Pequod

Olive and gold 23”/32” combo is tough to beat, but not very original. 😜

Nailed it.

Sweet! I did a butterflied leg o' lamb for Easter. Now that I've seen an Aussie do it, it's legit!

Yesterday was brioche buns for burgers. Today is sourdough cinnamon raisin with 30% fresh milled hard red wheat.

Great burgers require great buns. The rules: #1 - make it brioche, and #2 - make it yourself. The burgers...they be of the smashed variety to maximize the char. Superheat a baking steel, then flatten two 2.5 oz balls o’ boeuf with a heavy flat spatula. The chez is of the American variety. Not really cheese, but a must have, like beet root. Great burger meets great bun.

Peach maple glazed swine tenderloin.

1. No...rock it off of that block. That's just a center support so that your legs aren't taking the impact in transport. 2. Don't remove the lid unless you need to for some reason. I had an incline at my house and so it was advantageous to reduce the weight. Otherwise, NO. 3. Possibly. Take a picture if you can. 4. Just do it. Right of passage. Not a real man until you do it anyway. 5. Back up the truck. Get all you can.

Roadkill over a pan of root veg on the 23.

Do tell. What pan dough recipe is this? Lloyd 10x14?

Fajita night. Tenderloin nose pounded flat and seared like skirt or flank. Cures what ails ya. Meat! Veg! Profile shot! Done!

Best first post ever!

Not only welcome, you appear to have unbelievably good taste! Is "Wingman" because you have a hankerin' for wings, or did you fly something in your past? If latter, which service, jet, etc.? If former, which sauce?

I don't really get crispy skin from the rotisserie either. Too many juices swirling around the bird. Best skin for me is spatched on the upper grate close to the dome.

And, of course, burnt ends with the leftovers.

Started the big guy early in the AM. Then we took a short drive to one of the many vineyards in town. This one is offering 50% off to medical workers (my wife is one at a local hospital), so we decided to stock up. Found heaven. A Franklin style brisket point, wrapped after the stall. Ain't she a beaut, Clark?

...and here I was thinking all I really need is a George Foreman GrillTM 😷

The 32 is a great grill!

That’s a raisin!😷

Speaking as a recovering fluid dynamicist -- and I don't want to get overly technical, but -- holes are really lousy at holding steam in.

I had to dig deep to find pictures of me in the 70's. Found one. NOT sharing!

Cinnamon Raisin Sourdough with 30% Fresh Milled Hard Red Wheat. Dr. Fauci says I'm not allowed to give you any. SAD!

Can’t unsee that!

Were the 3 kamados at least 6 feet apart? Dr. Fauci wants to know...

How did you get a pic of Alice Cooper??? Love the faux wood paneling on the station wagons!

Yes. And it isn’t necessary to wrap the whole grate. Just a sheet a bit larger than the meat is sufficient. If the drip pan you’re using is a bit larger, then you can just use that and skip the foil. Main thing is to 1) deflect the direct Infrared from the meat, and 2) avoid fat dripping into the coals. A large enough drip pan does both..