tony b

They've been sending emails out to their regular subscribers as things have progressed. It's a major expansion for them.

My downfall every time I've tried to do a sourdough starter. After a few weeks, I forget to feed it and end up loosing it. I quit trying.

One of the 2 or 3 Dizzy Pigs not currently in my pantry! You had me a duck fat chips! I'm old school - cast iron skillet with about an inch of duck fat for my frites.

A specialty pan for everything, it seems like! Nice meatball dinner, Aussie.

Pretty extravagant meal you got there Garvin! Needs a nice bottle of Italian Red to go with!

I'm liking the sangria part the best! The chicken pockets sounds like a job for - dah tah dah - Transglutaminase Man! http://www.modernistpantry.com/transglutaminase.html Otherwise known as "Meat Glue."

THAT, is seriously kewl! How much meat can that thing hold at one time?

I had a similar one on my bulletin board at work - back in the day. It's truer than you think!

I'm still waiting to be sold on this idea. Maybe some of the later accessories will make sense, but just these "forks," not seeing it.

GO FOR IT!! Despite a lot of hype about how hard they are do to well, it's really not that hard if you follow Franklin's best advice - get the best quality cut of meat you can afford. I generally only do Prime grade anymore. So much better than Choice or even Angus. Haven't shelled out the coin for a Wagyu yet. I also follow his method of wrapping in pink butcher paper after the stall (around 170F) for the rest of the cook. Target IT is 203F. Wrap brisket (still in butcher paper) in AL foil and a beach towel, then into the cooler for at least an hour. You will be amazed!

Looks like a crazy good "Goomba Gut Bomb" from here!

I use them sometimes in the chimney to get a blazing fire going for grilling. I like these: https://smile.amazon.com/Walden-Sure-Fire-Starters-Light/dp/B01C3KO7X0 Because, they are "Made with pride in the USA by adults with disabilities. We thank you!"

on that pork tenderloin!

Welcome to the Obsession!! Excellent story about your quest. And, unlike some of us, you didn't go down the wrong path initially with an inferior grill (a POSK in my case). I live in Iowa, which probably gets colder than Maryland and I don't see the need for the gas option. (In fact, I'm waiting on Dennis to make available the new rear door with threaded rods to screw it closed permanently with some red Loctite.) There are times when it wiggles loose over time, letting in unwanted airflow, and being in the back of the grill you don't pay attention to it very often. What happens is that you think you've shut it down for the night and enough air leaks in the backdoor to keep the fire going. Next time you open up the grill to cook - all your charcoal has burned up. Seriously consider the Sunbrella cover and rotisserie accessories (I'd get both the basket and the spit rod.) You have to order the motor separately from One Grill. Lastly, great choice of color!

I think so, too. Would be fine for thighs and other smaller/uniform pieces of meat, but not sure about ribs or pork butts. If you cooked a butt to "pulling temperature" would you risk it falling off these forks? MIne almost fall apart when I pick them up with gloves off the grate, can't imagine what might happen to one spinning around like this?? And, they look more like some Ninja weapon than a BBQ accessory - LOL!

I use something similar to light my burner in my brewing room or newspaper in the charcoal chimney - when I use it (rarely). I use a full blown Bernzomatic MAPP torch to light the grill. https://smile.amazon.com/gp/product/B00008ZA0F

I don't store mine in the KK during winter, so I can see if it's looking particularly "fuzzy."

Maybe in British english - lol!

I hear ya, Aussie. I fill the scoop with my hands first inside the tub, then transport to the grill. I have small hands and load twice as much charcoal per trip with the scoop. I have a dedicated brush on my kitchen sink for cleaning my hands afterwards, as I get a lot of charcoal dust under my fingernails.

I use this app occasionally to see how the prices fluctuate on Amazon. It works OK most of the time. https://thetracktor.com/

Funky. How'd it turn out? Never used it as a thickening agent, just as dry breading.

Besides the obvious uses for shrimp/crab, it's a staple in my cocktail sauce. Get the genuine article, as it's the best.

I have a large rubber tub next to the grill for charcoal. I just empty the bags/boxes/etc. in there and have a big aluminum scoop to shovel it into the basket. Other benefit is that the fines make their way to the bottom of the tub and when I get enough accumulated, I just dump it out in the woods out back.