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Yum Yum! That looks right. Nice work

Outstanding! I so want to do that comp. On the ice...hahahaha. Sounds like a blast.

Livin right my friend...livin right! can't wait to see the first fish fry

Well done sir! Wait until you try 24hr beef ribs!

Im not even clicking on that!

If it's not broke, don't fix it;) We all get bored throwing down the same goods. So I like to challenge myself by cooking thing in the grill you normally wouldn't such as pastas or vegi platters. If I get bored with that. I like to cook stables in non traditional ways. Such as breads on an open...

Well done and nice color

Well played!

Welcome fellow Hoosier!

NO worries Rich. We all break a set of ribs every now and then. It's they adventure is whats fun!

strip the crisco off and reason or you will deal with that "tacky" stuff for a long time. You need just enough to wet the medal. No puddling. When you chuck it back in. Make sure you turn it over and have the bowl facing down. If you use the oven alot, overtime as you get a real good season on...

welcome to the world of labs...you will have joys of bouncing pup for the next 3yrs and a buddy that will hang out anytime time on those over night throw downs

With all that poundage of tri tips...need to dry age a few of those bad boys

50k for that thing then is a steal for a platform. Parts on the other hand might be an issue. Then again, us gear heads have a tenancy to take someone else's idea and add 100k in kick @$$ to it.

Well done cook! I also did Artichokes. They had an outstanding bark on them, but too were under cooked. I ran them around 350 then finished them over the coals. I guess you do need to boil them first. Just couldn't bring myself to doing that.

I bet there's 50grand wrapped up in just the axels. Those things look pretty promising.

Man....Ken Forkish better watch out. You are on point with that guy

well done. Way to keep it traditional! Once you master the dutch, possibilities are endless

Pretty much how the midwest works

Pics no worky! Must see! I just bought the same book to step my baking game up.