tony b

Yep, the base malt extracts for making a nice batch of home brew.

I'm soooo jealous, Syz. Morocco is in my top 5 bucket list destinations. I love the food, music and culture. I can only vaguely imagine how wonderful the spice markets smell!! I just ordered more Ras El Hanout and preserved lemons for an eggplant tagine that I promised a friend for dinner next week. Not enough time to make my own lemons, which I usually do. I was surprised that I didn't have a jar in the pantry? However, I do draw the line at Smen.

Lovely grilled fishes!

You people are seriously f-ed up!!! Vegemite ribs, marmite pizza, yeast ice cream - crikey!

First off, the typos are killing me - "drunsticks" and "dummies"! Sad about your fav drinking glass - recognize the Makers Mark red wax. I'll be headed down that way next month, if you need one, I could pick up a new glass for your next box to Perth?

Serious plate, mate! MacKenzie worthy! LOL

I like red palm oil, ghee and coconut oil, along with straight olive oil for most cooking now a days.

Same advice here, foil/towel/cooler for transport, sauce and re-heat at BILs. Set oven as low as it will go, just want to set the sauce and bring back to temp.

Yes, I remember now, Doc that you have a whole pack of hounds! My 2 spaniels are a handful, I can only imagine 5 of your hounds!

LOVE Hummingbirds! I saw one at a friend's house earlier this week, but it was just the one, flying around their blossoming shrubs.

What a menagerie of KKs you have there, Tucker, all 3 styles - pebble, tweed and square tiles.

Nice job, Doc! @MacKenzie - How did I miss the dog? Or was it just the barks in the background?

Get the F out! You gotta share this one with us, not that I'm ever going to make it, but I'm just curious as hell to see it!!

Silver lining in every dark cloud!

Paybacks to you down under folks taunting us up here during our winter with beach pictures! It's 95F here today and staying in the 90s the whole holiday weekend! Might even flirt with 100F tomorrow!! Gin & Tonic weather, baby!!

That's one of the few Dizzy rubs that I haven't tried yet. Their description didn't grab my attention.

Didn't realize that MIM was that strict on entries.

Always start earlier than you think and don't worry about finishing early. Wrapped in foil, then a heavy towel, and into an insulated cooler, the meat will stay nice and warm for many hours. Nothing worse than getting all fired up for some nice brisket (or pulled pork) and not have the meat finish in time for dinner.

Won't need a spare, unless you get a 2nd grill, as my DigiQ-II is over 10 years old and never a hiccup. I have replaced a probe on it is all.

With NAFTA falling apart, maybe Canada should consider joining the EU!

Yeah, Aussie's gotten us all addicted and now we have to sweat it out another year to get more. Glad I hoarded back a bit. Should be able to feed my habit for a while! I've never put rub on sausages either. Did you prep them with something to get the rub to stick on?

De nada, it's what we do here! And 2nd MacKenzie on this one - cute pooch!

Fire it up, mon!