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Really like the way you cooked those chicken legs. Beautiful char on those. Love the sides, especially the mushrooms.

Killer. Need to make that for the wife.

Love that Tri Tip - cooked beautifully. The potatoes, red bell and onions are the perfect side to the meat. Mighty fine cook!

Well... I don't know about that cook, Cliff. It's way out there. I'm sure my wife would love it because she likes eggplant. Me, not so much. I'm know I'd like all the other ingredients. Guess I'd try it if someone else served it for dinner.

CAB Choice Peeled Tri Tip was on sale for $4.97/lb and Artichokes were $.99 each. What's not to like about that? Both are favorites around here. Rubbed the Tri Tip with Oakridge BBQ's Santa Maria and Carne Crosta. Hung it in the 14.5 over a small split of red oak and Weber briquettes...

Fed an army, did you? They got a top of the line dinner, for sure. All your cookers look brand new.

Mighty fine tacos you made right there. I'm sure the tortillas really added that special something.

Looks good to me. I'll take your word for it regards the burger/bun determination. I'm a fool for sourdough bread - always thought it went well with everything. Mmmmm.... mac 'n cheese.

Beef in the P1gvillion? Sacre bleu! Looks like it saved your bacon... er... brisket. Brisket looks killer. The bark is amazing.

Would love to indulge on some of those tasty looking sausages! Thanks for the post.

You nailed that cook! Your brisket, the sausage and mac 'n cheese are to die for.

Well... it certainly looks like a delicious dinner. Will accept your opinion of L&S tri-tip. Kinda suspected as much. Would a BBQ sauce improve the sliced meat?

Way cool! We love ravioli and haven't had any in a million years & never home-made. You are definitely an industrious cook. I like your dough cutter.

That RSC looks spot-on! All that green stuff you have. Wish we had some.

That's a fine looking pie! Yum.

Cooked on the Blackstone. 3 minutes per each @ 650* (or so). His & hers: His: Cacique Enchiladeo cheese. Fresh Medium Hatch New Mexico roasted, stemmed, peeled and chopped (it's that time of year). Bulk chorizo from the local carniceria (pan fried and drained). Some avocado slices & chili...

Mayo slather works on all kinds of meats. http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html

was on sale for a good price. Had to have some. Cooked on a cedar plank and topped with a hoisin-mustard glaze. Plated with some wild rice and a minneola tangelo/red onion/spinach salad. The salmon was incredible!

Barb, that's fantastic! The ribeye is spot-awn and those mushrooms... oh, my! The grilled corn is killer. Gotta try that.

Have been enjoying New Belgium "Trippel" of late. Also like Deschutes "Mirror Pond" and Sierra Nevada "Kellerweis". The Stone brewery is about 2 miles from where I live, however I've burned out on the super hopped up stuff.