Originally Posted by corky (Post 32512121)

I find that since Kingsford changed their formula a couple years ago, their briquettes burn too hot and too fast...I used to get a much longer heat from them without adding coals...now they burn down way too quickly. I use hardwood chunks when I want super high heat but I would prefer the briquettes to burn slower so maybe those extrusion things aren't for me.

Originally Posted by gaobest (Post 32515772)

Penne with parm
pizza (1/3 cheese and 2/3 “greek” with feta, green olive, and red onion)
watermelon

susiecakes chocolate cake
haagen daaz chocolate in waffle cone
Coolhaus cookie crumb & Haagen daaz strawberry in waffle cone

Originally Posted by readywhenyouare (Post 32521158)

I hope you have had better luck with watermelon than I have. The two I bought ended up being really bland. They were a nice deep red but had no flavor.

Originally Posted by readywhenyouare (Post 32521158)

I hope you have had better luck with watermelon than I have. The two I bought ended up being really bland. They were a nice deep red but had no flavor.

Originally Posted by Jaimito Cartero (Post 32521323)

Chinese takeout
1/2 roasted duck
crispy pork
char siu pork

Originally Posted by corky (Post 32521715)

get those little personal ones...it has the word heart in the name.

Originally Posted by gaobest (Post 32522014)

Mine were delicious but also finished.


any starch or vegetable with these? I love these with rice. Usually at a restaurant i’d also have a steamed vegetable or any other vegetable entree.


i just bought some mini watermelons (Sweetheart brand by Kandy - grown in Arizona) and it’s chilling now. Planning to have it tonight. Hope it’s good.

Originally Posted by corky (Post 32509840)

I very rarely grill big cuts of food anymore so I am going to pass on the pit temp. I have in the past started a second chimney of coals but it all gets to be suck a mess with trying to remove the hot grill and someplace to put the chimney etc. I am not dealing with a lot of room. Fortunately my grill gate has the hinges so I can add charcoal without lifting the whole thing...I usually pour in some hardwood because it gets hotter faster. My sear was a lot longer than yours...maybe about 3-4 minutes per side and then it only needed 5-10 over indirect. I was shocked...I used another thermometer for insurance and they were both correct. I cooked the onions, sweet potatoes and avocados first so that is when my fire was at it's best...if it was just the beef, I could have had a bit more control.
What's the deal with those charcoal extrusions? I have never seen those anywhere. Is there an advantage?

Originally Posted by bensyd (Post 32510814)

Dunno. That's just how they come. They do generate more heat from smaller amount, that could be a quality issue though more than a shape issue.

Originally Posted by corky (Post 32522283)

Originally Posted by gaobest (Post 32523117)

I was mega stuffed from luncheon so...

watermelon (“Sweetheart” by Kandy - grown in AZ)

bowl of ice cream with a waffle cone
safeway organic butter pecan
robbins Icing on the Cake
haagen daaz fresh mango



we eat veggies and fruit all the time. So the Sweetheart watermelon is great but it’s hard to imagine bad watermelon right now. We do refrigerate it because we enjoy cold melon.

Originally Posted by csufabel (Post 32522684)

Those are Thaan Thai-style logs (aka Pok Pok). They take a longer time to get hot, but they burn really long. They are available here in the States, on Amazon but you might be able to get them locally.

Originally Posted by corky (Post 32524771)

Tonight is street concert night and I invited a friend over to sit distanced in my front yard. I am picking up some yummy antipasto salad from an old school/red leather booth Italian place. I roasted some tomatoes and garlic &basil for bruschetta and I can't decide whether to order garlic bread from the restaurant too. She is bringing wine and cookies (not the funny kind).