tony b

If you have any of the coco-char, use that as your sole fuel. It doesn't impart much smokiness at all. That's why we love it so much. It doesn't interfere with any other flavors.

Amazon, baby. It's where I got mine. Next to Aleppo and Pimenton, one of my favorite red peppers.

At the rate things are going, before long, Google will not only be posting your cooks for you, but actually cooking them, too!!

Given that ya'll are confirming that there's no cheap shipping option to/from Down under, guess I'll just have to bite the bullet and pay up. Definitely want to try some of these products.

The Pusher.

Sounds doable. Similar to making fermented hot sauce from fresh chile peppers. One difference is that you cover the jar with cheesecloth to let the gasses escape.

Not this kid! Braver than me, for sure.

Same problem with angel hair, getting consistent separate strands.

Good one, even if Poochie liked it, too!

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.