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working the Blackstone! Back to back camping weekends - Can't beat that - great stuff, for sure!

Smoke Day perfection! Have fun at ballpark next week - the Yankee fans are enjoyed almost as much as the CUB fans, or so we hear.... :p

Ask and you shall receive.... :p Here you go! https://tvwbb.com/threads/kung-pao-chicken.98277/ pbg

As requested per @Joan here.... traditionally, Kung Pao Chicken is prepared with chicken and peanuts - We had some nice asparagus and shiitakes, so we imposed a little artistic license, and 86'ed the nuts and went with veggies. Here’s how it went down: Marinate: 1.5 lbs Chicken Thighs for...

agreed - that's a cool setup - the Potjie is going to be great!

With the kickoff of Smoke Day Weekend upon us, we wanted to start with something a little lighter - kung pao chicken is one our go-to Friday night dinners - Chopped up veggies and diced / marinated some chicken thighs... Got the wok hot, and sizzled the chicken pieces... next the...

It is stunning from a design perspective - I'm not sure exactly how I feel about stainless and charcoal / logs? I think if it was mine at least, it would get trashed pretty quick. I like stainless a lot - but for me, I think anything outside & stainless would have to be gas.. Maybe there's a...

feeding the masses! nice.....

wow! those ribs look absolutely perfect - a 10/10!

looks perfect - That corn is looking good too!

retirement is the bomb! You should just about be beginning to smell it!

@Rich G - lol - no worries - It takes a village! I love seeing what other folks use - Don't know the Syracuse folks, but those look great. @Brett-EDH - yes - those are the brand I've been using of late. As Rich points out, the tubed ones are easier to get on the horn, but of course, are more...

you bet: I ran the meat through a 1/4" plate and used 29/32mm casings - I really like using the fragrant hot roasted Xiang la chilies for heat - its sort of a mix of size and flavor, but cayenne or anything hot works (if you like a little spicy) . I also tone down the salt content. Its usually...

yeah - that looked really good simmering in the pot ! (y)

Did up a batch of Italian sausages over the weekend - Started out with a 9.75lb butt and some leaf lard. The butt seemed extra fatty, so I didn't need too much extra lard.... Got it all ground up... got the spices weighed out .. stuffed up.... ...and then linked up! I was...

great! like the bean dog tie me over prior to the main course!!

too bad about the sweep - The ribs et al, I'm sure refocused the attention!

Those look great! Looks like the cheese held up well - nice!

looking good! we do a lot of weber / wok stuff, and yea- you need to get it hot. Better too hot than not hot enough when woking, i feel. At least at the start to make sure your meat / protein sears up nice.

looks great! that's a nice hunk o' meat there.... It does bring back memories of our Red. (Sadly, ours passed peacefully several years ago - Gone but not forgotten! :p )