Tyrus

Definitely not your instant soup, it requires a little TLC and time but then again the payoff is in the reward.

You know what you need Jeef, it's a good wood box. Where'd you find that cool lookin bell, that's awesome? the chicken too

It's all I got. That camera just isn't around when I'm cooking but at least we saved this before it disappeared. Broccollini and asparargus with a baked potatoe and salmon. I wrapped the asparagus in Al with olive oil coating just on the Al then added a few pieces of pepper and onion with fresh herbs like dill, oregano, chive and a dab of salt &butter. They steamed well in the package and the extras all added to a different asparagus experience. Definitely do that again.

Rodents? I'm not storing anything edible in there and the worst I have is a groundhog living under one of my sheds. Nah, no worries..if Mac says I'm fine it's good for me. I also have an attack dog as deterrent, a Irish Jack always on the prowl.

Some Huli huli chicken thighs stuffed with Ritz cracker schrimp and other things and then wrapped in bacon. Homemade pickles and pickled beets as sides, kind of a diet meal except for the bacon.

Well, at least when your considering extra storage for wood or charcoal. I wanted something water proof or at least close to it so I built this box incorporating a ship lap top construction sealed with Gorilla glue at the seams for a weather tight seal. Handles had to applied just to move it, it was beastly heavy. The sides were seasoned pine boards tightly fitted and held with decking screws on to a sturdy frame. The whole box 6'x2'x2.5' sits a few inches above the ground to prevent decay with some 6x6 posts, remnants from the pavillion I built. Nothing fancy, fully functioal and could if needed possibly double as a casket for two. It does need some art work but that'll come later. Just an idea.

Oysters & little necks are my jouneys end, but all I have to say is nothing ventured nothing gained.

Best of luck Dennis, that kind of pain you don't need, I wish you well, God bless

Recently I finished a brisket on my offset, a 13lber with a rack of ribs. The remnants or at least a good portion went into a chilli, just saying there may be an afterlife for a brisket that got away. It blended in well with all the hamburg, boy that was a lot of chilli 1 1/2 gal.

It's happens to the best of us, just pass it off next time as blue cheese bread.

How about opening the frig door and grabbing a couple of ribs and eating them cold. Nothing like a sweet cold rib or wing for that matter. Saves time and electricity.

I like it, looks very Mediterranean, I would've liked to have tasted the lamb all those ingredients sounded good.

Ain't it the truth, we wait all year for summer corn. If there's room in the freezer put some in those freezer bags

Here's one, a rack with Terry Blacks BBQ pork dry rub a gift from my daughter returning from Austin Tx. Alongside was Eggary's bourbon sauce with butter, corn on the cobb & a pickled medley. It worked.

Great sauce Eggary, only thing I would add to the ingredients might be some butter, it has a sweet complexion but the butter adds a bit of richness to it. Thanks

Praytell, say a bit more, name brand, SS, fire brick? I was doing Pichana on the roto on my Santa Maria but I found if you don't slice it and spit the meat it was easy enough to handle as one big piece with great results.

C6Bill, don't leave us hanging, "where's the beef."

What a festive looking meal, that looks delishe'oshish.

It's to the right of the glass showcase C6Bill, always check the dates, unfortunately with some cuts people are unfamiliar with they malinger and sit. I'm surprised with all the traffic inside but you have to realize it's kinda a higher end market, it is what it is. It's worth trying Toney, I remember on your post for the Denver steak 2 years ago, cuts are defined so I wish you well finding one, I know you'll be looking out.

Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts.

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.

Looking good now you have to stain it, just the frame, leave the seat as is. It'll pop Tucker. Also, your going to have to hide it when the kids come over because they'll want one.👍

Beautiful wings

and I'll give you a push down any steep hill in the neighborhood, like soap box derby A coat of paint every 2 years Tekebo and it's sitting pretty. The KK always gets covered Toney, this is just yard furniture...my moneys on the KK

If I didn't see the knife there I'd of sworn you did that on a slicer. I like mine with dijon mustard please, and if your not hungry I'll take yours too.