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tony b

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Everything posted by tony b

  1. tony b
    No, Bruce, please, don't go over to the dark side - beets do NOT belong on a burger!
  2. tony b
    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.
  3. tony b
    Preach on, brother. As Neil Young so prophetically put it - It's better to burn out, than it is to rust!
  4. tony b
    Bloody hypocrites.
  5. tony b
    Was there ever any doubt, Aussie?
  6. tony b

    Nigerian Suya

    tony b replied to tekobo's topic in KK Cooking

    Good reminder - I haven't made a batch in way too long.
  7. tony b
    All these cooks are making me seriously hungry. Keep up the great work.
  8. tony b
    De Nada.
  9. tony b
    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.
  10. tony b
    Great looking pizza.
  11. tony b
    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.
  12. tony b
    A "Must Have" in my book!
  13. tony b
    Congratulations and welcome to the Obsession! You're going to be seriously impressed with how it cooks!
  14. tony b
    While that is a very nice adaption, I like my Grill Floss - it solves the length issue. YMMV
  15. tony b
    No problem. We'll be waiting with bated breath.
  16. tony b
    I liked the look of it, but definitely not the rest of the design and most definitely the price is insane!
  17. tony b
    Welcome to the Obsession. Great choice of color, btw! Nice job on the spatchcocked chicken.
  18. tony b
    Interested in what you think of them?
  19. tony b
    Just need to source it. Will talk to my local butcher or check Porter Road.
  20. tony b

    55 lb pig

    tony b replied to Tyrus's topic in Pork

    A whole clod is an ambitious cook. Perfect for a bucket list. Good Luck .
  21. tony b
    I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it.
  22. tony b
    Try Franklin's method with the pink butcher paper. Wrap after the stall around 170F.
  23. tony b

    Pork rind nachos

    tony b replied to Buzilo's topic in KK Cooking

    Brilliant.
  24. tony b
    Awesome! Know it was crazy good, just by looking at it.
  25. tony b
    There you go, MacKenzie. Now you've got it!
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