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Good looking burgers you cooked! Yum. Really like the little Blackstone grill. Bet it comes in real handy. Note to self: you gotta do some smashburgers.

Heaven on a plate! Killer meatloaf. Those sides sure round things out. Def need to try the crash potatoes and the asparagus.

Went back for a few more. :)

and apples, too! A couples of cooks from the past week. Some fresh spares (trimmed to SLRs) on the spit. Cooked direct at 300* for 1 hour and 50 minutes. Red oak splits and Weber briqs for smoke and fire. Glazed at hour 1.5 with a mix of bourbon and Dr pepper. Glazed again and given a...

Win!!!!! .

Looks great! Now that you have spilled the beans - the secreto is out!!!

https://slickdeals.net/f/12616015-weber-charcoal-briquettes-20-lb-3-90-home-depot-in-store- It's true. Bought some today at my local Home Depot for $3.90. https://brickseek.com/home-depot-inventory-checker/?sku=300620528

You sure know how to start your day. Those Ebelskivers sure look delish. I'm positive the bread was too.

Those sure look good! You have me Jonesin' for some.

What a superb cook and dinner. That roast is beautiful. Really like the green beans.

That sure came out purdy. Cooked just the way I like it. Curious: how long is your spit? Also, you can buy bushings for it at onegrill.com.

Thanks, Cliff. Am betting this rub will get it awn!

My wife wanted "those little steaks" for dinner last night. No problem as there were 2 in the freezer (outside of them being the last of my stash). Got the XL running at 425* with some some acorn squash. Rubbed the steaks with Oakridge SPOGOS, lightly oiled them and then onto the grill about 30...

You hit the wall with those ribeyes: cooked just the way I like them. Looks like you will be having lots of grilling success with the Slow-N-Sear. Let us know how it does for low and slow.

Way to self medicate! Love the wings. You forgot to pack several of these with your lunch:

What a spread! And it all looks delish. You have a new friend request!!!

Good food for good friends! You treat your guests well.

Thank you, Jim K. What I would call tender, you might call mushy. So I can't really answer your question. I've left the chicken in the marinade for 3 days and never had a problem with it. Try a 24 hour marinade and let us know what you think. Thanks, Jim! Yes, I did make the basket as there...

Rotisserie, of course. And high heat. Have found that placing the wood chunks on top of the charcoal when using a chimney can significantly reduce the time it takes to produce TBS. Marinated the chicken thighs for about a day and a half. Into the basket over a very hot fire of Weber briqs...

Getting into the sauce for New Year? Sure looks good. Like the direction your cooks are going.