tony b

Aussie, there you go again, breaking the rules - putting a steak rub on your pork ribs - YIKES!

@alimac23 - nice looking steak, mate, but more importantly, what's in the glass?

The MEATER app will give you an estimate on cooking time, once everything has stabilized. I've found it to be fairly accurate.

The T-shaped piece is the allen wrench for loosening the screws that hold the cover on over the spring in the back. Everything in that box is spares. Here's the cover on my 23".

I call it "Eggs in the Sauce." I actually poach the egg on top of the chili in a pan on the stovetop. One of my fav's during the winter.

Like we often tell new owners - just go out and buy a bigger belt, as you're going to need it sooner than you think!

Only if you have a time machine - LOL! Thanks, those balusters took me a while to find online, as I wanted something unique when I had the deck rebuilt. Something to compliment the TREX construction. https://www.thedeckstoreonline.com/vienna-series-belly-balusters-from-fortress.html

Probably, but most of us cook our pizzas on the upper grate, closer to the dome. Get more even cooking that way. If you properly heat soak your stone, you can do pizzas in fairly quick succession, as there shouldn't be much rebound time between cooks.

What temp do you plan to roast it at? Are you cooking direct or with a drip pan?

It's called the "widget can." Several other breweries have adopted the technology, too. It works pretty good. Beers poured with nitrous oxide (NO2), aka Nitro beers, have a creamier and thicker head, as the NO2 bubbles are smaller than the usual CO2 gas used to carbonate most beers.

No, you really don't. Damage would be unavoidable, even if it were only cracked tiles.

Some of us have a serious rub addiction!

Gorgeous grill and a definitely cute pooch, too! Can't wait to hear/see pics of that brisket and butt cook.

The Cork jazz festival is on my "bucket list" now after a friend there sent me multiple links to performances this year. If you get a hankering for more Guinness (and other tasty beers) and can't make it across the pond, do what I recently did and visit their brewery here in the States (Baltimore). It's an experimental brewery/taproom, so you go to try lots of beers beside the "classic."

A spin on an old commercial tag line - "Where's the beets?" (btw - I did spot them in the white bowl!) Saw the Makers glass in the background. It looked suspiciously empty?? I'm liking the Cave Man coffee rub that you sent me. Tasty stuff.

Glad your soup came out well. Recall that I had hoped that Nigerian Maggi cubes were the "secret ingredient" in the rub, but never did nail it down. But, as we engineers say, "Close enough for government work!"

That was a close one, indeed! One of my favorite sayings - "Gravity always wins!"

Killing me, MacKenzie! Everything looks awesome, as usual! Just curious on the Ina Garten's dish, what's the slabs of white stuff on the side - sous vide chicken/turkey breast?

2nd that! Would love to have a take-away kebob place nearby.

Sorry, not a ton of help here with identifying those spices, most of which I've never seen before. The dried ginger root is the only thing I'm sure of. The black things in the lower left corner look like my Javanese Long Pepper, the straw looking stuff in the green tub looks like ground lemongrass. After that, not even a wild ass guess as to what the rest of this stuff might be??

Love seeing you go "all in" on the chicken parts!

The grand reveal awaits! Flashbacks to my contractor using a boom crane to lower the steps for my new deck (steel) over the top of the house. I was a nervous wreck the entire time!

Understand. Just wanted to make sure that it wasn't a currywurst or similar?

Nice job on those ribs! I bet the chicken got devoured, too, as I think roasted whole chicken is the single best thing that the KK does better than other cookers.