tony b

Preach on, brother. As Neil Young so prophetically put it - It's better to burn out, than it is to rust!

Bloody hypocrites.

Was there ever any doubt, Aussie?

Good reminder - I haven't made a batch in way too long.

All these cooks are making me seriously hungry. Keep up the great work.

De Nada.

To fix your loose tile, you will need to heat up the grill again and push it down as it cools to reattach it. Then put the grout on it after it cools.

Great looking pizza.

Welcome to the Obsession! Very nice BB - a monster of a grill. You're going to be amazed at the quality of the food that comes off of it. Pics are greatly appreciated here.

A "Must Have" in my book!

Congratulations and welcome to the Obsession! You're going to be seriously impressed with how it cooks!

While that is a very nice adaption, I like my Grill Floss - it solves the length issue. YMMV

No problem. We'll be waiting with bated breath.

I liked the look of it, but definitely not the rest of the design and most definitely the price is insane!

Welcome to the Obsession. Great choice of color, btw! Nice job on the spatchcocked chicken.

Interested in what you think of them?

Just need to source it. Will talk to my local butcher or check Porter Road.

A whole clod is an ambitious cook. Perfect for a bucket list. Good Luck .

I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it.

Try Franklin's method with the pink butcher paper. Wrap after the stall around 170F.

Brilliant.

Awesome! Know it was crazy good, just by looking at it.

There you go, MacKenzie. Now you've got it!

I've tried the Bavette and Pichana. Both were excellent. I have beef short ribs in the freezer that I haven't gotten to yet. Heads up - they have a tendency to run out of the more interesting cuts. I don't currently have any discounts. I get at least 2 emails from them every week.

Good luck to you all in the uncrating. Can't wait to see the pics!!