Well that's an interesting rabbit hole I just went down...

She's a beaut Clark

Gotta get a burner phone /s

I don't know about you, but I think potatoes are one of the best things I've ever grown. They will always have a place in my beds from here on out. The ones I grow just taste so much better than store bought, no matter the size.

I can't entirely vouch for it, since I haven't used it in years/ I'm not sure it's even being maintained, but if you use Kodi, I used to really like a plugin called PseudoTV. It organized your library and any other sources as a TV guide like service. Loved popping in on random Simpsons episodes like I used to back in the cable days.

The agricultural zone you live in/ general area is going to be pretty important in making recommendations.

Remove any of the flaking with a wire wheel and maybe some steel wool or sand paper, depending on how stubborn it is. I like to season pits instead of painting them, but that's up to you. If you want to season it, hit the clean and dry metal with a thin layer of high heat cooking oil or cooking spray (like Pam).

Get a fire going in it, and get it hot. I mean like over 450 F. The oil will start to smoke and get a bit brown when it's hot enough. Let it go for awhile until you get a nice black polymerized coating on the metal. If it's not hot enough, you'll end up with a sticky coating on the outside, instead of the slick black coating.

It's up to you though.

I'm not from Baltimore, but I still think this is an underrated sandwich. What are the specs?

For anyone who wanted to know what this verse was without looking it up.

"So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets."

Could have been turned into a lamp shade by now

Sebo is nice too

I also just think slick sides look cool.

Anyone can create their own expansion cards.

Chud's BBQ has a Weber kettle video series.

Chicken tendies. Most of my local spots sell very obviously frozen, anemic, tenders. I can make them so much better, and in the end, cheaper too. The mess doesn't bother me, but I know that's a deal-breaker for some.

Yup. It's a classic for a reason.

The main grill I use doesn't have a fully removable lid. It opens 90 degrees. Just enough to torch the plastic handle if I light the chimney on the grate... I do that for my drum smoker though.

Believe it or not, the US General tool boxes from Harbor Freight are pretty nice.

I start my chimney on a large paver so I don't have to worry about setting the grass on fire. I would say having the hose nearby is smart, not overreacting.

Good point. I didn't see the edit. The flat top would be great for quick outdoor cooking, and charcoal could handle the rest.

Mint juleps and mojitos. Watermelon and mint salad. Throw it into some chimichurri. Mint goes great with peas, both English and snap variety. Eat it with some lamb. It works surprisingly well in a beet salad. Whiskey smashes are delicious. Mint lemonade is very refreshing.

You probably already considered the convenience factor of gas vs charcoal, but charcoal gives the added benefit of being able to be used a smoker much more easily. A Weber kettle using a slow n sear or the snake method can actually yield some pretty nice bbq.

Heinz also makes a "Simply Heinz" line of ketchup. It's made with real sugar instead of HFCS, but isn't organic certified, so it's a little cheaper.

JBOD with no redundancy, but I'm a degenerate and would not recommend it to anyone.

Dammit, I went back to the pictures looking for mushrooms.