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Oh, yeah, now I get to finally test the cowboy grill too, but need to get a mat to put beneath it

Been planning this project for a while, about 99% done in time for Opening Day NFL. Renovated our whole back yard, put in a patio off of our deck. Part of the plan from day 1 was that one side would be a grilling area, for the Summitt Kamado and the Performer. For now, the Performer is trapped...

Any cook that involves swords just HAS to be epic. Looks fantastic

wow, great looking cook. I’m a huge fan of Blues Hog too

Wow, just wow

Looks amazing, both the food and the scenery !!!

Happy Birthday Tim !!! Looks like a great celebration

Wow, everything looks amazing

That all looks fantastic

Dinner looks great, and good to see you’re keeping hydrated… 😉

For all my life, I never knew what a brilliant guitarist Roy Clark was. This is pretty epic

Wow !!!

They’re actually pretty tasty. The outside gets a little crunchy and the sugars carmelize well, while the filling gets soft and a little gooey. And some vanilla ice cream certainly goes nicely on a warm twinkie…

It all looks great !!!

Yes, we did it both ways - direct sear/indirect finish, and also reverse sear. Reverse sear was a clear winner, I think the slow cooking made a huge difference in tenderness. We were also super careful on temp, pulled them at about 108 and then cranked the temp on the grill for the sear

I got a Genesis Silver B in 2001 as my “starter” gas grill. 21 years later, still works like a champ, so maybe it is actually my “forever” gasser……

Looks great. Salmon is so versatile, and you nailed it three different ways !!!

Those look incredible, I bet they were amazing

I just did it my garage fridge, in these aging bags I got on Amazon. I just left them untouched for the six weeks. It seemed to work well, but I did notice one shrunk down a bit more than the other, so next time I will probably rotate the weekly just in case there’s any airflow problems. When...