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If it's not trying to bite you back it's probably over-cooked! That's my motto.

On vacation over Thanksgiving we toured a free range Buffalo ranch and picked up some Buffalo Ribs. Here's the cook. Buffalo (short?) ribs. Marinated for a few hours in the refrigerator. The other ingredients. Pan seared the ribs and other ingredients. Dumped it into a DO then on the KK at 300* for a few hours. Served with mashed potatoes and a reduction of the left over merlor/paste liquid from the DO.

Looks darn good to me. Only thing I'd suggest is maybe pulling it a bit sooner and getting it down directly over the fire for more of a crust. What @ckreef said about slicing here:

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He knows about it. He saw the listing here. He's not a huge poster and I'll let him identify himself if he wants to, but I do know he's planning on spinning a rib roast on it and I'm hoping he sends pictures to me. lol

And the 'roos can thump out the bass line to Thunderstruck with their tails!

Hmmm, I figured everywhere you went in Australia you could hear AC/DC blaring. I figured the birds even whistled Back In Black.

So after the longest, hottest, driest Summer and Fall I've experienced here in the Atlanta area it has finally rained and turned cold. So it's time to cook up a pot of chili! The recipe is nothing fancy, just Carroll Shelby's mix and his basic recipe with a couple of additions. Ingredients: 2 lb. ground beef 1 4 oz. can of tomato sauce(I use unsalted) 1 packet of Carroll Shelby's chili seasoning salt and cayenne pepper(included in the mix box) to taste. I add a jar of Neumann's Medium Salsa, pureed a few seconds in the blender to eliminate the chunks. YMMV on the puree but I think the salsa throws in an extra twist to the basic recipe. I also add in a can of Bush's low-sodium Red Kidney beans, rinsed well. These are optional, I know chili purists don't put beans in their chili but I like them. Whatever floats your boat. I usually use a mix of 1-1/2 lb ground beef and a half-pound of country sausage or ground pork but I didn't have either so I went with the recommended 2 lb of ground beef(85/15) for this cook. Methodology: Brown the ground beef in a large skillet(I only do 1 lb. at a time) and place the cooked beef on several layers of paper towels to drain. I don't like big chunks of ground beef in my chile so I pay attention during this phase and break up the chunks with a spatula. But that's just me, if you like chunks go for it. While the beef is browning, puree the salsa(if you wish) and put it in a large pot to start heating over medium-low heat. Then add the tomato sauce, chili seasoning, salt, pepper, and 1 salsa jar of water. Let this come up to a slow boil while you're browning the beef, as soon as the first pound of beef has browned and drained, throw it in. Follow with the second pound of beef when it's cooked and drained. At this point your chili will be pretty thick, you'll want to simmer it for a couple hours to integrate the flavors so you'll need to add another jar or so of water. Now's the time to add the beans after rinsing them well in a colander or strainer. Once the chili has come back up to a slow boil drop the heat to a simmer, cover with the lid open just a bit and stir every 10-15 minutes for at least an hour or until you reach desired consistency. The longer you simmer the more the flavors develop so I usually go for 2 hours. All's well as ends well, first pot of the season came out great! Now I just have to put the leftovers away and clean the pot. Best, Bill

We were supposed to get just enough snow to maybe cover the grass...I would say the grass is covered.

Cooked up a small brisket yesterday, 11.4 lbs before trimming. I used Texas Original BBQ Rub. Wrapped after 4 hours and fully cooked at 7 hours. Here's the brisket wrapped in butchers paper...I forgot to take a picture before wrapping. Getting ready to slice it up I have one more brisket left to cook from the three I purchased.

I found a new butcher that sponsors some local bbq teams that mainly use offset smokers. And a knowledge of U. S cuts he explained it perfectly where the cut comes from which was reassuring lol. Let me know what you think it turned out greatgave it some pigs assand on it goes at 250 loving the temp probe socket and instead of foil I've been using my KJ plates got it to an internal temp of 125 ready for the rest whilst I Ark up Oragot Ora upto 550 and gave it a sear another restand ready to slice and carvedand plated went real simple on this one meat and chips lolwhatever it was it turned out great Sent from my SM-P600 using Tapatalk

I won a football throwing competition and the prize was 4 tickets to a Pittsburgh Penguins vs Detroit Red Wings game tonight. Just finishing up the game, we lost...Penguins score 4 goals in the 3rd period to take the win. Great city, the fans and general folks I ran into were fantastic. Here are a few pics from the couple days. Octopus tacos, the famous Primanti Bros, Ica skating in the market square, and my son caught a puck.

I'm going with over thinking. Sent from my iPhone using Tapatalk

Nicely done. Love braised meats! Now, if I could only get my damned SV mashed potato technique down! (see post in SV section).

Late to the party...................but very impressive move. Looks great on the patio. Now go have some fun and cook up a bunch of good food!!!!!

