tony b

I'm shocked that you haven't done it by now, Charles!

The original location up in Metairie is the best!

Tasty looking skewers! Eagerly awaiting my "special" charcoal, so I can fire up my yakitori grill for some shrimp skewers.

It will be interesting to see how the value changes when you leave the EU?

Funny, but we're the 3rd Fong's. Started over in Des Moines. Folks bought a closed Chinese restaurant and wanted to keep the décor - and one thing lead to another! I've never seen folks here so excited about a restaurant opening. Today's the official opening day. I will wait a couple of weeks for the "new" to wear off before going to try it myself.

Sounds very similar to how I do Drago oysters on the KK. It's hard for me to get oysters in the shell here, so I bought a bag of ceramic ones from these folks down in LA. https://bienvilleoyster.com/

Why does this not surprise me, Bruce??

We might have to auction it off on this site, given the number of folks here that love to imbibe!

Now I've got a local spot that specializes in New Haven style - here in Iowa! And what a great name - NEED Pizza! http://www.needcr.com/ But, if you want truly funky pizza, this place is set to open here tomorrow - Fong's Pizza, making Chinese style pizzas! Their specialty is Crab Rangoon pizza. https://fongspizza.com/wp-content/uploads/2018/04/Fongs_11x14_menu_CR_2018-BD.pdf

At least you've figured out the adult beverage solution to this problem!

I'm expecting "call ups" down the road!

I've had thin crust pizza on the southern end of Chicago many years ago. Friends took me to this mom & pop place, but for the life of me, can't recall the name.

Excellent job Reefs!! Can't wait to see this puppy in action and the wonderfulness that will come out of it!

Serious pie, dude!

A quick tip - set your vents for your final temperature when you get about 50F BELOW target. If you overshoot, it's really hard to bring the temperature back down - especially if you've got the grill a bit heat soaked.

Dude, you are finding seriously creative ways to use the stuff I sent you!! I've only used the white sauce on chicken. Totally OTB, baby!

The pink butcher paper will help retain the bark better than bare foil, as it will absorb some moisture. I do both - wrap in the pink paper after the stall is over and back on the grill until IT target; then the paper-wrapped meat goes into foil and a heavy bath towel and into the cooler to rest until dinner. You can hold a butt or brisket several hours using this method.

My starting routine is the MAPP torch weed burner and FiAir blower combo. https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA https://smile.amazon.com/Bernzomatic-19425-JT850-Self-Igniting-Outdoor/dp/B00008ZA0F If I need a big fire quickly, Plan B is the charcoal chimney and these starter cubes. https://smile.amazon.com/gp/product/B01C3KO7X0

Yep, warn the son that there's no "reset" button on this video game! LOL!!

Did you heat the pork up in the Joule?

Details, please?? Might have to give the air fryer bacon idea a run for it.

Bruce, I'm shocked you didn't go for the whole pound option? ONLY $225! https://smile.amazon.com/Spice-Lab-No-Tasmanian-Resealable/dp/B073VZ5FVQ