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Terrific looking meal, John and Kari! Instead of Fogo de Chão, we have Fogo de John :D. I'm really liking the side dishes (especially the hearts of palm wrapped in bacon), and everything looks it paired nicely with the beef. Speaking of the tasty beef you cooked up, tri-tip is definitely a...

Thanks for the link to that farm! Sounds like a great place. Unfortunately, I don't live close by (45 miles east), but the next time I find myself in the Keene area, I'll definitely stop by and check it out.

I'm liking what I see, Pat! Well marinated pork chops plus nicely browned sprouts sounds like a great meal to me.

Terrific looking brisket there, neighbor! Always cool to see meats from local area farms being expertly prepared.

Nothing too complicated with this cook...just a nice boneless leg o' lamb impaled with a big two-pronged skewer and roasted over a live fire :D. Boneless leg of lamb generously seasoned with Rendezvous rub, roasted with indirect heat from lump charcoal. With the top vent closed, the lamb was...

Always cool to see the WSGC in action. Wish I could reach into my screen and grab one of those tasty slices from your carving photo!

Lookin' good, Paulie! Some seriously nice color you got on those ribs. That Santa Maria attachment is really cool...I need to stop looking at that photo, or else I might have a few "accidental" clicks of the mouse and end up with a big heavy box on my doorstep, plus a one-way ticket into my...

People do love an encore of a great show! A beauty of a steak cooked just the way I like it. Phenomenal stuff as always, Jim.

Robert, those tacos must have been unreal! Always cool to see a Rick Bayless recipe successfully executed. Terrific post.

Rack of lamb is not something I normally buy unless it's being offered for a reasonable price. Back in February, Whole Foods (of all places!) had grass-fed racks of lamb on sale for a very fair price. So, I picked up a couple racks, vacuum sealed them, and saved them in the freezer for later...

Definitely a fine looking smoked meatloaf, Hilary! A taste of that would most certainly cause any 'loaf-hater to change their mind.

Lots of good eatin' coming off your Performer, Darvin! Nice variety of flavors and healthy too.

Very nice, I love grass fed beef. I'm digging the bark-to-meat ratio in that pile!

Oh good heavens...a meatloaf Egg McBob...be still my beating heart! That must have been incredible with the heirloom tomato on top. Terrific looking jerky. I'm sure it will be much appreciated by your daughter-in-law and her colleagues.

Normally, filet mignon isn't my first choice when it comes to steak, but when I saw these in the butcher shop, the thickness and marbling were too good for me to pass up. Some pics of the uncooked filets. Very nice steaks to begin with...my job was simply to not mess them up. The steaks...

That's a fine looking loin, Pat. The beans look tasty as well. Looks like both you and Rich came out as winners in your "trade".

John, I'm pretty much dying here while viewing your thread. I tried pizza pot pie at a restaurant in Chicago about ten years ago, and I can't overstate how much it ruled to high heaven. Your photos are bringing back a lot of good memories - the plated photo is very similar to how I remember it...

That is the ultimate lunch, Enrico. Complimenti!

That's a well thought out setup, Rich. Charcoal starting, grilling, and smoking all within arm's length. Burgers and potato wedges look mighty good.

I finally decided to try smoking a meatloaf for the first time (come to think of it, I don't think I've actually ever cooked a regular meatloaf indoors). Overall I was happy with how it came out and my family enjoyed it. I found it to be a very different eating experience than conventional...