Recent content by Don Cash

Bill, Sadly I've become a lurker but I had to come out of the shadows to comment on this one. As good as everything looks, that first pic is awesome. Congrats to your boy...and you. Food looks kinda good too. :p

Yes! I hardly post anymore but lurk just about every day. To be honest, trying not to be repetitive and be original I got tired of trying to figure out new ways to say, "great looking [bbq]" when commenting on a cook...so I stopped. Then I started to feel a little guilty posting my cooks while...

You guys are amazing!

Yum! This made me go out and get more charcoal (was on the errand list for later) and throw on a fatty...

^^^absolutely this!

They're soooo good aren't they? Excellent job!

Your grandson has the fever, for sure! How great is that? Everything looks great, Bob...and Blake!

Thanks everyone! I appreciate it. Yup. That's it. It was great!

My father-in-law gave us what he called a "beef shoulder tenderloin" that was given to him by the landowner where he was recently fishing. New to me. Anyone ever seen this cut? Seasoned with a rosemary, garlic and gray salt rub. A pretty hot reverse sear right against the fire to save some...

Nice new toy, Brian. Burgers look great. I lived in Apple Valley for 4 years in the late 70s. Beautiful country. I miss it often...in the summer. Welcome aboard...

John, In the past I've always smoked cheese in the kettle but had so much this year I decided to use the WSM. Condensation dripping never even crossed my mind. Makes sense. Guess it didn't happen because I had smoke the whole hour. I had a pretty big foil packet over the coals so maybe it...

No problem, Gary. Really the only way to screw it up is to get the cooker too hot and melt the cheese. I try to keep it under 90*. This run never went above 60. I cut the cheese {snort} and then put it in the freezer while setting everything up. An old coffee can in the bottom of the WSM with...

Got a late start on my cheese this year so it wont be mellowed by Christmas...no prob, New Year's Cheese this year. Pepper Jack, Cheddar and Gouda... Two blurry coals. Set-up. Heat. Why won't those two coals come into focus? Wood. Cold. Cheese. Smoke. Done...

Gary, that's a top notch cook, right there. Excellent work. Looks delicious!

You don't need no stinkin' practice... Nice win! Beautiful bacon ribs too!