tony b

It's a fun little grill, but the damn binchotan charcoal is a mutha to light! Worse than cocochar.

Seeing as I never wanted to spend the cash on those high-end vacuum sealer machines, I have an easy "work around" for that for my FoodSaver. I make the bag a bit longer than needed. Then, I put the food & liquid in the bag; seal it without vacuum; then freeze it. Once frozen, I cut the bag open and then vacuum seal it.

Since it's "not on the porch," I assume that you didn't count the wood-fired pizza oven in this accounting of grills?

Looks pretty damn close to my hibachi, too! I don't use it enough to spend the money to upgrade to the Konro. AmazonSmile: Fire Sense Large Rectangle Yakatori Charcoal Grill | Japanese Ceramic Clay Grill | Tabletop Grill for Backyard, Outdoor Cooking, Camping | Chrome Cooking Grill, Internal Charcoal Grate, and Stand: Home & Kitchen Unfortunately, it's not in stock right now.

Took that bait, hook, line & sinker!! 😄

A bit of overkill. If you have something, like fish, that tends to stick to the grates, dip a paper towel in some oil and use your tongs to oil the grate. The spray is going to go everywhere, including on the walls of the KK. While it shouldn't do any harm to the material, it will create soot as it burns up - not tasty! Otherwise, sounds like you're getting the hang of it! Keep on rockin' in the free world!

I've pretty much stopped shopping there because they are always sold out of what I'm looking for, even when I tag something to get the notice that it's back in stock.

Me, too. But hard to find. Porter Road carries it, but it sells out quickly there. Not a Bavette, but close - another Flat Iron steak cook to celebrate the nice day (rain has already started today, turning to snow all night and into tomorrow morning.) Direct, sear grate, post oak and mesquite chunks. Rubbed with Garlic 101 and Cowlick. Airfryer curly fries with green sauce. Mushrooms and chimichurri for the steak. Had a leftover grilled pear for the salad, with blue cheese.

Gunpowder seems to be a hit with everyone that's tried it. A fav of Aussie Ora, too. Just keep tabs on the "winners," so I can send refills.

Doesn't everyone?? 🤣 Actually, I have 2 different brands of it in my cupboard. Plus, 3 different ones of actual Worcestershire sauce, one is bourbon barrel aged and only gets used for Bloody Marys!

All ya'll crazy! Good thing that Dennis doesn't offer 600 tile choices - some of you would still be trying to make up your minds!

We're having a 2 day "heat wave" here - low 50s, before the rain and snow come starting tomorrow. So to celebrate, last night was pork cutlets (Sweet Heat & Garlic 101), with a grilled pear (Pineapple Head). Direct, main grate, 325F, peach wood chunks. The grilled pear went into a warm salad of wilted spinach, toasted pecans, shallot/bacon grease/grainy mustard viniagrette. Side of wild rice done in the InstaPot.

In my "secret blend" of re-hydrated dried chile pepper, there's always at least one chipotle (sans adobo.)

Let's not forget Purple Crack!

Need to pass on the dry ice for the smoke machine - it's too valuable now keeping the vaccine cold!!

A good substitute is Chinese Black Vinegar.

Noticed that you snuck the pic of the new sofa in as your avatar, @RokDok

We expect picks of the KKs in their new home soon, @Paul

Super cool!

There's a name that we haven't heard in a very long time! Guess that makes me an "old-timer" here - LOL! You've probably seen my previous posts, but Powdered Brewers Wash (PBW) is the shizz for cleaning the rotisserie baskets, forks, rods, etc. I just soak them in a 5 gal bucket of warm water and PBW for a few hours or overnight. (I will confess that the basket is too long for the bucket, so you have an extra step to flip it over and soak the other end.) Simply wipe off with a sponge, no elbow grease involved. Easy, peasy!

One of my favorite restaurants here in Cedar Rapids, Popoli, has announced that they are shutting the doors for good in a couple of weeks. They are selling off their wine cellar at a discount, so I managed to get a nice mixed case as my "goodbye" present. I will miss them a lot!

Tonight was a "hybrid" cook. Indian Butter Chicken. Marinated chicken thighs went onto the KK, direct, main grate, 325F with cherry wood chunks. Marinade of yogurt, garlic, ginger, garam marsala, cumin, cayenne, sweet paprika and honey. Pulled early (145F IT) and put into the sauce (coconut milk, tomatoes, onions, garlic, ginger, garam marsala, half-n-half and butter) to finish. Plated with basmati with coriander and cumin seeds and a side of steamed green beans (lemon myrtle and bouquet garni in the steaming water).

This one had great marbling. Came out very juicy and tender.