tony b

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!

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!