tony b

The leaves aren't anywhere close to the intensity of the berries. I have both. I was the one who coined the name "Purple Crack" given how instantly addictive this stuff is. I use it all the time. Fortunately, I still have 4 dime bags left out of last year's kee. Hoping it gets me through this year's drought!

ckreef posted a grilled half head of cabbage, with vinaigrette. I've done it once - very tasty. I'd eat everything on that menu - crazy, insane goodness! Mangalitza pigs - Oh, Hell-yall Yes!!!

I'm in the cook first, separate later, camp. Much easier. Please post pics of the burnt ends!

I vote for the daughter!

I'm a Luddite, I got a real book.

@amusedtodeath - I just ordered it off Amazon - https://smile.amazon.com/gp/product/1845337565

I was one of their Kickstarter backers. Folks got real upset with them for the lack of explanations as to why all the delays in getting to production - it took over 2 years. All they'd post month after month were pictures of them cooking stuff on the grill with a prototype. People lost patience and started tossing around the "fraud" label. (Kickstarter isn't immune to having folks fleeced before, including me!) But, they eventually came around and started telling it like it is, especially with the Block option, which is over 3 years behind schedule. We'll just have to see about reliability after lots of cooks. I use mine on almost every rotisserie cook and even on some non-spun cooks (one of my Mavericks kicked the bucket on me unexpectedly during a cook).

I'm an early convert to Syzygies' cast iron Dutch oven smoker pot for longer smoking sessions.

How about "during" - you can cook during the burn-in, as the escaping gasses are all on the outside of the grill. No sense in wasting all that charcoal just on the burn-in.

Can't beat the price anyways!

Funny name, indeed. Flashback to one of my all time favorite South Park episodes - Butters as "Humongous" from Road Warrior.

@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.