tony b

Glad to share recipes; it will be up to you, however, to procure the necessary equipment and to source the ingredients!

More real every day, I'm afraid, and we haven't seen the worst of it yet!

I think we should start calling you "Fire Eater!"

Gorgeous burger, MacKenzie! And Hey Look, Aussie - no beets!!!

Projects are moving along nicely! Thanks for the pictures.

What would be perfect is if the chimney diameter just fits over the handles on the charcoal basket.

Can't wait!

Can't wait to see the uncrating pics!

I'd eat that in a heartbeat! Inspiring me to break out my molcajete.

Seriously nice job! Those mashed potatoes look as heavenly as the brisket!

Great tip, Dennis! Thanks!

Nailed it! (even without the pink butcher paper)

Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk.

I thought that was only Ozzie!

Sorry, no help here with the repair, but you could go to the pet store and look in the aquarium section and see if you can find one of the adjustable valves and put that in-line on the outlet hose to adjust your flow.

Yes, buy the pre-marinated chicken shawarma thighs at Trader Joe's - they're the bomb!

Second that! Sláinte!!

Are you planning on using Aaron Franklin's method of wrapping in pink butcher paper after the stall? Highly recommend it. Tip - can't sub aluminum foil for the butcher paper - it's not porous and you'll lose your bark and the outside will be mushy.

Two thumbs up to Lord Byron! Way to step up, mates!

You're welcome!

A very nice piece of wood!

Gorgeous birds! You're coming up to speed quickly with your new KK!

Nice looking soup, MacKenzie. Checked out the recipe - wholeheartedly endorse the dried porcini mushrooms (I have the powdered version in my pantry for an extra boost of umami), but they left out one of my secret ingredients - finely chopped celery. It adds a bit of texture to all the soft and creaminess of the rest of the ingredients - that je ne sais quoi!

Our restaurants are only allowed to do take-out now, no seating of any kind. Bars are closed, along with any place where 10 or more congregate - movie theatres, bowling alleys, concerts.