tony b

Nope, never even thought of doing it myself. I'm a fan of LumberJack pellets. https://www.bbqpelletsonline.com/index.php/products/our-pellets

I'd eat that! Beautiful socarrat on the rice!

I now have "steak envy!" My poor little steak looks so tiny by comparison. Chuck Steak from Porter Road. Lower grate, direct, no added smoking wood. I was using coffee charcoal. @MacKenzie - Spud Success!! Boiled the piss out of this one, overnight in the fridge - worked like a charm. Bailed on the air fryer, used my countertop convection oven instead. Spud pieces were sprayed with duck fat - WINNER! No vampire worries tonight - between the salad dressing and the mushrooms!

Nice! My bag arrived this week. Using up the last of the Fogo Quebracho in my bin before I open the JD bag.

Love that throw-back commercial!

Great minds think alike, as the saying goes! 😉

Cool story about your family starting the business. I've owned a Caldera spa (Tahitian), going on 12 years now. Mine also has that recliner seat - my fav spot in the tub with the jets on the bottom of your feet for a nice foot massage!

Welcome to Springtime in Iowa! Woke up to this sight this morning. Sun has come out and it's almost all gone now. Fortunately, it didn't interfere with last night's cook - Piri-Piri chicken. direct, 350F, main grate, cherry wood chunks. Plated with a nice carrot salad with cilantro and plain couscous.

@MacKenzie - I did put the spud in the fridge overnight, but it probably needed to be overcooked, as you said, to get it to break up with your hands. Next time, I'll cook it longer. But, I want to try crisping them up in the air fryer.

Funny, but when I first read your post, I thought you said "wash the dog" - I don't think a bath in PBW would be good for him!

As a retired mechanical engineer, I resemble that remark!

Was inspired by MacKenzie's burger cook, as with the lockdown, I'd been jonesing for a nice juicy burger! Local supermarket butcher counter does these nice pre-formed patties. I picked up some on my shopping run yesterday (on sale, too!) One on the left is a bacon-cheddar cheese and the other is jalapeno-pepper jack cheese. On the lower grate, direct, post oak chunk. All dressed up. That's not basil, it's some spinach that need to get used up. Hey look Aussie - no beets!! Served up with some onion rings from the air fryer.

@Herbie J - Alabama - love me some grilled oysters - Drago style! Just got this pan over on BBQGuys, as it's hard to get oysters in the shells here. https://www.bbqguys.com/outset/19-x-13-large-cast-iron-oyster-pan I bought a set of reusable ceramic oyster "shells" a few years ago, but struggled with them on the grill preventing them from tipping over when trying to take them on/off the grill. The cast iron pan just arrived yesterday (along with my Jealous Devil charcoal), so I'm eager to try it and see how well the pans and my ceramic shells work together. FYI - I tried using a muffin tin to do the Drago oysters. It just didn't come out the same.

I know where mine are and I'm definitely NOT sharing!

I ordered one of the kiddie pools. For $15, worth a try, plus it deflates when I'm done with it. Storage space around my house is the most expensive real estate there is! My only issue is using it somewhere where the dog won't try and hop in it or drink it. PBW and Pooches are probably not a good mix!

Nice, thanks for posting!

For grates that big, maybe one of those plastic kiddie pools?? https://smile.amazon.com/Intex-Crystal-Blue-Inflatable-Pool/dp/B000SN61UC

Maybe I didn't boil it long enough, even though the knife went into it very easily, but it didn't want to break up with my hands the next day? All it wanted to do was peel the skin off. So, I just cubed it up. I understand the "craggy edges" idea of it, as one of my other fav spud recipes has you par boil them, and rough them up in a bowl with the oil until the outer part is starting to break down. Then into the air fryer. Will keep practicing!

Another steak night. Ribeye, direct, lower grate, post oak & mesquite chunks. Tried MacKenzie's latest spud recipe. They do come out crispy. I'm looking forward to doing them in the air fryer next time to save on the cleanup.

So sad to hear of your son's passing, Poochie. My heart goes out to your family! 😪 We haven't heard from Ken (aka Ceramic Chef) in a long time. Several of the "old timers" are infrequent visitors - Wilburpan, 5698K, but they still show up occasionally. Lots of newbies that are contributing to the global knowledge. You'll be welcomed back with open arms, son!

I lived there for several years in my teens, I came to love Burgoo (lamb stew). But I have always been a fan of lamb - we ate lamb chops in my house as a kid. I guess it was my Scottish heritage?

Good one, Dennis!

Do it in a skillet with some crushed tomatoes and viola - you have shakshuka!

Preferably a poached one! Go for it!