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Okay great, now Barb will be on my butt to do the rack of BBs that have been in the freezer forever. Let's see, rain is forecast for the next 4 days maybe she will forget about it. Oh, Michael that is a great rack of ribs you cooked up, they look perfect.

That looks wonderful Rich! But why is it after Barb and I just bought a boatload of nice pork chops on sale from Safeway. That this comes along espically when we are going to make the dreaded trip to Costco next week hoping to find a parking spot within an hour. Not only that all three freezers...

Old Age and diminishing returns keep me from spending a lot for one of these new super pellet cookers, not that I wouldn't like to have one. Don't grill nearly as often as I would like, but the old bones when it's cold tell me we have better things to do. Bruno, all I can say is my four year old...

Know about that, Barb is recovering from her first hip replacement. She is doing great; she has her PT at home with a doctor or PT specialist. Next hip will be in June, then it's on to the knees. Hopefully we will be done by the end of the year. The past 40 years I always was impressed by how...

Really like that cabbage also. We've done ours in the instant pot the last couple of years and really like that, fast and easy. No smoke but that's okay for us. Will pick up a couple after SP Day for grilling when it warms up.

Looking really good, can't wait to pick some clearance corn beefs after St Patties day.

Butter my butt and call me a biscuit! I'd kill for that whole adventure. It can't get any better than that. Thanks for sharing, made my day!

I have never spun a rack of ribs, but I think that's going to change...As soon as it gets a lot warmer around here.

Nice finish Gary, Brisket looks perfect.

Different, if I didn't already have a bazillion spatulas that I've collected over the years I would order a set.

Analysis paralysis has set in. What we need is someone to get a hold of one of these Searwoods and do some cooks and report back. I'm not a player in this as I'm very happy with my little Camp Chef, it does all I need it to do. But like the rest on here I want to know if Weber got it right this...

Barb and I yesterday just stocked up on fifteen pounds of chuck roast at $2.49 a pound for grinding will mix with brisket and if I want a leaner grind, I have some London broil and eye of the round to add to it. Burger grind, a little brisket fat will flavor it up. Finally gave up on the KA for...

Interesting to read about all the different grease management systems the manufactures use. My Camp Chef is only a 24, so no comparisons to the larger grills. I have to admit I find that neither the chimney or grease pail bothers' me. The grease pail is easy to clean with hot water and some...

Looks really good Rich. Haven't done a pork roast in a long time and they are almost giving them away here. Hmmmm gotta fix that. Like Barb said we like asparagus, good stuff.

One of Barb's and my favorites, so many different combinations to try. Yours looks great, love the color.

Lived in So Cal from 1963-2003, if it wasn't shakin it was bakin. Great place to grow up in. In the Fall/ Winter surf in the morning go snow skiing in the afternoon. Will say when we left for AZ it was getting pretty bad with traffic and overcrowding everywhere. Sure, don't miss it.

Only time I cook at 225 is when I want to take a nap while the whatever is cooking and not have to worry about anything getting over done. Works really well. Wake up and back to 175 or more.

Wow! That's what I call good eats! Looks terrific Case, nicely done.

If that white S**t is blowin I'm not showin, you'll find me in the nice warm kitchen with my IP or slow cooker and a cup of coffee. :sneaky:

Same here in the AZ mountains, never know which way it will be coming and as soon as you do it changes.