tony b

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

All I can say is WOW!!!

Excellent. Dude, we won't see another one of these for like 150 more years! How could you sleep through that? I was totally bummed that we didn't even get a glimpse up here in the Northern latitudes.

Can't wait to try it! Remember, I make a homemade hot sauce with homegrown chocolate ghost peppers. It's the brown one on the right. I backed these guys in Kickstarter. They have a pineapple hot sauce, too. But I thought it was pretty mild compared to their other ones. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/

Those are some pricey snags!

Got my replacement XR-50 last week. Will keep the battery eating one as a spare. But, now I have lots of spare temperature probes!

As Aussie would say, "Nice snags!"