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I wrap chucks around 155'ish, in foil or pink butcher paper (sometimes with a little soy sauce or Worcestershire), then cook to about 200, checking for tenderness with probe or fork. Wrap with a towel and rest in ice chest for a couple hours. Pull with two forks. I find it pretty decent, but...

Nice. What was your marinade? For pork loin, I've settled on just dry brine for several hours, then hitting with something like Montreal Steak Seasoning, then rotisserie on the kettle with some cherry and apple wood for smoke. The dry brine has been the only way I found to get much flavor...

Good looking fish! I wish I had a friend who brought me halibut. It costs a fortune around here.

Congratulations on pulling it off. But when the next kid comes along, I foresee the shower being a smaller affair. :)

That's a good looking paella. Great colors.

I've tried sous vide, reverse sear, and other ways to cook a steak on a charcoal or gas grill. For the last year or so, I've settled on Grill Grates on the Genesis to produce a good crust and quick, consistent results. Bought these choice ribeyes at Sam's Club. Patted dry and salted a couple...

Thanks for the report on your comparison.

I've used paper on brisket with good results, but never tried it on ribs. Not sure why. Definitely will experiment with paper and ribs next time.

I am the opposite. I wrap brisket but never butts, and I go S&P with maybe cumin only on brisket, with sweeter rub on butt. So I would go brisket on top for ease of access to wrap and to keep sweet off my beef.

That looks great. I love a burger with a nice kick.

125 is also my favorite temp for salmon. I used to cook it mainly on the gasser, starting meat side down. Now I tend to go sous vide at 125 for 45 minutes to an hour with S&P, thyme, lemon zest, and olive oil in the bag with it. Comes out like butter.

Looks good. Clever approach on the asparagus.

Good looking pit, and brisket. Keep us posted on your experiences with the pit.

I've never seen that at Sam's here, but I wouldn't buy if I did. Some folks must like it that way, though, because most tenderloins I see in Kroger are pre-seasoned. I've bought many ribs from Sam's, spare and babyback, and had good results. I remove the membrane myself.

Another user of Grill Grates flat side for smashburgers. Grapeseed oil is good to wipe the surface before cooking. I use a couple of big spatulas to two-hand smash. I follow Sam the Cooking Guy's approach for his best burger ever video. Two small smashed patties, cheese melted on, caramelized...

Nice work. I could go for some of that bark right now.

I had an Impossible Burger at a local restaurant. I thought it was fairly decent compared to their usual burgers. It wasn't better than a real meat crusty backyard smash burger, but it was adequate.

Around here, Sam's Club has racks and chops for very reasonable prices. Much less pricey than the grocery stores. At Easter, I bought packages that contained two racks, and the price was less than $20. It's usually more than that, but still reasonable.

Moderna. We just had sore arms after the 1st. The 2nd one put us in bed the next day with fever, aches, etc, but it passed by that evening. An relative got Moderna in a retirement facility. None of the old folks had side effects, but younger staff did. I've since read in USA Today that "younger...

A BBQ blogger did a survey of dozens of BBQ joints around the country and posted the results. Lots of Dexter and Victorinox, but also plenty of other choices. Knives Used By Your Favorite BBQ Joints