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It's pretty much a one-touch platinum, no?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">what is "Yukons", and how long do you cook your potato halves? </div></BLOCKQUOTE> yukons = yukon gold potatoes. a variety we get in north america. really tasty. jim...

Looks great Geir. I use ground moose meat for tacos as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any idea how to make them on the WSM to get the smoke flavour, and still get crispy moinks? </div></BLOCKQUOTE> Geir, if you have a kettle, just throw some chips on for...

Great looking chicken. I love jerk. Have it once a week.

Nice way to fire up the old brown girl.

My wife's aunt gave us some steaks the other day. Part of a weekly thank you for letting her son stay with us this summer. Not to sound ungrateful, but I'm pretty picky about my steaks and these had no marbling and not much flavour. But who am I to complain? Even a not-so-great steak is...

Haven't done a pork loin in a long time. And this was the first time on the Performer. Made a paste out of mustard, fennel, celery salt, chili flakes, pepper. Pretty much a random mix, but figured it would work. And it did, although I was a bit heavy handed on the salt. Also had some nice...

Nice job Aaron!

Hey all...made a few kebabs. 3/4 ground lamb and 1/4 beef. Flavoured with ginger, garlic, green onions, hot red chili, cumin, zataar balady and some other stuff. Zataar is a traditional lebanese flavouring. Enjoy the pics. Flickr pics show up small now, so I've also linked the slide show...

John...from your past few posts (this one, and 40 cloves garlic chicken), something tells me you're really into garlic.

The way I know bavette is as a cut that, for lack of a better description, is like a mini flank steak. Seared and sliced across the grain too, but generally more tender. You don't see it too much in Ontario, where I live, but quite a bit in Quebec. It's a great cut.

Guy...love the pics. Really looks like summer.

I use Barbados hot pepper sauce. Some stuff I picked up while on vacation there. If ever you see it, try it. It's a mustard base.

Wow...awesome. Making a porchetta has been on my to-do list forever now. You can feed a bunch of people, plus the leftovers are amazing.

Kyle..the pics didn't show, at least on my computer.

I'm really into drinking Moosehead. Not sure if you guys have that in the states. As far as American beers go, and I know there are a tonne of them, our selection in Canada isn't great. But I'm really happy we get Anchor Steam Liberty Ale from San Fran. That's one of my top-5 favourite...

Great looking pies Larry. Funnily enough, my wife mentioned we should have grilled pizzas for dinner tonight...I like the idea of a clam sauce. We'll be making two...so that's gonna make an appearance if possible. Your daughter loves sardines? Good for her. Not sure if you're a sardine...

Thanks all... There's a little greek restaurant near our place that got me into these grilled cubanelles. And i've never looked back. I like the flavour better than regular peppers. Does anyone use Flickr? For some reason, I can't post the big pictures anymore.

Looks great Larry.