tony b

I can relate Syz. I still have a couple of boxes left of the original RJ cocochar. It was good stuff - even Naked Whiz liked it. I also have Dennis' first attempts at it, too. Pretty good, but he wasn't happy with it (is he ever??) I just keep stacking the newer stuff on top of the old boxes and never seem to get down to them? Unlike you, I NEVER had anyone coming round to repurchase my stash!

I've become enamored with this recipe for Taiwanese Street Corn from Milk Street, with a couple of "enhancements" by me. Basics are to grill the corn in the husk (my SOP) and then shuck and slather on the sauce, turning and basting to get a nice caramelization. Basic sauce is Oyster sauce, Worcestershire sauce, Gochujang, rice vinegar, cilantro and sesame oil. I kicked it up with some fish sauce and the star ingredient - Szechuan pepper oil. Staggered cooks - used the half grate for the veggies and lower grate for the steaks and red onion. A grilled Cesar salad with grilled romaine and red onion, a side of asparagus, the corn and crusty bread. Everything direct at 350F, with mesquite wood chunks. Steak is just sirloin with coffee/ancho rub and Gunpowder. Half of the grilled onion went into the salad, the other half into the sautéed mushrooms. Plated with the nice Pinot Noir from the pot roast dinner the other night.

Nice burger! Look Aussie, no beets!!!

Welcome to the Obsession and thanks for sharing your pictures. Your adventure is just getting started - have fun!!

Not much help on the Konro (I own a cheap teriyaki grill), but here's a couple of good sources for the charcoal (Dennis' CocoChar works quite well, too.) https://www.korin.com/grillware/binchotan-charcoals-and-accessories I've bookmarked this one on Amazon, but haven't tried it yet. Another Forum member (I wonder who that was? ) has ordered some and promises to post a review. Unfortunately, they aren't stocking the 5lb box right now, only the 22lbs. https://smile.amazon.com/dp/B089DPDBSH

All y'all are killing me with these cooks! Almost embarrassed to post mine from last night, but here goes! Trader Joe's Cabernet Rosemary Pot Roast, indirect, 275F w/Guru, smoker pot with post oak, mesquite and coffee wood chunks. Corn and crusty bread from the local food Coop. Pulled the roast at 185F (target was 195F, but it was running way behind schedule for dinner.) Plated with sous vide mashed Yukons and mushroom gravy. Lovely Pinot Noir.

Prego!

Looks perfect - magazine worthy.

🤞

Dinner of grilled boneless chicken breasts, a nice slab of red onion, and a tasty hard roll. Direct, 325F, cherry wood. Plated with pineapple salsa and a nice tomato & cucumber salad with feta cheese. Pleasant Italian white table wine. Beautiful evening on the deck.

I've had that Thaan charcoal in my Amazon Wish List for a while now. But, I still have a lot of binchotan for the hibachi, so I haven't needed to buy it yet. Eager to hear what you think of it?

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!