tony b

Fingers crossed!!!

WOW! That's going to be sweet!!

Just ordered mine. I have 2 different Maverick/RediCheck model thermometers and both are a PITA to synch and set up. Plus, one of them has one of the dumbest design flaws I've ever run across - you have to open the battery compartment door to turn it on! Yes, the on/off switch is inside the battery compartment. Needless to say that after several open/close cycles in use, the tab that holds the door on broke off, so it's been held on by electrical tape for several years now.

Nice. What do you have planned for them?

Sorry to hear about your crappy weather, MacKenzie. Ours went from unseasonably hot/humid last week, to very nice over the weekend. Perfect, as I had a dinner party on Saturday night and the predicted showers held off (except for a couple of sprinkles), allowing us to dine on the deck. It's a dinner group, with themed dinners. Saturday's was Australia - needless to say that Aussie wonderful gift of spices and rubs went to good use! Being the host didn't afford me time to take pictures, except here's the pre-game shot before the guests arrived. I did the rack of lamb with Bush Lamb seasoning. The other guests supply the other courses. Apps were "shrimp on the bar-bee" with lemon myrtle/purple crack rub & coconut/lemon myrtle/chili dipping sauce. Nice kale salad with mango and chick peas with a vinaigrette dressing with guandong jam. Side dish of roasted veggies with Bush Spices. Dessert was a nice strawberry trifle with lemon myrtle whipped cream. And beside oil cans of Fosters, we drank a lot of Yellow Tail wines, too! A big shout-out to Aussie for making this fun dinner possible - Cheers, Mate!!!

Textbook loaf!

Normally just wait it out, but if it runs too long and starts to challenge dinner time, then I'll crank up the temps to clear the stall.

Go for it!!! If you sous vide first, then sear on the KK, you'll kill 2 birds with 1 stone!

Drum roll, please!

Will be interested to hear the final cooking time on it?

Ain't that the truth!

I'm liking that rib cook, Aussie!

Very nice indeed. Excellent virgin cook. And the 2nd dog looks sweet, too. However, withholding yummy KK scraps from them is just cruel, especially after they had to smell it cooking!

Truer words were never spoken!

to both of you for really tasty looking cooks!

Depending on what temp you're cooking it at, I'd plan no less than 12 hours, more likely 14 - 16 for an almost 13 lb full brisket.

I fear a "Bosco deja vu" all over again!

Hoping that sanity will prevail before things get too out of hand. Our silly government wants to start trade wars with EVERYONE it seems.

You both are cruel. I'm with MacKenzie, the cute pooch saves him this time!

https://www.msn.com/en-us/money/companies/amazon-just-blocked-australians-from-shopping-on-most-of-amazon/ar-AAy59FO?ocid=spartandhp And so it begins!

Welcome to the Obsession! We can't wait to hear how you get it into its final resting space!

@tekobo - you'll just have to roll with this one (pun intended!)

Almost time! We're eagerly awaiting those delivery and uncrating pics!

That's an odd place to keep your BS? Oh, wait, you meant Baking Steel!!