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x2 .

Yum. A lotta work for wings, but worth it. We have the same trailer tongue-box. Better keep it waxed or painted - they rust rather quickly (typical HF quality).

I've never seen shaved beef at the supermarket, but if I ever do..... guess what I'd make? Killer sammy.

Mighty fine ez peasy dinner. Looks super. Love the bread.

Thank you! I buy them when they are a good deal. Local supermarket will put CAB top sirloin on sale on a more or less regular schedule. I ask the meat cutters if they will sell a sirloin cap roast for the same price as the top sirloin. They have never said no. I have them leave the fat cap on...

Both! .

kielbasa, mini peppers, foiled reds and molho a campanha. The molho a campanha was made several hours before the cook and refrigerated until serving. It's a Brazilian country salsa of diced red, green, and yellow bells with diced tomato, sweet onion, chopped parsley, red wine vinegar, k salt...

My wife would be a fool for that.

Fine looking batch of chile you've cooked up! And no beans.

Needed a heavy duty stainless steel grate with a wide hinged opening. Made with 1/4" rod. One Happy Camper here! Available here: http://killagrilla.com/

Local supermarket had wild caught USA snapper on sale - an old favorite that I haven't cooked in ages. Fillets lightly brushed with evoo and seasoned with Ksalt and coarse ground black pepper. Grilled for 2 minutes per side. Removed the fish and covered. Sauteed some thinly sliced red onion...

Yum! Sure looks delish. Wonder if the recipe is in "Weber's Greatest Hits"?

Made a half batch... added another can of beans, several minced chipotles in adobo, a tbs of adobo and 5 -6 good blasts of W sauce. Should have added the other half can of black olives. Popped it right into the groove. The wife really liked it.

Mighty fine TT. The sammies should be killer.

Beautiful bird and plate. You should feel guilty more often. Have found that rotisserie chickens can take a lot of heat and are usually better for it. Am not afraid to take them to where the breasts measure 180* and the thighs over 200*.

or Burn Baby Burn! Freezer diving turned up a 3" Ribeye - remnant of a 3 bone roast that was parted out into several cooks a while ago. Rubbed up with a heavy coating of Oakridge Black Ops and Carne Crosta. Placed in the Performer with a foiled russet to cook indirect across from a chimney of...

X2... however my poor 18.5 sees little action since I got the 14.5. Gotta have them both, imho.

Wow!!! Those pies look fantastic! I'm sure they tasted wonderful. I really like to put basil pesto on top of mozz - either on cracker or pizza, so I'm thinking your pesto sauce is killer.

Better get with it, Rich!

Let's see some pies you've cooked. Did this one last night on the Blackstone: