tony b

Be careful what you wish for ckreef! Now that the Mrs knows how to use the KK, she might not need you around anymore!

Amen to that, Poochie!!

Waiting for my next smoking wood order from Fruita to get their brining bucket. http://www.fruitawoodchunks.com/briner.html

Quick, Bosco, before she changes her mind!

I'm down with Churches' chicken, big time. Bojangles is OK, too. But ain't none around these here parts!

Great tip, Doc! Glad to see you posting again! Will have to check out Baharat. I'm a big fan of Berbere and Ras El Hanout spice blends. In fact, hosted a dinner party Saturday night and the theme was Ethiopian, so I made Doro Wat, a chicken stew with lots of Berbere in it. Crazy spicy and I'm a chilehead!

Another killah, MacKenzie! The melted cheese shot is pure food porn!! Guinness Blonde is decent. Not a big favorite, but I'll drink it in a pinch!

Excellent! Making me hungrier - time for late breakfast/early lunch!

Cool, Poochie! I like just about all of them, but they have to have some kick to them!

No one who knows you would ever accuse you of that, MacKenzie! You got it goin' on, gurl!

{Thanks to the admin for moving this thread.} BTW - don't feel too bad, Gnomatic, the latch problem is a very common one for newbies!

Not much of a joke teller, Poochie, sorry! And, the only time I ever go to a Mickie-D's is when I'm on a road trip and it's the only option, typically breakfast. In fact, Popeye's and Arby's are about the only fast food that I ever do. I was estatic when Cedar Rapids got it's first Popeye's last year. On opening day, the line of cars was almost a 1/2 mile long - and I was one of them!!

Knew I'd get yah, MacKenzie! Come over to the dark side, leave the ketchup behind!

NIce cook, Poochie! What style of boudin do you like - pork, chicken, crawfish??

Guinness works really well in stews and braised beef ribs. I like to use IPAs in my chili; I steep my dried spices and peppers in it to hydrate them before they go into the chili.

If I had my way, I'd still be using WORD 2.0b. It was the BEST word-processing software ever and then they went a goobered it up by putting all that web page development stuff in it and ruined it. It went from like 5 MB to 120 MB - ridiculous!

Awesome pies, dude! May have to do one myself this week, as it's been a while.

Ouch, poochie, seriously cold!

It's pretty much the standard in Europe. All kinds of spins on it - garlic aioli, curry mayo, sriracha mayo, etc.

Awesome baking again, MacKenzie! That pizza rocks!! Never tried kombucha, but my homebrewing supply store carries all the stuff to make it. Only question is how much alcohol is there in it, enough to make it worthwhile?? Lastly - Bad Poochie, bad dog, no biscuit!!

Cilantro foam - GTFO!!! Crazy stuff, tomahawk66! How are you planning to do the duck breasts??

Add another "me, too" on sous vide! The other thing that's amazing that no one has mentioned so far, is seafood! Salmon, sea bass, lobster, and shrimp have all be fantastic! Best way I've found to butter poach fish! Best poached eggs I've ever done! Only downside is that they take 50 minutes, but it's sooooo worth it!

Nope. It's a third option for using the basket splitter - you can split the entire basket horizontally (don't use the blocking plate or vertical divider), giving you heat for the whole grill area, but only using half a basket of charcoal, but raising it up higher to be closer to the sear grate. This if for those times where you want to sear a bunch of steaks, but don't want to blow through a full basket of charcoal to do it. I've never used mine, since I've never had to cook more that 3 or 4 steaks at once, which all fit on the half side option.

Killer looking birds, poochie. Not sure how much longer I can hold out on buying the roti basket for my KK! Need to look at my credit card balance again to shock myself back to reality!

Isn't that basket splitter amazing for doing hot/fast sears on steaks! Lovely looking plate there, hogsfan!