tony b

Would love to hang and sample beers, but VA is a tad far for me to drive!

I think that I still have several episodes from Season 2 to finish watching - behind again!

Just got home yesterday afternoon from Homebrew Con in Minneapolis. AWESOME. Next year is in Portland, OR. You should definitely try and go, Keith! Given the taste of these pepperberries, I was thinking of making a mead with them (technically a Metheglin) for our Club's mead challenge. As far as a beer goes, I don't think you want to use up that many berries in your randall, so I think "dry hopping" would be the way to go - and probably only an ounce (or less) in a 5 gal batch. I'd try a big DIPA and use grassy/herbal hops (Columbus, Nugget, or Warrior). Given how well these berries pair with the lemon myrtle herb, maybe toss in some Sorachi Ace? The new New Zealand varieties might pair well, too - Waimea, Wakatu, or Wai-iti - which are all citrusy. Would be fitting seeing as you're using Tasmania peppercorns. Lots of fun ideas in my head now!!

Tasty looking bangers, MacKenzie. And don't think that I didn't notice the ketchup!!

@Keith B - I start out at 350F - 375F for most of the cook, then ramp up to 425F - 450F for the last 15 - 20 minutes to get crispy.

@Keith B - I weighed mine out into 2 oz and 4 oz vacuum bags. I'm just stashing them in a box in the pantry. I've found these bags from FoodSaver work well for small quantities, better than making them off of 8" rolls (usually too big). http://www.foodsaver.com/food-storage-bags-and-containers/vacuum-seal-bags-and-rolls/11-inch-vacuum-sealer-rolls/foodsaver-11-x-16-portion-pouch-vacuum-seal-roll-2-pack/FSFSBF2626-002.html#start=4

It's still a damned big grill for a newbie! Can't wait to see more cooks!

Tasty looking lunch! Love the "deck salad bar!"

As Aussie says, Nicely spun chook!

@Bruce Pearson - jury is still out before I unconditionally endorse this gadget. But, so far, it's done a respectable job. The reason that I jumped on this in the Kickstarter was the fact that you could use it with the rotisserie because of no wires to get wound up.

Welcome to the Family (aka, The Obsession)!! Talk about jumping in to the deep end of the pool to learn to swim!! The 42" right out of the gate! Hats off to you, man!

Great solution. Love the location. And, what a sweetie - the dog that is!

Big Hugs, Doc!!! Just know that you are loved here. We're Family!

I like "My Blue Heaven."

I use the 18" version of the same stuff, slightly cheaper and it has always been large enough on the hunks of meat that I've cooked in it. I rarely do whole packer cuts of brisket, unless it's a big party. Waaaayyy too much meat, even to vacuum seal and freeze part of it.

Great name!

My kind of entertainment, especially sipping the cocktail by the KK!

Happy Birthday, Bruce!

Nice ribs, mate. What did you put on them?

Great cook, Aussie, but that ear(lette) of corn is far too small. You make one good pass around the cob and you're done already!

Not as an actual "test," but i moved my phone, which was running the app, from the kitchen counter (within 6 ft of the KK) to the living room about 15 ft from the KK, and I lost the signal. So, I had to move the phone back to where it was. It sync'ed itself right back up. Was a good spot for it anyway, as that's where the phone charger is plugged in, so I just left it there to recharge. They say if you want more distance, you need the Block version (which isn't in production yet), or to otherwise connect it to WiFi, using an old phone (don't ask me how to do that - I maybe an Engineer, but I'm computer hardware stupid - not my field at all!)

I ordered 2. As God as my witness, i will never boil shrimp again!

Probably not. It's a sealed unit.

On this cook, it was inserted past the minimum mark - probably close to 3 inches. I had to tug pretty good on it to get it out at the end of the cook and it was a chore inserting it at the beginning, so I wasn't worried about it coming out!