tony b

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

Well done! Cute pics of your daughter and pooch, too. Welcome to the Obsession! I see many happy meals in your family's future!

That's a new one on me, MacKenzie?? Details?? @tekobo - break that thing out and get to it! Best mashed potatoes, only way to cook "boiled" shrimp, and like MacKenzie said, amazing steaks. Perfect poached eggs, but they take a long time, so not the most convenient method for cooking them, but less prone to error.

Nice spot for the KK, for sure! Can't wait to see the food pics next!

I stopped getting the Fogo for several reasons - way too big pieces (I started chiseling them down with a rubber mallet and flat blade screwdriver - too much work), was kinda difficult to light (had a tendency to go out on me), and the stuff sparked like mad with the MAPP torch. Nice flavor and burns pretty good, once you break down the humongous pieces! Sticking to Rockwood for now, as I can get it local. Wish that I could get Weekend Warrior (my favorite) easier - closest shop that carries it is 2 hours away.

Love Asheville and all the great breweries there/nearby. The Sierra Nevada campus there is stunning! I'm sure that the 21 will look great in that nice mountain setting.

Yes, welcome to the Obsession! You can still make amends by posting some pics, it's not too late! Go with Pequod on the carne. I normally cook chicken on the upper grate with direct heat. It's far enough away from the fire so it doesn't burn and being up in the dome (if pre-heated/heat soaked) will allow for cooking top and bottom together - minimal turning. You'll have to do a BBQ two-step dance with this cook - start with the chicken on the upper grate @ 375F until done, remove main and upper grate, flip upper grate over and put on top of charcoal basket (sear grate) and do the carne - about 3 minutes per side, depending on how done you want it.

I hear yah, patience has never been one of my virtues!! Can't wait to hear how Goose #2 comes out.

As we Engineers say - The pursuit of perfection is the enemy of "good enough."

Hell, I didn't do that many shows when I was in my 20s. Age has nothing to do with it - LOL!

Don't see why not? Nothing special here that would say otherwise.

Every Day!

OH, HEH-YALLL, YEAH!!!

Yeah, that's one of the sage pieces of advice we give newbies here - go out and buy a bigger belt, because you're going to need it soon!

NEVER!!! It's what we do here!!

Love your flying piggy!! I have a thing for them. I have one on my PC that I've named "Ziffel" after the pig on Green Acres.

Very nice pics! Keep on truckin'!!

I've got that same IR gun from ThermoWorks. Use it a lot more than I thought (mostly in my brewing room). Works great.

Thanks, Aussie, but I'm in pretty good shape right now. Last look, I think I have about 8oz left, which should hold me for many months. I know that it's an annual harvest and goes quickly, that's why I inquired, not because I'm running out. How do these people keep denying the obvious about our climate?? My new shirt this year for "March for Science" Day.

That's just STOOOOPID!! And, on top of the amazing lasagna, you chamfered off the corners of the pan to fit the grill, too?? A true Renaissance woman!!!

Indeed!!

Gonna be awesome when it's done! Can't wait to see it.