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It all looks great, Darryl. And good choice of music.

I really like spaghetti squash, in fact we made a meatless spaghetti squash “baked ziti”-type dish yesterday for supper. I’ll be interested to see your shrimp-squash dish.

They are supposed to be great for tacos. I’ve not been able to find any. Malcom Reed and Matt Pittman have YouTube videos making tacos with them.

looks great so far, and your next to last line is key - we’re always learning right? It seems every grill or smoke session I find something I should have done differently. Fortunately wind has not been an issue for me due to my smoker location. We’ve seen enough of your cooks that we know it...

I-O How has no buckeye (of former buckeye) responded to this yet?

I’ve had to do that a few times, but not with the flame thrower. I’ll have to consider that (the fun factor) next time.

Those look outstanding!

In the first picture? No, that's just a clearance priced patio table that I bought a few years ago.

This was the first time I’ve tried this cut and it’s made me a fan. It turned out really well, and required very little trimming.

I pulled a pack of teres major steaks out of the freezer for today’s supper. I had not had these before, but I’ll be picking up some more. We found them very tasty and tender. Not many pictures, and no plated pic, but we served them with fried potatoes with onions and roasted broccoli. Top...

O-H. I will be seeing next year’s QB recruit play this coming weekend. Looking forward to a great season for the Buckeyes.

I like your cooking locale. We used to have a local market that sold mettwurst, but no longer. It was so good. I bet that pork loin is going to be killer.

Would like to see a picture of the finished belly. I have a quartered whole belly in the freezer and I’m wanting to do something similar.

I've seen bison and elk, but never ground moose. I can't guess what it would taste like, but your burgers look good.

I did similar with 3 racks on an old Genesis with the East-West burners, but a long time ago. I lit the front and back burners and stacked the ribs in the center. Every 45' or so I would rotate the stack. This was quite some time ago so I don't remember exactly how they turned out, but I do...

That looks excellent.

I did a picanha not too long ago, and you're method will work fine. I haven't done one whole yet, but I've done one on skewers as Tim showed above (more traditional), and one I cut into narrow steaks; both with a simple seasoning of just kosher salt and grilled over direct heat, flipping often...

Nicely done. Did you cook it entirely over direct heat?

It's a great cut, and simply salting it is all that's needed in my opinion.

Thanks, Richard. I usually forget to take any pictures, but I'll work on that.