tony b

Love your forum name!!

Not much to it really. Jasmine rice quickly toasted in coconut oil (rice pilaf style), then toss in a bit of turmeric powder and onion powder, then added the chicken stock (2:1 ratio - 1/2 cup rice = 1 cup stock), bring to a boil, cover, lower heat to very low, steam for 20 minutes & fluff.

Wonderful news, mate! Congratulations! What a sweetie!

That looks amazing, MacKenzie! I skated tonight. Started out having dinner under the gazebo - nice evening. I was almost done when it started to darken up and I could hear thunder not far in the distance. Grabbed up everything, covered the grill, and went inside. I had just sat down at the dining room table to finish dinner when the bottom dropped out! Chicken Tikka Masala with yogurt raita & toasted almonds, with turmeric coconut rice and pan sautéed green beans with za'atar.

Agreed!

I generally put down "BBQ rubs & sauces, Spices." Post Office folks never seem to question it.

@tekobo - not sure what a UK Costco might stock, so maybe they do carry grits over there?? But, if all else fails, maybe you can score one of those killer Prime bone-in/cowboy ribeyes for $12.99/lb for their Father's Day special!

My favorite line, as well!

Enjoy your vacation!

Me, too. Maybe they "quarantined" it again??

I'm not familiar with any Portuguese influence in the SC coastal area, but who knows; it was a serious melting pot of African and UK (a good Scots-Irish influence), with a soupçon of Spanish and French. Shrimp & grits is not what I'd call an "everyday" meal, but not exactly reserved for very special occasions either. Just say, whenever you feel like it!

Excellent! Welcome to the Obsession! You are in for an amazing experience! btw - cute pooches!

Take measurements of the firebox area and talk to Dennis. He has experience with fixing/upgrading these old kamados.

Yes, it is!! I thought that I had posted this already, but who knows what I did before?? So, here's my 1st contribution of my "home style" - South Carolina low country (aka Charleston) Shrimp & Grits. The recipe is one from a dear friend that I've known since high school, with some added notes by me. Mary Carr’s Fabulous Shrimp & Grits recipe Shrimp (for 6-8 servings) 2lbs medium (25 count) shrimp (peeled/de-veined) 1 Tb butter 1 cup minced bell pepper (a mix of red, green, yellow, orange) 1 tsp Sriracha Hot Chili Sauce Saute peppers in butter until soft, add the shrimp and chili sauce and cook until the shrimp are just pink. (Cook shrimp sous vide w/o peppers, just butter poach with seasoning. Put peppers in gravy along with Sriracha.) Place shrimp on top of cheese grits and smother in the red-eye gravy. Garnish with chopped chives and/or parsley. Red-eye Gravy w/mushrooms 1 Tbl butter 8 oz country style (salt cured) ham (Andouille and Spanish Chorizo work, too) ½ cup Shitake mushrooms ¼ cup minced onion ½ cup Madeira ½ cup strong brewed coffee (french/italian roast or espresso) 1 Tbl cornstarch 6 oz V-8 juice (spicy) (Can use Bloody Mary mix, just be mindfull of the extra salt) 1 Tbl minced thyme Melt butter in large pan over high heat, sauté ham until beginning to brown. Add the mushrooms and onion, continue to brown. Pour in the Madeira, followed by the coffee. Simmer until the liquid is reduced by ½ (about 15 minutes). Dissolve the cornstarch in the V-8 juice and whisk into the gravy. Return to boil and allow to thicken. Add thyme to finish the gravy. Cheese Grits 1 stick butter 2 cups water 2 cups half & half 1 cup grits (it is essential that these are stone-ground white grits – my choice is Carolina Plantation Stone Ground Grits - http://www.carolinaplantationrice.com) 1 cup sharp cheddar cheese (Vermont white cheddar is also good) salt (be generous in salting the water for the grits, similar to pasta). Melt butter in large pot. Add the half & half, water and salt. Bring to a boil. Slowly add the grits. Reduce heat to low and simmer until done (texture should be similar to polenta). Add the cheese and stir until melted.

HOLY CRAP!!!

Thanks for the tip El Pescador! Hit up my Costco today to score the cowboy ribeyes. It's a Father's Day special, so folks - get to Costco NOW!! Prime grade bone-in cowboys for $12.99/lb!! I didn't see any out in the general meat section with the other Prime cuts, so I had to ask one of the butchers. Quickly 3 of them set to work on a couple of full ribeye loins, sliced them and frenched them on the spot! I came home with 3 of these beauties! So, if you don't see them in the meat counter, ask for it!

Has all the earmarks of a POSK with the gas insert. At least this one is a plain one, so you won't have to worry about tiles falling off in large sections! Good luck restoring it. Best advice - do not, repeat, DO NOT, do any direct business with Robert Johnson (aka RJ). His a notorious charlatan and will just take your money and you may or may not ever see any product/parts, etc. Most likely - not.

Cool stuff. I've used that pasta before - it's good. Fingers crossed, your package finally arrives in good shape! No leakers this time! LOL!

I like his style. He keeps it fun.

I buy my actual wood chunks from Fruita (great source) and they typically come with bark on them, so if the pro's leave it on, enough said!

@Alohapiggy - I miss Wicked Good as well. It was my "go to" for many years. Then their facility had a major fire and they were out of production for a long time. Didn't come back at full capacity, so their distribution is cut way back. My local shop said they can't afford the shipping anymore and won't carry it. I get my Rockwood from them, and being a BBQ specialty shop they don't manhandle the bags of charcoal like the gorillas at the big box stores! @ckreef - I just opened my bag of Fogo Brazilian Eucalyptus wood charcoal. This stuff is like cocochar - burns a long time and almost as hard to light! But, I'm liking it as much as the Cuban Marabu stuff, if not more.

Nope. That's a new one that I had heard of before??

Some brands are worse than others about large amounts of chips & fines in the bag/box that you're paying for but can't use. Check out the Naked Whiz's charcoal database for recommendations, as one of his rating criteria is % of the bag that's unusable. http://www.nakedwhiz.com/lump.htm The smalls and fines will clog everything up quickly and block your airflow. Now, ckreef claims he just dumps his bags of Royal Oak straight into the basket with no problems, but I'm not that cavalier. I actually built a strainer (1/2" wire mesh on a 1" x 1" wooden frame) and dump my bags onto that and sift out the smalls and fines.

As noted, goes inside on the draft door rails, curved side up. It protects the wooden knob(s) on your draft door from the heat and helps keep ashes from getting in the door frame and causing air leaks after shutdown.