tony b

I'm not a "hipster," so not a big Hamm's fan.

Probably. But, if I won it, not sure if I'd ever cook on it - LOL! I have a baby Grill Dome that's been sitting unused on my deck for a decade.

Just did a CS rib. Here's the post. I left out the rub component - CYM with Sucklebusters 1836 and Dizzy Pig Crossroads.

You'd have thought that they'd have dreamed this up a long time ago! https://www.msn.com/en-us/foodanddrink/restaurantsandnews/green-eggs-and-hamm-s-promotion-offers-a-free-grill-to-innovative-beer-enthusiasts/ar-BB17vUSr?ocid=msedgdhp

Red Eye would normally be a beef rub, because of the coffee component. Aussie is well known for mixing up rubs and proteins in strange combinations. Totally OTB! Yeah, Swamp Venom will "get your attention" if liberally applied. Glad that the mash-up rub came out well and the family dug it.

Welcome to the Obsession! Can't wait to see the pics of the uncrating and first cooks!

Touché! Yes, more corn for dinner last night - surprise! Trader Joe's Herb and Savory chicken thighs (1st time trying them, will be added to the shopping list for sure! A very "Greek" flavor profile.) Direct, 325F, hickory & apple chunks. Sorry, I'd pulled the corn off before realizing that I'd not taken the on-the-grill shot yet - DUH! OK, here's the corn! More duck fat spuds in the airfryer. More of a Greek salad with the gifted tomatoes - no feta, so I went parm. Nice Vouvray.

Taking lessons from Aussie on mixing up rubs & proteins??? LOL!

As foretold - more corn on the grill. This time accompanied by a country style rib. Indirect, 275F, smoker pot with hickory and apple chunks. That's Dinosaur's habanero sauce slathered on for the last 20 minutes. Rib pulled off at 175F IT. Still working on that bag of tomatoes, so another caprese salad & crusty bread. Tri-colored pasta with garlic/parsely/basil butter sauce. Capped off with a nice Pinot Noir from TJs.

All great looking cooks ya'll. Now I'm hungry again and I just finished up lunch! @Basher - gotta get you drinking better beers to compliment your great cooks. As a brewer, NEVER trust a beer in clear or green glass - almost always "skunked." Hops REALLY don't like UV light. Why do you think that they put that silly lime wedge in Corona beers - to cover up the smell/taste of a beer gone bad. Best choice - on tap: 2nd choice - cans; 3rd choice - brown bottles.

OMG - how many people were they trying to feed?? That's a LOT of BBQ! Love all the different setups for doing the cooking. I'm sure a good time was had by all!

Looking forward to hearing the results, Basher. More local corn (expect to see a LOT of cooks from me featuring the local corn for as long as it lasts!), Prime filet kabab, with orzo in butter scallion/garlic/parsley sauce. I was gifted a large bag of homegrown cherry tomatoes, so it was a nice caprese salad last night with crusty bread to soak up the dressing for a rustic bruschetta. Corn on the half grate and kebab on the lower grate. Direct, 325F (dome) with post oak and mesquite chunks.

Fruita wood is top notch. You can't go wrong with them. Been using their stuff for years now.

Moroccan chicken on the menu last night - used both the green and red harissa pastes. And, HURRAY!!!, the local corn stand is up and running! Plated with orzo with scallion butter sauce and a pan sauce of blistered cherry tomatoes, garlic, and parsley. Arugula salad and crusty bread to round it out. (Notice Kipper being sneaky and hiding under the table waiting for dropsies!)

Aussie, the rib master! Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down.

Last night's dinner was grilled salmon, with Everything Bagel seasoning. Trick was to rub the fish with Duke's Mayonnaise first! Helps keep the fish moist. Direct, main grate, 325F. Foil packet with alder wood chips and pellets. Plated with red potatoes roasted in duck fat in the airfryer, with sautéed green beans with a nice shallot vinaigrette. I got 3 shishito peppers off my plants and grilled those up for a tasty appetizer. The 2nd piece of salmon got shredded and mixed into some nice scrambled eggs with Boursin cheese for breakfast. Sorry, too early in the day for foodie pics.

Well, HELLO! But, this one is tame by comparison to your usual mash-ups!

Here's your "Plan B." https://smile.amazon.com/Jcs-Boston-Dry-Jerk-Seasoning/dp/B00IM1AW7U Found the Carib in the wet paste style. https://smile.amazon.com/Carib-Jamaican-BOSTON-Style-Seasoning/dp/B06XH8LLL7

Nothing wrong with those pics, Wingman!

I originally got my pimento sticks and leaves on Amazon, but they've been out for a long time now. Just discovered another source on ETSY. Prompt shipping (within 24 hours of placing my order), but it will take about 3 weeks to get here from Jamaica (Agriculture Dept usually does a quarantine upon entering the country before releasing the shipment.) https://www.etsy.com/listing/786121903/pimento-wood-chunks-organic-a-grade?ref=yr_purchases https://www.etsy.com/listing/764001504/100-jamaican-pimento-leaves-wildcrafted?ref=yr_purchases Will have to check out the Carib Dry Jerk rub. Thanks for the tip!

Perfect fit!

Ras-tah chicken night! Marinated the drummies in a jerk marinade made by a local Jamaican chef for 3 days (per his instructions). On the main grate @ 275F with a foil pouch of pimento wood, leaves and seeds (aka Allspice berries) on the coals. The smoke aroma was definitely present and adds a nice touch. Plated with the corn (local!!) and some coconut rice. Nice side salad and crusty bread, too. Ate inside as it was oppressively hot/humid yesterday (heat index of 103F!!) Note the toothpicks - I did a side-by-side tasting. All 3 had been marinated in the jerk seasonings, the one on the right got rubbed with Boston Bay Jerk and the one on the left got Oakridge Jah Love. The one in the middle was the "control" in this experiment and had no extra rub. All 3 were tasty, but the Jah Love had the extra kick that I was looking for - irie mon!

Definitely a Dennis question!

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