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Fantastico!

Hi Tim, yeah, no problem. Having a good cast iron pan you can get nice and hot is the key. Just do a quick nuke in the microwave to soften them up a bit. Then slice in half lengthwise, add olive oil, seasoning, put in the pre-heated cast iron and then place in the oven or on the grill at about...

Well it turns out I've been using the new B&B Hickory/Oak/Hardwood blend for awhile. I double checked my bags last night. I had ordered a good supply back in June thinking it was the "Oak" variety they had carried and I had ordered previously. The orange bag, while looking different than before...

Not discontinued but phased out and not going to be available anymore... :unsure: funny how some people see things. Thanks for the information. Too bad they are making this change.

That looks great! Congrats!🎉🍾

The experience I just had was I had iPhone "portrait" photos coming over sideways. I had to make one edit to the photo (did not matter what edit I made) and then it would bring it over correctly. Not sure what is happening but it was an easy fix but it doesn't make a lot of sense.

Still working through my first batch of sausage I made. And to have a quick and easy dinner at the cabin is so nice. Just grilled them on the Genesis and added some peaches 🍑 and some cast iron fingerlings.And then used some more for breakfast tacos 🌮! First signs of Fall-Cheers!

I would imagine a combination of staggering and wrapping and holding will be the ticket! Good luck and have some fun!

I've lied to my charcoal a couple times, too. It's a give and take relationship.

That app looks scrumptious!

One other thing is that I don’t think Chucks like a really long rest. 1-2 hours is ideal to keep them moist. Good luck!

Yeah. That sounds like a good thickness. Here is my most recent chuck cook- https://tvwbb.com/threads/double-chuck-sunday-surprise.101051/

The cook is about 250. I wrap late, usually around 175 in paper. Take it to 192-194. Probe for tenderness. Rest and then slice. I like the 192-194 temp for slicing and a moist product.

For slicing I have the best results taking it to 192ish. I wrap late. The cook is at 250. Give it at least an hour rest.

Maybe the storage bin is nearby but being used for something else? See if you can find it, as it does come in handy.

On Performer. Cheers!

Grilled up some tenderloins with just some of my Santa Maria rub and got some taters going. Inside the cramped vacation rental kitchen Magic was happening- roasted GB’s with fried pancetta and buratta. The buratta was room temp and soft and silky. Cheers!

The dreaded Charbroil did OKGonna test it more tonight!

Sunriver, Oregon vacation rental-Cheers!

That’s some good living right there! Those fillets look amazing.