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Yair, that looks like a really fun grill to cook on! Looks like manual height adjustment, so do you just kind of pick your height for the cook, and then manage coals below for heat, or can you raise/lower the cooking grid mid-cook? However it works, you put it to great use, and your lamb and...

Len, I love my Yosukata carbon steel wok. Mine is the flat bottom version. Season it properly, and take care of it.....should last a LONG time. This Amazon link SHOULD have the TVWBB affiliate code in it, which helps our host, Chris, fund this site (doesn't cost you any more $$.) I have been...

Nice looking Genesis 1, Kurt! I don't have anything to add to your thread other than I'm in about the same place as you! :) All I've done with this one so far is swapped the grates (I had some Dave Santana stainless grates available), and the regulator. My drip pan is in a bit better shape...

Wilmer, yeah, I don't think anyone is advocating tying two boneless shoulders together! :) Not ignorance, you were just intuitively treating them as the two separate cuts that they were! :)

I've tied many a boneless pork shoulder, works just fine. I prefer them tied so that the shape is more solid, and it doesn't flop around on the grill. I usually do two strings in each direction for a total of four strings. I also take the opportunity to get some rub on the inside before I tie...

I think you are right, Keith, but I'd still call it a medium roast. If I compare it to something like Peet's Major Dickason for sure. It's a really tasty coffee. I prefer it as espresso, I find it to lack a bit of body (to my taste) when brewed with my Aeropress. R

Well, here's my morning shot (the first one, anyway.) 19.5g of Counter Culture "Forty-Six", which is a medium roast. Since I don't have a dark roast to compare side by side, you'll have to take my word for it that the crema is lighter. :)

To my eye, the liquid below the crema is about the same, but the crema is definitely lighter. I'll get you a pic tomorrow morning, though it won't be all that telling since you can't compare it to a darker roast... :) As far as I know, a breakfast roast is typically "medium", and is more of a...

I made the most important part of your post BOLD! :) I'm no expert, but for sure there's a balance between the flavors of the bean, and the flavors of the roast itself. That's the reason why when I buy green coffee beans to roast, there are usually notes attached to them that include the...

Living the good life, Brett! Tasty looking fishies! Looks like you are still unpacking.....hope the new place is all you want it to be (or has the potential!) :) R

Beautiful cook on that steak, Mike! My mom was known as the picker of bones in our house. No chicken carcass was safe! Made me smile to hear about your mom tucking into that bone! R

What kind of rub? Any sauce? Wrap or no wrap? Drip pan? Water pan? We need details, Larry! R

Ok, good to know. I can make a list with the TVWBB affiliate link and just skip the Wish List. Gotta get Chris A paid! :) R

I might be there, too, Chuck, I'll let ya know! My dad grew up near the Horseshoe Curve in Altoona, PA, and had a lifelong fascination with steam locomotives. As an avid builder of HO gauge layouts (we had one that took up a third of our family room.....my mom was saintly), he built all his...

Very nice collection of stuff, Chris, have already added a few to my "list" (upcoming birthday and all.) Question.....if I go to your store front, click a link to one of the products and save that into my "Wish List", will the link I saved still track back to TVWBB if someone else buys from my...

Found a bag of Stumptown "Holler Mtn" at the local grocer that was both recently roasted, and not outrageously expensive (compared to the list price.) First double shot was very tasty, need to dial in my grind a touch, but should be a good few days of tasty brew! R

Well, guys, step one is living within walking distance of my house. After that, there's a lot of chanting, voting, and consultation of the Great Sky Cow to determine if some is fit for membership! :) My neighbor is putting his house on the market, though, so food for thought! :) Your best bet...

Those look fantastic, Peter! Wanna share the specs for the recipe? :) R

Last night was my turn to host Steak Club (#73 since we started in June of '17.) I went with a classic.....ribeyes. Picked up some decently marbled choice specimens from CostCo. They were a little floppy/loose, so I tied them to keep them uniform, then gave them a salting, and rested...

You're way nicer than me, Jim. I remove the ribs after cooking, and hide them so I don't have to share! :) You did that rack justice, bud! My favorite prep, too with the mustard/herb slather. Mmmmm. R