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Long production things like that hit me that same way! I’ve spent three days prepping, I need to get away from it for a few minutes! Now, that said, I would most likely be on them like white on rice Wednesday! Catch your breath, make some buns grill a few off and have a nice cold frosty beverage...

YOU FORGOT!!!! You’ve got to give me that car!

Timothy, those are supposed to have been in MY car! I’m just happy that that particular mistake went to someone who can appreciate them! Five days of this stuff has satisfied my “need for summer heat” now, if it goes back to 80 with lower humidity and a bit more breeze I can be happy! 95* 80%...

I’m loving that stack of porky deliciousness! I had one of those spike things in my cart but, I don’t see it there anymore! Did I order it and “put it someplace safe” or has someone gotten it for my birthday?

See post #2😉

I was pretty sure it would, no worries, just good feasting!

Larry, remember, when it’s cold no one cares how many layers you put on, when it’s cold you can only take off so much before someone calls the police!😉🤣

It should clear, I did an 8# that way (no potatoes) with no clearance issues. Post pictures of the cook if you think of it

“Well, we’re going to have weather!” It was a really ugly here yesterday, 98 by my back door with heat index reaching 104-108! The birthday feast was delicious my buddy saying that this might have been my best brisket! Beans were excellent, Mac and cheese was still just a touch less creamy...

Roast in the center, two potatoes on either end that’s how I think I would do it. KISS method!

Things were supposed to be pretty dicey here today but the rain has missed us. Mixed blessing, I like the weather for a big birthday feast tomorrow starting the brisket tonight. Tomorrow, should be “Africa Hot”! After I get the brisket off early enough for a three or four hour rest whilst the...

10-4!

I tried the “potato fork” concept once but, they just ended up falling off! I think they were very good. To be honest, there was bourbon involved! Should have “cross threaded” them?

Phil, I’m starting to not like you!😉😁

With the “open center” I would exactly what you are thinking. I’m not a “foil my potatoes” person most of the time, I will scrub and roll on coarse salt. That gives a crispy skin! Maybe an hour for roasting time.

More likely Abraham Incoln!

I like them all! I’m pretty much “imbibulous”!

My father used to use a steel almost every use. He was a butcher at Kroger at one point and learned how to do it beautifully! My thing is “Wash it, dry it, Steel it, put it away EVERY time!” I’ve done that for many years and I tell “guests that feel like they must help” to “DON’T fool with my...

Well….. Anyway, it’s like a tornado and a divorce…”somebody is going to lose a trailer”!

I’d likely do the same kind of thing but, maybe something like “hardware cloth” and leave it open “just enough” to pull the tray. I’m not too concerned, if some dog is brave enough to venture into my backyard to get to the grill, I hope he burns his tongue!