tony b

@Steve M - Jon beat to the punch about the bunny plate. Very cute. Tasty Sammy, too! @alimac23 - Awesome job on the lamb. Gorgeous Japanese knife, too!

@tekobo - only 1 review and they panned it badly. YMMV Here's the one that I bought when I got my little yakitori grill. https://smile.amazon.com/Japanese-Grill-Classic-Yakitori-Vegetables/dp/158008737X/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1538677882&sr=8-3

My 40th class reunion - from COLLEGE, is this weekend. So, I have a few years on you both! I will not be going, as I doubt that I'd run into no more than 1 or 2 people that I remember in my class.

I got the email about the new MEATER+. I already have the original single probe unit from their Kickstarter, which was also 2 years late in development; but it finally happened, so I have high expectations for the Block finally hitting the streets after all this time. The + looks like a significant upgrade to the original, but I don't need another one, so I'm going to stick with the one that I have.

If you hurry, you can save $10 on it during their sale. https://abcbarbecue.com/product/xr-50/?utm_source=Adrenaline+Rush+Newsletter&utm_campaign=41625bbff5-EMAIL_CAMPAIGN_2018_10_01_05_05&utm_medium=email&utm_term=0_98bec716df-41625bbff5-223340041&mc_cid=41625bbff5&mc_eid=a6b13c4aa8

A better view from the roadside shack where we had the souvlaki.

All major cuisines have some sort of "meat on a stick" in their repertoire. Greece is no different - ate a lot of souvlaki while on holiday there. This is a tiny shack of a place next to the beach on Crete - only choice on the menu - chicken or pork. Came with fries and the ubiquitous Greek salad! Oh, and some OK Greek beer (Alpha). @MacKenzie - Oh my, what's that on the plate with the fries?? Why, I do believe that it's Greek ketchup!

Iowa is currently doing it's best Seattle imitation - days on days of gray, damp, drizzly and cool weather.

Next time, add a bit of bread crumbs to help with the moisture. Won't affect the flavor much (provided you don't get carried away with them) and will add some more texture.

Yeah, I bought mine primarily for the rotisserie cooks, as it's the only non-wired probe I know of. For other cooks where I want to monitor the temps, it's either when I using my Guru, or for just a simple temperature monitor, the new XR-50 model from Maverick is very nice. They've really up'ed their game from the old ones - solid construction, multiple probes and vastly easier to use.

Nice ribs, Aussie. I hadn't even notice the change in your profile pic, but I like it. Jealous that you're heading into Spring, as it's clearly Fall here - no frost yet, but it's not too far off.

Nice job on the za!

Thanks, Jon. You're being quite gracious in defeat. It was an ugly day for me - all 3 of my "haters" won. At least my Jackets rebounded against a "pitty pat" opponent at home. Gotta win on the road next week.

Very nice. I see you have a MEATER. How do you like it? (btw - I've got one, too.)

Because he didn't put beets on this one!

I'm off to heat up some leftover tri-tip for lunch!

Very nice table, MacKenzie!

Dude, are you insane? Clemson in Death Valley is a slam dunk win for the red necks!! Seeing how their D completely demolished my Yellow Jackets last week, ya'll are in for a very long day!! As much as I hate Clemson (3rd only to Georgia & Notre Dame in my haters club!) - sorry, Jon, but I won't take the bet, as it would be like stealing candy from a baby! POST-GAME UPDATE: Well shut my mouth, the 'Cuse did a whole lot better than I was expecting. But, like I've known over the many years, it's really hard to be them in Death Valley - why do you think they call it that in the first place? (Yeah, it's damn hot on the field, too!)

Follow the instructions and you'll be just fine. Don't go screaming up to 650F right away. Start at 500F and let the grill heat soak for at least an hour, then ramp up 50F every 30 minutes until you start to smell the solvent. Then stop raising the temperature at that point and start watching for the lifting tiles. Besides having a wet sponge handy to wipe off the white residue, have a safety pin (or similar pointy object) handy to poke small holes in the grout by the lifting tiles, to help release the steam build up. Last words - be careful, as the outside of the KK will be quite hot during this process (that's how it works - you have to get it heated all the way through to the grout to vent the solvent.) And, yes, pebble tiles seem to vent more than square ones, based upon others' experience posted here.

Great news for you and the family, but hearts go out to those not so lucky!

Welcome! Hang out and before you know it, you'll be calling Dennis to place that order!!

Tossed a Trader Joe's marinated (carne asada) roast on the KK the other night. About as simple as a cook can get! Add a nice salad, twice-baked (air fryer) spud, and some tasty red wine and call it dinner!

I hope that plays out for you, tekobo! I've enjoyed my retirement so far - 5 1/2 years in!