tony b

Serious looking meat there!

I haven't used mine in many years either - I can't recall the last time I used it? I either use the basket splitter or foil on the lower grate with a full basket when I want to cook indirect.

Excellent looking lambsie! I've got a Porter Rd Denver steak thawing out for dinner tonight.

I'm well "off screen" too! Awesome cooks, ya'll!!

Very nice!

Yes, and it's still way cool the 2nd time around!

HUGE fan of Alton! Glad that he's brought his show back on TV! I actually got to see him LIVE. The coolest part - he has a band and he actually plays with them - goofy songs about food and stuff. The audience participation segments are totally hilarious, too!

I got this one from One Grill back a ways. I like it because it's adjustable, so things don't flop around. The only downside, and it's common to all baskets like this, is that the spit rod goes through it, which can get in the way sometimes with larger pieces of food. https://smile.amazon.com/dp/B008P4B8M2

Well, to take it to the next level to match the weather today (cold, rainy & very windy), I took the 2 leftover ribs, cut them up, and used them in a pot of chili! That was a great way to use them up and knock down the extra saltiness. Chili has another 30 minutes on the stove and it's coming along nicely.

I generally stick with the MAPP torch and air blower, but I've used something similar in the chimney in the past. https://smile.amazon.com/gp/product/B01C3KO7X0

OMG, MacKenzie! That just looks PERFECT!!

As the current saying goes - "Stay in your lane, bro!"

Tonight's beef rib dinner. Their ribs are very nice. Simple prep - flaked salt, fresh ground black pepper, garlic powder and purple crack! 4+ hours direct at 250F (with Guru), smoker pot with post oak, mesquite and coffee wood chunks. They would have been fab-u-lous, but I over salted them. Was thinking that they'd be like a brisket - put an abundance of seasonings for the crust, so that the whole bite would balance out. However, beef ribs aren't as meaty as a brisket, so they were a bit overkill. The gravy helped a lot. Plated with roasted carrots, red onion & parsnips and sous vide mashed potatoes (perfect!!)

A nice funeral pyre - a fitting end to a BBQ grill crate - RIP!

Nice, simple and yummy, MacKenzie. Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices. On the grill, with coffee charcoal and coffee wood chunks. Finished. Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley.

Lamb chops are one of my all time favs!

I added some wings to my last order, so I'm eager to try their chicken. Have to say that I've fallen in love with their Bavette steaks. I got a 2nd Denver steak to try as well. I did like the 1st one. Plan for Sunday is their beef ribs.

The bane of all American-Chinese food - an abomination of true agrodolce!

I've only done them as a finishing sauce and not as a marinade.

I've done them for both pork roasts and roasted duck breasts. Different fruit and herb combinations - it is indeed a rabbit hole!! But, it's a NICE rabbit hole - LOL!!

As they say "necessity is the mother of invention!"

The Italians call it agrodolce.

Who cooked the turkey?

What do you do with the last tomato on the plant, that's still green and you know that it won't ripen? Fried Green Tomatoes!! Remoulade sauce - my "cheater" recipe - Thousand Island dressing, add horseradish, grainy mustard and sriracha.