tony b

According to the Naked Whiz's database, BGE lump is made by Royal Oak and just re-labelled. Cowboy is crap! (IMNSHO)

Thanks for the info. I have some Wondra in my pantry, so I'll check.

Good one. I took the bait - hook, line and sinker!

Excellent, as usual, MacKenzie and Happy Canada Day to all my buddies up North!!

Thanks, Charles! My biggest take-away was the "leave the edges alone" part. Never saw that bit of info before. Makes sense though.

Good substitutions in that sauce.

I'm surprised that one of the students didn't take one home??

Sorry, Syz, but the "baking bong" link came up empty. And when I did a Google search, I got some interesting links, especially the "cooking with bong water" one! YIKES!

Nice view. I'll be experimenting with Charles' infrared plate in the near future on a rotisserie chicken. Eager to see how well it works. I've used it on static cooks (i.e., not spinning) and liked it, so I'm hoping it works as well with a dynamic (i.e., spinning) cook.

Yes, sometimes 1 picture IS worth a 1000 words.

HURRAY! Expect pictures of the un-crating and that big 4th of July cook!

As a former POSK owner, go the planter option with this turd and just buy a real KK to cook in. My "RJ special" (I got one of the first ones built in the Indonesian factory that he later abandoned and Dennis took over) lasted 6 years and then began to disintegrate rapidly. After 2 years of patching it up to keep it going, I finally came to my senses and bought the "real deal" from Dennis. Never looked back. (btw - I gave away my POSK to a friend. 2 months later, half the neck area where the bolts hold the top hat spider gave way completely. But, believe it or not, I never had an issue with the mass tile shedding that became common later, especially with the POSKs made in Mexico.)

Slam dunk, dude! This will be the best pork shoulder they've ever eaten. No doubt! Post in the Charcoal Share area to see if anyone is close by to share a pallet.

Well done, Syz. I also did Tandoori chicken tonight. I cheated. Did Ed's Marinade #1, but for #2, I used Penzey's Tandoori spice blend with Greek yogurt and lime juice. Didn't have the kashmiri chili powder, so I used Gochugaru (Korean pepper), has a bit more kick, but has a bright red color (HIgh ASTA). Like the way it came out. Sorry, no pics, as I was a bit rushed to get dinner done tonight.

The Queen has spoken.

I bet so. We can't wait for those pictures!

You can't take it with you!

Why do you think he cooked all that food - it was for the dogs!

Nicely done.

Had no idea you could do this??

Don't we all, Tony!

Crazy good looking pies, Charles! I'd be making lobster risotto, too, if I could get those cheap tails you mentioned at Kroger. Sucks to live about as far away from either ocean as you can get!

Nice sausage!

Very nice! I know how nice it is to get the kitchen exactly how you want it. Takes the joy of cooking to a whole different level!

Gonna have to give this one a try. Haven't done burgers in a long time.