tony b

Grilled shishito peppers?? Lovely!

Will add it to my shopping list while on the Bourbon Trail next month.

Yes, with enough time to equilibrate, they get pretty close to each other (within 20F). A little more deviation at higher temps due to more airflow through the top hat.

Learned that lesson on one of my 1st MEATER cooks - ambient temps went haywire, opened the lid and saw the end of the probe was all gunked up with burned on juices/fat.

I'm, Just, Drooling!!

Not yet, I did use some of the lemon myrtle coconut chili sauce on some duck sliders last night. Yummy. @Aussie Ora - so, was that a definite YES on the new Makers Mark glass??

As noted, we love spending other folks money on BBQ toys! But, the truth is that you must load up that pallet with as much cocochar, coffee wood chunks and charcoal as you can, as it's impossible to get otherwise right now!

Welcome to the Obsession! You are about to be seriously WOW'ed!!

Nice pie. Had to laugh at the "almost baked" line!

How did the Meater work out for you on the roti cook? Glad to hear that you didn't slice a finger sliding the chicken onto the OctoFork!

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.