tony b

Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees!

SCIENCE!! @tekobo Give the PBW a go, no need for that scruffy pad.

@Troble just for you, buddy! The scene outside my patio doors this morning. It's called Rime ice (frozen fog). Not to be confused with "hoar" frost! LOL

Hope you get it soon!

Very nice al pastor! Sorry, dudes, but $50 for a garlic press is a bit over the top. I'll stick to my Oxo. Plus, most chefs don't recommend using one in the first place (One of Alton Brown's infamous "unitaskers.") Most of the time, I just smash the cloves on the cutting board with the side of a chef's knife and a quick mince.

I have the chain mail for cleaning pans in the kitchen. Works great. Be careful of the medallion and the ring. They are different materials and harder than the chain and will scratch some pans. I scratched a French steel sauté pan with it. Best technique, run a finger through the ring when you're using it to hold it away from the pan surface. I don't use this on my grates. I stick to the Grill Floss and I soak the rotisserie baskets and forks in PBW. No need to scrub at all, just wipe clean with a damp sponge. YMMV

@Troble - glad to hear that your folks are on the mend. Nice that you cooked them a favorite meal to celebrate with. Not too shabby a spread for you and the Mrs. either! Happy New Year Everyone!!

One last time, shout out my mantra for this year, as loud as you can! - F@ck 2020!!

Totally down with the snags and Pliny. My NYE dinner was a Prime grade NY Strip, rubbed with Gunpowder and Dizzy Pig Raising the Steaks. Direct, lower grate, 325F with mesquite and post oak. Came out a perfect medium. Plated with melting potatoes, shrooms, a bit of chimichurri, with a Greek salad and baguette. An absolutely stunning Inglenook Cab (2014). Happy New Year, Everyone! Let's just keep on cooking great food in 2021!

Very nice! Looks like you've hit the ground running!

Swordfish stands up well to Mojo marinade, too. Very similar - citrus juice (lemon or blood orange), garlic, oregano, S&P.

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks. (Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!) Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it.

Welcome. The clock is ticking!

Great minds, @Troble I bought a cheap inflatable kiddie pool to soak my grates in PBW. I wanted something that didn't have a big footprint; hence, inflatable. AmazonSmile: Intex Crystal Blue Inflatable Pool, 45 x 10": Toys & Games Was supposed to be a summertime project, but it just never happened.

I'm surprised that you got those results with only 30 minutes of heating the pizza stone. Did you check the surface temperature with an IR thermometer?

Where can you buy or how do you make the doohickey that you slap the bread against the wall with?

Almost forgot to wish folks a Happy Boxing Day!

While folks here have done Naan in their KK, I don't know of anyone who's plastered it against the walls. The pizza stone is a better bet for not loosing a chunk of bread to the fire.

That should do it.

The ideal color, if I do say so myself!

Nope, haven't seen that one before?