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Skirt Steak Fajitas tonight, first time I’ve fired up “Charlie Murphy” this year. I didn’t have my sharp knife and skipped the silver skin trim...bad move, too chewy [emoji20]

MacKenzie and I were talking off line about the first game where Team Canada beat the US team. We talked about what a great game it was. We knew the championship match would be a close one and tried to have some fun with the BBQ betting. I know we both wish the game would have ended in regulation or overtime play, instead of coming down to a shoot out. Just our personal preferences. It was interesting to see the different ideas forum members had on the format. Have to say...............I learned a few things. Tried to let her off the hook on the bet......but she would have no part of that. In fact she said she had something "special" in mind. I think I should be scared !!!! Too much fun

There was no poor loser'ness' in this thread. Everyone recognized the US won, and no one was suggesting it should be scrubbed from the record books. No one was crying foul, saying the rules changed, saying the rules were wrongly interpreted, or making any excuses. No one was trying to take anything away from the US women - or the Canadian women. We were just discussing if we liked the shootout or not. I didn't really care who won or lost that game, I just wanted to see a good game. I'm a fan of an NHL team and I like it better when they win, but overall, I am a hockey fan and I have opinions on what I think is right or wrong for the game. I'm not right, I'm not wrong; they are just my opinions.

Cold smoked some salmon today. Cured it in brown sugar/salt mixture for 4 hours before hand then cold smoked for 2.5 hours. Lit the KK, let it slowly come up to smoking temp of 250 over the next hour, and then cooked for one more hour to internal temp of 140. Served with a sweet maple soy sauce, smoked cauliflower and a side salad. I’ve only cooked fish a few times on account that my family typically doesn’t care for seafood (not a big fan of fishy flavor). We wanted to try something different. By far the best salmon I’ve ever had, but still not my favorite thing to eat by a long shot. I’d rather have shrimp, grouper, or tilapia, but still it was pretty good.

Ever notice how amazingly delicious your clothes smell after cooking on your KK? At first I thought it was just me, but lately I’ve noticed my kids and wife tell me I smell good after cooking. Even the dog follows me around after dinner like a piece of meat. Didn’t have the same experience on my gas grill or water smoker (smelled more like a chimney). This could be the next big Kickstarter idea. Who wants in? We’ll need a catchy name.

cachaaf, your dog has spirit and lots of it.

Awww, get well soon, rotty! I had a lab that tore his ACL. When I went to pick him up at the vet, the tech went back to get the dog and the the Dr way saying, "He's going to struggle getting around for a few..." and he couldn't even finish his response and there was a huge ruckus in the back. Tyson tore his leash out of the tech's hands and ran through the back office, down the hall, and out into the waiting area at full speed. Even with one leg in a brace. He was impossible to slow down during his recovery.

Here’s mine. Whatever you end up doing, I recommend you mount a fan in space opposite the grill, so it can blow smoke away. It will build up, and ceiling fans just keep the smoke stirred up. Sent from my iPad using Tapatalk

Thanks, all. And the good news is - there's another one in the freezer!

Did you not recognize the same blade you have.

Still looks good

That is a good lesson to learn, now the trick is to remember it. The meat looks perfectly cooked.

Had a setback my rotty tore his ACL but I will get there.

Very nice steak cook indeed. Gonna hi-jack this thread to post my cook from yesterday, seeing as it was ribeye, also. Just happened to spot this one pack while in CostCo last week. I've never seen ribeye cap there before, let alone Prime grade. Had to buy it!! Studded with Seasoning stix, rubbed with IPA and Raising the Steaks. On the lower grate, direct, basket splitter, @ 400F, with a chunk of post oak on the coals. Sorry, flash didn't go off on the camera phone. Cooked it 4 minutes on 1st side, 3 minutes on the second side and 30 seconds on each edge. Done. Plated - covered with sautéed mushrooms, side of Trader Joe's Tater Tots done in the air fryer, with a nice side salad and some olive bread (also from Trader Joe's - as was the Zinfandel.) Tots get a big Thumbs Up (2 lb bag - $2.75)

Pulled pork (8 hours at 220) + home made brioche buns

Why I'm not grilling lately! Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now!