tony b

Very nice steak cook indeed. Gonna hi-jack this thread to post my cook from yesterday, seeing as it was ribeye, also. Just happened to spot this one pack while in CostCo last week. I've never seen ribeye cap there before, let alone Prime grade. Had to buy it!! Studded with Seasoning stix, rubbed with IPA and Raising the Steaks. On the lower grate, direct, basket splitter, @ 400F, with a chunk of post oak on the coals. Sorry, flash didn't go off on the camera phone. Cooked it 4 minutes on 1st side, 3 minutes on the second side and 30 seconds on each edge. Done. Plated - covered with sautéed mushrooms, side of Trader Joe's Tater Tots done in the air fryer, with a nice side salad and some olive bread (also from Trader Joe's - as was the Zinfandel.) Tots get a big Thumbs Up (2 lb bag - $2.75)

@Tyrus - possibly, but I what was in my head at the time was Lady Gaga's famous meat suit and what the commercial tagline might be - "If you can't actually wear meat, at least smell like it!"

Hunter reminds me of Guinness in many ways! He barked and went crazy when he saw other animals on the TV, too. But, I never "poochiecorned" him! LOL

PICTURES, please!! Here are my 2 - Kipper (tri color) and Missy (Blenheim)! I owned another one before Missy, my 1st Cavie - Guinness. He was a sweetheart, but lost him at 7 years from heart problems (very common in Cavs.)

The King of Salad! But, you did have me scratching my head over the maple syrup in the dressing?

Excellent! Can't wait to see it in action!

I've been tempted in the past to get one, but wondered about the "gimmickery" of it, given the high prices for them back in the day (nice score @ $20.) Plus the other concerns - do they crack easily from heat stress, do they begin to flake (especially on the corners), ease of cleaning, where/how to store them, etc.??? Similar thoughts about getting an Italian granite piastra.

And out of a can, too! OH, Aussie!!

Nice work, MacKenzie; and that tiny string of cheese tying the 2 halves together - priceless!

Cool technique and I'm all over the idea of the Baharat on scallops, but you lost me with the baked beans with a seafood entrée. I'm a southern boy, I'd have gone for the hushpuppies! Rest of the plate was a winner though!

Says the guy with the gold medal around his neck! LOL!

To play devil's advocate (I have no personal skin in this argument), if you had multiple OTs instead of the shootout, then instead of a "skills contest" it become an "endurance contest." Which is more representative of the 2 teams abilities - talent/skill or conditioning? I've see college basketball playoff games go to 3 OTs. By that point, everyone is exhausted and half the team has fouled out, so it's mostly the "scrub team" on the floor; consequently, is the winner more deserving to play on based upon endurance over skill? No right answer to this one I'm afraid - at least it's not an obvious one to me?

I like the name "Carnivore." Kinda sez it all, right?

That's the bottom line - do folks like to eat it? Most of us have our own style/technique for doing various cooks - again, see the bottom line above!

First off, you all know that the meat pretty much stops absorbing smoke when the surface dries out, right? So, you don't need smoke for the entire cook; only for the first few hours until the bark sets. IF you want lots of smoke flavor, then you need to mist the surface of the meat periodically to keep it moist. But, be careful not to over spray it and wash off that lovely bark you've just spent hours trying to build up. @Eddie mac - 'splain that one to me, boss? What about the KK don't you like when doing briskets? What do you normally cook them on?

Funny! Glad you like the sauce. I still haven't tried my bottle yet. I'm more of a dry vs wet guy!

That's a recent change in NHL and other hockey leagues. I was surprised by it at the beginning of the season with our local team. My first reaction was to look up at the scoreboard to see if there were penalties? Nope, just how they do it now, as they were trying to reduce the number of games going to a shoot out.

WOW!!

So they did follow "classical" hockey OT protocols. I gathered from the online comments that they had done something unique, as I was seeing complaints about the format. And, yes, to get to a sudden death shoot out is seriously rare in hockey - at any level. Tells you how evenly matched the teams were!

Awesome. Wish that I could have stayed awake for all of it, but I faded half-way into the 2nd period. Canucks were up 2 to 1 at that point. I was shocked to read this morning that we'd won in a shoot out!! But, more surprising was that there was no overtime period, they went straight to the shoot out instead of overtime??? Women's finals of figure skating tonight!

I've tried Baharat, as I like Moroccan spice blends like that - Berbere, Ras El Hanout, etc. It's good. I tend to gravitate towards Berbere more, as it has more kick. One off the wall use is on fish/seafood.

There's no going back now!

Nice job!