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Very nice. Haven't done a Cornell bird for far too long, either.

I've got two 18s, but that's largely because I keep one at home and one at the cabin. Only on a couple of occasions have I used both on the same day, much more typical to use one smoker and one grill on the same day (for instance, ribs in smoker and wings on Vortex.) And the second one was a...

And, another Vortex cook that looks sweet. I've been slacking.

Oh man, how have I let like two months go by without using my Vortex????? Nice job.

Looks good. Cow bones are generally more of an adventure than pig bones, not as consistent or predictable.

I am capable of turning out serviceable bread, but I kinda feel like I should pay you to come here and show me how it's REALLY supposed to be done...

Wait a second, where's the gin???!!!!

Those look good, and you'll be making pesto again I suspect! Just an FYI, if you've got lots of basil at the end of the season it can be stored in the freezer in a standard cheap ice cube tray with olive oil to fill in the cells. Won't have the fresh crisp texture for something like a caprese...

There's a tiny little Italian joint here that does a sausage basil pesto pizza which is wicked good. I bet that pie of yours is right up there. It's a flavor profile that more people should figure out is awesome on pizza for sure.

Those look scrumptious. Last week I mede some chicken pesto linguini but didn't do any photos to share, we are knee deep in basil too and I will probably shamelessly steal your cook to use some more of it up.

Addressing a question or two- yes, there are some projects in the works where cattllemen are reopening some smaller plants or trying to start a new one that isn't tied to the big integrators like Tyson or Farmland or JBS etc. It's a real shame that excessive regulations, largely lobbied for by...

I basically only have an eggplant or two because they look really pretty in the garden, not because I end up doing much with them that is pretty on a plate. Guess you just sorta called my bluff on that.

My apologies, I had never been on this page of the forum before today. Usually I just dabble in the photo gallery or sometimes search for a recipe or info on a piece of equipment. But I ran across a thread where you guys were talking about the interruptions in the food chain back early in the...

Very nice. We've done cordon bleu a few times with the vortex, and it is every bit as exceptional at that as it is at cooking wings.

Tony, I can't remember specifically who from but I think I got the idea of cooking a cabbage that way from somebody on this forum. Have done it several times now, it's super easy and works great with something like ribs where you can just drop it in and walk away for a few hours. It's an...

That looks awesome. Can't believe some of you are still under such a restriction for backyard get-togethers for anything other than people with a real reason to have immune system deficiencies or something though. Heck when all the restaurants and bars were closed here, all we did was go to...

Finally getting knee deep into fresh produce here and being able to make almost every meal with something that's just-picked so been a lot of food stuff going on. Here's a few recent cooks and maybe a sneak preview or two of some things I'll post here later. Charring green peppers, and...

Not an opinion, it's a FACT!

Man, there's a guy who has a tiny Italian place, like 20 seats, in a tiny town here (like 350 population) that does absolutely killer chicken Florentine. Yours looks just about as yummy. Add something else to the list of things I need to try cooking with coals.

Dude, that looks sensational. On a related note, it's hard to find chorizo around here that isn't greasy slop. We ground some ourselves while butchering some hogs recently, and it's not that hard to do. Might be worthwhile to search the interwebs for some of those seasonings and give it a...