tony b

Well, so much for the theory that you can kill the corona virus with summer temperatures. AZ's case numbers are going up as fast as the temperatures!

The current spikes can be tied back to people doing dumbass things over Memorial Day weekend. Now we have another big holiday coming up - the 4th of July, which happens to be on a weekend this year. Watch the numbers spike again at the end of July.

Preach on, sister! I did have corn last night, but not local - weeks away from any of the "good stuff." But, it was a tasty ear of corn. Much better than my last one - Two half-racks of St Louis ribs. On the left, Jamaican jerk marinated overnight. On the right, Dizzy Dust. Indirect, 250F, main grate, smoker pot with hickory and apple wood chunks. Sorry, no plated shot, as I had a friend over and wasn't going to hold up his plate whilst I took pictures. Only thing added was some homemade potato salad. But, this morning, I had leftover ribs with perfectly poached sous vide eggs (11 mins @ 167F, 1 min in an ice bath), on toast - excellent!

Seriously good looking steak! Excellent job.

Good for you folks! Unfortunately here, things aren't going so smoothly. Too many folks not following the guidelines after the restrictions were lifted and we're seeing record numbers of new cases every day.

Couldn't have said it better myself!

Yeah, we're a bad influence here! We love to spend other people's money!! 🤑

Gorgeous pizzas!!

Sounds like it's a tad too tight. You might want to loosen it up a bit. I'd wait until after the burn-in before doing it though, as things can shift about then.

Just keep a wet cloth handy and keep wiping it down during the burn-in. If you wake up tomorrow and there's more, a wet magic eraser works wonders.

You should'ah ask here about accessories when you placed your order. We'd have said on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges.

@KKash - I got the exact same email. Bugger! But, it's a good deal, so I'm content to wait for the delivery. It's not as I'm running out of charcoal or anything - LOL! I love my grill floss. It works great and I don't worry about pesky brass bristles ending up in my food and causing ER visits. If you want the "cheap option" - just use a 3/8" open box wrench. You might not be able to get totally underneath the grate, but that part doesn't touch the food, so who cares???

Nice job with the uncrating and all the super pics! Your daughter's going to have one helluva fort!

Aussie = rib cooks =

As the old saying goes, "How do you know when your contractor is lying to you? Their lips are moving!" 🤣

Nope! I just sent an email to their Customer Service department inquiring about the order. Will see what they say?

Yeah, gotta hang on for the local stuff. Maybe I can find a different source between now and then?

Still haven't seen my order yet?? Have you gotten yours? I ordered on the 8th. Costco website doesn't give a tracking number on my order, so I have no way to know where it is?? I use the same MAPP torch to light my grill, in combo with the FiAir blower. https://smile.amazon.com/gp/product/B00D5FS7HA

Hi, Tony. Good to see you!

Sometimes, every once in a while, things don't turn out exactly how you wanted them to. Last night's dinner was one of those times. Had been looking forward to grilling out some corn. On it went at 325F, direct with apple wood, alongside some garlicy chicken breasts. Plated with some leftover yellow rice and coated the corn in chili lime mayo w/parm (Mexi street corn), First bite into the corn was a total letdown! This was some of the worst corn that I've ever had - hard/tough, starchy and no discernable flavor other than the spicy mayo spread. This was more like feed corn that you give to livestock. I had even soaked it in salted water all afternoon (my usual technique for grilling.) I have another ear in the fridge, but not even going to bother - straight to the trash bin!

Discussion in another thread got me thinking about Cuban. So last night was a Mojo porkchop, direct 325F with coffee wood chunks. A few spears of asparagus. Plated with my "drunken" black beans (cilantro, scallions, heavy garlic, lime juice, cumin, and rum) and served over yellow rice ( Badia Sazon Tropical - orange) A nice Rose on the side.

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours.

I also like to put tequila in my pinto beans!

This was a 4.5 lb, 2-bone roast. Dry aged in the fridge for 2 days, rubbed with my own spin on the Coffee Cardamom rub (Dizzy Pig Red Eye & Raising the Steaks, with ground black cardamom, and espresso powder added) and marinated overnight. I've also done them with a more traditional rub - ground coriander seeds, celery seeds, garlic powder, onion powder, salt, white pepper and fresh cracked black pepper.