tony b

It's happened to me before - LOL!

Glad you're enjoying it. Cheers!

@5698k I saw this article and immediately thought that you needed one of these grills! http://www.msn.com/en-us/foodanddrink/foodculture/this-giant-darth-vader-helmet-is-actually-a-grill/ar-BBA8bfC?li=BBgdrt0&ocid=spartandhp

Yes, I need help!!

Par-baking pizza crust is fairly common, especially if you are placing them directly on the grate without a pizza stone/steel. Cook the one side, bring it in, flip it, put the sauce & toppings on the cooked side and then put back on the grill with the uncooked side down to finish. Especially helpful if you have toppings with lots of moisture content - prevents the crust from getting soggy as the toppings cook.

I've not run into that label before, but it has all the right earmarks - 5 stars, 8 yo, Reserve Speciale. Mine looks like this. Maybe they have just changed label designs is all?? My guess is that it's the same.

Game On! Oh, and here's the rest of the pantry hoard.

Sometimes I can't find the 5-star and have to "settle" for the 3-star, which is still pretty good, just not as smooth.

I wasn't 100% bought in when I got mine, so I bought the refurbished model (also from Phillips) to save money. Only used it the one time so far, but if you didn't know it was refurbished, you'd never tell. https://smile.amazon.com/gp/product/B01ES6M8SS

I think that the red poppy is the universal symbol for those who have fallen in combat. The VFW sells them around Memorial Day every year.

Yummy looking pies, for sure, Charles!

I know the forks are your brand, but these work infinitely better for poppers! The only challenge is to not get peppers that are too big to fit in the holes.

Nice sear on that steak. Salad looks excellent, but the real judge was your daughter. Did she think it was "authentic" from her travels??

OK, gotta try that next! Did you do both cooks in the air fryer? When I do twice-baked, I cheat and do the first cook in the microwave (about 6-7 minutes depending on size), then the 2nd cook, with all the "goodies," in the convection oven - 425F for another 30 minutes.

Yes, pure coco char will be better for your baking. Almost no flavor. Chickens look great. What's the rub on them?

Will file that away for the House Divided on beef. I have some veal and bison ribs in the freezer. Could be worth a try on them, as well. If you can't get the other Plowboy's rubs there, we can add them to the next box.

Thanks for the nice words, Keith. Many of my friends think that I'm a snob, because of all my opinions about foods and beverages. And yes, I've dabbled in high end tequilas, too. And Caribbean rums (seek out 5 star Barbancourt from Haiti, just like drinking brandy!) Just started to explore Mezcals. I like their smoky character - very different from tequila.

Thanks for that tip, MacKenzie. I didn't know that there were 2 different kinds of palm oil. I'd only heard about the "bad kind." I'll make sure to look for the "raw red oil."

Similar to Charles, my pantry door rack is actually 6 levels - the top is for bags of dried chile peppers, 2nd is for packages of spices/spice blends/salad dressing mixes, 3 & 4 are BBQ rubs, 5 is more dried spices, and 6 is cleaning products/furniture polish and rags. Not to mention a box on the floor full of Lane's rubs and a plastic tub with Food Saver packs of other rubs (I like to buy in bulk, then sub-divide into 4 oz packs to preserve freshness - like I sent to Aussie). And, this isn't the full inventory in the pantry & kitchen cabinets either. I won't even list all the different kinds of salt that I have! Obsessive - Not Me!!!

Once I get through some other stuff in the pantry to make some room, I found many blends on their site that I want to try - some that I've had from other sources and liked, others that I've never seen before and looked interesting.

I'm a HUGE (make that YUGE!) Penzey's fan. But, given all the kudo's that World Spices gets, might have to dip my toes in that pool, too!

What did you think of the House Divided on the beef ribs, Aussie? I haven't tried it on beef yet. And, Pineapple Head on any grilled fruit just kicks ass! Glad to hear that you can get Yardbird down there. It's one of my go-to's for chicken/chook! Love the stuff. Have you tried any of their other rubs - Fin & Feather is nice, and the Bovine Bold had been my standard for beef ribs/brisket, until I discovered Lane's.

Can't wait to hear the story about the poppers?

Thanks, Bruce. I had been toying with the idea of getting that pan for the fryer down the road. Not sure about that double rack with the kabobs, though. Doubt that I'd use that one? Nice job on the spuds, MacKenzie. Might have to give the palm oil a try. But, isn't is supposed to be really unhealthy? (Says the guy who cooks with duck fat! ) Well, I did some countertop rearranging and made room for the fryer. The old Cuisinart coffee pot, that I rarely use anymore (only when I have house guests and need to make extra cups), went to the basement.

Welcome to my world, Aussie. I have a spice rack on the back of the pantry door, two full shelves are packed with rubs. And, I have half a shelf along one pantry wall that's full as well (the other half is loaded with bottles of hot sauces!)