tony b

Your item arrived at our USPS facility in CHICAGO IL INTERNATIONAL DISTRIBUTION CENTER on January 11, 2018 at 10:53 am. The item is currently in transit to the destination. Any luck it will be delivered on Saturday!! After 2 weeks, I finally got a notice that the last thing for yours and Charles' packages has finally shipped! No tracking number, so not sure when it'll actually get here. Fingers crossed, I'll get your stuff in the mail next week sometime!

Hey Susan! Glad to hear from you, as it's been a while! A grand matriarchal conspiracy - Mom's doing whatever it takes to get us to eat our veggies!! btw - had a salad with "the dressing" tonight. It's gotten better since I made it!!

I think you should take over a separate container, empty out the good stuff into it and put the cod liver oil in the original bottle. Jokes on him if he tries to poach any of it!!

To my knowledge in 6 years of being on this Forum, I don't remember a SINGLE person regretting their buying a KK. Now, to be honest, a couple of folks ended up selling theirs afterwards, but not because of dissatisfaction, but just life challenges got in the way and they needed to move on. As they say, "Come on in, the water's great!"

MacKenzie's post reminded me, I put some purple crack in the salad dressing instead of regular pepper - just because I could!

Stay safe, Aussie!

It's still in the Bermuda Triangle - lol!

My Good Seasons arrived yesterday via Amazon (how cool is Sunday delivery?). So, I had to make a batch of peach dressing. Went 1/2 package, as instructed, but used some decent EVOO. Very nice. Gonna have fun with this!

Shrimps on the barbee next with the Bayou-ish and you'll have the trifecta down perfect!

I'm curious - will the charcoal get enough oxygen to actually burn? I've never pre-heated my smoker pot. But, I do put it on top of the lit coals as soon as I've convinced that the fires going well. It's generally starting to smoke by the time I'm up to temps and ready to put on the meat. I have observed that I get more smoke production at higher temps - above 275F, but I still can get decent smoke below that. Don't fret drippings on the smoker pot; they'll burn off next cook. The only "maintenance" that I do on mine, besides clean off the old flour paste on the lid/rim, is to always check the holes beforehand to make sure that they're not clogged. Mine are much smaller than yours (3/32") and can clog easily; hence, I only use large chunks of wood in mime. The chips and pellets are for the cold smoker attachment.

You had me at the stone crab claws, dude! My favorites and can only get them on the rare trips to FL in season! @MacKenzie - I'll double check my mailbox, but it shouldn't be full??? UPDATE: Yes, it was full! I cleared out some older stuff and made room. Only 80% full now.

So, the Bayou-ish is a winner in the Aussie household? Told you it was good on beef, too!

You crack me up, Aussie!!! Let's hope the wildfires down there don't take out this year's harvest of Purple Crack!

Lucky Christmas present for sure, Charles! Fingers crossed, my knives from the Kickstarter campaign should be here soon! My late Christmas present to myself!

Hang in there, MacKenzie! We're supposed to actual break freezing here for the first time since before Christmas!

I've gotten to where I prefer to do chuck roasts instead of briskets, because the size is more aligned with what I need. Cook them just like in the vid (except for the burnt ends part). Sliced on a plate, you can tell the difference between the roast and brisket.

Hang in there, man! Always remember that seasons change. Spring will be here eventually!

Yeah, saw the news that ya'll Down Under are having your share of wild fires, too! Hope it's not anywhere near you?

Aussie, that sharpener looks like some sort of medieval torture device! (btw - the scuttlebutt on the web says they're going out of business?)

Thanks for the tip, Charles! I have a similar bottle with various marking on the sides for different kinds of dressings that I use for my oil & vinegar based dressings. It came with a battery-powered immersion blender. Similar to this one, but mine has a big round rubber button on the top of the blender. https://www.chefscatalog.com/1008-700-001324-bonjour-chef-s-tools-salad-chef.html

Works for me! Can't wait to try that one. Screams "shrimp on the barbee" to me!