tony b

Thanks all, but trust me on this one, they were on the "blue side" of rare! I wouldn't normally have eaten them this rare if they had been "normal supermarket burger," but since they were a special grind, I rolled with it. Still alive and kicking today, fortunately!

Another crazy good idea from MacKenzie! Rocked it!

Yeah, that pulled pork takes it to the next level, almost like "Sunday Gravy."

Cool idea. What did you use for the tikka marsala sauce - jar or recipe?

I store my open charcoal in a rubbermaid tub on the deck next to the grill. No problems, as long as I get the lid snapped on tight.

OK, so I gave in and did burgers for dinner tonight. Not exactly smash, since they were pre-formed patties at the supermarket. However, they are made out of brisket (80/20 mix). Pre-staged. Then into a preheated cast iron skillet on the lower grate. Cheese? Yes, please. Some assembly required. Plated with double cooked fries. 1st cook in Sous Vide (183F for 40 minutes in a bag with duck fat), 2nd cook in the deep fryer with a mix of duck fat and peanut oil. Oh, and MacKenzie, that would be aioli next to the fries - the proper condiment - LOL! To be honest, need to practice a bit more using the CI skillet. Burger was too rare, even for me. Gives me an excuse to try again soon (it was a 4 pack of burger patties.)

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.