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Turned out perfect

Remembered see the lamb with rosemary and anchovies so thought I'd give it a shot will update when done

An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is. Served with chicken burger and roasted potatoes.

All your food looks great, Tony. That chili BOC made had to be good. Beans and all. And MacKenzie nailed with that chop. I can't wait to get my KK so I can share too!

Tony and his lovely bride came to Louisiana for a visit. First thing Tony's wife tells me is that Tony is getting very forgetful lately. Tony: I tell you what Poochie, I sure love this Louisiana food. I ate the best seafood platter I've ever had last night. Poochie: Don't keep it a secret, where did ya'll eat? Tony: Right! It was...ummmm uhhh ummmm. Wait! What's that red flower that's real pretty but has thorns? Poochie: A rose? Tony: That's it! Hey Rose, what's the name of that place we ate at last night?

As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside).

Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad.

Yes, I have a few photos I need to upload. Getting pretty good on brisket...maybe not quite Franklin/Micklethwait/LA BBQ level, but getting close.

@MacKenzie The spuds look awesome. Did you do them in the airfryer?

Thanks C6Bill, but I don't have the room, I just purchased a couple of tons of wood pellets and room is tight. I would imagine if your buying a ton the price/bag is less. Next year as the ODK expands and space becomes available. Geeecchz, I hope the CEO of Cowboy isn't a member here, you two just tore him a new one, ouch.

While I don't cook chili with beans, I often make a side pot of "chili beans" to have with the actual chili. Pinto beans with chili seasoning, Rotel tomatoes & green chiles, onions and usually a splash of tequila to make them "drunken beans."

Catching up on some recent cooks. Sunday - chicken thighs with Uncle Dougie's wing marinade - my "go-to." Started out on the main grate at 325F, but then dropped down to the lower grate, skin side down, for the last 15 minutes. Plated with orzo pasta and coleslaw (I mixed some clean Uncle Dougie's into the dressing for the slaw instead of the usual vinegar - it's a "keeper!") Monday night was a bit of a quandry as to what to make? Quickly thawed out some thinly cut beef and made some suya skewers. I did add a bit of Gunpowder to the suya mix. I liked it. Lower grate, 400F. Mesquite chunks. Plated with a nice salt-crusted baked potato and some of the leftover coleslaw. Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary. Plated with roasted spuds and a salad. This is "faux" green crack - Trader Joe's Jalapeno Sauce with fresh chopped cilantro and parsley. Works great in a pinch!

Thanks Tony !!! @tony b

Tony, How long did it take you to cook that I’m going to try it