tony b

Must be something new for the BB 32s. No brackets on the basket handles of the OTB 23s.

You'll be fine, Jon. Like tinyfish said, it will just finish a bit faster than otherwise. No harm, no foul. Just have the cooler ready to pack them away, if needed. They'll hold for hours in there. Merry Christmas, Everyone!!

I need one of those clocks!!!

Front door will be open anytime after 3pm for cocktails and final dinner preps! Could use a helping hand, MacKenzie!

Pictures, tomahawk66!!! Don't forget the pictures! We want to see how this turns out!!

Chicken is the one thing that I haven't done yet. But, this has it high on my list to try soon! Like MacKenzie mentioned, I LOVE shrimp done SV. Planning on doing a batch for Christmas Eve dinner tomorrow night. One bag for peel & eat (just sprinkled with Old Bay and/or Plowboys Fin & Feather), and another bag for scampi (lots of butter, powdered roasted garlic, splash of white wine, and parsley in the SV bag, to go over pasta alfredo, with a side of sauteed spinach and a bottle of bubbly).

All ya'll trippin' !!! ps: I see them, too. Must be the tequila!

Love me some Dizzy Dust! My favorite rub for ribs. My pantry shelf is loaded with Dizzy Pig rubs! Have fun playing with them, Cookie!

Wilbur, you've GOT to get one of these pumps!! I just did my Christmas duck with it. Works crazy good! Blew up like a balloon. And the thing is a lot cheaper than an air compressor! http://www.amazon.com/AIRHEAD-AHP-F1-Bellow-Foot-Pump/dp/B000FE9CGE/ref=sr_1_3?ie=UTF8&qid=1446650912&sr=8-3&keywords=foot+pump+for+inflatables

Grilling Montana posted this. Might be of some help. http://komodokamadoforum.com/topic/5258-random-bistro-cooks/?p=62875

Nicely done, Bosco! Hair of the dog, son, hair of the dog!!

Mostly rain in our forecast, but a slight chance for some snow Christmas Eve. As long as it doesn't interfere with my Christmas day cook.

Just across the border in Vermont, MacKenzie. You could do a road trip and stock up.

Was just in Minneapolis for the weekend with family. Even they don't have any snow and aren't predicted to have a White Christmas either!

Seriously funny! Now, back to our regularly scheduled program.

Awesome! Have never tried to do a souffle on the KK. (Love how that rhymes!)

Definitely Herbes de Provence. I probably used that herb blend at least twice as much as anything else in my pantry! My default "go to" if I'm in doubt about how to season something! Ken, bud, you need to brush up on your Francais, mon ami!

De Nada - It's what we do here!

Intrigued by the "warm ageing" post! Hmmm?

Oh, Hey-Yall, Yeah!! Overnight brine in buttermilk and Frank's hot sauce, into the SV bath, then seasoned flour dredge and fry. MONEY!

Well, over the last month, I've hit up 2 Trader Joe's - one in Minneapolis and one in Chicago - no Porchettas!!! They have something labeled "Porchetta" but it's only a pork loin roast wrapped in bacon - NOT the same thing! Seriously Bummed!

Thanks and hugs, PRippley! Happy Holidays, everyone!

Nice job, Bosco! Killer pies! I'm a big fan of using parchment paper for pizza. I typically pull the paper off the pizza after about 5 minutes on the stone. YMMV