tony b

@Aussie Ora - Thank God you didn't put beets on that lovely tri-tip sammie!!

Or be lazy like me and buy this one, which is outstanding (IMNSHO)! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

Jon, I've found that I like using parchment paper - helps slide the pies off the peal onto the stone. After a few minutes, if you want, you can easily remove the paper from under the pizza. I don't find that it inhibits the crust, so most of the time, I don't bother removing it.

Might have to make you another batch when you run out.

You rocked that, gurl!!! An immersion blender would have made final work on those onions and carrots! My hat's off to you for the anchovy addition! 12 cloves of garlic - pfft, just a beginning! Throw in some capers, olives, and red pepper flakes and you were on your way to a nice Puttanesca!

I have a large natural gas burner (60,000 BTUs) in my brewing room. My vent fan is marginal (900 cfm - largest size that would fit the space), but effective at humidity and temperature control since it ports directly out the side of my basement wall. I have a decent sized open-air basement (half is my brewing area) and I leave the door to the upstairs open for my source of makeup air (plus, I have windows that I can open), so it's not a "confined space," per se. And I have a combination smoke and CO detector about 15 ft away from the burner (recommended distance.) Just like going to our KK expert, Dennis, for advice on things, have a certified HVAC specialist help you design the venting system for your new kitchen.

Not familiar with indoor installations of charcoal grills and to be honest, it kind of frightens me - carbon monoxide is colorless, odorless and deadly! If you go forward with this idea, 2 key suggestions - make sure the vent fan has enough flowrate to pull everything out and there's plenty of makeup air; second, install a Carbon Monoxide detector in the immediate area.

Nope, didn't "break it in" either. Can't wait to see what you spin up, Jon!

WOW!!! Gorgeous steak. Nice touch with the compound butter!! And what excellent customer service from SRF to send you another one!

So, what did you think of my "house" lamb rub, Aussie?? A little secret - I tweaked it some just for you, since you don't like too spicy.

GO FOR IT, Charles!!!!!!

Not much to them. You basically just sucked the skin and sauce off the bones. Not hardly any meat, just cartilage.

I'm a huge fan of Dim Sum, but no one around here does it. Now for the $64, 000 question - did they try the BBQ chicken's feet?? The true test of eating Dim Sum!

Excellent looking burger, MacKenzie!

Nicely done. I noticed that you cut the tomatoes paper thin - smart, keeps them from being too wet on the pie and making the crust soggy.

Our 1st cold snap is upon us - low tonight below freezing and a high of only 46F tomorrow. Time to bring in the geraniums and my herb plants, as well as kiss the last of the tomatoes and peppers goodbye!

Excellent looking beef ribs!

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.