Looks good. I've only cooked tri-tip a couple of times so I'm no expert but a tri-tip is where 3 separate muscles join hence the word tri. You also must slice it on three separate planes. That looks like it's maybe only one or two of the muscles. With all 3 muscles you get a triangle shaped piece of meat. With that said I could be wrong - LOL

Those beans look like they'ed be good with some trinity, salt pork, and sausage served over rice....known as red beans and rice! Sent from my iPad using Tapatalk

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It's actually sad to see them go. But hey like the stones they withstood time. was stoked to see them in Perth Sent from my SM-P600 using Tapatalk

Awesome looking meal! Sent from my iPhone using Tapatalk

The water Threads are voluminous but the point of getting the PH, Calcium Hardness all down to the Holy Grail of water specs, like the Calcium around 55ppm ( think thats the number) keeps scale from happening. This photo was taken of the inside of my boiler after almost a year of use. Do take care what water you use and/or how you filter it. I use an Everpure ES07 w/aditional carbon block filter and additional 10micron sediment filter.

Man! Looks deeeeeeelicious

Yeah, finishing is the hardest part. getting to 95% complete is easy, it's that last 5% that drives you to drink. All the minor details that you put off in the build come back to bite you in the nether regions at the end. But those minor details make the difference between an OK job and a great job.

Beautiful dinner, I wish I was there to taste those ribs and veggies.

5698K, this is what chili beans look like and they come in a can.

Chili doesn't have beans. If there are beans in it, it's meat and bean stew. [emoji41] Sent from my iPad using Tapatalk

Bill, I'm with you on the chili ain't chili without beans.

One more: #5:Post

A couple of weeks ago my daughter called and asked what I was doing today and could I take a couple of hours off this afternoon for a surprise? I thought it would be for something like graduating from her Master's program or maybe she was getting married or(hopefully) helping her move out of the house into her own place. So I said sure, I'd be happy to. Then I find out my surprise was a ticket to a book signing by Bruce Springsteen at a local bookstore. I'm a long-time fan, it isn't something I'd go out of my way for but I'm now committed. I run a small business so I busted ass yesterday to get my people paid and called in some favors so I could put enough money in the bank to cover the checks. The event was scheduled from 12:00 - 2:00 and they were running shuttle buses starting at 8:30 AM. I'm not a big fan of standing in line for hours so I figured if I got there around 1:00 or so I'd be good. So I show up at the location around 1:00, find a local place to park, go into the Starbucks next door and get my Nicaragua Clover. I hit the line abut 1:15, line is moving fast and there aren't a lot of folks behind me. About 45 minutes later it's my turn: I step onto a low platform, Bruce says "How are you?", puts his hand on my shoulder and the employee that took my iPhone 15 seconds before takes a pic. 5 seconds later it's over and done, I pick up my pre-signed book on the way out and that's it, I'm out the door. Never got a chance to tell him my favorite song was "Racing in the Streets" or that while I liked "Born to Run" my favorite albums were "Nebraska" and "The Ghost of Tom Joad" or anything like that. Just "I'm Here, You're Here, We're Done". Didn't even get a "have a nice day" in parting. But I did get my 5 seconds of fame and a crappy iPhone photo to commemorate the moment. I'd post it but it seems my iPhone and Yahoo Mail aren't on speaking terms at the moment.... Wait a minute, it looks like they kissed and made up, here's the pic. All in all, it was a good day. Just not what I expected from a "book signing" event at all. Hope all of you had a nice Friday or whatever day it is wherever you are. Bill

I was born and raised in south suburban Chicago. Remember Chicago snow well. Don't miss it.

For the benefit of those that are not in the know: Using the proper water chemistry inside a boiler type espresso machine is critical for avoiding or at least minimizing carbonate mineral deposits inside every interior surface of the espresso machine.

Yeah, it was but he was very excited about it so I felt good about it.

Scored the puck, nice!

Hope it ain't plastic - LOL!

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Possibly the cleverest use of beer kegs that I've seen, outside of making beer in them.

Just pulled my first shot of Wote Konga as espresso. Sublime! Used my standard Redbird grind and PID settings with 17.1g in the basket and nailed it. Great shot!

I believe it being Aussie, looking like a kanga...

Maybe one day I'll learn how to finish projects - LOL

We have one in the garage, think I could get away with dumping out the tools?

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Well said!

Those look killer.. Do you happen to know/remember what one of those racks weighed? I'm tired of the tiny AU and NZ lollipop racks sold in Bali and a Jakarta supplier promised 8 bone racks that weigh about 2.2 lbs/1 kilo each.. Wondering how much meat they will have.

So, its August and the time of year when zucchini plants are in hyper-drive. What could be worse than a saute of onions, fresh young zucchini, garlic, ripe tomatoes along with a kiss of dry sherry turned into the base for a Neapolitan pizza? Exactly: Nothing! A few rounds of Calabrese sausage a friend and cafe owner here in Reno made (Calafuria) atop a thick layer of ratatouille along with browned shiitake mushrooms and covered with a mix of whole milk mozzarella and apple wood smoked provolone. Oh yeah, and a drizzle of EVO then baked over Dennis' CoffeeChar lump; thanks again @Bruce Pearson!