tony b

I only make half batches with mine and they go fairly quickly (less that 2 weeks). There's emulsifiers in the Good Seasonings mix, so it stays blended.

As noted, the pebbled ones have more grout, so during the one time venting process, they will vent more and are more likely to have tiles bulge up a bit. Other than that, it's down to aesthetics, just like color.

LOL!!!

Nice pie and cute baby!

Battle of the Titans!!

Nicely done. Break a leg, kid!

I cook lamb fairly regularly. Those chops look great. I use a "house" blend - Greek, Turkish and Moroccan spices on most lamb cooks.

Nice pork chops.

They are a heritage breed and NOT the "other white meat!"

How about this one?

Smoked pork chops were my favorite meal as a kid - I still like them a lot now, too! Don't eat them that often, though, too many other yummy things out there competing for plate time!

That was twisted, man!

I was looking for it, as it wouldn't have been an Aussie burger without it! How was the Swamp Venom? One of their spicier blends.

Hopefully you can find a good camera shop that can fix it. Might have to travel up to Atlanta or somewhere to find a shop, but to save a $500 camera, it's be worth a drive.

Patience, Grasshopper!

And it can't get here one minute too soon!!

Bitcoins??

Must be your "magic chips!" LOL

The fun just never stops - another 4 inches last night. Total is about a foot for the week! And, a good chance we could see some more tonight!

I break the cocochar stix up (hit one against the other perpendicular) into roughly halves (they fit better in the basket). Go 3/4 full. Put a pile of regular lump (medium sized pieces) on the top and light them to help get the coco started.

Did you do anything "special" to keep it lit that long?

Dizzy Pig Pineapple Head Rub. @Aussie Ora - I'm surprised by the Pineapple Head. I've never put it on meat, just grilled fruit.

Nice hunk of beef!