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This was supposed to be breakfast, but I was moving slow. Buttermilk biscuits in the 4 quart Dutch oven. Fattie cooked indirect at 350* in the Performer to 170* internal temp. Filled with crumbled bacon, sauteed red bell, red onion, jalapeno and x sharp cheddar. Rubbed with Oakridge BBQ's...

about 3" thick. It used to be part of a 3 bone roast that got parted out. Found it in the freezer a few days ago. Needed some rolls to go with the dinner. Had been wanting to try Cliff B's crusty roll recipe. So I did. My first ever dinner rolls: Had to have some squash. Seasoned the...

Killer! That's what's going to happen to the next turkey leftovers.

That Canadian bacon looks delish. Any special cure or seasoning? How did the butt come out?

Thanks, Rich. I think that "Jon" is publishing the recipes from the book "The Elements of Pizza" by Ken Forkish. I have the book and that's where I got the recipes. I found the links and posted them here so I wouldn't have to write the recipies in case someone wanted them. The book is well worth...

So this was an uncelebration pizza cook. Tried a new dough recipe (Ken Forkish). Used 00 Caputo flour and a 24 hour second rise in the fridge. Queen Margherita (homemade sauce, mozz, minced garlic sprinkles, and fresh basil): Prosciutto (homemade sauce, mozz, asiago, minced garlic...

Yum! A lot of work but well worth the effort. Looks super. I'm sure it was tasty. Dunno if I'm up to using a nice pyrex pan on the grill yet. Have seen you do that numerous times so it must be OK.

That's a beautiful pizza. Really like the crust.

Wow! Fantastic looking steaks. And Irish butter on top, yet. Would love to try some of those.

Good job with that bird. Great color. Was it a relation to the turkeys in the yard?

Looks good! Have yet to try smashburgers. That must change.

Thanks, Lynn. I use both rubs on the entire slab. Thank you, Cliff. Dominator is a good rub for chicken and ribs. I think you would like it. Yeah, HDD (you would like it, too) can get real fiery but I sprinkle the slab with a light/medium coating on top of the Dominator so I don't torch the...

Rotisseried an Ancho/Garlic rubbed turkey for Thanksgiving. Since there were only two of us to enjoy the bird, there was tons of leftovers. Made some soup. And some enchiladas de pavo suiza. Con crema.

Well, that was the idea. However push came to shove and these were cooked at 275* more or less. So kinda low and slow for me, considering I usually rotisserie cook them at 325*. Made a 3x2 snake in the XL. Apple for smoke. Rubbed the ribs with Oakridge BBQ's Dominator and Habanero Death Dust...

Hey.... Chucks Back!!! Long time no see. Oh boy!!! The only potstickers I've ever tried are the free samples at Costco. Can't say as I liked them. However, yours look good and would love to try some. Thanks for presenting them. Your wood fired pizza looks great. Really like the toppings.

Looks like you went all-out for that Thanksgiving dinner. Great cook! The bird looks super and the sleeper is the green bean casserole. Beautiful plate. Oh... and those mashed potatoes and gravy!

Thanks, Dave! Recipe: https://www.foodnetwork.com/recipes/bobby-flay/santa-maria-style-bbq-tri-tip-recipe-2014974 fwiw - the bacon is much easier to chop if it's frozen.

Freezer diving turned up a forgotten Tri-Tip. Rubbed with Oakridge Santa Maria and Carne Crosta. Cooked over a bed of RO lump and red oak using the Caliente grill attachment on top of a Weber Performer. Pulled with an internal temp of 130*. While the roast was resting, made a batch of...

Well... that just beats all! Something different and def tasty.

Cooked and thawed? Or thawed and cooked? Either way... looks good. Myself, I'd go for the chuckie.