Recent content by Richard S

Course ground Dijon mustard, garlic, lemonade and white wine.

Great looking cooker! I am always up for house sitting, just let me know. 😁

Got these going with some marinade in the afternoon. After a few hours I put my rub on them and prepped the Performer. Did a smoke with some hickory until about 220 then seared. Pulled them at about 148. Had a delicious salad and fresh bread. Cheers to all the Moms!

The rubs are OK, not as salty as I would like but good. I would add some salt. I also think they would be great for traditional carne asada on a thinner cut of beef. For the tri-tip, I added some base rub and then used some of the carne asada rub on top of it and it added some very nice color...

I feel comforted just by looking at the photos! Delicious!🤤

Oh yeah! That peach 🍑 smoke is beautiful on that pork!

Got the hankering for some beef and found a great sale on Tri-tip. These babies were trimmed beautifully! Found some new rub at Costco yesterday. I need more rub like I need another lawn to mow but hey, they were like $6 each so…Getting into the weekend is a good feeling!Went with the new grill...

I always worry more about a drop in temp more than jump up. But 25 degrees is not a huge concern, especially when you were only at 225 to start.

If there was ever a rabbit hole worth exploring...it's pizza! Enjoy the ride! Gotta get that heat up and ambient temp and humidity makes a huge difference in being able to drive up temps. I don't do pizza unless it's a clear day over 70 degrees. Using real wood chunks helps a lot too.

I have both a Performer and a Huntsman. I think he exaggerated the issues with controlling temps with a Performer in trying to compare the accuracy of the Huntsman. Performers maintain temps very well and there is no "running in and out to adjust vents" like he describes. I think he was very...

Pivoted on doing Steak Night after finding these chops at my local store. Thick! Got some Oregon Blue for the salad!Did the chops on the Performer with a little white wine soaked oak and cowboy briquettes. Salad prep. Sliced the pork and served! Cheers!

Congrats Chuck! You've got quite the lineup now to choose from!

I don't like cooking ham but I like eating ham....I would definitely eat that ham! Beautiful!

Have a good day? Eat some pork belly tacos 🌮! Tacos are always the answer and tonight was no different. Sliced some leftover belly and into the CI it went!Kept things simple with a quick saladAssembled with some perfectly balanced jalapeños and some green onions. Cheers!

I’ve had good luck with chucks. I wrap late, around 175, and pull them around 190 for rest before slicing. I like mine sliced not pulled. Then taco 🌮 time with the leftovers!