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Good looking chicken. Rotisserie bird is tough to beat. Now that the temps are getting below 100, it may be time to get out my spinning gear.

We sometimes make packets of potatoes, carrots, onions and bacon, seasoned with Cavender's Greek Seasoning. They go great with pork chops or grilled sausage.

I inject a mix of beef broth (Better than Bullion) and Worcestershire sauce. I don't think I've smoked a brisket without injection for comparison testing, so I don't know if if it makes a lot of difference. But it is quick and easy to do, and the injected briskets always come out great.

Nicely done. The uneven shape of the cut lends itself to pleasing all eaters with pieces ranging from well done to med. rare. I like it with some pita or flatbread and tzatziki sauce (Greek yogurt, cucumber, lemon, olive oil, S&P).

That cod looks fantastic. Whole Food has some nice looking fish at times. May have to give that a shot on the grill.

You got a great bargain. Happy smoking!

I opened the bag, and it yelled at me.

Sam's is my best place to buy brisket, ribs, lamb, rib-eyes, etc. It may or may not be the cheapest price in town, but it will be the best cut, trim, and quality. I also buy big containers of black peppercorns, cumin, chili powder, onion powder, oregano, paprika, etc. to make my own rub mix...

Nice work. That sounds like a great meal.

That looks really nice. I was on a road trip once and, after eating at restaurants for a few days, ran across a Poke Bowl place. It was so fresh and "clean" compared to all the typical restaurant fare I had been eating; had two meals there in two days. Now I keep that in mind when traveling.

That’s a good looking piece of pork. Love ‘em.

That looks delicious. Will be making soon. Thanks for alerting us to this recipe.

Not much better than a nice piece of meat cooked outdoors over open fire, especially with that scenery. Happy hunting.

Daniel Vaughn, BBQ Editor for Texas Monthly, has a new article about premium charcoal. What Is Premium Charcoal, and How Does It Fare on the Grill? He gives a nod to Chris Allingham's post about burn rates. Pretty cool.

You're supposed to clean them? I've been using an OXO daily for a couple years and just opened it up after reading this. There were a few crumbs in there, but a couple of good thwacks while holding it upside down and a wipe around, and it was clean. No sign that lack of cleaning had affected...

The air fryer is the bomb for reheating pizza. In mine, I preheat to 350, put a couple slices in for 3 minutes, and it's as good as fresh out of the oven. Sometimes it's better because the crust gets extra crisp.

Delicious looking cook. I have new appreciation for carne asada after watching Pati's Mexican Table on PBS with Pati Jinich. Carne asada is apparently like the word barbecue; it means more than one thing, including a meat dish, a method of cooking, and a social event.

Both of you did some great work. Beautiful pastrami, and a quality looking sandwich.

I once smoked a meatloaf over an empty water pan topped with a clay saucer. Grease from the meatloaf (unbeknownst to me) dripped past the saucer into the pan, and the clay saucer that fit inside the pan formed a seal (likely as it cooled post-cook). On the next cook a week or two later, wild...

I bought a Milk Street (Christopher Kimball) Nakiri. They go for about $60 discounted, plus shipping. It is thin and sharp, and it is designed for vegetables rather than meat/bone. It is a bad mofo so far, but I'm not sure how I'm going to sharpen it when the need arises. I am not used to...