tony b

@amusedtodeath - in the table setting pic, is that a hen house down the hill? Is that where those chicken legs came from??

Interesting use of the cold smoker, too. I've never used it on a regular cook like that.

Love anchovies. In fact, I splurged on a nice bottle of Colatura di alici recently, after seeing Andrew Zimmern's show where he went to the facility that makes it.

Really odd?? Can you provide more details - how did you hold them. What was "disgusting" about them?

I live in a fairly cold climate and don't have any problems heating up the KK during winter. I'd pass on the gas option, personally. Most of us have sealed up the gas doors on ours to prevent air leaks. In fact, I don't think Dennis makes grills with them as a default anymore - you have to ask for one to be built in, as almost no one uses it.

I'd call that one "kitchen sink" chook! Sounds like you threw half the cupboard at it!

Foil is almost always OK, keep that deflector stone pristine and unused!

Nope. But if Meathead says they're good, then there yah go!

Plain or not, I'd eat that in a Down Under minute!

I've used Amazen. They're good. Can get them at the local BBQ shop. I have several friends that have these pellet grills, so I'd assume that they know what they're doing for pellets - https://greenmountaingrills.com/#pellets

Bend test is still the best method for doneness on ribs. Pick up the rack with tongs by the end and give a little "bounce." If they crack, they're done. If not, keep on rocking! If it breaks completely in two, you went too far!

With 2 weeks off, you should be able to make everyone happy - several times!

I go by look more than date. I've found stuff in the freezer that's 2+ years old and looked fine. I've also found stuff in there only a few months old that had lost its seal and had become freezer burned already.

I agree with Tekobo. It's one thing if you're being paid, then you should cater to the client, even if they have bad taste - it's their money after all. But, if you're doing it as a "favor," then don't pander to these fools and cook them bad food because they don't know any better. My advice, cook the tri-tips to medium, as they should be. If folks complain that it's "raw," then show them where the microwave is and say "have at it!" Then, it's completely on them when they screw it up. You never know, you might make a convert or two on what meat is supposed to taste like, versus a hockey puck! Which, by the way, would be an awesome way to present them - cook a couple of tri-tips to well done, plate them along with a ring of hockey pucks around the exterior of the platter!

Like all things, it depends upon your reference point.

WOW - that's very pricey! While the Brits are infamous for their bad food (boiled meats, etc.), go for the "classics" while you're there - find a local fish & chips shop, eat some good Indian curry, have a pasty for lunch and, most importantly, drink lots of good ales in the pubs!

That margarita pizza was perfect! I'm sooo shocked that your son likes anchovies on his pizza!!

That prime rib is MONEY!!

Yes, give them brisket. Don't waste a tasty med-rare tri-tip on these heathens!

I'd eat that!

That pineapple looks very good. I've never tried to do a whole one before. Love the al pastor leftover idea, too!

Ooooh, baby, this is gonna be fun to watch!!!

You went in another direction from my intention - literally! Your device would have the plate sit flat on the grate and individually impale a tri-tip on it's own skewer in an upright configuration, if I understand you post correctly. I intended the tri-tips to be set on their edge and skewered perpendicularly, so the tri-tips were parallel to each other, like a kabob. Just make sure that you leave about an 1 1/2" between each roast to allow for airflow in between. No welding shop required!

To quote Yogi Bear - "Smarter than the average bear, eh Boo-boo?"