tony b

Careful, ckreef, publicly announcing that MacKenzie has perfect buns will likely get you into hot water with skreef!!

Glad to hear/see that it made it safely to the ground and onto the patio!!! HURRAY!! Now for those pics of the all-important virgin cook! Did you decide on what "meat" you were going to do?? For a fast cook, there's chicken. For the most-forgiving cook, it's pork butt. You'll need to do your burn-in before tackling steaks, as they are best done (IMHO) at scorching high heat.

Only if you vote for me, Ken!

Nice grill. Thanks for the picture. It staves off the dreaded conversion into a Weber Tailgater from the bot that Dennis hides in all his grills!

Sorry to disappoint you, poochie; but NO, none of my dogs have been named Reefer (or Doobie, Blunt, Ganga, or anything similar!) Thanks, MacKenzie! He was a great dog. He is missed.

Just go for it, MacKenzie. Here's a secret - OxyClean powdered stain remover is a great substitute for PBW. But, I'm totally shocked a brew supply store doesn't carry PBW??

Another killer bread bake from MacKenzie!

What a bargain!

Patience, my friend. Don't be in too big a rush; do it right. It's too much of an investment to risk tipping it over. My suggestion is to go rent a truck from UHAUL with a TommyLift on the back. Plan B - get a sheet of 1" (nominal) OSB {http://www.lowes.com/ProductDisplay?partNumber=12218-99899-NA&langId=-1&storeId=10151&productId=3602846&catalogId=10051&cmRelshp=req&rel=nofollow&cId=PDIO1} and make a ramp off the back of the truck. You'll need to support it underneath about midway, so it doesn't bow from the weight. Then you can lower the KK down the ramp with rope- you'll need at least 2 burly guys manning the rope, and another one in front of the KK to guide and steady it. Best of Luck! My fingers will be crossed for you!

Why do you think that I named my dog, Guinness??

Cause you strained out all the "tasty bits!" It's the black and red chile peppers that give it the needed kick to balance out the vinegars.

I'm just about positive that they will, MacKenzie. It's standard stuff in the brewing biz - commercial and homebrewing. Hear yah, poochie. You can't keep the "new car smell" forever. You folks don't even want to look at my drip pan - it normally looks like it's made of cast iron and not stainless steel! Whenever I get the notion, I give it an overnight soak in the PBW to kind of "refresh" it somewhat. I care to think of it as "patina."

Don't forget those peaches, too! Seriously yummy grilled!

Bwah, ha, ha! More corn for dinner last night!

Yeah, I bought it for fruit, mainly. But, as I was eating my corn on the cob last night, I had to think that it would be great on it, too. Slather on some mayo, sprinkle on the Takin, and a little dry cheese and viola - Mexican street corn! May have to try this out while the local corn is still available.

You ladies rock!!! Also recently did another "cult" big hoppy IPA clone - Heddy Topper out of VT. Only had the original once, but it rivals Pliny, IMHO. Another cult fav, which I can actually get here in the Midwest, is Bells' HopSlam. Comes out once a year and is sold by lottery draw in local beer stores that can get it. Gone within hours. What makes it unique is their use of honey in the brew, in addition to a sh!t-ton of hops! Since Surly has expanded their brewery, Furious is now commonplace on local beer shop shelves and on tap in all the local good bars! Beer scene in IA has improved immensely in the last 2 - 3 years!

I'm a big fan of NC style vinegar based sauce for pulled pork, but I've never tried it as an injection or marinade, hmmm? Here's my go-to recipe for the NC sauce. 1 cup white vinegar 1 cup cider vinegar 1T sugar 1T cayenne 1T tabasco 1T kosher salt 1T cracked black pepper Whisk together and there it is.

Couple of thoughts here. Grill floss is da shizzle! (That's a good thing!) No metal wires. MacKenzie, I have the chain mail scrubber for my cast iron and carbon steel pans in the kitchen. It's excellent. I've never thought to use it on the grill grates, hmmmm?? Might have to experiment., too. If you want maintain pristine looking grates (I'm far too lazy to care), use this product that I use in my brewing room - Powdered Brewery Wash (PBW). It was developed by Coors Brewing to clean their brewing equipment. http://www.amazon.com/gp/product/B0064O7XBA/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687522&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001D6IVZG&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0VBKZ4ZPTWSB1YAN25BS It works great! I use it to clean my cooktop when it starts to get gunky. You might have to soak your grates in it overnight, but it will cut through proteins (and other sundry junk) like crazy! Think OxyClean on steroids! It's food safe, but needs to be rinsed off well.

I'm in, just give me the date and the location!! Neighbor gave me some peaches the other day. Been grilling them with Dizzy Pig Pineapple Head rub. Simply amazing!

Whew! Never too safe!! More corn for dinner tonight! I asked the roadside stand vendor how much longer we'd expect to get fresh corn. She was optimistic that it would last til the end of the month!! Woo, Hoo!!!

Poochie, that's just soooo ironic, that same rub arrived on my doorstep today (ordered it on Amazon a couple of days ago!) The Habanero version is in transit. Congrats on the new grandbaby! You have an excellent opportunity to introduce that 5 yr old niece to the wonders of BBQ cooking. So, why wait until Tuesday to cook???

Just kegged a Pliny the Elder clone for a wedding next week. Bride's choice. Groom gets the Apricot Wheat.

I often inject with Butcher's BBQ marinades. They add a nice flavor to larger cuts of meat.

Thanks, Ken! Couldn't have said it better myself!

Glad my two pooches are too short to reach the counter! But, I have to be careful with food on the dinner table if it's too close to the edge - Kipper has a long tongue for a small pooch!