tony b

To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it!

Season 1 - one of the all time classics - Dave snapping at Tiffani, "I'm not your bitch, Bitch!" I actually bought the t-shirt!!

Funny, but I had poutine for lunch yesterday (sans ketchup!) at a local spot that I just found out about. Great food and lots of good beers on tap, too! Is this Heaven? No, it's just Iowa! 🤣

I primarily just use aluminum foil on the lower grate. Back in the day, I'd have used the regular drip pan. Plus, I now wrap my briskets in pink butcher paper right after the stall.

I FINALLY found a good use for the double-drip pan! I have owned it since Dennis first came out with them and had only used it a couple of times. It was collecting dust in the storage rack. I had previously considered it a bad purchase, given how little I used it. No so much anymore.

Nice backstory!

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

Ya'll too funny! 🤣

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Very cool website!!

We keep getting teased here. Sunday it was mid-80s, today it's 58F and windy!

Whole!

A wee baby! 🎂

Yeah, the "hair net" does mess up the crust a bit.

Sorry, no help on the crate size, but I'm curious - why not uncrate it first and just roll it to the backyard patio?

Can't go wrong with the Burnt Ends at Arthur Bryant's!

I'd eat that! It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner. A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks. Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.

There's a reason for that - it's KETCHUP!! 😝

The beauty of this Forum is how readily folks share their experiences and recipes and willingness to help others. I'm constantly learning new things about cooking from these amazing folks!! You will, too! Save up those nickels and dimes, you'll have that KK before you know it!

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

@Poochie - Classic poochie! Glad to see you. Hope you are doing well? I actually know this joke!