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I only wish I had something worthwhile to share in return.

Now that sounds great. Care to share a little on the marinade please?

That skin looks terrific!

Up until a week ago Saturday I had never heard of 'moinks'. I stumbled across a thread about them and thought "What the heck". So in a hurry up rush to slap a few together, using foodstuff around the house, I came up with these: Store bought, pre-packaged meatballs, bacon, and no name...

outstanding!

Sure looks good from here!

excellent! ;-)

yum! I love salmon and that looks tasty.

Let me ask a newbie question- when you folks use the side burner to light the chimney, do you still use the rolled up paper, or skip it?

ahhhh. Bacon wrapped goodness!

Don't forget the pictures!

Funny you mention that. I use 2 pieces of cheese. One goes in a little "pocket" I make with a little cut in the top of the meat. Roll up one slice and sort of stuff it in there. The second just lays over the top before the bacon wrap. Interestingly the cheese blankets were left intact, but the...

And today, more snow. Whoop-dee-do.... :-[

Good enough that what was leftover went to work for Sweetie's lunch today :-)

A quick throw-together meal last night... It was a little chilly. The chickens looked cold so I wrapped them in some bacon blankets lined with Swiss cheese. Then I put them in a warm place. Once they were warm and toasty, they looked lonely, so I gave them company with some store-bought...

Not too bad after 2 layers. The pan on the far right has 7 layers plus quite a bit of cooking use :-)

It worked out real well on my first pan. The one on the left lower rack in the picture is a no-name pan from the kitchen store in Green Bay. I followed the outline in Sheryl's blog and it came out so nice I did a second one as a gift. I've been cooking with this one for some time now; Nueske's...

Round 2 this morning- Sweetie is home today and just made a comment about doing them on the grill... ;-)

I trust those more than the digital setting on the panel. It seems some cook times were off until I started using a real thermometer to watch the temps stabilize. They aren't in there for anything to do with the seasoning.

I use flax oil from the health food store. I use this guide: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/