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Just to document the follow-up for the trimmings and leftovers of the Picanha - homemade chickpea pasta (sort of a combo cavatelli/gnocchi) with homemade pesto. It was delicious and the beef stayed very tender (was careful not to over sauté it).

Turned out awesome. The smaller pieces were probably over-done. I should have put the big piece on the outside and smallest piece in the middle. We sliced and ate the medium sized piece on the outside. The end pieces were a little overly salty, but the rest was good. I put a chunk of cherry...

Ah, it was @DuaneMac who did the chimichurri with a very nice plating of the beef. Here I am at 20 minutes in. Looking good, I think?

I found a nice Paso zin. It’s a 2019, but I know it’s good a little young. I’ll save the Renwood for a couple more years. I cut up the steaks with a little trimmings that might go well with a pasta dish tomorrow night. Salted and waiting. Not sure how these can get much of an “arc”. I guess...

Look what I found in the wine closet. Too young still?

What if I only have Paso zins? Will that still work?

Gotcha. And do you trim the fat cap to a certain thickness or just go with whatever it is? Also, beverage of choice seems to be a Zin (and an Amador county one, if possible)?

Finally tested negative for Covid and what better way to celebrate than cooking up Picanha inspired by all your posts this past year? This will also be the first run of the rotisserie on my Genesis. Actually, the first time I’ve ever, in my almost 50 years, done rotisserie. Please provide any...

I've been quarantined in my office with Covid, trying to keep my wife Covid-free. What else is there to do other than work? Read through every post in every BBQ and Pizza forum. I couldn't handle it anymore, so managed to escape to the backyard to grill up a Costco rib cap on the WGA. It's...

Bellisimo!

How big are your chunks of post oak? Are they on fire, or do you wait until the flames die off? I have the PizzaQue for my kettle. I use pieces of oak barrel staves or chunks of my old oak tree over Kingsford Comp. A couple 2"x6" pieces will last less than 10 minutes, or one pie. I can get it...

Labor Day was the chance for the real serious inaugural grill on my freshly restored and modified Genesis 2. Of course it had to be 105-degrees out. Ugh. Marinated skin-on bone-in thighs and a few legs overnight in orange zest & juice, lemon juice, salt, pepper, sugar, garlic salt, olive oil. I...

Oh, GREAT idea. Thanks!!! It turns into a parallelogram when I bend the support rod out of the frame holes. Ah, ok. Now I do kind of remember taking it off from around that area. The tab had me really wondering how this was supposed to fit around a frame member, but I guess it just goes...

All put back together with an inaugural cook - just a couple frozen salmon patties. A few things to note: - When I replaced the rusted frame cross member, I was a little short, so it narrowed the space of the frame just a hair. It was enough to make it a tight squeeze for the side table. Maybe...

Getting closer. Photos include an embarrassing close-up of my poor welding skills, but figured it needed to be shown. Also my terrible re-do of the drip pan rail bolts making it all a little caddywompus (sp?). It doesn't seem like it will fall off, so I'm thinking it's okay. Not ideal, but...

Thanks Jon. Luckily this is no where near the quality restorations I see on here, so I have no problem getting it dirty! But it does feel so new and fresh. If anyone in the Bay Area is interested in a Genesis 3000 redhead (now 2000 cuz I stole the side burner), let me know. Otherwise, my...

A short update. Finally finished my shoddy metal work (I’m a terrible welder, but it works) and painting. Amazon should be delivering new bolts for the drip pan slides today. I had to drill out the posts and will retrofit a custom solution here. Meanwhile, just as I was finishing the metal work...

Whew! I just took a wire brush to knock off the loose stuff and figured it was good. Did I mention I can be pretty lazy with stuff like that? ha.

Yeah, good tip. Purchased. I'll need all the help I can get!

They're now in San Carlos with AutoVino across from PAMF. On the weekends they have lunch in the parking lot with wine and food. Maybe we'll see you there sometime? We stopped there earlier on Sunday for pizza inspiration. Their pizza chef went to pizzaiola school and doesn't disappoint. I...