tony b

I am confident that you'll just love it when it's all done, because you are getting exactly what you want!

I got the cheaper one off Amazon, similar to ckreef's. Wanted to see how I liked it and how much use it would get before plunking down the coin for the actual Korin. http://www.amazon.com/Fire-Sense-Large-Yakatori-Charcoal/dp/B003601SRA?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

Remember my Salvador Dali cheese experiment! Will definitely want one of these when available!

Raining here as I type this. So, no pizza here either. Nice looking pie, MacKenzie. Hang in there on the remodel. To quote a former POTUS - "I feel your pain."

Trust me, Ken, I haven't mowed my own lawn in 25 years. My lawn dude just came this morning. I was spading up dandelions, and cleared out the dead stuff from my butterfly garden. Waiting on my tomato and pepper plants to arrive next month to put in the garden. I putz around the yard on the "fun stuff," and pay to have the tedium done.

I'm a big fan, too, Charles. I get the white balsamic at Trader Joe's. Just used some to bloom the dried spices for a creamy peppercorn salad dressing. I'll snoop around here and see if I can find some pear infused. I was just at Fresh Market. I bet they might have it?

Was just thinking this afternoon that I might break mine out on Saturday to do some shrimp skewers before dinner.

Just read it. Where in the hell did you find pear infused white balsamic vinegar??? Never seen it before. I have done a pear infused champagne vinegar dressing before. But it was homemade.

All I can say is - OMG! That just looks amazing!! Hats off to both you and MacKenzie for this awesome idea!

OK, Ken, I'll bite. Never heard this one, so post the whole joke over in the Jokes page. Given ole Poochie a run for his money! LOL!!

Thanks for the post, Wilbur. Gonna add this one to the list of upcoming pizza cooks!

Yeah, gonna share, or is it some "secret family recipe?" Not a big cabbage fan, so I might give this a go, as I really like grilled Belgian endive.

I truly believe that I was a mouse in a previous life, given my love for cheese!

You will definitely need to re-cal that thermometer! I will be that it's off by at least 10F at 212F.

Nice racks! I use the Syz's smoking pot that Ceramic Chef described. LOVE IT!

Awesome, MacKenzie! Love those cheesy taco shells.

Nice to finally have some great weather. It's been in the low 80s here for the last few days. Besides getting in a couple of nice cooks, getting caught up on the yard work!

Welcome! What a great Mom you have, indeed! You are going to fall in love with your KK, if you haven't already. I love the setting - it's almost a shrine! The beef ribs look really great, too. If you have any questions, fire away. That's what we're here for!

Gorgeous ribs, T! I still think that you could orient those shiny bronze KKs into some kind of solar array and generate some electricity!

Classic Poochie!

Pictures! Don't forget the pictures!

There's also the Looftlighter. http://www.looftlighter.com/

Excellent! Making me hungry. That's clearly one of the benefits of the BB 32 over the 23, the split grating system.

Lighting your coals in multiple spots is the ticket. I've never used the blowdryer though, just leave the lid open until the coals are going well, then shut the lid with the top vent wide open. You can actually watch the thermometer needle climb, often dramatically!

As Ken noted, you don't NEED a Guru, but's really nice to have one in my book. But, I will second his suggestion to get the rotisserie. I held off until now (just received mine) and I can't wait to use it! Like we tell newbies here: Don't fight it, just go out now and buy a bigger belt, because the amazing food you're about to produce on your KK will be so irresistible that you will need it!!