tony b

Yeah, there isn't much in the way of accessories that Dennis hasn't thought of already!

Welcome Bosco! You have a big reputation on that other Kamado website, so we really look forward to seeing your great cooks over here! (I lurk over there like you did here!) Think you'll find this group super friendly and just as helpful in answering any questions you might have!

Nice cook tinyfish. BIG fan of peach wood.

KEEP AUSTIN WEIRD!! We could actually smell and see ash from the forest fires out West a couple of weeks ago, when the jet stream was right over the top of them and us.

Thanks for the kind thoughts. Yep, they are indeed part of the family and it's really hard to let one go!

No, but it sounds like an interesting substitute for bread crumbs or panko.

Careful, ckreef, or Taco Bell will be ripping this idea off you!!

MacKenzie, as soon as I saw the title of the post - Tomato Gallette, I said, this has to be a MacKenzie cook, because who else would do a gallette?? Then you hit me with miniature basil (I am growing a plant for the first time this year.) You go, Girl! I'm seriously beginning to think that you are my Doppelganger!! Warning about salt rising bread - it's really tasty stuff, but will stink the house up to the bejebus while it's fermenting. Smells like old gym socks - Seriously!!

Oh well, another product that I have to go buy because of you people here! At least this one is cheaper than many!

Good one, MacKenzie! ckreef, another home run, dude! Making it hard to psyche myself up to enter now. But I will push myself to bang one out in the next week or so. Super busy this weekend with out of town guests.

Ken, you must have paws like a bear!!

Told you that I'd hook you up on that kind of stuff. Let scope out prices. My price is $14 with free shipping (Prime). What does Amazon in Canada quote for the price of the chain mail, including shipping? Then we can look at postage from me to you and see if it makes sense?

One of my favs, MacKenzie. Tinyfish, next time, pour some serious hot sauce on that arm to hold them at bay!

Hang in there, Poochie! It's tough, but I know you can make it. In the meantime, live vicariously through others' pictures of their cooks.

I'd like to try MAPP, but it seems like every time I need a new bottle of propane, they are out of MAPP cylinders at my local hardware store.

Thanks, MacKenzie, but I can't take any credit; they were already named when I adopted both of them. As you can tell I'm a big fan of Cavalier King Charles Spaniels. But, you have to go into owning one with eyes wide open, as the vast majority of them have heart problems as they get older. Guinness passed just shy of his 8th birthday of congestive heart failure. Missy (6 1/2 yo) has been diagnosed with mitral (heart) valve disease, but hasn't progressed to the point of needing meds yet. Fingers crossed on her next visit to the doggie cardiologist next month (And yes, there are actually dog cardiologists.) Knocking on wood, Kipper has been OK so far and he's about to turn 9 in October. PS: sorry about hijacking this thread to talk about my dogs! But it's Poochie's fault (pun intended)!

Oh, you're talking about cleaning cookware? Never mind! FWIW - here's my go-to for cleaning my carbon steel pans. Works great. I've used it on CI, too. http://www.amazon.com/Hudson-Cleaner-Stainless-Chainmail-Scrubber/dp/B00KQCJ0CG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1438800221&sr=1-1&keywords=cast+iron+cleaning+tools

I knew all that going in and bought the book anyway. I like getting inside the minds of other cooks to see how they think and what motivates them. Fuel for my fire! Only 3 chapters in so far (been too busy to read much), but I find it captivating. YMMV Even though he's an major A-hole, I did find Myron Mixon's book also a fascinating read. He's the Donald Trump of BBQ (IMHO). Chris Lily's history of Big Bob Gibson is a fun read and Chris provides a lot of his own insights into BBQing. And don't believe for a minute that he's giving you the real recipe for that White Sauce, as I've compared their bottled version to homemade using the book's recipe - similar, but not the same. Ray Lampe's (aka Dr. BBQ) book (Big Time BBQ) was OK . Interesting recipes, but his stories were meh! And, "BBQ USA" by Steven Raichlen is the bible in my house!

Yeah, Ken, even a blind pig ...

Thanks, MacKenzie. I'm a big dog person, so they all look gorgeous to me. But, he was special! My current 2 are super sweet, too! Missy (brown) and Kipper (black).

You've set the bar pretty high with that first entry, ckreef, but this isn't your first rodeo, either!!

Glutton for punishment, I suppose!

Not very forgiving when they are that thin! Almost impossible to get one medium rare. Carryover heat alone will make you miss the mark and they are too thin to try and stick a thermometer in to check doneness.

Guinness was my dog's name. He was a sweet puppy dog! He is missed.

Not Harsh, Tough Love! Be a Mensch and own up to your own mistakes! Unless, that is, you plan to run for public office in the near future??