tony b

Curious as to why the ice pan, since you were using the cold smoker? Was it to help absorb more smoke in a given time period? I'm assuming that with all the lime and acidity from the tomato that you weren't worried about it being uncooked?

If one of those things passed me on the highway, I'd probably wet my pants!

Wish I could try that, but I'm not supposed to have any grapefruit or juice, as it interacts with one of my meds. It's an interesting phenomena - not what you'd instinctively think. It doesn't interfere with the drug's effectiveness, but just the opposite - it makes it MORE effective. When you take a medication, they have made an assumption about how much of the actual drug will be absorbed into your system, so the pill/capsule actually has more of the active drug in it than your Dr prescribed. The grapefruit stimulates your biotract and you end up absorbing more of the drug than intended. So, I asked my Dr if he could prescribe a lower dosage of it, so I could compensate for the grapefruit, but he didn't want to "experiment" with it on me. So, no more grapefruit!

Your weather screams Gin & Tonic to me! I had a nice change of pace last evening - Gin & Schweppes Bitter Lemon. Giving my G&T a run for its money!

Yep! CocoChar is pretty close to flavorless, so it's perfect for letting the other wood flavors shine through.

Pretty much how it goes!

Hi, Susan!! You should post more, we miss you! A two-headed reef? Sounds like something out of Greek mythology! LOL

WOW, that is an "oldie!" But, dammit, it's now in my head and probably will be an "ear worm" for the rest of the night! LOL

I've notice him taking similar "shortcuts" before in Project Smoke. He also likes to perpetuate some common BBQ myths, too. But, he does a lot of good for the BBQ community and his books are excellent. His BBQ USA is like a bible in my house!

Nicely done, especially given the bad weather! Way to hang in there! We tell folks upfront that you've never had juicier chicken than one cooked on a KK! ckreef did an experiment a few years back where he intentionally tried to overcook and dry out a chicken on the KK - couldn't do it! That's how crazy good these grills are! None better!

Was I just seeing things, or did he actually think he was separating the point from the flat by cutting it in half top to bottom?? Look at the video at the 5:10 min mark.

I don't care what you call them; I call them TASTY!

To quote Tweety Bird, "Bad Ole Puddy Tat!" If you're looking for a replacement, consider the new Maverick XR-70s. They are very nice. And, you get 4 channels of probes!

WOW!! That's going pretty all out for a challenge cook. Break a leg Reefs!!

Great pics of the uncrating. Cute pooch! Too bad you didn't have something lined up to cook, as you can cook during the burn-in. But can't wait to see that tomahawk on the grill all sizzling up!

Can't wait to hear what you come up with after they bring you the "authentic" stuff!

Love the name! Right up there with "Smack my ass and call me Sally!" https://www.amazon.com/Smack-Call-Sally-Sauce-Habanero/dp/B0000DG560 Looks like we can get Sh!t the Bed on Amazon here! https://www.amazon.com/Bed-Hot-Sauce-Ultra-Pepper/dp/B06ZYXYYB6

I've had a run in with a deer - did $2000 worth of damage to the front of my car. And the silly deer hit me! I wasn't even moving at the time. Was waiting in the queue at the security checkpoint at work. He ran up the bank by the road and slammed right into my left front fender. Rolled onto my hood. Scared the bejebus out of me. All I could see out the front of the car was BROWN! It rolled off the hood and took off into the corn fields on the opposite side of the road. Thankfully, no bears around here - MacKenzie's the lucky one to get those!

I've grown them, too. My current plant is just regular chives.

Serious snags, MacKenzie. Love the use of the garlic blossoms, too! I don't grow garlic, but I grow chives and like to use their blossoms in dishes.

Indeed!

The correct answer is "3" - Maverick!

Tony B's Nigerian Suya Pepper Rub Ingredients (Full Batch) ¼ cup Peanut Butter Powder (PB Fit) ¼ cup Dried Ginger (ground) 4 Maggi Cubes (Nigerian) - small 2 TB Red Pepper Flakes (I use Korean Gochujaru) 1 TB Garlic Powder (SuckleBuster’s SPG) 1 TB Onion Powder (Penzey’s Fox Point, w/a large pinch of dried shallot) 1 tsp White Pepper 1 TB Purple Crack (Tasmanian Pepperberries - ground) – Alternative: 1 tsp Clove (ground) 2 TB Grains of Salim (ground) - Alternative: 4 Black Cardamom pods (ground) 1 TB Javanese Long Pepper (ground) – Alternative: Tellicherry Black Peppercorns (ground) 1 tsp Urfa Biber (smoked Turkish pepper) - Alternative: Chipotle pepper 1 TB Indian Chile Powder (SWAD), or to taste for heat level – Alternative: Cayenne Pepper Instructions Grind whole spices in a spice grinder (Note: Grains of Salim are quite fibrous) Tip: add some of the pre-ground spices (e.g., garlic powder, onion powder) to the grinder to facilitate grinding the whole spices and Maggi cubes. Combine all ingredients in a bowl.

What have you Aussies been putting in the water down there? Not one, but two stories in the news about Roos going bonkers! https://www.msn.com/en-us/news/world/mobs-of-kangaroos-take-to-streets-of-australias-capital-over-food-shortages/ar-BBLfqhR?ocid=spartandhp https://www.msn.com/en-us/news/world/kangaroo-smashes-way-into-australian-home/ar-BBLeVO8?ocid=spartandhp