Do you find that chunk charcoal is better than those briquettes? Chicken thighs are the tastier part if the bird. Nice picts

Ditto to the two responses above. I used PC’s over 20 years due to workplace having them. After my 5th or 6th PC crashed thought id try a MAC. A little bit of a learning curve but now going on 10th year of one MAC (27 inch deak top). Also large IPad and a small portable MAc. NEVER would even think about going back to a PC

that name seems familiar, but it was years ago...
Im gonna have to try the way they make theirs....but I just created what I thought they made...and we like my creation...but who knows maybe there's will be better....

my creation follows...

Shrimp and Grits

for 2 or for 4 for leftovers-

6 slices of bacon….cooked crispy- crumble and set aside
6 green onions - diced white parts and some of the green….leave the remainder for chives……..
6 or 8 cloves garlic diced
20 fresh mushrooms... sliced
Or Use two boxes already sliced by the store (but these are too thick so I slice them down the middle)
Shrimp - 5 shrimp per person… 20 shrimp can fit in the pan with the mushrooms … enough for two nights
(we eat leftovers)
unsalted butter...
EVOO (extra virgin olive oil)
Cheese grits (recipe above )

cook bacon in the early afternoon…put bacon on paper towel…pour off most of the grease…
leaving all the bits and pieces. then add a 1/4 stick of butter and a bit of EVOO... after butter melts.
add the diced garlic and some whites of the onions….stir and then leave it until ready to cook later for dinner…
the butter and oil soaks up all the garlic and onion flavors...

When ready for final dish…first do the grits -takes about 20 min.

(Dredge only 3 shrimp
shrimp in flour - will help thicken final dish)

turn on heat again…sauté the garlic and onions a bit more then add the mushroom to the garlic/onion/butter, EVOO mixture and sauté until they release their liquid…
(at first, the mushrooms will soak up all the butter mixture… for a few minutes, and then will release liquid in about 4 or 5 min.)
put in some more of the green onion parts - sauté a minute longer... stirring all the while..and let all those flavors meet each other...

push the mushrooms to the side, turn up the heat a bit.... then add the shrimp....about 5 or 6 each plate.. flip the shrimp with a fork until all cooked then stir it all one final time…

Spoon grits on a plate....top with the shrimp, mushrooms and some of the liquid that remains in shrimp on top of grits…….

top with chives and crumbled bacon pieces

JPEG only. Have tried RAW many times because of this forum. But the post processing is a PIA for me

If Im not mistaken...corn meal, grits, polenta are all different sizes of ground corn..each with a fire texture than the other

My cheese grits recipe is
4 cups boiling water
1 T butter in water
1 cup grits. Not instant but 5 min kind
Stir ever so often to prevent sticking

Remove from stove
Then I add 1 stick butter
1 pkg grated cheese (2 cups)
Stir and stir some more
Beat two eggs - temper eggs with some hot grits, stir together
Top with paprika
Then i pour into pyrex pan and bake for 15 min
Grits will be runny and soft when very hot. Let them sit about 15 min to stiffen up a bit.
Next day you will have to cut with a knife as they will be thick and relative stiff

You really don't have to put butter, cheese, eggs. Just let them cool in sauce pan and put some in bowl and eat like that

In 1992 I went TDY (on a business trip) to Chapel Hill NC, at the university there…our group leader took us to a place just off campus to eat….the waiter suggested Shrimp and Grits - I thought that sounded strange, but I’ll try anything…My wife says no, the waiter convinced her to try it.. bottom line we both loved the dish. About 6 months later wifey says why don’t you make that dish we had in Chapel Hill. From memory I created this dish, over the next couple of years I made it with changes of the method of putting it together. This is the one dish my wife request for her birthday dinner now.
Now a days I think every restaurant we go to now has Shrimp n Grits on the menu. have tried many but I always like our creation at home.

Wake is is A very small place indeed. Have also spent 8 years in Okinawa 84-88 , then 94-98

1961 - San Fran to Wake Island on way to Korea

Smug Mug

Studying charcoal grills now. I have gas but sometimes i prefer coal or wood.
Hasty Bake smoker from an outfit in Oklahoma for $1199 with add ons goes to over $1800. Saw damn near same thing at Lowes for $227. Big diff. One thing that slowed me down from the hasty bake was there offering on 3 - 20 lb bags of lump charcoal for $135. I thought that was terribly overpriced especially when i saw 20 lb bag of lump charcoal at my local grocery store for about $6.

I owned a small weber back in 01 to 05, when full timing in motor home and used lump charcoal or regular briquettes with wood chips

Looks really good
Ive been thinking about getting a hasti bake smoker with uses lump charcoal. You may have convinced me to proceed

My friend sends me this picture with his description of his photo and his post processing…I would imagine many on here will understand what he did, I dont

my best moon pic.

The moon shot from my backyard on 020321 at 5 AM as the moon began the western portion of its arc. The angle of the sun's light at this position causes the light to illuminate the far side at such an angle as to minimize the direct reflections and glare. The sky was clear of clouds and no discernible haze, rare for Pasadena, TX; however, it was winter. I photographed the tidal tugging satellite using a Camera: Sony ILCE-7RM2, 42.2 mp, 35mm full-frame "backlit" Exmor sensor in the Sony "Super 35mm" mode crop mode, mirrorless; and a Lens: FE 100-400mm F4.5-5.6 GM OSS + a Sony FE 1.4X Teleconverter(* causing minimum F-stop of (*) 8; ISO400, F8, 1/400 second exposure time, and an effective focal length of 840mm. I began post-processing in Adobe Camera Raw(ACR), not using the new ACR Enhance function. After opening the file in Photoshop(PS), I used the Topaz plugin DeNoise only. I did not use the PS Neural Filter "Super Zoom." I finished using a minimum number of Pixel Genius plugins and PS filters, and PS brushes. I believe the reason for this exceptional photo quality of the moon was the light, unique for Pasadena, TX, considering the effect of the emissions from the large numbers of Houston Ship Channel industries. Part of the difference could be the low temperature of the night winter air. The atmosphere's ability to hold moisture doubles; for each ten-degree Fahrenheit increase in temperature, I shot on 020321 and PP082521.

I like your photos. I really liked being in Adelaide for 3 days back in 1989. Then drove to Woomera for a 10 day visit

Very nice presentation