tony b

I see nothing wrong with that cook. I like the outside to be med-well done, with a nice medium center. Perfect combo of flavors, especially with some au jus and horseradish!

Sorry to hear about your gastric issues, as I used to have chronic heartburn. Believe it or not, the unexpected solution to my heartburn problem at night was my CPAP for my sleep apnea. Seems like the positive pressure on my windpipe also pushed down on my gastric valve and no more heartburn. Talk about killing 2 birds with 1 stone! Also, liked that you separated the veggies from the shrimp on the kebabs - nice technique!

Good to hear that it was good. Yeah, a tad pricey, but sounds like it was worth it!

Kickin' it old school, Carolina style!

Best advice against dry brisket - buy the best quality cut you can afford - at least Choice, Prime is better still, and of course Wagyu is top dog, but uber pricey! @MacKenzie - how was the texture? I've found that some 100% grass fed beef can be stringy/chewy.

Nothing wrong with a good smash burger & cheese!

Getting reports from friends that the winds and rain are starting to hit hard, even as far north as St. Pete.

Classic hop combo for a big IPA like that. Should give off big citrusy aromas, with some hints of passion fruit and even some piney accents.

I've never seen beer bacon before, but I love the idea of it!! How was it? Could you taste the beer after it was cooked?

Seems like everyone in FL is in the cross-hairs of this one, as it's so big! While I have a number of folks in FL that I'm worried about, I'm mostly concerned about my friends in Orlando, as they have a really big oak tree in their front yard that overhangs the house! Fortunately, they aren't staying there, but with relatives in the area. With all the news on the hurricanes, I did see a couple of good tips that might come in handy. First, you can turn your washing machine into a makeshift ice box by filling it with ice and putting your food/beverages in there. Since the washer is designed to have water in it, the melting ice will drain out and won’t be a problem, and the double walled construction makes for decent insulation (provided you don’t open the lid too often.) The other one is to put valuable papers and other things into a garbage bag and put them inside the dishwasher. Because it’s water tight, your papers will be safe in there from any water damage. Keep safe!

Be safe, my friend! This one could be very, very bad. I'm even worried about my friends in SC, not just the ones in FL.

Nice sammy! But that grilled halloumi cheese looks awesome!

Neither did I until I saw it firsthand. One poor little guy/gal was swinging back and forth and I was just sure as anything that it was going to drop off, but it held on! I think that they're cute, until the Fall when they make themselves house guests and invade my pantry! Then the traps come out!

Just as I posted that last one, the hummingbird reappeared on my deck last night while I was cooking. It was flitting about my basil plant, sipping on the flowers. Simultaneously, a field mouse was running around, with 2 babies on her back hanging on for dear life, as she scurried around my hop plant. Got a good look at her and her cheeks were stuffed to the gills! Was fun to watch all this activity while making dinner.

I think that most of us have ended up making adjustments to the various connections on the basket, motor, and rods. My Dremel paid for itself just in getting all my rotisserie parts to work. Yeah, the folks at OneGrill are great. Walked me through the process to reverse the rotation on the motor so the threaded connections didn't work themselves loose during cooks - talk about frustrating!!!

Now you're talking! I'm a Memphis dry style guy all the way. I almost never sauce my ribs - only if I have guests that ask for it.

Off to a great start! Keep going!!

Just need to get better gloves, Shuley!

Not exactly the same as trying to do "Black & Tans." Most sake bombs are made with Sapporo or other Japanese lagers.

I've read that they are attracted to the color red, which is why most feeders are that color and/or you put red colored food in them. Probably why it was attracted to the RO bag. I haven't seen that many this year here. There was one flying about the neighbor's apple tree a couple of weeks ago, but that's been about it lately.

I have my single probe unit (all that I backed). I've used it several times now and it does work pretty good. It does tie up my phone somewhat, as I have to leave it within range of the probe to stay connected (advantage of the Block). One thing that I've learned, don't orient it in the meat where the fat/drippings will run down the probe (i.e., insert the probe parallel to the axis of rotation.) Otherwise, the drippings collect at the end and build up a crust, causing the ambient temperature indication to go wonky! The meat temps stay just fine, which is the only really important measurement. And, totally blow off their "time to cook" estimates. Their algorithm needs work. They've even admitted it on the Kickstarter page in responding to comments. But, overall, I like it for the simple fact that I can now monitor meat temps on a rotisserie cook without have to stop the motor and stick a Thermapen into the meat periodically. (BTW - their meat thermometer agrees within 1 degree of my Thermapen, so you know that it accurate.)

Going to try your trick tomorrow night.

@MacKenzie - a double whammy! Liking the string on the OctoForks idea. My last chicken thigh cook on them ended with an "escapee" into the coals. He went "caveman style" on me - LOL! Nice bowl of homemade soup and with purple crack, too!

Second that! Did a batch with some onion rings to go with my steak on Friday. I'm leaning on the breaded version over the plain ones. They seem to crisp up better.