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PCed the carrots and potatoes then put the potatoes through the ricer. Sprinkled thighs with granulated garlic and freshly ground black pepper, coated with Srirachi sauce then vacuumed for a few hours before putting on a 350F grill. Done, IT 180F. Plated with the veggies and chicken gravy. As always the chicken was extra moist, in fact, I had to go back and get another thigh it was so tasty.

billg71 You know about the wire brush intestinal perforation and death thing, right?

With our forecast next week to dip below zero F and single digit highs, it reminded me that, for folks who live in climates like mine, you should remove your dome thermometer after each cook and bring it indoors. With temperatures this low, the gauge will under range (go off scale low) and mess up the calibration.

I bought plastic concrete mixing tubs from the Home Depot. They work really well too. Fits the large 32 grate http://m.homedepot.com/p/Plasgad-Black-Large-Concrete-Mixing-Tub-887102C/205451585

I'd rather have/serve Wagyu TriTip than any other cut regardless of price. And the TriTip will be less than true steaks..

Wagyu = the crack of BBQ!

If you ever run across the opportunity to try the wagyu version, I would reluctantly urge you to do so. You may end up knocking over liquor stores to support the new habit so proceed with caution.

Well you got me motivated, along with the unusually cold weather of late here, @billg71 to make a batch of red chili. Normally I'm all about chile verde or chile colorado but my SO Rhonda makes a basic ground beef chili recipe and adds cocoa, roasted red pepper & tomato soup instead of 'mators and I added some fresh cooked San Francisco beans (from Rancho Gordo) and have been eating it for a few days now. Nothing beats it on a cold blustery day. Well except for maybe home made chicken soup with homemade noodles, smoked pork butt chile verde, bison chile colorado ... you get it So thanks for the motivation!

Amazing Ribs. The thing I use it for most is the incredibly long thread on sourdough bread.

I love it! Thanks for posting! Edit: Shared the pic over on the AR forum, with due credit. Hope you don't mind.

Beans in chili. Well, it should be a quilt lifter tonight.

When I want to wash my grill, I put it in a metal hot water heater pan (inexpensive at box stores, figure out how to plug hole) to soak. The absolute best instrument for scrubbing the grates is then a scrubbing pad found in the painting section of a hardware store. Much tougher than any kitchen scrubbie.

I couldn't remember who had posted the wrench cleaning but I wanted to thank them. Tiny, that sucker works like a champ...so thanks for enlightening the masses!