Search results

I love to smoke turkey, and the rosemary is a stroke of genius. (Totally stealing that idea btw) 😉

Hard to beat a reeeeaaaallly good burger. The classics are classics for a reason…

Looks like the PERFECT chilly night dinner

Hopefully they loaded their briskets and ribs into your car before you peeled out!!!

Wow, that looks great

Maybe the Weber Smoque ?

Looks great, and your pics are always amazing

Love it. When we have a big storm, we always plan for steaks on the grill. But even without snow, we grill on average 3 or 4 times per week. Even the recent single digit temperatures didn’t stop me.

OH !!!

We have been looking for ideas on grilled peaches. These look great, and I like the simplicity, I bet the butter / brown sugar combo worls great with the peaches

The double pork chop looks fantastic

Hmm, this looks great, I’m thinking it would be good smoked on the kettle…..

Wow, that’s a great tip - thanks !!!

Interesting, I’m trying to to figure out out what to do with that chain. I don’t have a grinder, kebabs are interesting…. Was also wondering if I could fashion some sort of burnt ends type of cook. Maybe cubed, smoked, and sauced?

So that is after it rested, and after I pulled off the remnants of the burnt wrapper. That pic was from my first attempt. It was a whole prime tenderloin, pismo style. It was also my first time trimming and cleaning it. I removed the side muscle (aka the “chain”), but not the extra top part (the...

I posted them in the photo gallery section, here is the link

It doesn’t touch the meat. You put the layer of salt, which creates a barrier. And the cotton is soaked in red wine, so any possible smell or flavor, which is negligible anyway, will not be detectable. And it’s sitting in a bed of fire and smoke. So I would respectfully disagree, I don’t see any...

Looks fantastic !!!

Cloth napkins. Very key detail - they need to be 100% cotton. Don’t want any polyester melting into the food. These will singe and get a little burned, but also let the fire flavor get into the meat.