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It was a Halloween escape to the cabin on Friday. Had some friends visit Saturday and pork tenderloin was on the menu! Did a marinade in the morning. Beautiful morning an early afternoon but the rain came steady and hard the rest of the day. Fresh made focaccia was baked. Used the Kettle with...

I rarely buy anything but chicken at Trader Joe’s but these looked great so I grabbed them. Did a rub and prepped the Performer for some high heat for continuous searing. Got some fingerlings ready for the Gold BDid a sear with a flip every couple minutes These were pretty large chops. Fed four...

Two nights here in one of the top three oldest cities on earth. Just beautiful with lots of stairs!Last night’s dinner was right next to our Airbnb and perfecto!Random shots of Matera

I really love Italy. I definitely want to share these photos but realized I posted my Rome pics in the “Photos” section. Please move that if you want to, Chris. I’ve been drinking a lot of wine 🍷. Ha. Monopoli is in the heel of the boot and right on the Adriatic Sea. We are going to explore a...

On a two week trip…started in Rome and then we are heading to Puglia. Three days in and food has been multo bene! Salute!

Got this baby on about 9:15 with some apple and hickory. It took about 1:10 running between 315-330Cheers!

A couple nights in the woods then home for some comfort food! Tri-tip marinated overnight then was hit with my Santa Maria rub. Did it over BnB with some oak. My favorite season…Fresh Hop IPA season!Salmon was hot and fast on the GenesisFall is slowly taking shapeSunday night soup after a Niner...

Son’s Bday and he had seven friends for dinner and other activities I’m sure I know little about!😬 Did two six pound bone in shoulders. Got them on around 8am. Used hickory and set the Venom at 240. These took about 8 hours. No sandwich photos. Kids were very happy though! Cheers!

Shopped earlier this week and just never really coordinated dinner to a satisfactory level! Ended up with a very big bone in chop and a medium sized chuck eye steak 🥩. Weekend arrived just in time. Got the Performer going and added some mesquite which I don’t use very often. Started these...

This is my youngest’s favorite meal. He loves drenching the taters in sour cream, cheese and green onions and he likes this cut of beef 🥩 due to the lower fat. I usually do the taters on the Genesis but threw them on the Performer tonight with Cowboy briquettes and no added wood. Definitely a...

I’ve been on the Spiceology train since their beginning but have held tight the last couple years while they’ve gotten quite expensive. Luckily, some of their offerings are hitting Costco and I grabbed this new Greek offering. Just did some easy thighs on the Gold B with some green beans. Very...

Spent a few nights in the woods and made some pizza on Saturday. Was not happy to see some mice have been living on top of my Red Head. Took the cover off and found this- Started the evening with some Americanos down by the river All was good with the pizza making. Had some great help with...

Still working through my first batch of sausage I made. And to have a quick and easy dinner at the cabin is so nice. Just grilled them on the Genesis and added some peaches 🍑 and some cast iron fingerlings.And then used some more for breakfast tacos 🌮! First signs of Fall-Cheers!

On Performer. Cheers!

Grilled up some tenderloins with just some of my Santa Maria rub and got some taters going. Inside the cramped vacation rental kitchen Magic was happening- roasted GB’s with fried pancetta and buratta. The buratta was room temp and soft and silky. Cheers!

Sunriver, Oregon vacation rental-Cheers!

Finally got around to doing my first batch of sausage! This was a three day project that follows a Texas style recipe. Did 10 pounds. Day 1- the prep! Cubed and seasoned. Day 2- Grind and stuff! Big shoutout to @Peter Gallagher for sending me the stuffer! First grind-Did a second grind, added...

Found this “half loin” today on special for $9. Felt like more than half but either way, it’s all good. It had a very nice fat cap that I only trimmed slightly. Hit it with a generous coating of Montreal. Performer was ready for indirect with some peach 🍑 and hickory We have some fire activity...

On the Gold B…fingerlings and green beans too!Cheers!

One big ribeye. Salt and Pepper and some wine soaked oak on Performer. Smoked to 110 then seared. Sliced and then drizzled some Puglian olive oil and finishing salt. Did some purple potatoes on the Gold B with red onions and a salad. Cheers!