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I'm falling in love with the meat from Porter Road. Tonight I did the Denver Steak. It was even better than the Bavette that I did the other night. Can't wait to try the Picanha that I bought for an upcoming Argentine dinner party! Cooked indirect on the lower grate with a mesquite chunk. Veggie kabobs on the half-grate. Dome at 350F. Plated with chimichurri sauce and a side of cheesy polenta (parmesan, black pepper boursin, and a splash of white truffle oil). Kebabs were drizzled with a nice aged balsamic vinegar!

Only a few days left for this bargain KK package with[out] GINSU KNIVES! This weekend it will be released for sale to the masses of Northern Virginia. Think about that for a moment... Beltway bandits. Politicians. Bureaucrats. LOBBYISTS, for cryin' out loud! The people who SPEND your tax $$. Don't let it happen!!

Two miles from my home unbeknownst to me a Sausage factory exists, a small house you would pass on this country road if you weren't looking. Set aside of it was a large shed occupying the business end and I stopped in and picked a provolone basil sausage to go along with a Sockeye salmon I chose at another market. The woman inside had various flavors of sausages and was in business since 1986. She was presently cooking ribs on a 250 Gallon old oil tank outside of the shed and that was split to open having an attached wood stove vented in. The cooker was covered by a nice old large shed roof with a detachable assembly for the the smoke stack. She offered a Sweet Italian sausage with stewed tomatoes but was all out, tomorrow we'll return to purchase that item. Didn't have my camera to shoot the cooker but tomorrow I'll remember and post it's unique figure. Her Dad started the business, she keeps it going. Two miles as the crow flies, 5 miles through winding roads for me, that is why I never found it.

If it is a politician, cash only, do not take a check from one of "those" people.

Might not have a choice. And Olive & Gold Pebble really is superior. Just sayin'!

Saturday was this year's fabulous Pink Flamingo dinner. Appetizer was a salmon mousse, with house cold smoked salmon, with beet crackers. First course is always shrimp (Flamingo's favorite food!) cooked on the pink hibachi grill. This year I tried a new trick to get pink pasta - I cooked it in red wine. Had some color, but still searching for the perfect technique. Shrimp was marinated in ponzu and the pasta sauce was a black and roasted garlic butter sauce. Main course was grilled Flamingo (chicken thighs marinated in Alabama White Sauce with a bit of Uncle Dougie's wing marinade tossed in for the color.) I did manage to get a shot of them on the grill. A bit fuzzy on this shot - was running back and forth between the indoor kitchen and outside. Plated with Madagascar Pink Rice. Dessert was homemade strawberry ice cream, with Pink Flamingo sugar cookies. Still packing away all the decorations and stuff until next year's dinner!

Have you considered pomegranate juice, just a thought.

Oh my Tony, that does look lovely.

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The party was just great. The weather was fantastic and we were sat outdoors until almost midnight. Quick run down. Banderillas - one set topped with anchovies and other with cubes of prosciutto. Amazing pockets of flavour to go with welcome drinks. Lardo on thin slices of French bread and topped with sweet anchovies. Not really anchovies, a nice sweet Swedish cured fish that I don't know the name of. Super delicious. We had a big pile of seafood skewers. I just put them by the side of the konro and folk turned up to grill their own. Everyone enjoyed that and it took the pressure off me. Deconstructed potato salad. Looks much nicer in the making than when mixed up. Other sides were available but I didn't get around to taking photos The beef. Took about 7 hours to get to temp. Here is the KK shot. I browned it in the other KK. Made big fire with the dripping fat. Won't do it that way again. Beef in the kitchen And starting to slice. A Every bit of beef got eaten up, bar two slices and some people had room for dessert!

So last night I cooked some ribs. Ribs turned out terrific. Everyone kept saying they were the best ribs I made so far. I got so drunk I passed out. I woke up at 4am and my KK was still going strong at 450 degrees. So my grill must have on for at least 12 hours if not longer at I’m guessing 450 degrees. I still got some charcoal left over. I found this incident funny but what wasn’t funny was I had to go to work with hangover. Just wanted to share my funny moment (funny to me).

We exposed my son to lobster at too young an age and continue to PAY for it. Of course 22nd birthday request was LOBSTER AND STEAK. you cannot beat the kk 2 zone cooking.

Could have been much worse - along with the lobster, you could have gotten him used to Wagyu steaks!!

No, wasn't on Dune chasing worms but drove to Bass Pro Shops for a quarterly restock on some rubs. Location in Foxborough, Ma with a great supply of outdoor, camping, fishing etc supplies to keep you tidy. Went right to the spice dept and found that there regular selection diminished from the last visit but I found these to keep things going. Added were a couple of snaps inside showing only a fraction of it's offering and right next door was the stadium where banner #6 will rise in September. Great BBQ history in these parking lots.