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It's all I got. That camera just isn't around when I'm cooking but at least we saved this before it disappeared. Broccollini and asparargus with a baked potatoe and salmon. I wrapped the asparagus in Al with olive oil coating just on the Al then added a few pieces of pepper and onion with fresh herbs like dill, oregano, chive and a dab of salt &butter. They steamed well in the package and the extras all added to a different asparagus experience. Definitely do that again.

I did a lot of cooking this weekend. It started with duck breast for my lady friends birthday. It is her favorite ❤️ Then some chicken drumsticks with fresh corn and squash and zucchini fresh from the garden. I forgot pick of the duck cooking. I think I ate too much lol

I finally used that donair meat I made a week ago or so. I made the pita bread this week so it was donairs for lunch today. Beans are roasted. Next and last chore for the day is to roast some espresso coffee beans.

I tapped into my inner pyromaniac Saturday for a gathering of extended family. It was 88°F without my fire so I was hot and tired when the chickens were done and didn't get any pics of the finished cook but they were very tasty after an overnight dry brine with salt and garlic powder.

Rodents? I'm not storing anything edible in there and the worst I have is a groundhog living under one of my sheds. Nah, no worries..if Mac says I'm fine it's good for me. I also have an attack dog as deterrent, a Irish Jack always on the prowl.

Looks rodent proof to me. He should be able to see where they are chewing. I have a similar one that I keep bird seed in and the squirrels have attempted to chew into it but so far have failed.:)

Great looking ribs Tony !!!!!!

@C6Bill, everything looks mouthwatering.

Well, at least when your considering extra storage for wood or charcoal. I wanted something water proof or at least close to it so I built this box incorporating a ship lap top construction sealed with Gorilla glue at the seams for a weather tight seal. Handles had to applied just to move it, it was beastly heavy. The sides were seasoned pine boards tightly fitted and held with decking screws on to a sturdy frame. The whole box 6'x2'x2.5' sits a few inches above the ground to prevent decay with some 6x6 posts, remnants from the pavillion I built. Nothing fancy, fully functioal and could if needed possibly double as a casket for two. It does need some art work but that'll come later. Just an idea.

Looks great, hope it is rodent proof 👍

I was inspired. Had 3 buddies over on Friday night and we gorged on these big beef ribs. Sorry, no cooking pics, just the end result. Dry rub blend of Sureshot Sid's Gunpowder and Meat Churches Holy Cow. 6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours.

Some Huli huli chicken thighs stuffed with Ritz cracker schrimp and other things and then wrapped in bacon. Homemade pickles and pickled beets as sides, kind of a diet meal except for the bacon.

Had friends round to dinner- ended up also being a watching party to see the Matilda’s beat France in the women’s soccer World Cup quarter final. What a night. 11lb brisket, 10hrs at 275, post oak chunks and meat church holy cow. 2hr rest. Espresso BBq sauce, horseradish cream sauce, spicy salsa, smashed roast potatoes, coleslaw, salad, beer, wine, adrenaline…

Happy wife, happy life. Gift her a Weber gas grill and problem is solved. The gas attachment isn't designed for cooking...certainly not grilling. Facebook marketplace has several gas grills that still look new!

Well, if you recall, in our last episode, my Fireboard 2 had a failure, and was showing the battery totally depleted. The unit would turn on, but then itself off again in less than a minute. After about 20 tries, I got the unit to re-set and was able to charge the battery up fully. So I put it away until this last weekend, three weeks later, when I intended to do some babyback ribs. But guess what? No battery and it wouldn't charge at all this time. So I would have ride bareback, so to speak, go commando (where did that phrase originate from, anyway?)....go old school. Wing it. I had to control the temps myself, manually. AND I would need a new temperature gauge, since the Fireboard sensor had been providing that function for the last two years. So a trip to Home Depot.....and I was in business. Happily, I can report that although there were a few ups and downs, overall I managed to keep the temps within a decent cooking range, and got really good results: see photo. So the unit went back to Fireboard Labs in Kansas, and I am really happy to report that their service is just GREAT! Scott Myers at Fireboard stayed in touch with me by email throughout the process, acknowledging the receipt of the unit, informing me about progress, and finally when it was done. Best, the problem was just a bad battery, and the whole fix only cost $20, and it should be on its way back right now. Can't say enough good things about Fireboard Labs. Looking forward to doing some pork shoulder next.