Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

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Fixed it.  Don't fall prey to you-know-who....

buy one get one is about right

I paid $6/lb for 6 pounds in Feb.

I've contemplated baking on the grill, though that seems more a camping activity. I swore off camping as a kid.

If you have a grill that can cook indirect, baking works just fine. I have done it on my kamado as I have a ceramic a heat deflector to make it indirect. Before I replaced my Traeger with the griddle, I could do it in there as well. 

Generally if you have something like a gas grill and you can hit your temps with just one burner (or two burners if the grill is large enough), or a kettle grill and build the fire only on one side of the grill, and put the item you're baking on the other side of the grill, that works fine too. 

A grill will usually have more consistent temp control than most ovens, too. Ovens can have some pretty significant hysteresis between highest and lowest temps as the burners turn on and off and the temps overshoot/undershoot the set point. My kamado, once I have the vents properly set and the temp has stabilized, won't even vary more than about a degree. It's rock solid for temp. 

If you have a grill that can cook indirect, baking works just fine. I have done it on my kamado as I have a ceramic a heat deflector to make it indirect. Before I replaced my Traeger with the griddle, I could do it in there as well.

Generally if you have something like a gas grill and you can hit your temps with just one burner (or two burners if the grill is large enough), or a kettle grill and build the fire only on one side of the grill, and put the item you're baking on the other side of the grill, that works fine too.

A grill will usually have more consistent temp control than most ovens, too. Ovens can have some pretty significant hysteresis between highest and lowest temps as the burners turn on and off and the temps overshoot/undershoot the set point. My kamado, once I have the vents properly set and the temp has stabilized, won't even vary more than about a degree. It's rock solid for temp.

I dunno if new ovens have that issue. I remember the old ones having it, but mine is about 6 years old and barely changes a tick in each direction. Also, much easier set up than the grill, so not sure if there would be any benefit to the work required.

Electric ovens are superior to gas ovens.

Only been to this one twice. It's great but $$$$$$$$.

Gene and Georgetti | Chicago’s Original Tuscan Steakhouse | Italian Restaurant

I'm happy to dine at a very good restaurant that has solid service, interesting food, and manageable prices.  It doesn't have to be "elite", for me, as that usually means elite prices.  

I took my wife here a while back, it's the "place to go for steak" in ATL apparently.  It struck me as being a "place to be seen and hobnob".  The steak was fine, but the prices were borderline crazy.  I view it as a "go once" kind of place, I guess.  In the US, at times dining at certain places is more of an event than dining.  Places get some glorified reputation and then everyone wants to go just to say they went.  

Bones Restaurant – Atlanta's Premier Steak House
Bones Restaurant – Atlanta's Premier Steak House

For us, if we want to "put on the feed bag" in a serious way, we'll go here:

Bacchanalia — Star Provisions

But since they got their Michelin star, reservations are months out last I checked except for pretty early and pretty late.