tony b

A nice funeral pyre - a fitting end to a BBQ grill crate - RIP!

Nice, simple and yummy, MacKenzie. Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices. On the grill, with coffee charcoal and coffee wood chunks. Finished. Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley.

Lamb chops are one of my all time favs!

I added some wings to my last order, so I'm eager to try their chicken. Have to say that I've fallen in love with their Bavette steaks. I got a 2nd Denver steak to try as well. I did like the 1st one. Plan for Sunday is their beef ribs.

The bane of all American-Chinese food - an abomination of true agrodolce!

I've only done them as a finishing sauce and not as a marinade.

I've done them for both pork roasts and roasted duck breasts. Different fruit and herb combinations - it is indeed a rabbit hole!! But, it's a NICE rabbit hole - LOL!!

As they say "necessity is the mother of invention!"

The Italians call it agrodolce.

Who cooked the turkey?

What do you do with the last tomato on the plant, that's still green and you know that it won't ripen? Fried Green Tomatoes!! Remoulade sauce - my "cheater" recipe - Thousand Island dressing, add horseradish, grainy mustard and sriracha.

Amazon, but they show it now as "unavailable." I've not bought from these folks, but they seem to be the only source right now. https://pimentowood.com/ I generally use the smoker pot, with a combo of wood chips, leaves and allspice berries.

I've never tried the rolled-up technique. Is it just to save space, or does it make a difference in how they cook?

Was inspired by a recent jerk cook, so last night was jerk chicken, smoked over pimento wood, with black beans and curry rice.

WOW!! That was an adventure. At least it was just flooded roads and not a local storm with high winds going on.

That would be NOW here in the Midwest. First hard freeze of the season possible tonight and we haven't even seen frost up to now!

Boston Bay makes a good one that I've used in the past. https://smile.amazon.com/JCS-Boston-Dry-Jerk-Seasoning/dp/B0039UWOUM I've not tried this one, but I generally like many of their other spices blends. No sugar listed in the ingredients. https://www.worldspice.com/blends/jerk-seasoning

These are my "go to" for jerk seasonings. https://smile.amazon.com/Walkerswood-Jamaican-Seasoning-Items-Order/dp/B06XJMGD86 https://smile.amazon.com/JAMAICAN-COUNTRY-STYLE-Boston-Jerk/dp/B000ITPG02

@mk1

Never seen that before. But you guys down under get different motors than us folks here in the States. I swapped the direction of my motor a long time ago (there's instructions on how to do this here in the Forum), so the main part of the rod wouldn't unscrew. I've also tried to use LokTite on most of the connections so they don't come apart. Not sure what happened this time, but I'm going to apply some more LokTite to it, just make sure!

Spun a chook for dinner tonight. Hadn't done one in ages. Used the basket splitter, fire in the rear, with a chunk of cherry wood. Ran about 350F for a bit over an hour. Plated with sous vide mashed potatoes and a nice side salad. Tasty rose was a good accompaniment.

Funny, but I had a similar thing happen tonight during my spun chook cook. The pointed end piece (I leave it on) unscrewed a bit during the cook, so the assembly wouldn't come off easily. Had to run grab a pair of pliers to screw it back on enough to get the chook off. It's always something on many cooks - gotta stay on your toes (and limit the adult beverages - a bit!)

No, Bruce, please, don't go over to the dark side - beets do NOT belong on a burger!

Take your time, plan out the route, and have plenty of muscle handy. And, adult beverages to celebrate afterwards and to bribe the extra help.