tony b

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner. And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F. Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course!

And the BBQ Gallery chants - "Purple Crack, Purple Crack, Purple Crack!!!" Mix it one part coarsely ground Purple Crack to two parts Kosher Salt and season the meat to your liking. If you've not tried it yet, it can get a bit strong if overdone.

Indeed!

Envious of you all! Would love a nice ODK like any of these.

Posting this again here, as it's pertinent to the topic. Snake River Farms has black grade wagyu ribeye cap on sale right now. http://www.snakeriverfarms.com/american-kobe-wagyu-cap-of-ribeye-parent.html

Missy just squirms constantly making it exceedingly difficult to brush her, but fortunately she doesn't mat nearly as badly as Kipper. His hair is finer texture and mats easily. He likes being brushed as long as I don't snag a mat and pull. Then, he'll whip around and bite at me/the brush. He doesn't bite, just lets you know he's not happy! Eventually, he says, "Enough," and he hops off my lap regardless. But, still expects a treat for putting up with the "torture." LOL

Then you (and others interested) should pounce - SRF has them on sale for $69 for a 14 oz one. http://www.snakeriverfarms.com/american-kobe-wagyu-cap-of-ribeye-parent.html

Did you see DJM's recent post. Nice setup. Could give your some ideas.

Poor doggie. That's a rough injury for a dog. A good friend of mine's dog just did the same thing. For an active dog, it's brutal, as they are very restricted in what they can do during rehab.

Live and learn to cook another day!

Iowans are very frugal folks and that price point is probably too steep for most of them! But they don't realize what a great deal that really is. I'll ping my BBQ/brewing bro's again.

Thanks, all. And the good news is - there's another one in the freezer!

Indeed. If we could set the rules, my vote would be for something close to what they already do with the 1st OT - cut the teams down to 4-on-4 (not counting the goalies), if still tied after 5 minutes, another 5 min OT, but 3-on-3, etc., until somebody scores (sudden death).

Put him in a yellow slicker and he'd be the Gorton's Fish Guy!

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!