Leaderboard

I got another Tip because Dee likes them and marinated in this with some beer. .Then gave it my favourite combo..On it goes over black cherry..Ready for a rest..Then a sear..Looking good..And carved..Plated with some summer salad Yum.. Sent from my SM-T835 using Tapatalk

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. Cooking the sofrito. Sizzling Socorate

Tonight is the annual holiday party of my homebrewing club. Besides copious amounts of epic beers (lots of Imperial Stouts and Barleywines!), the food is always up to par, as well. This year I'm making "meat on a stick" again, but instead of Suya pepper beef (last year), this year is Asian spiced duck tenderloins with a glaze of cherry juice and hoisin sauce. Grilled direct @ 325F over chunks of cherry wood.

Most people would consider me a very good builder. I used to have five guys that helped me out but two of them no longer will work with me. They say I need to supply them with more and better tools. But what do they know? The guy on the bottom after just one day went home and never came back to get his check?

After 10 days, this is out of the bag and rinsed. Now back in the fridge to set the pellicle. Sent from my iPhone using Tapatalk

I can get some meat at our local farmers market, but otherwise all we have locally are fattened politicians and their pork barrels. I’m looking forward to my new location in the heart of Virginia wine country with loads of local farms. Until then...

Mmmm, everyone loves Peking duck on Christmas!

I helped fill out verticals (consecutive years) of Bourbon Co stout and Bigfoot barleywine (I had 3 older years of each). Plus, I brought a 2015 Trader Joe's Vintage ale (their Christmas beer, which is actually brewed for them by Unibroue). We ended up with a 2011 - 2017 vertical of Bourbon Co (including a 2015 bottle of Rare!!) and a 2011 - 2016 vertical of Bigfoot. And, one guy in the club brought his own collection of 2010 - 2016 of The Abyss (another big barrel-aged imperial stout!) Epic is the only word to describe our annual holiday party!

And of course I make Glu-Lam 100% Teak Decking - End matched up to 4 meters- Designer designated lengths Raised Grain Anti-Slip Texture

Stand by. @tekobo will be here shortly to discuss her herd.

I ended up doing a 16 pound spatchcocked Turkey on the mid grate and an 11 pound Turkey breast on the upper. They were both fresh from a local very good meat store in Mason Mi called Merindorfs. MY girlfriend likes to make her own gravy and we had three pounds of wings for that. The cook took about 5 hours as I did the first hours at around 275. Everybody at the table said it was the best most moist Turkey they have ever eaten. In fact three and 4 days later it was still very moist. It was the first time I paid $3 to 4 dollars per pound but it won't be the last! I tried to post some pics but couldn't get them to transfer from my cell phone. I will try again later.

We haven't really hit winter yet. It's only dipped down slightly less than freezing 2 nights so far. It's a double bottom steel paella pan. The double bottom helps with evening out the heat from a live fire. I've never used a CI pan for paella so I can't really do a comparison. I have a long Christmas vacation coming up (12 days off). I hope to do some kewl cooks on my various grills. Keep your fingers crossed for decent weather.

I like it, you know I like it, yah. Tomorrows Sunday and the girls want Salmon on the grill for the game and I'll make it the same way as I've done for eons. Tuff job you know. That sure looks purdy

Looks very tasty Charles!

That should go over well Toney, they look good and simply delish. I do believe after it's all gone and the masses are at your door you should have thought to park your butt close to an exit. Enjoy Meaning to say they'll only wish for more

Looking good Aussie. Haven't seen that particular Grill Mate marinade in the stores here although, I'm familiar with em. Nice job on that tri-steak

Fall in Georgia, winter in New England. Unequal comparisons and then again we'll be jealous in the spring. Like the large handle pan Ckreef, I believe it's steel if I'm not mistaken. Do you prefer that over cast? Snap, crackle pop over the fire..nice sound it makes, and oh yes, something good over rice or veggies. Sounds like a good day and that's GOOD.

Tony, meat on a stick, looks and sounds delicious.

I have the nightlight version!

I can see you 4 now, sitting on your recliners with your Daisy BB's locked and loaded.

First successful reverse sear. Cote de boeuf with garlic, rosemary & thyme. I ditched the temperature probes and did it on time and touch and a bit of luck. Super fun to have the KK firing vs low & slow!

I am finding this rotisserie is an easy go to, set and forget to cook chooks or any lump of meat. Light the fire, spice the meat, then throw it over the fire. The smell is devine and the flavours haven’t let me down. Sent from my iPhone using Tapatalk

Check out the moisture drawn out of the fillet after only 10 hours. I assume this is from the salt. Sent from my iPhone using Tapatalk

Cheers Tyrus. Yes, one of our best products and rarely spoken about. Thought about the purple crack and yes it would, so does beetroot and fresh horseradish. Wanted to keep this simple. Here is the cold smoke set up. There’s a bowl of ice under the salmon. That fillet would be about 23 inches long! [emoji23] Smoked for about an hour. Then removed and applied the salt, sugar paste Then added the dill. Then vac sealed and back in the fridge. There is a little salt on the skin side. Found the flavours can’t really penetrate the skin so didn’t bother coating it. Sent from my iPhone using Tapatalk

Thanks guys, I asked the lowes deck guy and my carpenter if we made the right choice and they said the new trex transcend line is a lot different than the other tiers and that nothing is ever perfect but as gars a maintenance free its the best for what I had budget for. I guess we'll see how it plays out, if it doesn't work out i can always blame my wife who said we had to go trex...adding to Bills point the tiki torch will match my grill. adding the welding mat is all black and has the same finish as my grill. no pictures yet as I'm not sure Dennis has even shipped them yet...this is me getting ahead of myself and excited about the grills, I Love food.

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us??