tony b

My bet is that the gasser is history when the 2nd KK arrives!

"I thought that I saw a Kamado."

I hope so after that soulful look on her face!

My 23" KK is the almost exclusive grill/smoker at my house. 99% of my cooks are done on it. I own a small Grill Dome, but haven't fired it up in years. Have offered it to a couple of buddies, but they didn't want it - too small. I also own a yakitori like ckreef (his post got me to buy one). It's fun for parties - does a great job with anything on skewers.

Nelly is a sweetie!

Thriller Griller!

Serious!

Amazing story, Dennis. But, we're patient and will wait for a top notch griddle that only you will produce!

The BCS party at Goose Island is an annual event, not to be missed.

How'd you like the Pineapple Head on the actual pineapple? Pretty good stuff, eh! Tsunami has that Asian spin on it (pun intended), so it would do well on pork. I'll have to give it a spin (sorry, can't help myself today!) sometime.

Don't know about NV, but around here lately, chicken has been dirt cheap. Last week, scored a 10# bag of leg quarters for $3.90 - YES, $0.39/lb!!!

Great plan, except I'm going to be out of town over Thanksgiving this year. Annual trek to Chicago for the Bourbon County Stout release party at Goose Island Brewery. You can still make a HyVee run while you're here and load up on those Iowa Chops (or run over to Nelson's meat market, or down to Big Boy Meats at New Bo Market). Can score some brats to take back, too!

Hurray, Bill!!! Glad to see your "Tweedy Bird" finally at home. Now, those all important virgin cook pictures!

We need to set up an "underground railroad" across our northern border, so we can share products easily.

Killin' me! I was thinking about soup all day today. Woosed and ate leftovers for dinner.

Nice pie!

Definitely. Lahey's method is the only bread that I'll even attempt to do. Super easy and quick.

Cool. Never heard of that squash before.

Listen to your daughter about your pics - she's spot on! The close-up is fabulous! Nice looking tenderloins, too.

Around here, we call those "Iowa Chops." I always ask my butcher for the "T-bone" ones, with a bit of tenderloin on the side. They rock.

Poochie's back!

Sorta what I've been doing for a while now. Tub seems to fill up fast with the smalls and fines. Was just looking to extend the dumping process. I'm basically lazy! Been fighting another issue lately. Quebracho and Fogo have huge (make that Yuge) chunks in the bags. Example, current bag had a round chunk that looked like a fence post (about 4" dia and about 8" long.) They have really messed up my startup process. Been trying to figure out the best way to break them up into more manageable pieces without making a big mess. Note: started out with a rubber mallet and a putty knife. Sort of like cutting a diamond! End up with a mess of fines and smalls, but can cleave them into 3 or 4 usable chunks. Wish that I had a bandsaw. Suggestions?

Looks fantastic!

Winner, winner, pork collar dinner!

Spoil her rotten, Doc!