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Focker

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  • Re: OT - What are you doing right now?

    Focker said:
    The French say the hardest dish to cook is roasted chicken.  Yeah right.

    A little inspiration/motivation from the Bob Ross of BBQ, and his episode "ABCs of Smoke".


    Just watched that one yesterday. I think yours beats "Bob's"!!! Beautiful!
    Thanks much Pete.  Kind of warming up to "Ross" as of late.  Actually learned on the episode to center my top vent, never cared to position the top vent before.  Always wondered why one side of the charcoal baskets would burn hotter than the other.  Thought it was just the loose fit. hahahahaha

    Those monster beef ribs he pulled off the Yoder were killer.
  • Re: OT - What are you doing right now?

    Better than the sans diaper milestone.

    Tomorrow, weather permiting, is bush trimming 101.  
  • Re: My New MiniMax All 3/8" S/S Cooking Grid Has Arrived!!

    Bingo.

    The Woo is where you want to be with the small and MM, with a nice preheat.

    Common sense stuff here.  If you drop CI in a blazing hot fire, it will rust.  This is when you want SS, when hells searing directly above, pretty much in, the fire.

    They both have their place, and another area where I think Meathead is flat out wrong.

    @pgprescott's CI is a fine example of what you need to do.

    Looking at the Craycort one piece for the smalls on the Woo.  

  • Re: OT: Pokemon Go and My Backyard...

    Hey, if it gets people outside and moving, I'm all for it.  Even helps the home hermits come out of their shell.

    Yet another thread, showing the age of the forum.
  • Re: Sam's Club - Skip The Line (Article)

    I'm stubborn, old school, and wait in line for a cashier to ring me up.  Even for one item.

    Have used self-checkout once.
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