tony b

And, Jon, think of the satisfaction you'll get symbolically burning Putin everytime you use it!

It already has, it already has!

Was gonna check out what Naked Whiz said about this charcoal, but his website is down.

Welcome Garvinque. Nice color choice. My best advice - load up that pallet with as many boxes of the cocochar, coffee wood charcoal & smoking wood it will hold. You will never get it shipped for cheaper, even if you buy it later by the 1/2 pallet.

When our Fresh Market closed here last year, I lost my only local source for Dukes. Luckily an old high school buddy, who now lives in Atlanta, was passing through this summer and brought me 10 quart jars!! I'm set for a few months now.

Damn, making me hungry for an afternoon snack myself, but it won't be this ambitious!!

The ones in my neighborhood aren't that shy! Lately, they've been coming right up to my neighbor's deck to eat the bird seed that's fallen on the ground.

Nicely done. Just think, the next one will be even better after you get your new rotisserie basket and basket splitter Xmas gifts!

@ckreef - the secret was the Duke's mayo. Best stuff on the planet!

@MacKenzie - finally a good use for ketchup!

I thought that was funny!

To be honest, when i did my last cold smoke (nuts) I waited for the temps to clear freezing (32F/0C). More for me than the smoker actually! You might fair better with it being cold; the smoke will condense on the cheese faster and it will be ready sooner - my best guess?

Duh, thanks for the reminder, Jeff - I have a headlamp stashed away in a drawer. Will dig it out next nighttime grill. @MacKenzie - nice piece of fish. Curious about the spuds. They look like deviled eggs - ha, ha!

That's a major burn hazard waiting to happen! I be those metal walls get screaming hot. Don't have any small children or pets in the area. I bet you could burn your hand easily just reaching into that side bin for the S&P shakers or that end "table" for your tongs, etc.

Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated. https://www.amazon.com/dp/B00GM477G8 Anybody found one that they really like?

I'm OK with that suggestion!

A lot to pay for a prop! I was intrigued, but have plenty of knives already, especially chef's. Would still love to have a good Japanese petty knife though.

Almonds, cashews and pistachios - yummy combo! How'd they turn out, MacKenzie? What did you put on them for seasoning?

YO, Dennis! You listening out there??