Recent content by Richard S

Thanks Chris! I really enjoy your reviews.

Beautiful color and great looking slices!

Looks like it comes with a rotisserie and some other accompaniments! These Gold B's are absolute tanks! Side burner is not my jam but I would jump on that if I lived anywhere close.

I typically pull it off between 140-145. Then give it about a 10 minute rest

Looks great. I have mad respect for those that can cook with fire AND make bread! I am not much of a baker...

Threw some pozole chunks on the smoker the other day after the chuck roasts with some peach 🍑. Really wasn’t sure what I had in mind for them, but wanted to make use of an already established fire! They sat in the fridge until this morning. Decided to do a more healthy style soup with some...

The best turkeys I’ve made over the years always looked a little rough!

Great tune. Great album. I listened to that on a loop in 1989. CD repeat!

The last few years have been non-traditional fare for this day of Thanksgiving. Got these Chucks on “sale” and put them on my smoker on Wednesday for a few hours with some cherry 🍒 and my regular rub. Did them at 240 for a few hours until they got out of the danger zone to about 150...

It’s all looking great! Happy Thanksgiving!

Yeah that’s just about perfect!

Fresh Hop season is coming to a close. This is one of the better ones I tried this year.

Went with strips…very tasty. Put some Worcestershire on these and a little salt and did a 8 hour brine uncovered in fridge. Sweet potatoes were done in the Genesis with olive oil and salt, wrapped in foil. Beans were done in the cast iron. Wine is one of our favorites. Cheers!

Here is the link to the cauliflower recipe. We did it without the parsley. https://www.foodnetwork.com/recipes/food-network-kitchen/mustard-parmesan-whole-roasted-cauliflower-3348142

Brine was simply just kosher salt on both sides and left in fridge uncovered for 12 hours