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Great looking backyard. Man, you sure like your grilled hot peppers. They're on every plate. Nothing wrong with that.

Bob, are you grinding your own meat? I started over a year ago, and burgers taste 100x better. Mind you, a lot of burger joints use flat tops, so different flavor profile than over charcoal grill, so you might not get exactly the flavour you're after. AS far as the Dechaine family goes...I...

Jim...you're killing me. By the way, kudos for all the grilled veg. I noticed that about your pics.

Great looking pastrami. I have to make some more. It's a good source for sandwich meat.

Yes, yes, Weber is the way to go. But my father-in-law asked me to keep my eyes open for a used charcoal grill for him. Craigslist up here just doesn't have the same amount of Webers that pop up for sale. So there's one of those square ones that I'm sure you've all seen. Adjustable grill...

Hey Jim...looks great. What's the deal with the cabbage? Hollowed out core and garlic butter? Looks good.

Not bad. Not bad at all. gotta give roasted poblanos a try.

Looks like you have some awesome bonding time with your grandson. congrats.

J, great job there. The finished product looks like it was all worth the effort. Thanks for posting pics of the process.

Usually not much fat on the leg to render. Back is where it's at. 11 days should be all right. at worse, you'll have some spots that are grey when it's cooked. most people will be impressed that you cured and smoked it yourself.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">by limas, grilled sweet potato and some grilled broccoli </div></BLOCKQUOTE> that's healthy mix. sounds pretty darn good too.

I've smoked two hams, smaller than this yours. Ham roasts, really. Anyhow, I removed the skin. The tought of crackling was really enticing, but I decided to keep it simple and removed it. I wasn't sure if crackling was possible after smoking for a long time close to 100 degrees as possible...

Don, I don't know what cheap mandoline you have...but for $25 you can get the Japanese version on Amazon. The brand is Benriner. I've got it and have been happy.

Man, that looks good.

Don, I've seen you post those potato chip pictures a few times. You have a mandoline to get them that thin? Also, how tough is it to control the oil temps? I'd love to do more deep frying and outdoors is great, because you don't smell up the house.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Time to get a mandolin... </div></BLOCKQUOTE> Jim, there's a japanese mandoline that is cheap and pretty **** effective. This one is on Amazon. I own it. Japanese...

MAn, those steaks look awesome.

Looks great Don. I'm jealous. One more month, hopefully, before I'm reunited with my grills.

Great looking family. When I read the title, I was wondering if you were going to grill that leprechaun your daughter caught.

Great looking pictures (and picture quality) Rich.