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"I've been wanting to do something different, so picked up some lamb shanks and figured I'd try smoking them. After I shoveled out a spot for the WSM got her started Minion style with KBB and apple wood. Here are the shanks ready to season Rubbed them with a mix of lots of stuff I...

I've been drooling over all the Rotisserie cooks so I finally pulled the trigger and got my own. What a joy to cook with!! Here's what I did for my first attempt. Brined a Pork Loin in a mix of water, apple juice, brown sugar, salt various peppercorns, bay leaves and some WalkersWood jerk...

I had planned to debut my Roti for this post, but it hasn't come in yet. :mad: I had some bone-in chicken breasts in the fridge, so this is what I had to work with. First I trimmed up the breasts then sprinkled with Ray Lampe's #67 rub Let that sit a bit while I fired up a chimney of new...

Relaxing this afternoon with a couple of Martinis, so I wanted a simple dinner. Had a package of 85/15 (no 80/20 available) so decided to do some burgers. I like simple burgers, so seasoned with S & P only and made up some patties. Filled 3/4 chiminy with mostly used KBB and whatever...

First let me wish my forum family a Merry Christmas!! All of you have become a part of my life!! Anyway - On to the cook!! The menu: Grilled Rack of Lamb with a Red Wine Reduction Brussels Sprouts with Onion - dusted with Penzey's Tuscon Sunset Smoked Garlic Mashed Yukon Gold Potatoes...

We have a freezing rain advisory, so I figured I'd cook inside tonight. Well so far it's just been a mist, so time to light up the OTG. Defrosted an Australian grass-fed rib eye and dusted it with kosher and some fresh ground and let it come up to room temp. While that was happening kept my...

Got up this morning and brined a few Boneless Chicken Breasts. Thought maybe I'd just throw them in the oven or bread and fry them. Figured I'd worry about that later. So, this afternoon I was sipping a glass of wine and relaxing by a fire for awhile. So I thought - I have a fire inside...

Had a foot or so last night There, that's better . . .

First I want to thank Tony for the suggestion of moving the grills closer to the house for the winter. I set them up right outside the rear door to the garage - perfect!! Now on to the wings. Put together an assortment of goodies Mixed it all up and added it to a bowl of jointed wings...

Picked up some boneless chicken breasts and was deciding what to do with them until I looked outside. What a sad sight . . . Not that much snow, but I wimped out, had a bit of Chivas 18 yr old and decided on some chicken parm. Almost embarrassed to post, but what the heck!! Couple of...

Some of you have been making me feel guilty about not getting out to grill in this cold weather, so tonight, with a little help from my friend, I lit up the OTG on a chilly New Hampshire evening. Let me introduce my old friend Brined a couple of chicken split breasts for a couple of hours...

A warmer day here in NH, so a good opportunity to fire up the OTG. Picked up a package of Party Wings and marinated them in a mix of Ketchup, Molasses, Wine Vinegar, Sriracha, Salt, Pepper and a few drops of Ghost Pepper sauce. I'm becoming a big fan of Ghost Pepper, but you have to be real...

Picked up some Australian baby loin lamb chops that were calling to me. Marinated them in EVOO, Penzey's Turkish Seasoning and salt. Thought I should marinate myself too, so . . . I was about to start some KBB, but when I went outside it was raining pretty good - soooo, this turned into...

Sunday morning and it's time to start the ribs. After a night's rest they're looking ready to go. Sweet ribs Jerk ribs Got the WSM fired up with KBB along with Pecan and Kiawe wood. 48 degrees out, so a little learning curve with getting the temp set right. Got it dialed and put the ribs...

Now that the ribs have been put to bed for the night I need something to eat. But first some refreshment . . . Simple salt & pepper to start them off Then on to the OTG burning KBB and some apple wood There's something primal about tending the cook fire on a cool fall evening 30...

Just setting the stage for tomorrow's WSM cook. First the players: 3 Pork Back Ribs. Two are getting rubbed down with WalkersWood Jerk Seasoning. The third is getting rubbed with a mix of Salt, Sugar in the Raw, Penzey's BBQ 3000, Adobo, Paprika, Cinnamon, and a bit of Ground Coffee...

The local market had some choice Chuck Eyes so grabbed a package for tonight's dinner. Simple seasoning with just salt and pepper and let them come up to room temp. Loaded up the CI with sliced onion, mini brown shrooms, brussels sprouts, garlic and lots of butter, salt, pepper and Penzey's...

So I've missed putting flame to meat the past couple of weeks, but today was a cool misty day, so I thought maybe tomorrow. Time for a cocktail to think what I should make for dinner. At good old time Rusty Nail (or two) Hmmmm, what the heck, let's start a fire Took out a Sirloin Roast and...

Wow, you miss one day and there's so many new threads. God I love this forum!!! Heading down south tomorrow AM so this was a weekend of quick simple food, so I picked up a nice Choice Tenderloin. Sprinkled it with Gray Salt and Pepper and let it sit out for about an hour to get happy...

A good friend came up from Long Island and brought some amazing Brats and Krainerwurst with him. Threw them on the Genisis with some sweet corn and was having so much fun I forgot to take pictures. :o Oops!!! So, went for a nice hike on Saturday by the dam in Peterborough. Sat down for a...