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Was in our local Super Center and the best they had on Kingsford B was $9.98 per 13.8 lb 2 pack. Evidently, all Walmarts are not created equal. Anybody else see the same? Here's your frown Dave. :mad:

Well there ya go :)

Now that's my idea of healthy food! You did good Tony.

Good lookin' yardbird thighs Matt. Your marinade sounds good. Another one which works very good for chicken is plain ole Italian dressing. I use the cheap stuff at a buck a bottle and marinade for 24 hours.

The food looks awesome. But something didn't seem right about you. You looked different. So pulled up one of Tony's older posts (camping scene) and thought those ladies are not the same person. Has Tony got two wives? Egads, what's he been hiding? Oh my gracious! I called Donna, my wife...

Oh yeah, I've heard the expression many times. Same definition as the word "slumgullion" my Dad used to use. Meal looks great but I'm kinda like you. Never could learn to like those midget cabbages. BTW, your Forsythia is really pretty. Have a big one in my yard and it's in full bloom too.

Thank you all for the comments and education. I did order a stone and peel and supposed to arrive today. The adventure begins.

Clint, I've got a bunch of cast iron skillets, all old, and one newer dutch oven and wouldn't be afraid to use any of them on the grill. Sure, you'll get a little coating of smoke on the outside but as Matt said it will wipe off when your cleaning and re-seasoning. IMHO cast iron is one of...

Clint, I often use my CI on the kitchen stove as well as the grill. Fry eggs, brown bread for sammies, sautee veggies, bake fruit cobbler, etc so always have plenty of oily paper towels. Put them in plastic grocery sacks and keep them outside by the grill and smoker. One less thing going in...

Mostly thin crust. Is that American?

Looking for a good quality pizza stone and peel. There are a bunch on Amazon but I have no idea what to look for in a quality set. Any info or advice would be appreciated.

That is one fine looking meal. Gotta try.

I ordered the same from Amazon and got it yesterday. Plan on using it on my 26 OTG and still have room for indirect cooking when I set it on top the stainless grate. Not very thick cast iron and definitely not with a porcelain finish as they advertise. Possibly pre-seasoned but not sure on...

Good to have you here James. I'm from south central Missouri in good ole Pulaski County. This is the best cooking forum I've ever been on. A ton of information is available so ask away.

Now that's a killer breakfast! My wife would love the sausage. I'm more of a bacon guy myself and a few sliced onions in those taters would have been real good. Maybe a couple of sunny side up eggs too. But that's just me. :) I like the Weber sautee pan. Would be good for vegetables too...

Shipping would be cheaper to Missouri ;)

I've killed, skinned, gutted and processed enough deer in my life that your pics don't bother me at all. In fact, I think they're cool. That animal is large! What breed is it? When I first looked I thought it was Holstein but I'm a bit color blind so those dark spots may have been brown. :)...

I suspect you were sold steaks off an older animal that ate grass all it's life. I know because I've bought ribeyes which looked just like your's and when cooked to medium rare they were still tough as a pine knot! You'll notice there was not much marbleling in the center but lots of fat...

You might try and thread the nipple into the 9/16" hole. If the 9/16" hole is too small use the drill & bit to enlarge the hole slightly. Insert the bit into the hole and run the drill on high speed. Use a circular motion to make the hole a tad larger. Be sure and use the nipple cap to...