tony b

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!!!

Happens to me all the time. I either do one of two things - use my propane torch to warm it up from inside until it spins opens (usually only takes a 10 sec blast); or, once I know the fire is out after the cook, I go out and barely spin it off the seat before I put the cover back on.

I would support that assumption, Wilbur, to a point. My old POSK cranked out some of the juiciest chicken that I've ever made. Granted, it was a heavier ceramic than most on the market at the time, so the delta there isn't as great as with some of the other ceramics that have thinner walls and bypass flow around the charcoal basket. But, the basic theory is still sound.

Good start, Rak!

Thanks, Tony. I do admit that I have a twisted sense of humor!

Great pun, even if you didn't mean to do it!

Nice job! Next time, take one of the corned beef briskets, rinse it well, then coat it with a heavy layer of ground corriander, black pepper and salt, and viola - pastrami! Reminds me that I've got one buried in the freezer that I should thaw out and make into pastrami!