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I'm gettin' no pics, Tim :confused:

Cliff, you and Bill almost make me want to try making bread...almost. Your pot roast looks real good - did it still have a smokey flavor?

I would be mighty ****ed if I found out that glued together scraps were being sold to me as something else. Jim, I think you got a Rookie trim on your TT :) The finished steak looks great!

I see Pepperoni in my future! Thanks for sharing, Rich.

Great pic, Kevin! I like the idea of the fresh herbs - have you done that before?

Beautiful meal, Buddy! I can't say I remember having Tog when I was a kid... but then I'm pretty sure I wouldn't have asked "what's tonight's fish, Dad?" What's in the little box on the table?

Hi gang - I was out shopping yesterday and Safeway has Lobstah tail on sale and I knew I had a rib eye in the freezer awaiting a special occasion... done and done! before during and after Tonight's meal was grilled on Red Jenny. A recipe I found suggested adding Sriracha to...

Great post, nice meal, John! Great minds think alike... :cool:

I'll second this!

From a blender? The steaks don't look too bad either!

Your technique is a little different than mine, Jerome - dislocating the legs. Is the backbone still in place?

My brief (<1 hour) internet "research" indicates it's great for grilling: http://www.saveur.com/article/Techniques/saveur-100-new-steaks

Nothing to be sorry for there, Barb! I like your Santa Cook :)

I have no bread tips, no lamb tip, nor soup or yam - I'm tipless How about a Dahl caravan?

C + C Chicken Factory! I like.

I would have been ver-r-ry happy to have my first brisket turn out that well. Nice work.

Ah-h-h, the wise words of Mr A.!

I'm assuming that Bob is assuming that since Juniper is a conifer, it would be pitchy; which I don't think it is. But what the h*ll do I know? Or maybe he's used it and is saving you the grief...

ditto - I always go easier w/oak. sounds like a tag line for the Oak Council :)