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Sweet corn on the cob, Yukon gold mashed potatoes with Parmesan, garlic, sour cream & chives. Brisket marinated in soy sauce & Worcester with garlic, cumin and Montreal steak seasoning served with Chilean cab that was gifted to me by my boss

Another Konro cook, wings and peppers with a side of fried rice. Wings cooking and the peppers are waiting in the wings. Supper is plated.

16 hours later it’s been pulled

It was 104F here yesterday whew hot hot hot!! Only 93 today

@tony b wow! Talk about a close call. Glad you and the dog are ok and your KK dodged a bullet. Must be all that good karma you’ve built up.

I'd gladly trade your heat wave for the derecho that nailed us on Monday! Equivalent to a Cat 2 hurricane. Lasted for 45 minutes. Massive amounts of damage in the whole area. Trees down everywhere. I was lucky. No major damage to the house. Dog and I are fine. Got power back after 3 days. 75% of the area is still without power. The shocker was that a medium sized mulberry tree landed on the corner of the deck where the KK is. It was so buried that I couldn't see it. When I managed to get the debris off of it and pulled back the cover - not a single scratch! A miracle! The KK gods were watching over me. This is what I first saw when I looked out the kitchen door.

I did 4 prime filets in the sous vide last weekend. When I put them up in the freezer, I put butter and some seasoning in the food saver bags. Then, I just took them out of the freezer the day of, put them straight into the water bath for 3 hours and finished them on the lower grate. My guests raved about them. I wish that I'd have done this before, but I usually like to be more spontaneous with my preps. I have an idea that I want to try - take out the protein from the freezer and cut just the corner off the food saver bag, melt some butter (or use EVOO, depending on the prep) add seasoning, then inject it into the bag. Put it in the fridge to solidify. Then re-vacuum the bag and into the water bath.

True story when I got my shipment of charcoal from Dennis I had a box of coffee char sitting outside in the sun next to the grill. It was about 90-95 degrees and I kept hearing a popping sound....I looked over and realized the cracking sound was coming from the box of coffee char and it was heating up in the sun....I moved the box

7am, and it’s already 34 here. 47/117 yesterday. At 45/113, the charcoal just about lights itself. Terrific looking Brisket, Troble.

Roast lamb and potato bake tonight. The potato acted as a diffuser and caught the drippings. Sent from my iPhone using Tapatalk

Peeps....I got an excessive bounty of new woods for smoking this week. I have an excessive bounty of new woods, in part because when I made the order to Fruita and another N. Carolina source, I never received a confirmation....so, thinking maybe I had not hit the "purchase" button the night before, I made a double order to Fruita. Oh well....it takes up space, but it is not like it is going to go bad. I have a bunch of the usual suspects- post oak, apple, cherry, pecan (LOVE pecan); also have some, for me, unusual choices: plum, apricot, orange. Does anyone have any experience with the latter three? I don't really know what to expect of them. Thanks, dudes and dudettes.....

Experimenting is the fun part of this hobby!

This is my go to Rib rub from my friend and pit master Chris Lilly.. • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub) • 1 teaspoon chili powder ( I add 2-3 heaping tablespoons) • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper ( I add 2 heaping teaspoons) • 1/2 teaspoon ground cumin (toasted before grinding) • 1/2 teaspoon dried oregano (I rub both the oregano and sage to get more flavor) • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper My Twist : I use French's mustard liberally as rub glue and to make a chewy bark.. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub.

Sorry, I've never used any of those 3. First thing that popped into my head was to use the orange wood on duck. Also, anything done with Cuban mojo. I'd think that apricot would be similar to peach, which I like use with pork. No clue about the plum?

Another great spice store is World Spice Seattle.. I buy most whole, store in a FoodSaver Vacuum Zipper Bags then suck the air out with the small pump. Keeps spices fresh for much longer. The bags have a valve in them and can be reused. They also grind as it goes out if you are Stateside. https://www.worldspice.com Amazon: FoodSaver 1-Quart BPA-Free Multilayer Construction Vacuum Zipper Bags

A quick grill in this heat, 30C feels like 33C. I hardly need to light a fire. First I made some ketchup. On the Konro. I use all those little pieces that you find at the bottom of the lump bag for Konro grilling, works great. Plated with ketchup.

Back porch pizza. 6.5 min at 600-650. Working on a faster dough cycle, which worked fairly well. Garden fresh basil from the neighbors.

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

This grill makes the best pizza !!

Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that