tony b

Mr. Thorogood said it best - "Bad to the bone!" That's just insane!!

@Syzygies - just wet my pants laughing at that one!

Thanks, MacK!

Looks amazing.

Me, too! Got hooked on them in a little Mom & Pop Italian spot in south San Jose - Dimaggio's.

Excellent.

That's why we call it "The Obsession!"

Sah-wheet!

Reef's Bistro was a nice touch!

So does my KK, for only another $25 on Amazon. https://smile.amazon.com/dp/B00GM477G8

He was the #1 seed & #1 ranked player in the world and he lost to the #141 ranked player in the world. That's a major upset.

Yeah, Robert, but when you have tired and hungry dinner guests from driving most of the day, you don't mess around when it comes to getting them food on the table.

Old POSK Forum trick. Flag one ear and I used one piece on the lid where 250F was and another at 350F. Good "training wheels" until you get yourself calibrated on vent settings.

Following Dennis' lead, I got one of these nice battery powered airblowers. Works great and no power cords (I don't have an outdoor outlet near the grill). https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA

Well done, MacK! But, we've come to expect nothing less.

Finally got to watch some of the Olympics last night. Well done, Team Aussie. Major upsets in tennis. Love all the drama!

You could have 2 KKs and a nice teak table for that much coin!

No, Frog mats are an open mesh silicone. I have it. Works fine for some things. Good up to 550F. One caution from their description - Do not expose the Frogmats to direct flame. So, I only use mine on the upper grate if I'm cooking direct on the main. https://smile.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK I've also tried the Cookina mats, which are solid. I like them when I have a marinade on the veggies (like lemon juice and EVOO on asparagus). They simmer in the sauce and still get nice char marks. But, they are only good up to 500F, but don't mind direct heat. https://smile.amazon.com/Cookina-BBQ-Reusable-Cooking-Sheet/dp/B0081TIE5K Here's an old picture of when I first got them and posted somewhere here in the Forum. I got a big one and cut it to fit the top grate and had a nice sized piece left over for things like the asparagus.

I'd say that you've "got the hang of it," Bosco!! Looks killer. My "secret house blend" for brisket - 2 parts Plowboys Bovine Bold, 1 part Oakridge Black Ops, and 1 part Sucklebusters SPG. Used it on a half of a flat (CostCo Prime) for out of town guests on Friday night. Smoke pot of 1 chunk post oak, 1 chunk mesquite, 1 chunk peach. Also, done hot & fast (275F), indirect (drip pan only). They'd never seen the pink butcher paper technique before. Served with a CI skillet of rosemary potatoes in duck fat and local corn on the cob, which got bathed in the hot duck fat instead of butter when they came off the grill. They were impressed. Sorry, no pics. I don't make my dinner guests wait for food while I snap photos.

Heresy! It's our sworn duty to put bacon into everything! Happy Anniversary!!

Our local corn is hitting peak right now. I can eat it every day!

Well done, Charles! How do you prep the pan so you can get it out like that? I was thinking spring form pan (for cheesecake) would work well. I have one and haven't make cheesecake in years, so I wouldn't worry if it got smoked up on the KK. Spray it with some olive oil and off to the races!

Yes, passing down plants is a nice way to remember them. I have a Christmas cactus that was started by the Mother-in-law many years ago. It blooms almost every year between Thanksgiving and Christmas. My Sister-in-law has a piece from it as well, and we always make a point of calling each other when it blooms.

Did this once myself a few years back with the local distillery selling the mini barrels and white dog. While it does accelerate the aging process, you run into another well known phenomenon - the angel's share. Unfortunately, in this small of a size barrel, the large surface area to volume also means that proportionally you're going to lose a lot of product to evaporation while waiting for it to mature. In my case, it was almost half. So, I only did it the one time. Your barrel is a bit bigger than the one I have - YMMV. Will be curious to see how your's finishes out.