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21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs

Still had leftover tortillas from Cinco de Mayo so I made Brisket tacos for dinner with cotija cheese & homemade BBQ sauce

Just a steak 2’’ AAA NY strip seared on the low grate then finished on the half main grate. With homemade chimichurri and grilled roots veggies (carrots, potatoes and eddoe). Some champs also on the grill and a nice toscan wine. It doesn’t need to be complicated. Envoyé de mon iPad en utilisant Tapatalk

Chicken thigh dinner-

Based on my very recent experience, once the boat is unloaded the container will need to be inspected by the USDA. When they release it the container is taken to Dennis’s warehouse. They will put it on a truck to your area. When it arrives to your state, the carrier will call you to set a delivery time. Dennis was very good about updating me on the various stages by email. Up to the point that it was put on the truck. He provided tracking info so you could follow it. It’s a process, but well worth the wait.

Looking at all the good eats posted in this thread makes me think the thread is mis-named - none of these are "everyday" cooks!

My grill is also on that boat. Squeezed four racks of ribs on my Kamado Joe this morning and had to bend them to get the lid closed. Hopefully my next rib cook won't be nearly as crowded!

Ever in northern Indianapolis Area? I think most of us would really enjoy this place. I would normally never share a restaurant suggestion unless it was being asked for, but After such a unique experience I wanted to share. Your evening starts with prepping a tailgate, because at Bonges Tavern in Perkinsville, IN that is what you do. Bring a bottle of wine, some beers, scotch, bourbon or even a full bar if you want. You get there an hour or so before your reservation and you have some drinks in your lawn chairs by your car. This is really what makes this place very unique and sets it a part. It is very much a parking lot party, and a lot of fun before dinner. Once inside the limited but excellent menu will serve for a good meal. It it going to be the best meal you’ve ever had? Probably not, but everything is very good to excellent and you will definitely not be disappointed. https://wagonpilot.com/bonges-tavern-perkinsville-indiana/ Pretty cool idea. Sent from my iPhone using Tapatalk

Thanks Dano !!!!!!

I retire 6/30 so anytime before that will be great 👍

I'm hopeful I will too.. but I am in Canada so mine will take quite a bit longer than any of the US grills unfortunately

Mine is on that boat as well. At this point from what I understand from Dennis is that it'll be inspected (if needed) and then unloaded.. so that is what we are waiting for at this point. Hopefully won't be too long!

When I tried the white corn masa harina from Masienda I thought it was OK. Today I tried their blue corn masa harina and I am super pleased with it. The tortilla came out strong and supple and tasty. I was extra happy because tonight’s dinner turned into a Nigerian-Mexican mash up. We have been ordering online from restaurants who are now shipping meals nationwide for you to experience their food and help them keep going through lockdown. A friend of mine had raved about this Nigerian place in North London, Chuku’s, and so I ordered some of their Nigerian “tapas”. I didn’t realise I had to order wraps to go with a couple of dishes on the menu and so held them over until tonight when I had time to make some tortilla. Wow. So Mexican’s weep when they taste a great corn tortilla? That’s nothing on this Nigerian weeping at tasting authentic Yoruba flavours in a Mexican blue corn tortilla with home made pickled onions. #Mash UP!