tony b

Could be any of the Eye states - Indiana, Illinois, Iowa, Idaho - LOL!

It's a storage unit now for tools and grates!

Interesting tip.

@MacKenzie -

Yummy dinner! Cute squirrel.

Some of those old patterns are quite collectable.

That's a lot of grills! Looks like they just need a 42" to complete the set.

serious brisket!

AND, it's in pink butcher paper, so you know it's going to be insanely moist!!

My classic example for this is parsley - dried parsley is practically worthless in cooking. Cilantro is almost as bad. Always use fresh for each of these. Just about everything else, dry is OK.

I was going to ask if the "peach" was your smoking wood or in your rub? Now I know.

Like it.

I'll remember this one, too, since I generally only cook wild salmon.

Very interesting, indeed! I'll remember this tip for sure.

Thanks, MacKenzie, but I know not to get used to this nice weather - there's still lots of winter left before it's really spring here. I'm just hoping that it doesn't fake out the trees and plants into blooming early and they get frozen later.

I love to buy Parm/Regg in a store that has the full wheels. It's fun watching them crack one open. There's some real skill in doing it correctly - involves chisels and mallets! And for folks not in the know - save the rinds. They are amazing when tossed into soups, like minestrone.

I'm all over a good shepard's pie! Not all English food is bad. I even like mushy peas!

Can't even fathom that much snow right now. It was 62F today and I wore a t-shirt outside. Crazy weather for February in Iowa! I took taking advantage of the nice weather to cold smoked some nuts (almonds and cashews), and clean the top damper area with Zap & a Magic Eraser. Then fired up the grill to cook some veggies (tomato & onion w/garlic) and chicken breasts for dinner. They went into empanadas, they got baked on the KK. Sorry no pics, as I was enjoying the wonderful weather and a nice adult beverage (Hopslam!) And with the continuing nice weather, tomorrow is some other needed maintenance; the spring for the lid needs to be tightened up a bit. Still pensive about fixing the missing tile and regrouting, as the lows at night are still getting down into the 40s.

Good deal. But, their shipping charges aren't too bad. I buy from them a couple of times a year. I used to follow their advice and stored the fruit woods in the veggie bins in the bottom of my beer fridge, but I've kinda stopped doing that. I haven't noticed a big drop in aroma, but the wood has been stored in my garage where it's been colder than fridge temps until this week.

Not used it myself, but Fruita Wood does carry orange and nectarine, if folks are curious to try it. My standards are peach, apple, cherry on pork or chicken, in pairings with pecan, maple, or hickory. Beef is mesquite, bourbon barrel, post oak or pecan - usually in some combination.

Rough MacKenzie, but that cheesecake would surely help out on the attitude. Tell your friend that we were all duly impressed with the artwork!

Sweet!

Nice!

Rumor is a great looking dog. A well deserved win and now off to retirement. Bet those puppies will run you a pretty penny!

Yeah, fish sauce is pretty pungent stuff!