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Nothing wrong with that, Brett! If I was hosting our Steak Club this month, I'd probably try one of the Wagyu (American) briskies.....I'm not up again until October or November.....we'll see if they are still around. R

Well, it's not like you're going to be in Redwood City tomorrow or anything...... :)

Necessary, probably not. Fun to do at least once, probably. I did not bring that home with me, fwiw. If I had crazy money, I'd probably increase my BBQ budget for equipment and consumables rather than blow it on houses, boats, planes, etc! I do not have crazy money, however, so I am reduced...

Necro posting, but thought @Bruno should know I saw this in Redwood City today.......

Just two......Steak Club and golf. :)

Yep, the Elks course. They run a Closest to the Pin tournament from April to October on Wednesdays. We've been doing it for a few years, and fun to get out. Helps a bit with the short game! This is great, Bruno! Get Oak to show you his new grill area he built! :)

:ROFLMAO: Oak is in my Wednesday golf group! .....and he knows too well what kind of trouble I'd be in if I came home with another grill! :) R

Oh, no, Chris, this is such hard news to hear! Rich was always so positive, encouraging, supportive, and generous here on the TVWB Forum! I always looked forward to the stories he shared, meals he cooked, and his excellent sense of humor. Rich and I shared both a first name, as well as a...

Very nice, Eric! I did some Mongolian Chicken on the Vortex/wok setup a few days ago, and my wok was temping at about 785°F..... that kind of heat takes some getting used to, but it puts you in the "wok hei" neighborhood without heating up the kitchen (or investing in a wok burner like my bro!)...

Time flies, buddy, and it's all great! My youngest just turned 20 and will be a junior at UCSB in the Fall. My middle kid is guiding whitewater on the American River for her second summer before she heads to Indonesia for a 4 month SCUBA/marine ecology internship in Sept. My oldest is...

Karu 16? One of my golf buddies has one, and they turn out a very nice pie! What size dough ball you using for those? They look great! R

Nailed it, Eric! I do enjoy those WFF prime TT's! Good stuff! R

Great audible to use the CI skillet as a stone!! Looks like it worked pretty good, too! :) More great cooking in the woods!! R

That recipe was my adaptation of the official VPN recipe, and I'm glad you seem to be having some good success with it. Same day dough definitely reduces the plan ahead quotient for pizza night! I've frozen it, too, with decent results. I do a fridge defrost overnight, and then get it out at...

Yeah, I really do like it, and I've dialed in my process. I think if I was looking at ovens now, I'd include the Gozney Arc/Arc XL in the mix, and there's also one from a small company in Italy called Pizza Party that I'd consider. Having said that, the Ooni is hard to beat in terms of...

Must be summer! Lots of pizza posts lately!! Great looking pies, Michael!!! R

Great looking pies, Eric! Looks like the dough worked out well for you! I hear you on the challenge of lots of heat in a small space.....keeps you on your toes (and your oven is smaller than mine!!!) With all the great fruit available now, it's time for some fruity pies! Thinly sliced...

It's a fantastic combination, Tim.....worth spending a little time whipping up the mornay (not much time, really!) A couple more pies from this week.....nothing fancy on the toppings, but so good!

With a La Gloria Cubana and a martini, no less!!! My jalapenos are just popping fruit, with my poblanos not far behind! :) R

I don't bother to try to temp skirt steaks, they are just too thin for any accuracy. I just go with a REALLY hot grill, 2-2.5 minutes per side, rest a few, and eat. I'm not a well done person with skirt or any other steak. If you're sure you sliced your skirt across the grain after cooking...