Leaderboard

Rotisserie chicken - olive oil, lemon juice, salt, black pepper, garlic, rosemary & thyme. Irish butter tucked under skin on top of breast meat roasted potatoes- olive oil, truffle salt? Garlic, black pepper, rosemary & thyme roasted baby carrots - Irish butter, chicken juices, salt, pepper

The last ride. 2 pics to close it up, basically finished...added in 4 architectual post, stained with a soft desert sand and added some decor. Done, except for a bend on the ridge cap end just for measure. TY

That's my kind of serving size!

Bourbon sausages, toasted brioche bun, whole grain mustard & Pliny the Elder…..a summer classic

This project began by saying to my wife, "wishful thinking" at least four times and then after she secured allies the pressure became too much... I finally relented to build. Began about three weeks ago with a little help from my friends it finally came around to what my wife desired as a permanent structure as opposed to the 10x12 metal frame fabric wrapped Gazebo that had to be taken down and put up every year for the last 6 years. I figure if I live to 100 my time invested in this might be reached to some eqivalent, what the hell, it's just about done minus a few pieces here and there. So it's 16 x14 with 6x6 beams sunken down 3 1/2 feet in the corners, 2x6 rafters, and triple 2x6 beams all pressure treated for a long life and strength. The roof was prime 27mm steel gauge and it all encircled the old brick patio built 6 years back. The structure has possibilities for a great cooking area, it has a ridge cap above to release smoke and vent the pavillion, but alas it's destined for dining...pity. Aside from putting a drill through one my fingers the project went generally very smooth, it was a small drill and production never suffered. No industrial accidents here, I sure hope the food sure taste better under this beast.

Great work @Tyrus

Hate to see you leave, but I understand dancing for the algorithms and it needs to be a business. Thanks VERY BIG for all the great videos. Best wishes for Rum and Cook!

@jruddy i'm sort of conflicted by the fact that you don't get enough views on kk. i have watched your videos, but mainly the kk ones. and if i didn't have a kk, i would still watch the kk videos. because it's like watching someone with a pagani sports car. nobody has them and that's why it perks my interest. as for kj and bge content, not to say they are lesser instruments, but there's already too many of videos on yt on those..

grilled some 60-day dry aged ribeyes for lunch. been traveling to china for a while and haven't touched my grill in weeks..