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Very nice. We're doing the same roast on rotisserie tonight as well. I'll season with S&P, maybe some garlic, and stuff fresh rosemary sprigs under the strings.

The brisket looks good Dan. I know my first was on the dry side as well. It's not something I'm used to cooking. The last time I followed (in general) the method from the High Heat Brisket post. https://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation Was pretty happy...

Great job Pat, I've never thought to use a dutch oven. Got one downstairs, and that will keep me from cursing the holes that I always get with the foil pans.

Looks good to me ! Clint, did much heat come thru from the habs ?

Fine looking meals Barb. It's been too long since I've done RSC.

Nice job Cliff, looks really good. Mac salad seems to be overlooked at our place, need to fix that.

Wow, looks like a fine trip. Great photos !

Just got around to trying this and it was a hit. Hard to believe something so simple turns out so well. Thanks Tony !

Fabulous looking plate. Great job !

Oh yeah, that's some good looking ribs and a fine meal.

Thanks for the comments folks. Cliff, World Market likely has something similar. Ours was just a jar of spice whose ingredients list as cloves, marjoram, cumin, pepper, cinnamon, allspice, and rose. Made in Lebanon. Never actually made kibbeh, but it's a nice spice mix. The roasted veg and...

Looks great from here. Never grilled the top of the bun before. That would be good for a little extra crispness.

Had a couple of monster size pork tenderloins the other day. This was US pork, figured they had to come from Texas. ;) One seasoned with a kibbeh spice mix and the other with a regular bbq approach (mustard, rub, glazed with sauce). This cut is always handy to have around, they thaw and cook...

Sorry to learn of your loss Kemper. No doubt that Ginger has found herself a good home.

I've always liked bratwurst. After reading some of the links I can see that Wisconsinites (is that a word ?) REALLY like bratwurst. If I ever find myself in that neck of the woods, I know what I'm cooking. :D

Wow - that's a master class right there. The pecans on the sweets sounds great, and you can never go wrong with a bit of rum.

Very nice !

Those pies look great Robert. I have a Blackstone that sits on top of the gasser but I can't get enough heat into it for my purposes. Sounds like you don't have that problem.

Fine looking PP and meatloaf Bob. Glad to hear things have improved for you.

The pork looks great and I like the look of those rub ingredients. Pork tenderloins can be quite a bargain at times these days.