The web we weave. off of the grate

[FireMan]

I was makin a quick run to a store for some ice & as I was walkin to the vehicle my neighbor has his grill a burnin a good fire. He was inside lettin the kettle (strok) a heat up he was. And boy that kettle was a fire. He must have had a half a bag of briquettes in the thing. They were just a little below the grate & the bowl was full. I was amazed & wonderin what he was lookin to do with this fire.
I went & came back & he was a cookin. He had a mighty nice pair of tongs & he was pickin what looked like black little turds off of the grate & then a skinny hockey puck like object. I mentioned "it sure smells good ". He told me it was some burgers & chorizo brats. I smiled & walked in my place & held my tongue. His cook couldn’t have lasted 10 minutes.
I don’t have the nerve to tell him of Amazing Ribs. He mentioned to my wife that he cooks breakfast, lunch & dinner, yessir. I think he used his grill 3, maybe 4 times last year. If he used it as often as he haughtily said he did, they would be dead by now. I wonder if they grinned & said yum as they ate tonight.

[Troutman]

Is the Backyard Cremator back to haunt us?

[JeffJ]

I really miss Dan.

[FireMan]

Ya know, I thought of Danny oh so briefly. The key word was briefly. Danny was humble & a thinker.

[Elton's BBQ]

Haha.. i wonder what Dan would have done..

[jgreen]

Send him the anonymous postcard for amazing ribs. Or take some over to him.

[JGo37]

OH MY GOD

Rolling on the floor, LMAO on this one.


I had to think this one over. If Food $ / 4 is < Fuel $ = (OH MY GOD) x 10

[HouseHomey]

Is that math? Or common sense, I hope not? I’m all out of that too.

[scottranda]

I told someone that I cooked between 225 and 275, and they were like, oh man, that’s cooking hot. I guess it’s all relative!

[FireMan]

Yeah, it’s like Einstein & his theory of relatives.

[Elton's BBQ]

This was me 15 yrs ago.. i filled th the kettle full with coals ...
show him to the path leading to AR FireMan

[Nate]

Tell him about the wonderful Weber attachment, the slow n sear, that all the kids are raving about and that there is a great review on amazingribs.com.

[holehogg]

These encounters are put in our path not for us to be judgemental but to be the guiding light.
You know you now have a responsibility of being the beacon of hope for the other partakers sake.
The talents you have honed are not only for own indulgence but to be shared with fellow mankind.

Do the right thing and be a saviour no matter the consequence.

[HouseHomey]

Really? OMG then were all gonna die. 😃

[Huskee]

Peach the word brutha.

[FireMan]

Speaking of peach, he did dye his scraggly goatee pink last summer for a month or two.

[DavidNorcross]

I guess we have all cooked "little black turds" at some point. Thank goodness for being able to learn......this is a great place!

[Skip]

Thanks to Amazingribs.com and all of you we usually eat pretty well at our home.

[LA Pork Butt]

Funny!

[HouseHomey]

Sounds like he needed more match light.

[RustyHaines]

You musta' thought he was a blacksmith. It is your duty to save this man from himself.

[IowaGirl]

I'm also a soap maker, and I belong to an online soap making forum similar to AR in how it works. A guy on that forum had bought some wagyu beef from a local butcher recently and wondered on the forum if the butcher's wagyu tallow would be good for making soap.

After listening to all you "smoker dudes" talk about wagyu, I knew what you'd think of that. I told him to buy everyday tallow for soap and save the wagyu tallow for basting his burgers and steaks. He tried it and liked it, so I think he's safe.

[JGo37]

Saving and reducing Suet is probably a dying art.