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Yeah, I have realistic expectations for the Giants. .500 ball would be nice, anything better would be a bonus! R

My wife told me yesterday that she was going to be out this evening, so I let my daughter pull something from the freezer. She chose..... Smart kid! Picked up some corn and cremini mushrooms from our local produce stand, fired a chimney of charcoal in the redhead kettle, and started prep...

....and that's it, right there! Wife is happy that you gave it a go, and you have some ideas for next time. Nice work, Michael! The pies look great, bet you can get them dialed in just right! Love the cupped up pepperoni slices, too....perfect for catching some of that rendering fat! :) R

Totally agree with what the pin does to the dough, and why you wouldn't want that for something like NY or Neapolitan. Now I'm somewhat curious to see Michael's results (well, I was anyway), but I would think that this is one style of dough where a rolling pin (or a sheeter in a commercial...

@EricV. , while I generally eschew a rolling pin for my Neo or NY style doughs, I think it's appropriate to use one for a "tavern-style" thin crust pizza. Then again, I'm open to your thoughts on why no rolling pin here since I've never attempted this style. Any specific reason you are opposed...

I can't tell you the number of times I have annoyed my family by changing a recipe they like, Michael!!! ....and, for the record, I've tweaked my pizza dough lots of times, not always with good results (always edible, though.) One of the reasons I like pizza is because there are so many...

Phew! Dodged a bullet! :)

You are an evil, evil man! If I came home with that, it would cost me the house and ~2/3 of our net worth! Resisting......

@Brett-EDH if you are looking for excellent casings, check out the Syracuse Casing Company (www.makincasing.com). I got frustrated with the random lengths, and poor quality I found elsewhere. I buy the tubed casings, which are easy to load. If I don't use a whole tube's worth, just re-pack in...

Fine looking links, Peter! I don't think anyone's going to call you lazy putting in that effort today! :) R

Thanks, Eric!

Exactly why the Vortex was on my birthday list! I haven't used it with the wok yet......any idea what kind of temps you are getting in the wok? How much charcoal? Looks tasty, Eric! R

Might happen this week.....

My wife just wants me to grow up some day, Bruno! :)

There might have been a cigar in there somewhere, too. :)

Yeah, this old gal is getting wobbly in the handle weld area, and I need to work on the lid fit a little. But she cooks just like she should! :) R

I pick up one of those every time they do the $5 off at the register, too! A roast, some chops, and some Canadian Bacon if I feel like putting in the work. :) That's a really tasty looking, comforting plate of pasta, Brett! R

A couple of great chicken cooks, Michael! I just got a Vortex for my birthday, which I intend to use as my outdoor "wok burner", but I'm looking forward to using it for its intended purpose, too. :) R

I can't disagree, Brenda, I love the look of a red kettle. One of these days, I will get a pic of the red kettle, red Genny 1, and red Genny 1000. Then again, I haven't done it yet, so it probably won't happen! :) This kettle was a freebie "rescue" that only needed a bit of elbow grease and a...

Yeah, a thick cut off the "long" end of the ribeye roast. Small eye with more of the surrounding cap that is oh, so flavorful! :) I like the "short" end when I cook an actual standing rib roast, as it has a larger eye, and usually less of the large fat pockets. Grilling like this, though...