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I can see where that grill light could come in real handy upon occasion. The Tri-Tip looks spot on.

Yellow tag usually means clearance at HD. Escondido, CA. Getsum!

I have seasoned and shredded brisket, chuck, chicken and pork butt in the freezer. Will def make a red sauce for the beef and a green for the chicken and pork. One of my favorites is jalapeno and cheese, so will make more than a few of those. And some pineapple/raisin. Maybe some...

She pronounced it as tamalee. I've seen/heard it both ways around here. Even on restaurant menus.

2 of 4 of my first tamales! My wife got the pineapple and the other pork one. The one on the left got steamed with the ends switched, so the filling ran out of it a bit. Still tasted great. I am now a certified expert tamale maker. Have planned a tamale party for when family is here for...

Feeling the need for advanced education and personal growth (my waistline), I registered for a tamale making class. It was hosted by a Hispanic supermarket in town - Northgate Market. People began lining up early for the event. The instructor along with 3 assistants greeted her students and...

Those are two fine shepherd's pies you cooked. Great winter fare, for sure. The OJ is a must try ingredient. Will include some next time.

Wednesday Night Tacos because I was running so late Tuesday with the cook that dinner would have been at 10 pm. Seasoned a 4# beef chuck roast with Ksalt and black pepper. Used the 18.5 WSM. Filled the Hunsaker firebasket clone with KBB and 3 small splits of mesquite. TBS and 250* got the cook...

I only have 9. :(

Looks great! It's almost time for lunch - could do with some of that right now. X2 with Rich regarding the ABTs.

Oh.... I bet that was good! Sure looks it. It's a great time of year for soups.

marinated in Stubbs ancho chile and garlic sauce for 6 hours. Cooked indirect at 350*. And seared for 2 minutes per side after it registered 125* internal temp. Rested under foil for a short while and then sliced. Plated with some oven cooked roasted pepper mac and cheese. Time To Eat!!!!

Gotta love that cook! Those CSRs sure look good. You went all out on those. Oh... and Bean Me Up, Cliff!!! Haven't cooked any CSRs in years. Don't know why, but that needs to change.

Can't say as I've ever had antelope, but that looks good.

It would cost less to buy a used or even new 14.5. However, you will end up with an extra center section. While the base will fit a a SJ bottom, the lid from a SJ will not. You could sell it to someone who wants a stacker for their 14.5.

Looks like the skillet would be shielding the probe from the heat in the cooker somewhat. Between that and the 42* roast, I'm thinking that would account for the 70* difference. X2 on the internal temp being more important. I bought the meater mainly for rotisserie cooking. It works well for...

Had to have been good. Really like the meatballs.

Good looking plate and sammy. Makes me hungry. fwiw - I have a Meater and the ambient temperature reading is influenced by it's proximity to the meat. Somewhere on Meater's website in the frequently asked question section there is an explanation regarding this. Myself... I consider this a...

Sent you a pm

Turkey and pizza look great! Really like the toppings on that pie. I would be afraid to deny Beau much of anything.