tony b

Not in my house. When I remodeled the kitchen, there is no full oven. That space is pull out drawers for pot and pans.

Hurray! Off to a great start. Keep those pictures coming.

Glad the roasted pumpkin is for soup and not for making beer! A guy in my brew club does a roasted pumpkin saison. I cannot stand it.

Nice job; wings look tasty.

Perfect!

Hurray for the purple crack!

That's the trick. Do the high heat sear at the very beginning before the KK heat soaks. Then you can drop the temp down to do the slow roast with the water pan.

Did you pan sear them or use the brulee torch?

I attempted porchetta once. I did it in the rotisserie basket over a drip pan. But, like you, my skin didn't crisp up. It was like gummi bears. Might have gotten better results without the drop pan, but I was concerned with all the dripping fat creating bad smoke. Good luck. Hopefully you can teach me how to do it.

Looking good Aussie.

Indeed.

Sparks have more to do with the charcoal than the blower. One of the reasons I don't like Fogo - sparks like the 4th of July!

Great idea.

I use a small battery powered blower (FiAir). Similar to a hair dryer, without the heat, and uses regular batteries.

I use a MAPP torch to light a spot on the top of the charcoal, then use an air blower to stoke it to make sure its going well.

Glad you finally got tomatoes, Mackenzie. And here I am worried that I will lose the rest of mine to an early frost!!

Add more garlic and butter!!!

But I'm sure the grilled peaches more than made up for the scallops.

It's called butter & garlic!

I'd still be pouncing on them at $7 (assuming they're at least 6 oz). He said "Fresh Market." I'm still in mourning that we lost ours and it's coming up on 2 year ago now!

Waiting with bated breath!

Can't get U5 here; have to settle for the "colossal" size = 10 - 12/lb. They're still pretty big, great for skewers/yakitori, as they are not so easy to overcook on a very hot grill.

The Sriracha worked just fine, thank you very much! Wanted to actually taste the eggs - LOL!

Well, it rained all day today, so no grilling out. Decided to try this recipe on my "to do" list - Eggs en Cocotte. My own twist was to poach the eggs sous vide (145F for 50 mins) instead of the classic prep of cracking the eggs on top of the potatoes and mushrooms and placing it under the broiler to set. The Sriracha drizzle was my personal touch, too. Nice side salad of rocket and feta cheese with a Dijon vinaigrette and viola - dinner on a rainy day. Oh, and a nice glass of bubbly to go with!