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Excellent cook, Andy.

I don't talk about those days anymore, Jeff. 🤣

Thanks, folks!

Yessir. It took about 45 minutes over low heat zone. Roughly 4-5 bastes. Then high heat for about 10 minutes.

Hey Brett! I've also done that, high heat up front. I just find I get better results this way. Zero chewy fat, very crispy. I just had a leftover wing and it was still crispy hours later. Fat rendered brilliantly. Basted every 10 minutes. This got a 24hr marinade first. Spices were thyme...

Man, I almost forgot how good this recipe is. Been a year or more since I cooked it. We're still having our house painted and only my Genesis is running right now. I've only ever done this on charcoal, but it came out insanely good on the gasser. Can't believe I don't do this more often...

Thank you, Richard!

Lol. The pizza wouldn't even have to be all that good 🤣

That stir fry looks kick***, Kemper.

Richard, how do you do those fingerlings? Can you provide some details? Faaaantastic cook.

Dang, Mark. That looks outstanding.

That Bloody looks really good...

Yikes, Brad. Hope everyone's okay.

The pragmatic Maine farmer joke: A wealthy Texas rancher is traveling through Maine examining farms and farming techniques. He stops at a north western Maine potato farm and greets the farmer. Farmer says, "How can I help you?" Rancher replies, "Oh I'm all set. Was just admiring your cute...

Beautiful cooks and pics as always, Richard.

Thanks, Jonas!

Good gracious!

When did you get Rocky??

Beautiful work, Kemper. Your briskets are phenomenal.

I'm assuming that's my bday brisket? I mean, Ginger got steak...