Shuley

Thanks all! It was a good weeknight meal. I just need to make sure next time I send my husband shopping that he knows to get more than one steak for all of us!!! Upping my veggie game is my goal this year.

After seeing ckreef's lime lover's dream carrots I decided to try my own version as a side dish to steak. We all loved them!! Great meal

I'm also very curious.

Thanks all. And I have learned how much I love coarsest ground black pepper on beef. I have become very generous with my black pepper application recently

But, if you've ever had good plate ribs. You know there is no such thing as "just" plate ribs. Fabulous Memorial Day weekend cook. I'm thinking about doing a larger BBQ to celebrate the end of the school year this weekend but I'm so busy I can't make up my mind!

I'm super excited about the challenges too. Gets me out of my comfort zone.

First, I also trim that huge piece of fat between the point and flat. The way I see it, I'd just be waiting for a ton of fat to render and no one would eat that huge quantity of fat. Second, so you did a low and slow on the bottom rack? I'm guessing you didn't use a heat deflector then? I've done low and slow on my main and upper racks but haven't tried the lower rack yet. Those ribs look like they turned out pretty spot on.

That brisket looks amazing. I have never seen one that well marbled. I am also a fan of Aaron franklins regular sauce. It's the only one worthy of brisket in my opinion.

Mid 70s but it's unseasonably cool today. We started red graduation practice on Friday and I know this is going to be the one where I cry. I had a really great group this year!!

I consider it summer after the last day of school! Lol!!! Thursday at 12:25. Not that I'm counting down or anything!!!

So I went down to my local butcher to get some plate ribs for Monday and while I was there I decided to get some of their house made sausages (jalepeno chipotle and basque) for a quick dinner tonight. Man, they were good. I cooked them at about 250 and served them the way we had them in Texas- with white bread pickles and onion. I also baked some red lobster cheddar biscuits on my Akorn. I've been better at trying to use two cookers and keeping the cooking outdoors lately. Anyway simple pictures of a simple yet delicious dinner. I'll definitely be keeping this in the back of my mind the next time I need a quick summer dinner. Also, yet another time that I set the kk while I ran to the store, and came back ready to cook!

That was an awesome first cook!

That was so fascinating I had to share it with my hubby and he thanked me lol!

IMHO $20 per box is too much. I got mine for $10.99 per box. I would definitely say there is not 20% that I can't use. And I have gone through a lot of boxes!! I can't really estimate but I feel like there is less dust per box compared to bagged products I have purchased. Maybe vendor matters more though? Maybe some places are more gentle with their boxes?

Wow those look amazing. I don't think I have ever attempted cooking scallops other than just high heat searing.

Tonight, somehow the sausages came out better than normal. A year in and my KK still surprises me!

Fairly certain I did!!

That is the same one

Soooo, I just read a serious eats article about the Tasmanian pepper berry. Now I will have to buy some!

So is the pineapple a side?

Yes I prefer the charbroil and black diamond lump. I picked up a ton at 50% off and have probably 6-8 boxes left. I much prefer it to royal oak, but at full price, I don't think I'd buy it

Awesome article

Nice!

Daaaang

I did when I was a kid- but my parents are from the north east so that might be where I got it from. Now only salsa or hot sauce. Ketchup is gross on them to me now.