aren't warming up a lot anytime soon - lows in the upper 20s all next week. 😪

That looks much better. One cautionary note about those steel wool scrubbers - as you noticed, they come apart and leave pieces stuck in the grates, which can find their way into your food if you're not diligent in wiping the grates down with a wet rag afterwards. Not fake news, folks have ended up in the ER after inadvertently ingesting pieces of metal into their gut.

If you haven't noticed lately, but guns & ammo sales have jumped up during the pandemic. That's all we need right now, is some gun-toting idiot to go crazy in the Walmart over a roll of TP! And, the NRA is filing suits in states that have forced closure of gun shops as "non-essential" businesses.

I really doubt that you have an air flow problem. Hopefully, ckreef or others with 19" grills will chime in. I've never tried to get my Guru up that high, as I only use it for low & slow cooks. According to their website, the max temp is only 475F.

WOW, that's a lot of plants. Your yard is going to be a veritable botanical garden when everything gets done!

My best guess is that you might be running low on charcoal trying to get that thick pizza stone up to that high a temperature, as the 19" charcoal basket is a bit smaller than a 23". You might be better off with the steel, per Dennis' recommendation.

Nailed it!