tony b

Awesome, MacKenzie! Gorgeous pictures!! Big Fan of Ruhlman. I have 3 of his books so far. "Charcuterie" is like a bible in my house! Also, I highly recommend his "Twenty."

Did you and the girls do anything interesting with the chicken - marinate, rubs, etc? I see some color on the raw bits in the first shot - teriyaki/soy sauce maybe?

Thanks MacKenzie! I grow chives every year (in fact they've started to come up already - another sign of Spring at my house!), so I'll definitely be doing this later on.

Looks awesome. Would love the recipe for the sausages. A buddy of mine has started a sausage making business here and he's always on the lookout for new recipes to try. In fact, I'll be grilling some of his wares today for dinner - Sweet Italians and some Berberes (spicy lamb).

I'm a serious foodie, but you're going to have to clue me in on the "salted chives?" Never run across that one before. Roger the suggestion to never toss the sous vide juices. When I do steak SV, those juices go into the sauteed mushrooms.

Working through my first bag of Hasty Bake. Haven't gotten to the FOGO yet. The Hasty Bake is decent. Lights easy, burns well, a bit high on the ash though. Not too many "smalls" and fines in the bag and no super big pieces - nice distribution, mostly medium.

We get them too! Just too early for us yet. We've had our share of F5's in this state. Little town of Parkersburg, IA got completely wiped off the map by one a few years back.

On my "to do" list for SV cooking, along with shrimp.

Better, but still not WOW'ed.

I must be a lightweight; I only buy 100 lbs at a time! Robert, I'll toss in some local heritage porkchops and some fine KY bourbon to that party!

Yes, CC is a serious addict. We might have to descend upon him in OKC and do an intervention if he starts talking about buying an 3rd one!!

+1

Just goes to show you; my design choice is running dead last. To be honest, none of them tripped my trigger and made want to know more about the product. I would have liked my design choice better if it showcased some of the bolder KK tile colors over that pale blue. The tile colors separate the KK from the pack in catching your eye and why I didn't give the designs with black grills higher marks - too generic. The design in 1st place is great for designing stationery and business cards - very clean, professional; but doesn't grab your eye for marketing. The flame designs are too kitschy and remind me of bad Mongolian BBQ restaurant signs. The one with the asian symbols/text on it doesn't evoke BBQ grill, but something for doing Asian cooking. My extremely opinionated 2 cents!

Hi, my name is Tony, and I'm a Komodoholic and I'm also addicted to food porn!

Was just curious as to whether you were just going for some smoky flavor or wanting to get some caramelization on the kernels?

Reminds me of a great South Park episode about Prius cars. Prius owners got so caught up in themselves about how much better they were than everybody else, that they literally went around smelling their own farts, because it was obvious that theirs didn't stink like "regular people's!"

I didn't deal with EPA much, just the Nuclear Regulatory Commission (NRC). I spent the last half of my career in regulatory affairs, both arguing with inspectors over what the regulations said/meant, and the bureaucrats in DC on writing new regulations. Trust me on this one; EPA has much bigger fish to fry than backyard BBQs. The students came up with the idea, not the EPA. I'll get off my soapbox now.

Get'em started young, I say!

Who's Hawke??

Sorry to disappoint you, but it's Fox News blowing stuff out of proportions again. Read the article carefully. It's a student-based study, funded by the EPA, as part of a grant program - "The EPA said that ... the grant is part of the EPA's "National Student Design Competition for Sustainability Focusing on People, Prosperity and the Planet (2014)", which is a student-designed competition for sustainability." So, don't go gittin' yer panties all in a bunch over nothing!

Crazy cook, dude!!! Great pics, too!

Please do, but we understand how hectic overnight cooks get and then, there's that whole bourbon thing goin' on, too! Ha, ha, ha!!

Hey, Doc! Glad to see you're still cookin'! Oops. Forgot to ask - details on the KK part - grill temps, indirect/direct, etc.

Hey, at least this isn't like the old POSK Forum, where you could get "banned for life" for posting anything negative about the grills or customer service (i.e., the serious lack thereof!!)

We call those "Iowa Chops" here. They are at least 1 1/2" thick, often thicker. Regular item at the butcher's counter. I pick'em up when they go on sale, usually once/month. Like I've said before, "It's great to live where the pigs are!" Hey CC, I can't say enough great things about De Buyer pans. You should get one and check it out. I got all mine at Cooks Catalog. http://www.chefscatalog.com/product/25200-de-buyer-mineral-fry-pan.aspx