tony b

So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood. Plated with salt potatoes and roasted carrots.

@MacKenzie - I had a follow-up pic of the duck sans head, but for the life of me, can't find it in my pics folders??

Gorgeous!

Had a snow squall blast through here this afternoon. Could hardly see across the street. As soon as it came, it was gone. Just a dusting of snow, but the winds are still gusting quite a bit and the temps are dropping fast. I had planned to grill a pork tenderloin tonight, but the windchill will be approaching Zero about the time that I have to start the grill. The cast iron skillet on the stove top is starting to look pretty good right now! Well, I sucked it up and braved the near zero windchills to grill the pork tenderloin (Pics are in the cooking thread). Fortunately, my KK is like 3 steps from the kitchen door!

funding???

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us??

I helped fill out verticals (consecutive years) of Bourbon Co stout and Bigfoot barleywine (I had 3 older years of each). Plus, I brought a 2015 Trader Joe's Vintage ale (their Christmas beer, which is actually brewed for them by Unibroue). We ended up with a 2011 - 2017 vertical of Bourbon Co (including a 2015 bottle of Rare!!) and a 2011 - 2016 vertical of Bigfoot. And, one guy in the club brought his own collection of 2010 - 2016 of The Abyss (another big barrel-aged imperial stout!) Epic is the only word to describe our annual holiday party!

He's smiling at me!

I have the nightlight version!

Tonight is the annual holiday party of my homebrewing club. Besides copious amounts of epic beers (lots of Imperial Stouts and Barleywines!), the food is always up to par, as well. This year I'm making "meat on a stick" again, but instead of Suya pepper beef (last year), this year is Asian spiced duck tenderloins with a glaze of cherry juice and hoisin sauce. Grilled direct @ 325F over chunks of cherry wood.

I own a copy!

I didn't notice it was Eddie yesterday - not paying attention myself - ha, ha!

My dad often bought quarters of a cow, and sometimes a half, when I was a kid. I was hoping for lots of steaks and roasts, but at least half of it ended up as ground beef! @Pequod - I praised you in another thread for the avatar change and now you go and get the movie wrong - that's Ralphie from A Christmas Story, with the bar of soap in his mouth as punishment for cussing when he dropped the lug nuts while helping his Dad change the flat tire!

@Pequod - Just noticed the change in avatar - LOVE IT! Just in time for the 24 hour marathon of A Christmas Story on TCM!!

I've tried both Jealous Devil and Big Block - both are very good charcoals, but the only way that I can get them is Amazon, which puts them at the high end of cost (even with Prime free shipping). KJ is $25 for 20# box and Devil is $34 for a 20# bag for comparison (the better deal is the 35# bag for $48 - same as what I pay for Quebracho from Fogo.) I guess that I've had better success with Rockwood because I can buy it at my local BBQ store and they get it by the pallet, so it's not as broken up in transit.

Nothing tricky, Bruce. Just this seasoning and chicken stock, cooked the basmati in the donabe rice pot. https://www.cubanfoodmarket.com/badia-sazon-tropical-with-annatto-coriander-35-oz-pack-of-2.html

We had an unseasonably warm day today (52F), which demanded dinner be grilled out. I actually cooked dinner comfortably in shirt sleeves! Dinner was a chicken breast with shawarma seasoning, curried rice and steamed broccoli.

PLEASE everyone, stay away from the Cowboy - it's just scrap lumber - terrible charcoal. Don't be swayed by the low price - you get what you pay for as they say. In this case, it's very true! Royal Oak is decent. Use it if it's the only thing you can get your hands on. I like Rockwood and Fogo for my everyday charcoals. I can get Rockwood locally and Fogo shipping is not bad. I'm particularly fond of their QUEBRACHO and EUCALYPTUS lumps. I actually don't like their Super Premium - the lumps are just too damn big and I have to spend time breaking them up with a mallet and screwdriver.

You know it had to be good when she calls the chicken a "side dish"!!

I'm generally around the house these days. No travel plans until Xmas. Got your PM. That date works our well for me.

Same story here. How did you know?? Just got home from buying ingredients at the local homebrew store, then stopped and had a couple of pints at a local brewpub. OK, let's make this official - Welcome to the Obsession, benobas!

Right now, my calendar is open then. I need to check with my homebrew club folks, but we should be doing a big public tasting around that time.

I was as bummed as Jon. Fingers crossed that 3rd times the charm! Beer festival this year is in Nashville - June 16 - 21. Here's why I was in Chicago - Blackout Friday - the annual release of Goose Island's Bourbon County Stout (and variations). Special tasting at the brewery.

Excellent.

Do you have issues with starting too much charcoal for the cooking temperature you want with that many BTUs?