Troble

Just another 4 pizza night

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass @Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b Served with Stone Mustard

@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

Jalapeño chicken wings Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce..... setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. sweet iowa corn roasted in husk with butter, salt & black pepper appetizer roasted over coco char and post oak wood

Pizza night. 1 cheese & 2 pepperoni coming up!

Great looking cooks folks. I’m always amazed at the quality of food you all put out. @tony b great work on the gazebo amigo. Very well deserved to enjoy that 94! its 90 degrees plus here again with high humidity which were not used to and I had one of my best friends over for the first time all summer and he has gout so can’t eat red meat so guess what I cooked.......chicken schawarma turned out great. Best yet. Made a big batch of Tadziki sauce for leftovers and used fresh dill from my newly planted herb garden and then on my Mediterranean salad I used some fresh mint from my new herb garden which gave it a nice summery pop, although my picture of the salad doesn’t show the red onion which I added after

I’ve never injected a brisket but I inject my pork butt. What do you inject your brisket with? I just looked up a spot jack that thing seems heavy duty!

That’s my favorite. I like to eat it with a thinly sliced apple (Fuji or honey crisp) with some fog jam on it as well....absolutely heavenly

@HokieBen looks perfect and sounds about right in regards to the friend. Nice work!

No cooking required seedy sourdough baguette, sopresta rustica, midnight moon, humboldt fog, fromagge D’affoinois, Parmigiano reggiano, barbers 1833 cheddar served with Laurent Perrier Rose wifes birthday

You deserve a treat Tony @Wingman505 looking good! Love Korean short ribs!

Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood

@tony b wow! Talk about a close call. Glad you and the dog are ok and your KK dodged a bullet. Must be all that good karma you’ve built up.

True story when I got my shipment of charcoal from Dennis I had a box of coffee char sitting outside in the sun next to the grill. It was about 90-95 degrees and I kept hearing a popping sound....I looked over and realized the cracking sound was coming from the box of coffee char and it was heating up in the sun....I moved the box

Sweet corn on the cob, Yukon gold mashed potatoes with Parmesan, garlic, sour cream & chives. Brisket marinated in soy sauce & Worcester with garlic, cumin and Montreal steak seasoning served with Chilean cab that was gifted to me by my boss

16 hours later it’s been pulled

10 hours In....

Looks good @tony b I’m a big fan of slap yo daddy. I use his recipe as my base for pork butt and lean on his brisket recipe occasionally as well.

Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood) we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving

@MacKenzie WOW! Looks terrific

Adobada tacos w/pineapple, radishes, red onion & cilantro Carne asada tacos w/guacamole & Cotija cheese

@MacKenzie I love cook corn on the husk on the grill. I find that by leaving it in the husk the husk “steams” the corn with the water contained in the leaves and you get the great Smokey flavor on it. It’s the only way I ever cook corn now. The only downside is dehusking it when it’s hot but that’s what oven mitts are for 😀