Troble

@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 😀

Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW) tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle

@Basher this was a direct result of your post the other day Filet mignon, grilled sweet corn, asparagus w/olive oil/garlic/salt&pepper. Air fryed red potatoes tossed in duck fat, rosemary, garlic. Served with red wine reduction sauce @tony b I did a month of no alcohol so we celebrated tonight with one of my absolute favorite bottles. Freeman vineyards Pinot Noir

@tony b pliny comes in a green bottle.....just saying @Basher great looking cook. As for the pizza I hadn’t done one in 2.5 weeks and I made a few small errors @tekobo that looks like a fantastic meal. I may have to copy you now. I do mussels, white wine, garlic but never thought of trying it on the KK. That looks great!

Pizza night

Breakfast sandwich. English muffin, egg over medium, salt, pepper, oregano, tilamook sliced cheddar cheese & apewood smoked bacon

@Basher I guess I’ll take that as a compliment? ☺️ in any event I’d eat that!

Last of mesquite grilled chicken was used for summer strawberry salad. Arugula, candied walnuts, strawberries, Parmesan cheese w/raspberry vinaigrette dressing

Thanks @MacKenzie I’m looking forward to posting pictures of meals with fruits from my garden...in a few years 😀

@Basher Yeah I’ve got a good place for them where they will get Lots of sun but for now they need to be in the shade or they’ll burn because they are too young. I’ll transplant them to ground after our heat season is over. We’re about to hit peak heat/fire season here in SoCal August/sept/October. I probably should’ve waited on my citrus trees but we did it. The avocados need to be protected, I was worried about them initially but they’re showing great growth. San Diego is avocado capital of the US they grow great here once you protect them the first couple of years