tony b

@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.

Awesome to hear from you @Troble. Looking forward to seeing those great cooking pictures again!

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Welcome to the Obsession. Great pics! Glad to hear that the Mrs is on-board with it now!

Welcome to the Obsession! You're going on a great ride! Post those pictures of that all-important 1st cook!

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Nope! Ziffel is alive & well on top of my PC!

Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.

Next week! Will be in the low 70s. Today is snowing and the wind is blowing up to 50 mph. Not a good day to grill out!

Very nice. Love me some lamb loin chops! Got a stash in the freezer.

Took advantage of our almost spring-like weather yesterday (58F) to finally get out and grill! It's been brutally cold here (single digit highs and well below zero at night) all of last week, so no grilling for this kid. Trader Joe's chicken shawarma thighs.

Those better be some DAMN good sausages! WOW!

Got another email from the Fruita folks. They got swamped with orders after the announcement, so they've taken the website down and not taking any more orders until April. They will do inventory at that time and sell off what's left, but in large lots of 30 & 45 lbs boxes.

Killer!

I checked my inventory and ordered mesquite and apple chunks. I noticed that they aren't offering the mixed boxes anymore. So, I ended up having to order 10 lbs of each.

I was just about to post that notification as well. I'm happy for their retirement, but it sucks for us BBQ'ers, as they were a great source for smoking woods. Anyone got a "Plan B?"

Super Bowl means WINGS! Half with dry rub (Hot Wing Rub) and half marinated in Jamaican jerk sauce.

Are those bricks inside of the weber ring? Purpose?

I've tried the splits, but found them generally too big, so I stick to the regular chunks.

I'm also a fan of Fruita Wood. I stick to the "classics" - peach, cherry, apple, mesquite, post oak and hickory. I still have a bit of coffee wood from Dennis. I wish that I could still get pimento wood chunks for doing jerk chicken. I only have a few pieces left.

I typically cook out all year round, but this year has been brutal. We had windchills in the negative teens most days this past month. But, the good news is that it looks like we're back to "normal" winter weather for the forecasted future.

We FINALLY broke out of the deep freeze. It was 50F yesterday - HURRAY! So you know what that means - fire up the KK! The actual 1st cook of 2025 - that's how long it's been too cold here to grill out! Nothing crazy, just a simple pork chop on the lower grate. Meat Church Holy Gospel rub. Plated with Carribean rice and sauteed green beans with a caprese salad.

I have one of these baskets. This might be what you're looking for? But, you will need the KK rotisserie rod for it. https://www.amazon.com/only-fire-Rotisserie-Basket/dp/B07CDR3DJ4

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.

I'd eat that!