Tyrus

You know it's been so hot lately you cold have put those veggies on the back steps and they'd cook themselves. Going to have to check on that Hanover store, if it's closer, I'm in. Did all the veggies come out of the garden?

By the looks of it all turned really well, it was worth the investment. Hell, sitting up on a rooftop overlooking the foliage with a cold beer in one hand and tongs in the other & cooking on the Yak is simply heaven. No down side there.

You know people also put a considerable amount of time into advertising making the product attractive, the mind and eye's see the thought brought to you and your immediately pulled into the web, it gets you every time. So is it in the description, the colors, the packaging, the wording (bone sucking sauce), or the size and amount for the dollar vs cost to make if your looking for value. Some people like anticipation, watching and waiting for the ketchup to come out of that darn bottle or simply the excitement of receiving something in mail. Today it's all impulse, taking a chance and hoping it works out for a hundred reasons you dream up for it's use. Could you make it better or do they? Well here's one that's good, you'll have to make it yourself. I found this recipe on a Texas website when I was searching for covers on the Santa Maria, I made it, tried it and liked it and maybe you will too. BBQ Pork Rub Mix the following ingredients and rub over your pork ribs. Store the leftover rub in a glass jar to use later. 1/2 cup Garlic Powder 1/4 cup Brown Sugar 2 Tbls Salt 2 Tbls Black Pepper 2 Tbls Ancho Chile Powder 1Tbls Ground Thyme 1Tbls Ground Mexican Oregano if you don't have it I suppose regular Oregano will suffice, but the Mexican has an earthy taste more fitting. Make it your own and add something else, I always do.

Well that's almost "just as good" so to speak. Tomorrow is Sunday otherwise known as salmon day so I'll pickup the trail and introduce another path, Trader Joe's is a bit far to travel too on short notice. Think some fresh herbs in a blend of cous cous or pilaf will set the side with those veggies. Definitely keep the suggestion in mind Troble next time I'm at Gillette where Trader Joe's is, you know, where the Patriots play. Don't think Jonj is a fan of Quinoa and thennnn Mac, well she's a carnivore no fish for her, we'll all figure it out..no doubt

Looking great mon ami, nothing like a good salmon, only better if you caught it yourself. Is that cous cous mixed in the veggies with poppy seed or ground charnushka seed, almost looks like a stone ground mustard. Give it up.

That's a beautiful cabinet Ed and one of the larger ones to boot, too bad your having to part ways. By the way are you still cooking for the masses and doing a dozen Boston pork butts on the 32? I still have the 48 Lang and was unhappy with the fluctuations in temp and smoke so I designed a basket and had it fabricated at a welder, problem solved. Anyhow, good luck, it's a beauty

A comfortable and clean setup, easy to work for quick access and space, functional for short/small cooks and attractive with straight lines. Dinner for two, easy to do.

Always found country style ribs when packed at the store to show the pretty meaty side up, giving you the impression that the whole of the package is that way, not the case. You can be disappointed with the amount of fat unseen. So this is why I cook them at 275 for quite a while to render out a good portion of that with a sweeter rub, then while were still at 275 a good sweet sauce is basted on a few times so as not to burn the sugar. CSR one of the few bargains still remaining on the shelf, done right can't be beat.

I prefer a good sauce, gravy or marinade over a rub anytime if done well, just think it penetrates and adds to your dining pleasure more. Anyhow, how about a little Cumin for an earthy addition, not too much. I've found some BBq sauces at Trader Joe's to try, found out that I liked them and upon returning for more....they're gone. Threw the bottle away, the search continues. I will try this Bardsljr, anything from Savannah and it's BBq history can't be bad.

Maybe we're on to somethin, anyway you look at it they both finished without any surprises. That was a 2 year roast, how it evaded me that long I'll never know, it was tasty and showed no sign of an off flavor, I believe it was $28, imagine that.

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

The neighbor came over after he was fishing in Cape Cod Bay and dropped off these Poagies. I soaked them in Italian dressing with sliced onion and sliced red pepper for 6 hrs. Nothing to look at, but the fish was ever so fresh having a slightly sweet taste, cooked over lump with pieces of maple wood smoke on the Santa Maria. And a sprinkle of Maldon salt

What's the secret sauce Robert? Looks like it has a some zing! Alimac, MY favorite cut of beef, your work surely payed dividends

That's why it's called Canadian bacon, Nova Scotia style

Exactly, it's portrayed soo many times by video channels cutting the brisket essentially in half, yet they make it a major point to show you the grain and demonstrate how to slice. That cut has always irked me when I see it, it's counterproductive to what they preach. Cooking a brisket is a costly adventure in time, but you can rest assured my next brisket will certainly consider this option. Glad you brought it up, now my OCD may put it to rest, I'm not alone.

One interesting cook there, I'm sure it was tasty. Snow? Don't want to see snow again for at least 6 or 7 months, but hanging meat was a charm😗

It does look like a barracks, to think my KK was in a line up just like that, awesome.

The last inspection, all standing at attention except for that guy on the right with his lid shut.

All you brother, you think things through and advance it to another level. I think we're the one's that should say thanks.

Lucky guests!

Nice cook LedHed, great sandwich or entree'. I have the Gateway drum for hanging ribs, but those long spits I don't have, only the hooks. Another easy approach for getting it done

Had to check the map on that one Tekebo, your way up north. You did venture in I hope, the invitation couldn't be turned down. Have fun, I'll be turning the soil in the garden today with it's special additive.

Great job Troble, I hope you ended up in the Jacuzzi after.