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Chris I just got cut to order 4 pounds of brisket flat (for chili and braised brisket) at Buds Custom Meats for 9.99 a pound. May sound a bit pricey but I do not have to trim it! May you could check them out? Their meat quality is way good! I get all my meats there - pork, chicken, bison...

Go private to stop having to bow to corporate wishes and greed.

Perhaps we could split one.

Mine rusted….. 😆

PM me. Think we can work something out.

Looks like it’s may be time to part with my remaining WSM 22 (2019) and my WSK E6 (2021). Looking to understand what a fair price is for each these days. WSM is in excellent shape. Lives in the garage and it’s only been used a half dozen times. WSK is in very good shape with no rust. I am the...

I am in the north bay and have a 22 I’d like to part with. A bit big for 2 of us.

It looks a lot like a Lodge “hotel” 20 inch most likely from the 1960s. These can be rare and can sell above $500.

Best wishes to all and may Santa please leave coal in my stocking. Hoping for JD!

Yes you are correct. It’s a non frenched cowboy steak.

Nope. SPG only. Used red oak for smoke using my new method for wood chunks - get fire to where u want it. I move a couple of hot coals off to the edge of the fire but under the lift part of the grate. Take a wood chunks (NOT soaked) and put it against these coals. Control smoke by moving the...

I grind the skins and add it to the sausage. Moisture content is tricky with ground chicken.

Me 75% left, 25% right. My dad (RIP) wasn’t keen on me being left handed. Now me, wouldn’t change it for the world.

I used 20 degree knives (Zwilling) for many years. When I got 2 replacement knives (25+ years old), they were 15 degrees. Used both side by side and really didn’t notice a big difference. I replaced my sharpeners to 15 degrees. I had to regrind a couple of older ones to 15 degrees but now all...

My daughter. She wasted no time calling dibs on it.

My oatmeal doesn’t look so good now. Looks tasty!

My daughter came over today and we made a 1 bone rib roast. A serious mini me. Whopping 3 pounds with the bone still on. Cooked on the WSK, indirect with reverse sear. Served with horseradish sauce. Served with Julia Child's Gratin Dauphinois (Au Gratin Potatoes) and big salad with herb...

I like Brett have been using the Zwillig Professional S knives for over 30 years. I like the pro knives because they do not have the large bolster. From what I understand, same knife but ground without the bolster.

No grilling today. Everything is from scratch but the pasta. Menu- Penne pasta with sausage ragu Salad with Italian vinaigrette Focaccia bread Double chocolate brownies - made with Ghirardelli chocolate and cocoa powder