tony b

Are you both cooking indirect? That could explain the difference in cooking times.

Lucky carpenter! No wonder he keeps doing those special projects for you, MacKenzie!

Can't wait to see the finished pics of the ODK.

One of my favorite David Bowie albums!

Great meals all week for sure! Brisket looks awesome. When you asked rhetorically - "What shall we do with this celeriac and beetroot?" My first thought was - toss them in the compost bin?? LOL!!

Baked Alaska, MacKenzie!

Nice to see you posting again, Doc! Brisket looks great!

Cauliflower coated in harissa - might actual make it edible! LOL!

HOMERUN!

@tekobo - used Airbnb and trip advisor a lot on the trip to Greece. No one steered us wrong and we found some absolutely wonderful spots to eat/drink. All the Airbnb spots were very nice, in particular the house on Crete.

Forgive me if I don't use it tonight while watch my Bees sting on them L'ville budgies!

My box arrived today - safe & sound. Thanks, Jon!! Thinking I'll try this stuff out on a batch of burnt ends I plan to do in a couple of weeks.

@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!