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Grilled up a delicious CAB cowboy(bone in) ribeye today. I coated it with BT Leigh’s Something for Beef and then rubbed it into a paste with some W Sauce. I reverse seared it at 275° and basted it with a butter, olive oil, spices, herb, some fresh squeezed lemon, and a little white wine vinegar baste until it rose to 100°. I let it rest and cranked up the fire to 600° and seared it on the lower grate, turning and basting it every minute until it got to 125° and then let it rest in a board sauce. Whoa, fantastic! Sent from my iPad using Tapatalk

I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit! Sent from my iPad using Tapatalk

It was a nice day out so i decided I needed some steak

Oh no, not this dog. He doesn't know what people food tastes like and I plan to keep it that way. I walked right past him with that steak and he never even flinched

Looks good, hope the dog got the bone with a little left on.

My favorite meat on the cow..

Lovely dinner and what a great plate from the grandkids!👍👍 😁

Now that's a Father's Day steak!

Oh for sure! They'll be a cast iron skillet of beans with lots of extras smoking under a few racks of ribs shortly...

Not really- I've cooked that many paella's over the years that I just wing it most of the time. I make up my own spice blend of smoky paprika, spicy pimenton and saffron threads. Always have a pot of stock next to the KK as I've found that the precise ratio of stock to rice can vary a bit. I make my soffrito with grated fresh tomato, but to be honest tinned also works. Good rice is obviously the key- and I've had great results with Bomba rice or Calasparra rice. What I have learnt is that in general less is more in terms of the flavours- so I no longer go for the maximalist paella which has chorizo, chicken and seafood. Rather- I either go for chicken and chorizo, or seafood with prawns, calamari and mussels. Every now and then it's nice to cook a paella negra with squid ink and calamari as the only ingredients- served with aioli.

The peach from Friita Wood is great !!!!