tony b

I think a few of us have posted a pdf of it here in the Forum. Use the search engine to find it. Sort of like geocacheing!

Woo, hoo! I think that they were the only folks that I found that had a 1 Qt one.

Cruel, dude, just cruel!

Can't wait to watch the show!

Oh, Heyall, Yeah!

Sorry, but I had to do it, seeing as I just saw a post online about some fool rapper who's claiming he can prove that the world really is flat!

Having made "bacon jam" and "tomato marmalade" for a close friend's daughter's wedding reception. No sweat! footnote: they went with an arugula aioli to make kicked up BLTs on toast points.

It's "patina." My story and I'm sticking to it!

You do, they just all end up in the $0.99 shrimp cocktails at all the casinos!

Mine haven't looked that clean since the first cook!

Learned that trick back on the old POSK Forum. Always turn the dial and put your target temperature at High Noon. You can easily check the temp from across the deck and not have to get up from your comfy chaise lounger! Or more importantly, in the winter, just look out the window without having to go outside!

Crazy pizza night, fo sho! The onion jam one has me intrigued! Sounds outstanding!

I can get a decent free range, no hormone, blah, blah, bird from my butcher at the Farmer's Market. But, most of the time, I settle for the supermarket variety - cheaper! (I just bought a 10 lb bag of leg quarters for $4.90! That's $0.49/lb for the math challenged. ) No recipe, just need the package of the Chalet marinade and sauce mix. Amazon has them. I just ordered some, as this cook used up my last package of marinade sent to me by a buddy from The Great White North. http://smile.amazon.com/gp/product/B00NGQ5O74?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01

They are one of the best baked potatoes that I've ever eaten. Will be my standard from now on!

Sweet, I'd have eaten at least 3 myself. I always make extra chicken for leftovers - nothing better!

Nice looking pan of lasagna there, Charles! But, where's the bottle of Chianti to go with it??

Looks like a perfect meat trifecta to me!

Wow! I would normally say "nice buns," but I'll behave for once!

I'd call it Mother of Pearl Brisket!

I knew better than to log into the Forum hungry! Gonna need a snack just to make it to dinner now!

Insane! That's all I can say!

Yeah, I learned the hard way. Almost wrenched my shoulder trying to open the top vent. Was sore all the next day.

Thanks, both of you, but I see right through your deviousness. I'm not falling for that one, eh!

I have discovered an insidious plot that the Canadians are trying to conquer us with their Chalet chicken!!! Made another batch for dinner tonight, but I "amp'ed up" the dipping sauce with Trader Joe's Green Dragon sauce (think green chile Sriracha) and some fresh lemon thyme off my plant. Sampled 3 different rubs to see which I thought would go best with the Chalet marinade - Yardbird, Fin & Feather (both from Plowboys), and Cimmaron. While Yardbird is my favorite chicken rub, I thought Cimmaron was a better match with the Chalet. Dennis' money shot! I'm ready for my close-up, Mr. DeMille! Done! Plated, with roasted Yukon Gold potatoes (there go those Canadians, again!) and some steamed Broccoli. Red Lobster biscuit (but with Parmesan cheese and some roasted garlic). $$$$$ First, it was Poutine, now Chalet Chicken. They are trying to win us over with their food and doing a damned good job of it!!!

Yes It Is!!!