tony b

Post-Gia cook. Tonight it was grilled chicken. Simple, straight up - both pieces were injected with citrus-garlic seasoning stix; leg quarter was Yardbird, the breast started out simply with S&P, then got sauced at the end with a homemade work-up of a commercial sauce that I thought needed "help." The Help was my homemade red hot sauce, some roasted garlic powder, and a generous dash of chili powder (heavy on the cumin.) Plated with curry rice and steamed broccoli with a side salad. Dressing was a re-purposed sauce from a previous dinner made with grilled shishito peppers - added some Duke's mayo (the one & only!) to make salad dressing and viola!

F-ing A, Dude! You went to school with Offerman? How kewl is that!?!

Oh heavens, No. This was last year's vertical tasting of Lion Bridge's (local brewery) Gazprom (Barrel-aged Russian Imperial Stout with maple syrup.) There'll be a similar vertical tasting coming up on Feb 3rd to culminate Gazprom week, which is the cap-off of barrel-aged January! My homebrew is pretty good, but not this good! Thanks for the compliment, Bruce!

Indeed!

Sorry, Bruce, but this is "The Breakfast of Champions."

No excuse not to be grilling! I got 5" from Gia yesterday and I'm going to grill some chicken tonight for dinner.

Yummy brekkie, MacKenzie!

Yeah, isn't it summertime there, shouldn't you be outside more?? LOL!!

We're in the middle of Barrel-Aged January here at one of our local breweries. At least 3 new beer releases every week the whole month and all are barrel-aged in either whisky, bourbon or wine barrels. Needless to say, I'm spending a lot of time down there, including today!

They play this insipid song at all the sporting events here - hockey, baseball. UGH!!!

Joyous!!

At least there's some BBQ in this one - ha, ha, ha!!

Agreed. Just finished my 2nd round of snowblowing the driveway/sidewalk today. We've gotten about 6" of snow so far and it's supposed to continue until 8pm. I'm done for the day - Miller Time!!!

Oh look, a post from Aussie about FOOD! ROFLMAO!

I thought he'd totally trash his bow before it was over! Loved how the kids in the audience started to get into it and the adults sat like stones.

Both bands have had turnover in the last year. I saw the last concert with Chris Rupp before he left Home Free. Haven't had the chance to see Pentatonix, but would love to, even without Avi.

Nice basket of goodies there, MacKenzie! Other than the Chimi mix, I probably have all those others in my fridge/pantry right now (but from different sources.) Toss up for me between the Aleppo and Gochu-Garu as my "go to" hot pepper these days. Try the green peppercorns in a salad dressing for fruit salads - yogurt, honey, mint, green peppercorns and Grand Marnier. Very tasty.

@Jon B. - I'm a huge fan of these guys since seeing them on Sing-off. Been to 2 of their live concerts here and have a couple of CDs, too. I like A Cappella singing and next to Pentatonix, these guys are about the best out there.

Toss up, perhaps? But, I do like the gecko.

Glad to hear that you're up and running again, Syz.

@tekobo - you had me hook, line and sinker at "goose fat!"

Good luck with the stuck damper on the POSK. I used to own one, too (a K7). Best solution is WD40, as noted try and keep the oil off the interior of the grill - cover the interior of the grill in the neck area with crumpled newspaper, and blast away with the WD40. Let it soak for a couple of hours, then try and wiggle the top free. Be careful to not over torque the vent top or you might break the spider bolts in the concrete walls.

Yes, it does!

NYE bone in Prime Rib on the rotisserie. Homemade rub of ground coriander, celery seeds, lots of fresh black pepper, granulated roasted garlic, and kosher salt. A good rubdown and rest in the fridge for a couple of hours. Tried Charles' method - 250F indirect with the infrared deflector, didn't use the smoker pot, just tossed some chips and pellets of mesquite and pecan onto the coals. Here's a tip, toss the pellets in AFTER you put the rotisserie basket in the grill!!! I got a nice lung full of smoke!! You can see the MEATER sticking out. Wanted to use the +, but the battery had died so it wasn't charged. You should have hear the cussing after 3 attempts to get it to synch up in the grill (see above comment about lungs filled with smoke!) Pulled off at 125F IT and rested for 15 minutes. Perfect Medium Rare! Plated with some nice rosemary roasted potatoes and more Greek Salad. Nice homemade horseradish sauce and an aus jus that was TDF!! A nice 2013 Bonny Doon Cigare Volant completes the very nice dinner.