Recent content by Tim Campbell

Welcome, Kurt. There's a few of us here from NH.

Gorgeous view, gorgeous cook.

Nice, Harland!! Good choice.

Everything about that is awesome. Nice, Richard.

Great cook!

Lol!!!! Darn Tough makes some gooooood socks...

Tasty pluma last night. Done over B&B. Cooked to about 150°. Plated with some asparagus and oven-baked ranch potatoes. Only salt and pepper on the pork. A little olive oil. And I'm a sucker for apple sauce! Have a great weekend, everyone.

I can't do liver and onions but bottom line, that's a great cook, Timothy.

Wowsers.

Thank you. Will be making these for sure.

Amazon carries it fwiw. A splurge for me because I also can't get it locally.

Beautiful color on those strips. Wow.

That is freaking amazing, Kemper. Can you share details on the spuds?

That's an awesome set of cooks, Michael.

Oh, heck yes. Those are drool worthy, Brian. Where does one find the Funyon Lays??