tony b

Welcome to the Obsession! You're going to love cooking on your work of art!

Gorgeous steak and nice burgers for the 🐶

It's not the points that's the problem, but the sides of the tines - they are razor sharp and very close together, so trying to push a chicken thigh down far enough so it doesn't come off in the cook almost guarantees you'll slice yourself doing so.

YIKES, Oktoforks! A medieval torture device disguised as a BBQ accessory! I gave up on mine, as I sliced open a finger just about every time that I used them, and you still had to bind the meat to them to keep it from falling off into the fire!

Very nice @C6Bill! Last night was pizza night here. Hadn't done any in ages and got a wild hare (hair?) Upfront - storebought pizza dough and sauce (Trader Joe's). Did 3 personal sized ones - Margarita (homegrown basil), N'duja and mushrooms, and a no-sauce one with slices of fresh homegrown tomatoes, bacon and caramelized onions. Sampler plate with a very nice local beer!

Very nicely done! I'm a big fan of Jeremy's (Mad Scientist) videos.

If you get back to IA sometime, holler at me. I'm just up the road from U of IA.

Me, too! @Poochie - make my own cocktail sauce as well. You can find decent stuff in a jar (Jon gave me some nice stuff in a gift box - sadly not available online), but it still doesn't compare to homemade.

To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate."

One trick is to make sure that there's no moisture on the surface of the meat. Blot it off with a paper towel just before tossing on the sear grate (upper grate turned upside down on the charcoal basket handles.) Moisture creates steam, which prevents the browning that you're looking for.

Sadly, I'm getting to the age where all my teenage icons are leaving us.

Go Whiz!! Congrats, Dennis!

Yer Killin' Me!!

Very nice. Welcome to the Obsession! Can't wait to see it in action!

Best advice = load up that pallet with as many boxes of cocochar and coffee wood charcoal as it will hold. Cheapest shipping cost you will ever get. I have a tendency to "hoard" my cocochar and only use it on very long cooks - butts & briskets. So a box will last me quite a long time. YMMV

👍

He left out the most-important part - with a cooler full of your favorite adult beverages!

That would be our @Poochie, the encyclopedia of old jokes! 😆

Good criteria! Cheapest ingredient, so why pay for a rub that's mostly salt?

Nice haul! You should be hooked up for a bit with all those!

Looks very functional and attractively rustic.

@C6BillBeats the crap out of Chic-Fil-A!

Stellar nonetheless!

NEVER fry bacon naked! One of the great lessons in life!