tony b

Congrats on another well-deserved write-up!

RIP indeed. But he had a good run to 89!

Yeah, we know! Sorta like Aussie and the Taz peppercorns!

All that means is that they can split the cost of the keg 4 ways! Well, good news is that he's not gonna be a Dawg! EWWW!

Arrival pictures, please!

Yummy looking beef ribs, Paul!

In my wheelhouse, too, Bruce, along with Valentina. At that point, do they become "huevos?"

No, Bruce, I only got the single probe. Like I said, the Block isn't even into production yet, so who knows when they'll start shipping. They haven't updated the schedule on those in months, as they've been totally focused on the probes. Early Backers in the Kickstarter are not happy about that.

I've had similar, as it's really awesome. I think I see some bacon on the KK in the not too distant future. MacKenzie, I looked into those tiles, mainly as a replacement to one in my yakitori grill that has a corner chipped off, but they are too small. If I thought that I could cut them without them breaking (given how thin they are), I might could make it work. Put them in my Wish List so I could find them again later if I decide to get a box.

@Shuley -

Peppers, onions, and mushrooms are OK with the meat, as they cook in about the same time; but cherry tomatoes need to be separate, as they cook really fast and will fall off the skewers if you're not careful.

I agree, but I think she's more like Alice Waters from Chez Panisse - more "farm to table" - and most of the time, from her own farm/garden!

Yeah, they have quite a bit of backlog to fill from both Kickstarter and IndieGoGo campaigns. If distance is an issue, then the Meater Block might suit you better. However, the Block is still in prototype production, as they shifted focus in getting the single probe into mass production first, because of all the production issues. They are at least 1 year behind the original schedule. Many backers had literally given up on them. I still have positive expectations that I'll get mine. But, proof of the pudding, as they say, will be how well it works and for how long?

As the French say - À chacun son goût .

@MacKenzie - did you notice any additional heat up time on the grill by having these in place? At only 1/4" thick, I wouldn't think that it would be much, if any? Also, did you have many broken ones in your box. Reviews on Amazon say as many as 30% of them arrived broken. Intriguing, but have some reservations on how much I'd use them. I still have the grate that Jon made me from the CharBroil grate. In my 23", I can actually fit this under the rotisserie basket when I decide to use the full charcoal basket. So, it works out well for me. YMMV

I just did a 2 bone one a week ago. First time in the rotisserie. I used the basket splitter, with the coals in the back. Went for 325F dome. I got distracted and let the IT get to 150F before I tested it with the Thermopen. It was still tasty, but a tad overdone for my taste. Nothing that some horseradish au jus couldn't fix! I am eagerly awaiting delivery of my Meater probe, which will solve the "how to monitor temperature on the rotisserie" problem. I was in on the original Kickstarter campaign. After 2 long years, they are finally in serious production. Fingers crossed that mine will arrive shortly. https://meater.com/

Congratulations! Both on the successful graduation and the nice crab boil! So, is he off to college (your son, not the cat - LOL)? Where? Thoughts on major? With a GPA like that, he should be able to get in some seriously good schools, like Georgia Tech (hint, hint)!!

I'm planning on baked spuds in mine tonight. I do the Cooks Illustrated version - rolled the potato (russets) in heavily salted water to coat the outside. Then into a very hot oven (450F) or the air fryer at 390F, until the center hits 205F (about 30 minutes). Then take the potatoes out and brush them with oil (I'm becoming a big fan of red palm oil - another MacKenzie THANK YOU!); then back into the oven/air fryer for another 10 minutes to crisp up the skin. Key trick here - as soon as they come out of the oven/fryer the second time, cut a large X into the top of the potato and push the two ends toward each other to break open the potato and let the steam out. You get super fluffy insides and a crispy outside. Add your favorite toppings - I'm a butter and Boursin cheese with chives, kind of guy, with Purple Crack, of course!

Am I seeing this right - you actually put the grilled pineapple slices (good call on the Pineapple Head, btw) on the burger?? I shouldn't be surprised, this coming from someone who puts beets on theirs - LOL!

I'm totally down with Shakshuka (eggs poached in a tomato based sauce with peppers and potatoes), it's just that, for me, most commercial ketchup has way too much sugar (in reality - high fructose corn syrup) in them. It has it's place in the kitchen, but on eggs is definitely NOT one of them. JMHO

Keith, I think it would be better to cook it sous vide first, then finish on the grill. You will get a better, more even distribution of doneness inside/out this way. A flank steak this thick (london broil) will take anywhere from 6 - 10 hours in the sous vide at 130F (medium rare) and at your 150F, probably 3 - 4 hours. As an aside, I like to see a side-by-side slices of a PC and non-PC cooked london broil, as I'm not totally convinced you are going to get noticeable difference in smoke penetration. Plus, being in a steam bath, your crust is going to wash off or at least be mushy. JMHO

MacKenzie, hops are started from rhizomes. They are available in early Spring from many online sources or your local homebrew supply shop. Probably too late to start one this year. And, it takes 3 years to mature. The first year you won't see much above ground growth at all, as it's building root structure. Second year, you will start to get bines, but not many cones. Third year is the charm. My plant is 7 or 8 years old now and still going strong.

Did it retain it's smokey flavor after the pressure cooker? Haven't done a London Broil in ages. Sounds like a good candidate for Sous Vide.

And of course, the fiddle heads are from your garden? I've never actually eaten them. But, I have a wonderful framed photo of them in my upstairs bathroom. It was the inspiration for the remodel - different shades of green for the tiles, counter top and wall paint.

First, it was turkeys. Tonight this lovely lady showed up in the same spot in the neighbor's yard. Surprised she was solo. This time of year, you expect fawns with the does. At least there was Purple Crack Jerk Chicken for dinner. Cooked over Pimento wood chunks, leaves and allspice berries. Ready for my close-up, Mr. DeMille! If you look to the right, you can see my hop plant trying to take over! It's growing so fast now, you can almost see it grow - like bamboo! It's growing like 3" - 4" a day!!