Recent content by Richard S

On a two week trip…started in Rome and then we are heading to Puglia. Three days in and food has been multo bene! Salute!

Rome, Italy. West Coast IPA’s are being made very well here!

If you can deal with the spent coals safely once the tailgate is over a 22 would be great. They do break down easily. It just takes some time management to get the cook done and then give it time to cool down before you break it down and head to the game.

Got this baby on about 9:15 with some apple and hickory. It took about 1:10 running between 315-330Cheers!

Looking like a superb weekend so far! Montreal is always a great choice!

A couple nights in the woods then home for some comfort food! Tri-tip marinated overnight then was hit with my Santa Maria rub. Did it over BnB with some oak. My favorite season…Fresh Hop IPA season!Salmon was hot and fast on the GenesisFall is slowly taking shapeSunday night soup after a Niner...

Good lookin chop!

Son’s Bday and he had seven friends for dinner and other activities I’m sure I know little about!😬 Did two six pound bone in shoulders. Got them on around 8am. Used hickory and set the Venom at 240. These took about 8 hours. No sandwich photos. Kids were very happy though! Cheers!

Shopped earlier this week and just never really coordinated dinner to a satisfactory level! Ended up with a very big bone in chop and a medium sized chuck eye steak 🥩. Weekend arrived just in time. Got the Performer going and added some mesquite which I don’t use very often. Started these...

That Redhead is in very good shape! Has all the handles intact which is rare. It probably depends on several factors, including where you live. But there are some people who like to have a vintage kettle from the year they were born! So you need someone in their early to mid 50’s to bite! Clean...

I’m intrigued! Gonna go down this rabbit hole a bit! Thanks!

The food is obviously beautiful....but a quad espresso and tonic? Please share your process and recipe on that one!

Oh wow, I am not quite ready for chili season to start but man that looks incredible!

Have you tried going to 300-325 to speed it along? For pulled pork, the higher temps are ok.

It’s a fancy French way of saying middle section of the tenderloin! 😬