tony b

Or they have a cashflow problem and have to stagger orders with rent/utilities/payroll. Learn to make your own pasta, ckreef - it ain't that hard - even I can do it!

Nice looking pies for sure! And yeah, that pizza stone does take a while to heat soak in the KK.

Only on your recommendation, out of the deepest respect, I'll try it straight up first. Then, I'll start to experiment. But, I have to admit, I have several really good roasted potato recipes in my arsenal; so it's going to take something spectacular to make my "short list" of go-to recipes.

Hmmm? I wonder if you could spray them with oil (maybe duck fat?) and do them in the air fryer, instead of deep frying them? Might give this a try?

Would that be "foilagami"?

That's my main cutting board in my kitchen. Plus, it's got depth, 2" thick to prevent warpage.

Let us know if you try it and how it turns out.

Is that from the old Kamado cookbook??

Crappy weather has set in for the weekend, but I did get in a nice rotisserie chicken cook last night. Spun the chook over coffee wood charcoal, with chunks of peach wood, 350F. Initially had a war with the MEATER+ to synch up to my phone, but when it did (after much swearing that my whole neighborhood could probably hear!), it worked like a champ. Plated with a nice primavera risotto (leeks, peas and asparagus), crusty bread and side salad. Nice Rose tossed in too! And, the roti basket is soaking, as we speak, in a bucket of PBW - magic!

Gaucho-style, baby! Thick sliced steaks (2") on the rotisserie spit rod, simple prep of a generous coat of S&P, maybe with a bit of granulated garlic. Cooked med rare and served with a nice fresh chimichurri sauce. Doesn't get much better for a carnivore!

Sounds good, can't wait to see the results! I don't think that you can overdo the garlic and rosemary on lamb - IMHO! I was taught by a wonderful Italian-American cook - a close friend's Mom. The Greeks are just as passionate! Fortunately, this front is only going rain on us mostly (raining now), T-storm tomorrow, and maybe a bit of snow overnight. Still messing with my grilling plans though! 😪

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!