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You know I like pizza, Andy (and sourdough), and these look SO good! Nicely done, sir! I'll take two slices of each, please! R

Really nicely done, Jim! Surfing old posts from some of our great contributors (including you) is one of my favorite things to do! Correll, Bartlett, Minion, Schultz, and quite a few others.......so many good dishes to duplicate and riff off of. Today is a good day to wonder how many people...

:ROFLMAO: Ok, Tomahawks it is, then! :)

I'd be happy if my wife and kids liked lamb! Looks good, Bruno! You pick up that goat yet? :) R

If you can't find the tomahawks, just grab a whole Halal goat! :)

If I'm not the King, I'm at least the Prince of changing something that works just fine, and trying something new! :ROFLMAO:

Ok, I'll give it a try for sure. Nice Queen reference... :)

Chuck, I missed this post! Nailed it, brother! CostCo Biz Center in SoSF always has some good looking two-packs of Tomahawks......Usually get one when I head there to load up on some flour! :) Nice cook! R

Ok, I thought about that a little Tim..... Doesn't the wok sitting flush with the top of the Vortex block any airflow out the top? I would think this would have a negative affect on the amount of heat the coals are putting out? Since you've obviously done this, I'm very curious to hear your...

You sure it's not Chinese? ;):ROFLMAO:

Thanks, Chuck! Yeah, at least 2 out of three against the Angels should be the low expectation......we'll see. At least tickets can be had cheaply this year! I'm taking the whole family in July, sitting in the front row, Club level, just past third base for less than $40 a ticket! R

Peter, the color on the meat is from the dark soy that I used in the marinade (and also in the finishing sauce.) If you like Chinese style dishes, getting some dark soy is a must! Most recipes will call for it along with regular soy, and the flavor/color differences are amazing. I've got a...

Thanks, Michael, was a fun cook! The pork was perfectly tender, even more so than I thought it might be. I was pretty picky about where I sliced my pieces to avoid as many of the odd bits of connective tissue from the shoulder as possible. I also sliced them very thinly with the grain so that...

Simple grilled chicken = the good life!

I mentioned this in a prior post, and things finally aligned to get it done! I received a Vortex (Med) as a birthday gift, and my first thought was that it would make a great wok burner for summer wokifying. Today was the maiden voyage, and it was a success! First step was to slice up about...

Chris, I will happily buy you a six-pack of really good beer......the bigger question is, can we hoist one together? :) Thanks for my "happy place" on the Internet since 2002! :) R

Thanks, Brian. It sure was tasty! My sous chef seemed to enjoy it, too.....didn't talk much during dinner! :)

I always enjoy it, too, Andy. Unfortunately, most of what I see labelled as a Porterhouse, is really just a T-bone with a (very) marginally larger filet portion. I've had the Porterhouse from Wild Fork a couple of times, and both have been legitimate cuts!

We get good corn here, just have to get to the right place to buy it (none of the grocery store corn is any good.) When I was a kid, there was a family that had a small patch of corn (maybe 2/3 of an acre) in an empty lot next to the hospital my mom worked at......we probably had corn 3-4 days...

I've done it in the past with a single snake setup, and managing airflow with a single vent. Top vent wide open, as you want decent airflow in the chamber. Depending on how tight your WSM is, this could be easier or harder to accomplish! :) R