tony b

Crazy backyard! Screams - PAR-TAY!!! Can't wait to see everything all set up and cooking.

Sale must be over, I couldn't find them on Bloomingdale's site, not that I was planning on buying.

@Aussie Ora - is it bright red?? @ckreef - lots of Block backers are not happy. But in their defense, they were right - until they could mass produce the probes, the Block was useless. However, I would think for "good will," they'd at least ship you one probe and it's single block (all it does is recharge the probe, unlike the 4 probe Block with the readout display and WiFi). But, they'd be eating the cost of the charger blocks. I do believe that the Kickstarter folks are 1st priority over the IndieGoGo people. Need to do a whole rotisserie chicken with mine as the next test. Fortunately, they are on sale at my local supermarket this week.

Oh no! Now he's speed balling - purple crack and alcohol!!

Way too healthy for me -

Yeah, Ken, that silly Aussie puts beets on his burgers - some goofy down under thing!

A lot going on there - Old Bay, Dizzy Dust, AND Uncle Dougie's! They must have packed a big flavor punch!!

Funny squirrel story and great pic! Was it a fruit wood? My wildlife story - I walked out of the backdoor to my garage a week ago (or so) to do some trimming on the bushes. As I opened the door, I heard something rustle in the bushes and out popped a fawn. It was smaller than my dogs (which are only 20 lbs) and full of spots. It was the cutest thing. It scampered around the corner and as I suspected, there was Mommy! They both jump off the retaining wall and into the woods.

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!