tony b

Great looking pooch. She's just guarding the KK to make sure that no one steals the food!

Yeah, Aussie, can't forget the salad!

Looking good, Bosco! Pink butcher paper is the way to go. Will have to try it out on a butt.

Had a wonderful bolognese last night at a little Mom and Pop Italian place. It was all homemade, but the best part was that I didn't have to make it. Nicely done, MacKenzie. I generally do OK with the wider pastas with the Atlas, but struggle with the angel hair cutter.

Sounds tasty. I'm at my sister-in-law's for the holidays, so no KK cooks for me. Would love to be doing the bone in pork roast on the grill for Xmas dinner. Will just have to suffer, I suppose.

Believe it or not, it's supposed to be in the 50s here Xmas day and thunderstorms. No white Christmas this year.

PC user here. I brute force it. Copy/paste into Word and edit out all the extra line breaks, resize the pictures, etc. Sometimes it's a PITA, but it works. The upside is that if I want to share it via email, I can convert it to pdf - I have Adobe Acrobat integrated into Word. Slick.

Why do I have the old Steppenwolf song running through my head? Bad news for the rest of us, shipping from their webstore is crazy expensive.

MacKenzie knows how to kindle a fire.

Merry Christmas everyone!

While always looking for a bargain, was wondering if anyone has tried to inject a roast with a solution with Accent overnight to tenderize it?

Love it. Nice that you saved the shrimp stock for it. Make a big difference.

Crazy toppings for sure! Almost a Banh Mi pizza.

After this practice run, Susan, you're ready to compete on Cutthroat Kitchen!

To be honest, Doc, I don't clean my grates that often either; like you, just Grill Floss. But, I do periodically soak the round drip pan in PBW to de-gunk it after a nasty cook or two. I do clean the rotisserie basket after each cook with PBW in a 5 gal bucket. Need to flip it end over end after a couple of hours, but it really does the job. Only downside of PBW is the price. But, I always have it around for the brew room cleanups anyway. I generally buy the 4# buckets at the local homebrew supply shop.

I'd go with the rotisserie method, myself. YMMV Also, it looks like you scored it too deep to me, just barely cut through the surface, maybe 1/4" deep. Might have been why you reached your IT before getting the crackle you wanted.

Use the "bulleted list" button on the tool bar, to the right of the emoji button for listing your ingredients. Item 1 Item 2 Item 3

^ +1

Yummy!

And don't forget to mention that it's made with pork belly, too!! Planning to talk to my buddy who has a sausage biz (The Sausage Foundry) to see when he's planning on making another batch, as he lists "Smoked Slovenian" on his website as one of the 80 recipes that he rotates through.

Love my grill floss. Only thing I use on my grates. Like Robert said, the "floss" is actually 2 sizes, just take out the screw and swap ends (replace the screw of course!) and you're good to go!!

Hell, it's snowed twice here just this week! Got another 4+ inches yesterday. Too damned cold to snow blow the drive today (-5F with -20F windchill). It can wait for tomorrow when it's back to above zero temps again.

Just call Dennis. He'll be more than happy to answer all of your questions.

Looks seriously tasty, Ken.

Don't know about yours, but the 23" KK grates would never fit in my dishwasher. And, PBW is best used as a soak, it would just be sprayed around in a dishwasher with minimal actual contact time, so I'm not sure how effective it would be in that application?? However, if you give it a try, please report back on how it worked.