tony b

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!

Yeah, it was headed out of town - banished for good!

Dizzy Pig's Dizzy Dust is my standard for pork butts. However, Lane's BBQ Signature Rub is moving up fast.

Serious pizza party!

Sorry to hear about your dog, too, Doc.

Nice fall pics, MacKenzie.

Hoping for a plated shot of that pork roast!

My sentiments, exactly, Susan! Keeps it interesting.

Nice, love pompano. Curious, what's the squash on the plate? Interesting looking colors.

Believe it or not, I was just at a friend's house in the southern burbs of Chicago (Downers Grove) and there was a coyote in his backyard. It walked around a bit, then layed down and just hung out for a while. This is not way out in the country by any stretch of the imagination. Should have snapped a pic, but I was in the process of packing to come home and my mind was elsewhere.

Please don't use that 4 letter word anymore. I find it very upsetting!!

Thanks, Charles (he said sarcastically), all I need is another BBQ rub fix for my addiction! But I had to laugh at the label on the Char Crust packages - "Seals in the Juices"

Just asked them about shipping costs to the US. We'll see what they say.

Guess it's been longer than I remember owning it, getting a tad forgetful in my old age, I guess - LOL! http://komodokamadoforum.com/topic/6877-fiair-blower/

Killing me! Love smoked salmon for breakfast. Just been too damned busy to break out some Copper River salmon in the freezer and hook up the cold smoker again.

Thanks, Charles. I did visit their website, but was looking for a source here first. May have to hit them up with an email inquiry as to what shipping would be on an order.

I'm with Dennis on this one. Been thinking about building a screen to filter charcoal, so all the fines, dust and smalls pass through, leaving only the usable pieces. Just gotta finalize what size wire mesh to use?

Where's the espresso, MacKenzie? I know it was in there somewhere.