tony b

Nicely done, sir!

My first thought after reading your original post describing the design and seeing the pictures was "major weak link in that padlock," but there was method to your madness, as you stated later. Seriously nice looking dog, but I don't think that I'd want to piss him off!

Isn't a man's solution to most problems to take a hammer to it??

Recently read that there's no difference in cooking shiny side up or down on the AL foil. Counter-intuitive to this engineer (radiant heat transfer), but this came from the Reynolds folks, not some internet babble.

Have you tried it yet? How was it? Sounds tasty. I can see using a CI skillet on the lower level grate and a turkey baster instead of their oven technique.

If you cook them indirectly, they'll cook evenly.

Like others have said, those pies look just fine from here.

I'm confused. The charcoal basket in a 23 is round, so it should fit anyway you turn it? At least that's the way mine is. Not true for the BBC 32.

Was gonna ask about the bean paste - Chinese black bean? W/garlic? W/chile?

Serious looking pig, Aussie.

As God intended!

She's just the KK Goddess.

You're just amazing.

Mackenzie, that sandwich looks killer. I can see why it's your new fav!

Nice score!! That's why vacuum sealers are worth the $$.

I was outside on my deck Sunday and the beetles were flying around. Only a dozen or so, no where near what you had, MacKenzie. But, they were the first ones that I'd seen this fall. As a kid, "cured" pork chops were one of my favorite foods - still love them now, just don't buy them much anymore (might have to consider making my own though )

Perfect looking steaks! Nicely done.

Welcome! Nice looking setup you have there. Great to have another homebrewer on the Forum. I just kegged another batch of Purple Crack beer this weekend (Blueberry Wheat with Tasmanian Pepperberries.)

It seems happy in its new home, even if it has to share it with 2 eggs!

Yesterday was First Friday Firkin at the local brewery. It was a triple dry hopped IPA. Very tasty! Followed by their barrel aged Oktoberfest beer.

If you can't get it down under, Aussie, I'll put it on the list for the next Care package.

OK, MacKenzie, what's the trick to get sausages to stay on the Octoforks like that (i.e., stabbed on each end)?? I tried it once and 3 of the 4 brats fell off and into the fire. Managed to salvage them. I've also have had chicken thighs fall off on a single fork (2 tines per thigh). I think the problem might actually be in my motor. It seems to have a hitch in it's rotation and causes the rotisserie assembly (whichever one I'm using, so not limited to Octoforks) to jerk at that point. I think that it's literally shaking the food off. Thinking I need to take the motor apart and see what's up (maybe a broken gear tooth or loose mounting screw?)