tony b

They can be lightly sanded and used many times. Also, follow Steven Raichlen's video on Project Smoke to lightly char the plank just before putting the fish on, so it will pick up some of the woody character. I think that it helped when I did the salmon for the Pink Flamingo dinner. Note: there's a couple of alder wood chunks on the coals; hence, the smoke plume.

Kinda how I feel some mornings after a beer too many!

@KevinD - fingers crossed that it works out. Best of both worlds, indeed.

The Beer pictures are making me thirsty, MacKenzie.

@skreef - hear ya, home girl! While the local Quaker Oats plant actually makes their grits, you can't buy them at any of the local stores. I have to order mine online. Silly Yankees!

Like I remind folks, not only do I use the grill as my oven, I don't even own a conventional oven.

Yummy

Do tell? I will look forward to more posts and data points.

Spun another batch yesterday as the market is running out of them. I got the last 2 bags of hot and had to settle for a bag of mild ones to finish out the batch. This little basket idea is a keeper! A buddy says that he's got more jalapenos than he knows what to do with, so I'm hoping to score a batch of those and try my hand at chipotles.

I'd never heard of it before either and I think this is the only place that I've seen that calls it that. A rose by any other name, eh?

Break a leg, kid, in the Challenge! Well done, including making the pita bread - Wow!

Oh, and that beer looks serious, too! I poured my beers this weekend at 2 events. One of my beers was a Belgian golden strong ale (9.4%) that was finished with Matcha green tea. It was a big hit.

Tried this - OMG!!! Seriously good. So simple and yet, sooooo tasty! Instead of medallions, I cut the pork tenderloin into 3/8" thick strips and skewered them after 6 hours of marinade. I tweeked the recipe a bit - used limes vs lemons (what I had on hand), augmented the oregano with Penzey's Greek seasoning. Direct, on the lower grill @ 400F for about 15 minutes total - turned every 5 minutes. Served with homemade tzatziki sauce. Leftovers will be a nice lunch sandwich tomorrow!

You, my dear MacKenzie, are as serious a baker as I've ever come across! I mean that! OMG, we won't even begin to talk about those sausages! Clearly natural casings. Tell your friend, he clearly knows what he's doing!

Just channeling my inner "Poochie!"

Eggcellent, MacKenzie!

Thanks, MacKenzie. I miss him a lot. He was a great dog.

I also see that your's has "keys" instead of allen screws on the arms. I would prefer those. I seem to recall ckreef posting a swapout for those somewhere.

Like all of us on our first cooks, we sweat it way more than necessary. Seems we're all control freaks at heart! To quote a famous homebrewer's saying - "Relax, have a homebrew!" (meaning, don't sweat it and overthink it, it's not rocket science!) Mirror the others' comments - a bit more heat soak, as that was a lot of cold protein going on at once. When I use my Guru, I typically keep the fan damper half closed, as the spot where my grill sits has a tendency to be windy, which can impact your airflow more than you think.

Because who doesn't like to "chook their chicken?" sorry, couldn't resist that one!

Chalk it up as a science experiment - now we all know how long we can go with a full basket of lump @ 400F.

Been to Pequod's - serious pie and well worth the wait to get one. The cheese up the side is what we call "Detroit style" around here. One of our local spots does it and it's the standard order when I walk in - "Small, Detroit, Mombo Combo, no green peppers."

What's wrong with Guinness? He was a sweet dog!

@ckreef - yeah, what a mess that was, but someone we know (), came to the rescue.