tony b

ScotchBrite pads work well to clean the temperature probes.

That sounds EGGcellent!

Dude, that's a shit-ton of mole sauce!

Tried Rodney Scott's Porcini Garlic Herb Pepper rub on a steak last night - double thumbs up! Giving Gunpowder a run for my #1 steak rub!

@Bruce Pearson - good to see you still hanging around. Definitely need to cook something on your KK. As the saying goes - It's just like riding a bicycle!

WOW!! That's a lotta piggie!! 🐷

Excellent. Coincidentally, I just bought some of Rodney Scotts BBQ rubs and they arrived today. Plan to do a couple of chicken leg quarters to check two of them out. If folks are interested, they are being sold by The Spice House, up in Milwaukee. I'm a fan of this place for buying a lot of my bulk spices, along with Penzeys. Search results for rodney (thespicehouse.com)

Lovely smoke ring!

I'm a big fan of their lump charcoal. Pretty much all I use anymore, as I can get it at the local BBQ store. So, I'm assuming that these briquettes will be good, too. What says Naked Whiz?

Puttering around on a knee scooter for 6 weeks doesn't sound like a lot of fun to me either!

I've not done this particular recipe on the roti, but it should be just like any other spun chicken cook. If you have the basket splitter, do a front/back split with the fire in the back, so the chicken rotates in/out of the direct heat side. You can baste the bird as often as you want. I typically shoot for 375F on a chicken cook on the rotisserie. No harm in bumping it up higher (400F - 425F) if you want to shorten the cooking time. Skin will get a bit crispier at the higher temperatures. Don't forget to post pictures. One of the tenants on this Forum - no pictures, it didn't happen!

😆 In all seriousness, I hope your surgery is successful and you recover quickly!

I remember having to hand crank our family's ice cream maker as a kid. We all took turns. Last person turning got to "lick the beater!" We eventually upgraded to the electric motor - while easier, it took some of the fun out of it.

Lovely. To celebrate the day, it was lamb chops. To make them "festive," I "colored" them with Moroccan green and red harissa pastes. On the main grate, 325F, apple wood chunks. And springtime means asparagus! Plated with roasted potatoes, crusty bread, Greek salad, and a nice merlot.

Only been there once, but it was great! The grilled octopus that I had in Thessalonica was probably one of the top 5 meals that I've ever eaten!!

Sounds very similar to Cheerwine BBQ sauce from NC. Cheerwine Brown Sugar BBQ Sauce Recipe - Perfect for the Grill which you can buy on Amazon if you can't source the Cheerwine soda (very similar to Dr Pepper). https://www.amazon.com/Cackalacky®-Cheerwine®-Grilling-Marinade-Barbecue/dp/B07DJNWJM4

While not in the same league as these restaurants, I was inspired to make a batch of Peruvian Chicken with Green Crack Sauce for dinner last night. The chicken had been marinated for over 24 hours. One of my "cheats" on the green crack sauce is that I like to add in some Trader Joe's Jalapeno Sauce. Adds a nice kick and has a similar texture to the mayo/sour cream base of the crack sauce. Direct, 325F, 30 minutes. And springtime means asparagus!! Plated with roasted potatoes and the crack sauce.

I do like a good pisco sour. Never had a passion fruit one, just the "regular" citrus.

What were you drinking?

To use the Ninja, you have to make and freeze the ice cream/sorbet base first for 24 hours! So, it's just a high-speed blender/drill press, in effect. You're just changing the texture of the ice cream. Plus, it sounds really loud! For $180, I guess I'm not seeing it?? I'll be curious to hear what folks who buy one think of it?

A few of us here are sold on ZEP 505 Industrial Cleaner and Degreaser. I'm a homebrewer, so I always have PBW around. I use it mostly on cleaning the rotisserie gear (baskets, rods, forks) in a 5 gallon bucket. I use a Grill Floss to scrap the grates. I'm not fanatical about having shiny grates, just scrape the cooked-on bits off. Poochie's 5/8 wrench works, too.

No, I haven't seen one before. I have the basic Cuisinart ice cream maker. Frozen Yogurt - Ice Cream & Sorbet Maker - Cuisinart.com You have to put the container in the freezer first for a few hours before making the ice cream and the ice cream is better if you put it in the freezer to firm up after it's churned by the machine. It works great and it's a third of the price of the Ninja (just sayin')!

Maybe you did? A lot of inventions were right out in the open, but it took someone to see its potential.

STUNNING, is all I can say. My challenge with those gorgeous platings would be to distinguish between what I'm supposed to eat and what is just decorations/garnishes??

Yep, there's a limit on your mailbox size. Need to periodically check it and clean out old stuff.