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You had me at martini

Whoa that is a heck of a looking butt, first cook or 100th cook. Great work and keep it up!

Good lord that looked amazing - it must have been to get cleaned up in 1 sitting!

Excellent looking cook and dinner, thanks for sharing Robert

My only regret...is that I didn't eat bacon yet today. Beautiful looking bellies!

That looks so good I'm not sure I can focus on anything else the rest of the day - wonderful looking cook!

Always happy to welcome a fellow Floridian, welcome and enjoy all the help and resources - hope you get the e-470 as expected on Thurs and hope you have many good cooks to come. Enjoy!

As you put it in the title...mmmmmm, RiBzz. Nice of you to cook for so many, keep the good cooks coming.

Elk kabobs get an automatic "congrats great cook" just for the creativeness alone. All in all looks like a couple delicious meals, thanks for sharing and hope to see many more

Welcome to the boards, Leo - always happy to see a fellow Floridian, you came to the right place for any grilling/smoking topics, hope you have many excellent cooks to show in the future

That all looks wonderful, thanks for the post and for telling us where you found the idea from, def going to have to try this one

For a roux rookie, you should be proud! Heck, even a vet would be happy w/that beautiful color - looks like a great meal, gumbo always a great addition to the cooking rotation. Keep up the good work

Whoa that is an amazing looking dinner, hope you enjoyed the finished product as much as my eyes did

Welcome from afar Carlo, you have come to the right place :wsm:

I will take all of that deliciousness and more - thanks for the post and wonderful pics, you certainly had what looks like a wonderful meal and company too

That looks like a fun night and a great meal, thank you for sharing as always Tony Maribel and family

A beautiful setting, lovable golden, and a great looking dinner - it all looks perfect!

To paraphrase Homer Simpson..."...mmmmmmmmmmmmmm...porchettttttaaaaaa..." - Looks wonderful!

Absolutely beautiful first butt Jose, keep up the great work

Greg, I've been looking for a good jerk seasoning recipe and stumbled upon this - would you use the just dry ingredients as an additional flavoring component before/during/after the cook, or would this simply be used as the whole entire marinade package?