tony b

You should watch the Tool Time Tim routines to see real testosterone in action.

And I thought that I had an obsession with BBQ. I got nothing on you people.

Charles, that water ain't deep enough to need a floating cooler.

I'm down to my last couple of nickel bags.

Please buy lots of them, so my GE stock price will go back up!!

That's how you do it up right! But, where's the cooler with the beer???

Says the "Pusher Man." Gotta keep the customers coming back for more!

@5698k - Laissez les bons temps rouler, Robert! Cooking up anything special for Fat Tuesday?

Big fan of the Amazing Ribs website and I have Meathead's book as well (along with just about everyone else's that ever written about BBQ or Grilling!)

@tekobo - the trick is to let the edges just start to curl in their shells and then hit them with the yummy butter mix. Then, pull them off the grill just as it starts to bubble without spilling - a tad tricky - gloves work better than tongs. Have plenty of nice crusty bread on hand for dipping in the juices. Awesome with a nice cold glass of bubbly (or a good dry white wine - Chablis, Riesling, Albarino, Vinho Verde or Vermintino).

Ya'll have been, too. Saw a post about the fires.

Good call!

Yeah, a special breed that we call "politicians!"

As Aussie would say - Nicely spun chook!

@tekobo - you MUST try Drago style oysters. They are seriously fab! There are several "copy cat" recipes. All are good, you can't really go wrong! https://www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221 http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/

@tekobo - Portland is a amazing city for great food and beverages - coffee, beers, ciders, whatever trips your trigger!

POSK = Piece of Sh!t Kamado. I'm shocked yours lasted as long as it did. Notorious for shedding tiles and cracking, especially the later ones made in Mexico. Mine was one of the first made in Indonesia, so it held up longer than most. If that rib technique works for you, go for it. But, you won't need a water pan on a KK. That's one of the things that sets it apart from other kamado style smoker/grills, it's moisture retention. I promise you, it will make the juiciest whole chicken you've ever cooked without any effort at all - no brining, no water pan, and PLEASE, no "beer cans."

All that counts at the end of the day!

We talk quite a bit on here about all things "adult beverage," so jump right into the conversation whenever it suits you!

Au Contraire, Paul. Guinness is quite good for you! Liquid bread!

Nicely done, MacKenzie. looks quite tasty. I don't think that's too thick at all for focaccia, it's not flatbread after all.

Karma at work! You were meant to have a BB 32. Can't wait to see the pics when it arrives. You are going to be flabbergasted at how different a KK is from the BGE in both construction quality and in the food quality coming off it. Welcome to the Obsession!!

Yeah, Aussie, what's the prognosis on this year's crop?? I've been hoarding the last of my Purple Crack stash for the last year, seeing as how bad it was last year. Don't think that I'll be able to stretch it out for 2 years!

Used mine on Friday to cold smoke some pork chops that I'd brined for 5 days, then cold smoked for 5 1/2 hours with a mix of pecan and fruit wood pellets. I did use the alcohol soak on a handful of pellets for the first time. Worked great. I'll be using that technique for lighting it going forward.

That joke was so bad, I thought that Poochie had posted it - LOL!!!