Recent content by Chris Archie

Welcome to the forum, Bill! It's good to have another Lovelander on here with S. Six, myself, and at least one other fellow whose name escapes me at the moment.

Bill - Here's the technique I use. http://dadcooksdinner.com/2013/06/48-hour-sous-vide-grilled-short-ribs-with-sous-vide-qa.html/

I have had this model for a year and a half and absolutely love it. 48 hour beef short ribs are a revelation!

Welcome to the forum, from about 45 miles north of you! There are some great tips and even better people here.

What a fascinating approach! Unfortunately, my hunting party was only able to get a relatively scrawny four point that was only suitable for sausage. Maybe next year!

Well deserved win, Mildo! It's always fun to cook tri-tip.

Holy schnikes! Those are some humongous ribs. Looks outstanding as always.

I agree with Bill on both counts. Great food and photos Mildo!

So here's my entry into the throwdown. The local Sam's Club had tri-tips on sale, and they were cut properly - which isn't always the case! (Sometimes they're cut more like strips.) Anyway, I assembled the rub ingredients. The stuff in the bag is medium green chile powder. I put some olive...

John - Looks delicious! I looked up Sarayo Sauce on the web, but it seems like it's a West Coast "thang." What's it like?

Thanks for the extremely kind words, folks. Jim, you are correct in assuming that my avatar is a picture of my kids. Peter and Alexa just turned eight last week. They have a fondness for their old man's tri-tip, bratwurst and spare ribs. And while they are concerned about their friends who have...

Many of you may have heard of the extensive flooding here in Colorado. Damage was severe here in Loveland, and the rain has not stopped. This link takes you to a slide show that shows but a small portion of the damage. http://media.reporterherald.com/2013/09/13/photos-loveland-colo-flooding/...

It's "inconceivable" how good that looks.:rolleyes:

What a fine, simple approach! Nicely done, Jerome.

Fine looking wings, Mr. Six! I really like the "no water pan" technique, and am using it on some wings as I write this. Weber Gods willing, I will post my entry later tonight.