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Any cook that involves swords just HAS to be epic. Looks fantastic

wow, great looking cook. I’m a huge fan of Blues Hog too

Wow, just wow

Looks amazing, both the food and the scenery !!!

Happy Birthday Tim !!! Looks like a great celebration

Wow, everything looks amazing

That all looks fantastic

Dinner looks great, and good to see you’re keeping hydrated… 😉

For all my life, I never knew what a brilliant guitarist Roy Clark was. This is pretty epic

Wow !!!

They’re actually pretty tasty. The outside gets a little crunchy and the sugars carmelize well, while the filling gets soft and a little gooey. And some vanilla ice cream certainly goes nicely on a warm twinkie…

It all looks great !!!

Yes, we did it both ways - direct sear/indirect finish, and also reverse sear. Reverse sear was a clear winner, I think the slow cooking made a huge difference in tenderness. We were also super careful on temp, pulled them at about 108 and then cranked the temp on the grill for the sear

I got a Genesis Silver B in 2001 as my “starter” gas grill. 21 years later, still works like a champ, so maybe it is actually my “forever” gasser……

Looks great. Salmon is so versatile, and you nailed it three different ways !!!

Those look incredible, I bet they were amazing

I just did it my garage fridge, in these aging bags I got on Amazon. I just left them untouched for the six weeks. It seemed to work well, but I did notice one shrunk down a bit more than the other, so next time I will probably rotate the weekly just in case there’s any airflow problems. When...

We did it on my friend’s American Muscle Grill He has a 2000 square foot back deck with an outdoor kitchen, so seemed like a ”big steaks on a big grill“ kind of night. We did two batches of 3 ribeyes and 2 NY strips (not aged), first batch reverse seared and second batch seared then cooked...

And the night isn’t complete without some grilled twinkies for dessert !!

Timing was perfect on my home dry aging experiment, Saturday was 42 days for a 25 lb rib roast. Trimmed and carved, ready for the grill. Made some seasoned marrow bones as a side/basting sauce, and smoked some lobster to make a cole slaw.