tony b

There's been past talk of it, but the logistics might be a bit difficult. We need to find a cluster of KK owners in the same local area so we can have enough grills to cook on. I'm thinking Bosco's??

Good to know. I got my pink butcher paper on Amazon.

After Dennis' post about using the defunct hair dryer to jump start his charcoal, I did a search and found this on Amazon. https://smile.amazon.com/gp/product/B00D5FS7HA I ordered one, for S-n-G's. I've used it several times now and I have to say that I like it. Easy to use, no cords (battery powered), works like a charm. Now I can hit the charcoal with only a 10 second blast from the MAPP torch, then hit the lit spot with this blower with a couple of 10 second blasts, and we're off to the races. Will save some coin on MAPP gas canisters, as AAA batteries are cheaper. Don't know yet how many uses I'll get out of a set of 3 AAA batteries, but I buy them in lots of 40 at CostCo, so I have plenty of them around.

But, I can see it now. PFM

Amen to that one, Brother!

Can't see the pic of Shuley's pie?

I miss my Mom's chicken and dumplings, too. Killer looking peaches. I did one recently with just Dizzy Pig's Pineapple Head. Quite tasty!

Another vote for Fruita. Love their stuff. I like the Mix & Match box option.

As Ken noted, there are a lot of variables regarding cooking time. Yes, we like to know when to start to have it done by an approximate time for serving; but remember this, you can always wrap and stash in a chest cooler for hours. So, guess on the short side (e.g., if you want to serve at 6pm, shoot to have it done by 3 pm, so you have lots of wiggle room if it takes longer) and you won't keep guests waiting for dinner.

Great looking birds, Charles!

You sure you didn't work in the nuclear power industry?? That's upper management's favorite mantra! If you work your tail off and make the refueling outage schedule, you might get a picnic lunch; but they turn around and shorten the next one by another 10%! ! I'm sooo glad that this gerbil got off that exercise wheel!

Yes, indeed. Hopefully with a better outcome than the funky mashed potatoes with the malted barley flour.

Reminiscent of Wilbur's trials & tribulations with the dock fire in LA.

Yeah, and Thousand Island dressing, too!

They sure as hell better be, for the price point that they charge!

A single fry? I usually double cook my frites, either par-fry or use Sous Vide, then deep fry. I bet it would work with the SV version, then into cold water still in the package (won't have to dry them), then your cold fry technique.

@HalfSmoke - try the Vulcan mind meld!

Smoked pork chops - Hmmm, - might be another good use for the cold smoker attachment headed my way!

I love my Anova and use it in my brew room to heat my strike water to the precise temperature that I want it and the circulator function during my cool down as a whirlpool, in addition to all the neat things you can do with it in the kitchen!

Truer words were never spoken!

Thank God! For a minute there, I was worried that it might be ketchup - WHEW!

Clue me in, Bro. I'm intrigued.

What do you do after 4 solid days of oppressive heat? Break out the bucket of duck fat and make something good! First, get out the bucket of duck fat - yes, that 3.5 pounds of duck fat and it was only $25 at my local butcher - WINNER! First off, let's do some garlic confit in duck fat. Jars went into the pressure cooker for 30 minutes. Well, since we have the bucket out, let's do some nice potatoes in duck fat, with fresh rosemary, thyme and garlic. Oh yeah, Happy National Tequila Day! Had a margarita (or two) to celebrate! Onto the KK, with some more of the local sweet corn! Skip to the chase - plating. 2 nice burgers (ground brisket), with cheddar cheese, the potatoes, and the corn. And, since we have a skillet full of nice seasoned duck fat, let's just slather that onto the corn instead of butter! Oh yeah, Duck Fat Rules, Baby!