tony b

Nicely done!

Well done. btw - speaking of Wilbur, we haven't heard from him in a good while. Hope all is well?

First off, gorgeous backdrop to your KK pics! Food looks amazing, especially that bread! Finally, great family photo and the one with the dog and your grand nephew is just adorable. Happy Holidays to you and the family!

It's a thicker slice of a egg based bread, popular here at the chain steakhouses - usually grilled with lots of butter. You can find it also in some supermarkets - pre-slathered and frozen like Charles got, or fresh in the bread aisle and do it yourself.

Like Charles said, it's everywhere here in the US. Sometimes it's called "Egg Flower Soup" because when you make it, you slowly drizzle a beaten egg into the soup while stirring, to create a chrysanthemum looking effect.

Did you dust them with cornstarch (or anything) after forming just before frying? Was there any "trick" to forming them?

MASSIVE!! Dennis, we need to see a video of that thing spinning a whole suckling pig!

I have several coffee/espresso based rubs - even one from Trader Joes. https://www.amazon.com/Trader-Joes-Seasoning-Coffee-Garlic/dp/B00KQZT51O They are all very good on steaks. Might have to do a side-by-side sometime to pick a fav.

good one!

I would if I could find the Hawaiian garlic - while it was raw, it was very sweet. Unique flavor.

Perfect crumb on that bread. Please tell me that's homemade egg drop soup! You are just amazing, MacKenzie!

Best tots I've ever had was in a pub in Orlando - Oblivion. It was like ordering wings - pick a sauce/seasoning for them. I went with the Hawaiian Raw Garlic - In-f-ing-credible!!

Son, I'm from SC. I have Duke's in my veins!!! I was a convert to slathering mayo on the outside of my grilled cheese sandwiches instead of butter ages ago. So, this only makes sense. We slather CYM on our butts and briskets - same as in my book!

Poochie, give Syz's cast iron dutch oven smoking pot a try. It's the way to go, my friend!

I was just getting ready to compliment you on some amazing knife skills and you spoiled it by owning up to using a slicer to cut the spud. Big fan of Hasselbacks. I use 2 wooden spoons to straddle the potato while I slice it. Thin slivers of garlic between every other slice is amazing!

Amazon says that the 609 is the newer model to replace the 610 - same price. Put it on my Wish List.

Same here, Best Wishes, Susan! Find a good Ortho, to make sure there's no permanent nerve damage. First hand experience - my left thumb was cut on a broken glass and nicked the nerve. I had a great Ortho, who reworked the stitches from the ER staff to make sure I healed as best as possible (minimize the scar tissue). But, I still have some minor numbness, which will be permanent.

I'll chime in as a BIG Oakridge rub fan!!! Just used their Carne Crosta and Santa Maria rubs (I blended 2 parts Santa Maria to 1 part Carne Crosta) for a tri-tip that I grilled last night. Like the Black Ops, as well as the Competition Beef & Pork and Secret Weapon, too. The Habanero Death Dust was OK on wings.

I don't recall where I bought it online, Poochie, as it's been a while back and I've slept since then. Here's some similar ones - http://www.cafepress.com/+science-it-works-bitches+t-shirts A bit closer - http://www.zazzle.com/science_it_works_bitches_v_2_t_shirt-235190570950280060

A classic Poochie joke for sure!

To add on to what folks have already suggested, just to be clear, it's a direct cook - no deflector between the fire and the pizza stone.

While ammonia is OK to clean stainless steel, Syz's suggestion is a standard one for cleaning oven racks, a word of caution if you're planning on trying the PBW (or Oxyclean) - " Because ammonia reacts with bleach, it should never be used on any surface that might also be cleaned with bleach at some point in the near future. Even when they are not mixed directly, the chemical traces left by one could interact with the other, leading to very serious results. " While this refers more to chlorine based bleaches (Clorox), I don't know how safe it would be to mix ammonia with an oxygen based bleach like Oxyclean or PBW?? Just be careful.

@Bruce Pearson - I've not done it either and just buy it like MacKenzie. But, from what I've read, you just spread the salt out on a sheet tray and put it in the cold smoker until you get the desired level of smoke. I have one that's so smokey it reminds you of a campfire when you open the top of the container! A tad overdone for me, but it was part of a sampler pack and I like the other ones in it. https://www.seasalt.com/bonfire-smoked-sea-salt.html

Excellent point, MacKenzie. Always play it safe. I bet that bourbon barrel wood made some very nice smoke!

What do you think makes them so tasty??