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Thanks so much everyone, we really appreciate it!! It turned out incredible. And grilled porchetta sandwiches on fresh ciabatta, fuhgettaboutit!! I didn’t keep a log, but I’m gonna say about two hours to an internal of 145 degrees.

Oh yeah!

Everything looks fantastic! Love the vegetable skewers!

Looks awesome for your first loaf! For anyone that’s never made bread before and thinks it’s too intimidating, I always recommend the Jenny can cook recipe which just so happens to work perfectly on a grill (y)

I have to say “almost” porchetta, because Costco didn’t have skin on pork belly and the crispy skin is incredible and pretty much required to make it authentic. That said, we crisped it up pretty good even without the skin. We first had porchetta in a small trattoria outside of Rome and it was...

Looks delicious! Perfectly cooked too, just the way we like it :D 🍻

Oh man, I’m not gonna lie, we love hot dogs and those look awesome!! Kinda like our “slot dog” does for us(y)

That looks awesome! We’re putting it on our short list. Maybe use up some more of our basil jungle, which quite frankly we can’t keep up with and are about to turn into pesto 😜

Everything looks awesome!!! Dare I say beautiful? :cool: Do you find the asparagus to cook thoroughly in the center of the chicken or do the centers remain a little al dente?

Stuffed Mushrooms and Jalapeños

Our alternate recipe: 1. remove husks & silk 2. slice about 1/2 -1 cup mushrooms per ear 3. wrap corn, mushrooms, butter, S&P in aluminum foil 4. grill on med-high for 20 minutes turning 3 times 5. remove from grill, peel open foil and enjoy corn and mushrooms!!!

As soon as I saw the title, I knew there was going to be controversy err differing opinions ;). We’re simple. Snip the silk and loose leaves just about flush with the cob, snip off any “flying “ leaves and soak in water. Crank the grill up to high or directly over coals and rotate 180 degrees...

That thing looks truly awesome! I’ve pondered a real meat slicer many times but never made the leap. For now the meat slicer continues to be me 😜

Bacon wrapped shrimp (two to a skewer) with sweet Chile glaze

Wow, everything looks awesome Rich! I’m sure you probably wouldn’t know it from our recent posts, but we’re huge fans of Brussels as well :D tri tip looks perfectly done!

Oh man, everything looks awesome! Love those little twice baked reds!

Thanks everyone, we really appreciate it!! And... leftovers:D toasted bun, horseradish mayo and sweet onions!

All the two bone roasts getting cooked this weekend had us inspired. We started with ~5 pounder, rubbed it with some worcestershire & Oakridge BBQ Black Ops Brisket Rub and let stand in the fridge overnight. Next I plopped it in the SmokeFire at 275 for about three hours until it reached an...

Beautiful looks awesome, I love that you cut the steaks yourself. We’re about to dry age a whole bone in ribeye. But didn’t anyone tell you... There’s always room for pie 😜

Sounds perfect!!! Everything looks awesome!