tony b

Folks in New England and Eastern Canada, stay safe, too! Lee is coming!!

Been thinking about cooking some lamb lately. This might have tipped me over the edge!

WOW! That's all I can say! Stay safe!

A culinary trip to Tuscany. Pork loin stuffed with mushrooms, spinach, provolone and herbed Boursin cheese. Zucchini dusted with Italian seasoning and a nice pasta side dish with mushrooms in a spicy vodka sauce, nice green salad on the side.

You Geaux, Robert!

MAPP torch with the weed burner extension like @Syzygiesand a FiAir blower. Unfortunately, the FiAir blower is no longer available. This one from Zippo is very close. https://www.amazon.com/Zippo-40488-Fire-Bellows-Regular/dp/B07H3P6RT2

Dizzy Pig had said some time ago that they were closing their retail store in NOVA. Not surprised.

Facebook post says that the local corn folks will have corn today, but I have golf league this afternoon and won't be cooking tonight. But, glad to see that they're back in town today! 🌽 @C6Bill - totally agree - it's not really summer until the local corn comes in!

I agree. I'm in the mayo/aioli camp for fries. There are some commercial ketchups that aren't overly sweet (Trader Joe's Organic or Sir Kensington (is a bit high on the salt though), or just whip up you own.

So, take this to the extreme and just cube up the butt and skewer it to maximize the surface area, if all you want is bark!

@MacKenzie - understand "lateness" this year. Local corn folks have suspended harvesting due to the excessive heat, but also the severe lack of rain has slowed the ripening of some of their fields. No corn this past weekend. They hope to resume harvesting soon. btw - that bacon looks heavenly!

OH MY! Those are HUGE! I doubt that we can get them here in the States? OK, found a source, but DAMN!! they're expensive! Carabineros Prawns - Buy Online - Next Day Delivery (brownetrading.com)

Must be a 42" thing. Mine doesn't have screws.

Dog Dayz of Summer are here. Heat index over 100F to 115F all week! Quick cook of a Denver steak and local corn. 2X baked spud and caprese salad with homegrown tomato and basil. Sauteed mushrooms on the side.

Gonna be great! That bread is divine!

Not sure that I can help with specifics for your location - just look for a high quality hard wood lump charcoal. Something like a South American Quebracho.

I don't really know, as it was a 2 pak from Costco. Best guess was 7 - 8 lbs. I had originally planned a 7 hr cook and a 1 hr rest, but it turned out to be 6 & 2. No worries. Still warm at serving.

Now THAT'S a fire! Reminds me of Cornell chicken cooks.

I was inspired. Had 3 buddies over on Friday night and we gorged on these big beef ribs. Sorry, no cooking pics, just the end result. Dry rub blend of Sureshot Sid's Gunpowder and Meat Churches Holy Cow. 6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours.

@Poochie - it's called DRUGS! Don't get the wimpy Tylenol IIIs, go for the "good stuff" with hydrocodone.

👍

Are you using small chips or pellets? I've had issues with maintaining smoke production with chips, as they don't propagate the fire efficiently, so it goes out. Pellets don't seem to have the same issue and they burn down completely and collapse, allowing adjacent pellets to catch.

Indeed! Get Well Soon, Dennis. Sorry to see that promising baseball career end so quickly!

@MacKenzie - I did some the other day - awesome! Like I said earlier, the local corn is coming in and it's as great as always. Tonight, an ear with some St. Louis Ribs and potato salad. Summer doesn't get any better than this! Ribs were slathered with CYM and a blend of Meat Church's Holy Gospel and VooDoo rubs (might just knock Dizzy Pig Dizzy Dust off the throne!) Cooked at 225F to start with and ramped up to 300F (I was falling behind), indirect, with the smoker pot of hickory and peach wood chunks. Came off after 3 1/2 hours.

Our local corn vendor has started up this past week. I'm off in a bit to pick up some more for the weekend. They should be open in about an hour.