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Did a late chicken this evening. Almost said it was too late to start this cook but then what the heck, do it. Used the double bottom pan and did get the dripping for a nice gravy. Spiced up and ready for the KK. Plated.

Not exactly what we're used to for Halloween. It will likely deter most of the trick-or-treaters! Only the 5th time in IA recorded history of snow in October. The 4th time was on Monday! Twice in one week. Monday's snow was mostly melted by yesterday morning, so the snow in the pictures is all from yesterday afternoon, evening and into this morning! I wasn't ready for this yet! It's not supposed to snow until AFTER Thanksgiving!

Open a snow cone stand in front of the house, lemon, (maybe not lemon), razzberry and everyone's favorite blueberry. You'll be rich, do it quick before the snow melts.

Cliche' but it fits.........winner,winner, chicken dinna

Tutus, mmmm that's ok Bruce I've been called worse.

Thanks for your tips. Here’s what Wagyu striploin with a marble score of 5- 6 looks like when it’s calling for me! I read a tragic post here from Cookie with his 11 lb striploin. I hope cookie has recovered from it catching on [emoji91] and needing to be doused with a fire extinguisher. Soooo [emoji3525] Now I’m feeling his pressure! Not sure I could recover from this? Sent from my iPhone using Tapatalk

Ready to go Yum .. Sent from my SM-T835 using Tapatalk

@MacKenzie - you're living on borrowed time, my dear!

I want some of that for dinner tonight yum looks simple but delicious Mac

Here's another one, this time I got some carrots from the garden, washed them along with the rosemary and we get...

Tony, it looks beautiful but..... I'm glad it's yours and not mine.

@Tyrus - come on, jump in the pool with the rest of us, the water's great!

Sorry pal I should have checked my spelling lol

Bruce, the sides are creamed potatoes, squash with maple syrup, and some garden relish. I could have used maple sugar in the squash, it would have worked just as well.

Yu yum looks delicious Mac. What are your sides?

Can’t wait to see that KK’d looks like it going to be taaaasty!

https://youtu.be/vLwocVPaGsE Sent from my SM-T835 using Tapatalk

I sell a coffee wood lump charcoal with a wonderful flavor profile that I often am unable to keep in stock because if shipping/sea freight issues, nothing to do with coffee. That being said, coffee grounds will impart some flavor.. not sure what it would be like.. I'm guessing most of the oils/flavor has been extracted. I've smoked chicken with rosemary leaves.. Less is more!

Tutus that looks really good

AND this is where the leftover brisket goes, with side of creamed cauliflower and cheese

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Tried the new peach rub ckreef sent me..on they go.. Arking up .. And plated. . Sent from my SM-T835 using Tapatalk

Whenever the meat is that good, am a huge advocate for salt + peper at 24-36 hrs before, cook it, then little finishing salt and pepper. Not much needed to bring out those flavors - but the diff between 3 hrs of salt and 24 is substantial. I also prefer the pepper early, some chefs don't. Enjoy!

My absolute favorite Jim Breuer skit...............................

So Mac, sear it plain, no salt, no spice? Then salt and spice it? Then fridge again while the spices soak in? Then cook it. I ended up with a 6.8kg( 15lb) wagyu striploin with a heavy fat cap. Marbling score of the meat around 5- 6. They export most of their beef and don't have a specific shop front. While there, I couldn't help myself and also grabbed a small 2kg rib fillet with a marble score of 9. It looks delish already.... in the plastic wrap!

Wanted something quick, light and flavorful today. Nothing quite like grilled chicken breast on the KK. Throw in a wedge salad and it makes for a super simple meal.

Two-zoning some Porter Road Lamb Chops Scottadito. Soooo gooooood!

Crumb shot.