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Some breakfast sandos on the Slate. Home fries on the side. Sausage patties. Egg in a biscuit mold. I'd already cooked the bacon. It's on the bottom. Slice of American cheese, English muffin. Happy Sunday!

Pretty much my favorite comfort food meal. Variation of a Jeff Mauro recipe. Chuck, pork, veal and some onion, poblano, garlic and parmesan. Saltines instead of breadcrumbs. Mixed in the morning, fridged till cooking. Did this on the Performer with a chunk of cherry wood. Spuds, spinach...

Happy Easter! Decided lunch would be a Peruvian chicken sandwich. Marinated in a paste of cumin, paprika, garlic, white vinegar, and veg oil overnight. Green sauce is jalapeños, garlic, cilantro, vinegar, salt and pepper, aji amarillo, lime juice, mayo, and sour cream. Not exactly a light...

Truth be told I meant to make this for dinner last night but I fell asleep watching the Red Sox. So I did it for lunch today. Usually grind my mix but crazy busy this week. So this is store bought 80/20 chuck. Two 3.5oz burgers. Smashed. Onions on one patty. Cheese on both. Went under...

Still breaking in the Slate. Maybe my 15th cook on it? Kept it simple today. Some leftover NY strip, onions, cheeses. Two eggs. Did the steak and onions in a little butter. Eggs hiding beneath tortilla. Flipped and filled. Wrapped. Half for me, half for you. Have a great weekend...

Riffed on a great Serious Eats recipe: Black bean quesadillas. I always double the batch. The chicken is my addition to the recipe. Otherwise pretty much the same. Grilled some bird. S+P and Memphis Dust. Into the bowl with wilted spinach, ~2C cooked leftover Rancho Gordo black beans, two...

Did some really tasty turkey burgers two nights ago. Butter basted then hit with a light sprinkle of W-Shire on top of some pepper jack cheese. Ribs tonight. These were good. Gave one rack to our neighbor. Memphis Dust seasoning. ~5 hours.

So it's come to this. Back in the day I used to actually do stuff on Friday nights. Y'know, pool halls, pubs, the occasional dinner and movie, outrunning cops, etc. These days, closer to 60 than 50, I find great consolation in talking about tagines on my hard-earned Friday nights. I fell for...

So I made a really untraditional lasagne last weekend. Very tasty. Inspired by a recipe from years back...can't remember the source but I've made this several times and it's always a hit. Again, quite untraditional...purists beware. I often make my own pasta. My wife (Italian heritage) has a...

Used it to make fajitas Also made some cinnamon rolls. Hit it with a tasty glaze, not pictured. These were devoured. Have a good week, everyone.

...Peruvian chicken style. Can't recall if I've posted this before. Always makes a great, fun cook. Did this on the Genesis. Sauce. The cast. Main character. Internal temp hit 150°. Began saucing. Finished at 160° and rested. Toasted ciabatta. Crumbled chips. Not pictured...chips and...

Just some wings. KBB in the vortex. Wings got salted and baking-powdered for a few hours in the fridge first. Hit it with some Buffalo sauce, celery, and blue cheese. Called it a night.

Inspired by a couple of recipes. Mixed, then rested for about an hour. On the Performer. JD lump. Took about 40 minutes. Came out pretty good. Plenty for leftovers. Happy weekend folks.

So I had nothing to do with this cook (except for cleanup). My wife has amazing baking skills. I don't have a sweet tooth at all but I could eat this whole thing. Happy weekend, everyone.

First bread of the season. Weather finally turning. Will have multiple uses.

Rotisserie style. 4lb picanha, trimmed down. Salt, pepper, granulated garlic. Fridge for ~8 hrs. Cooked on the Performer. Broccoli, baked 🥔. Simple, tasty. Getting close. Had an Old Fashioned and some tunes. Beautiful evening. The cook did not survive long enough for a plated shot. Served...

Every so often these really hit the spot. Easy to make and when you nail the texture, hard to beat vegetarian eats. Baked the beans till they started splitting. Mixed with a lot of good stuff, including queso fresco, 2 chipotles and their sauce. Few other things in there. Cooked in a CI pan...

So I cooked a 2lb Iberico Secreto from Wild Fork Farms. It was crazy good. Only done this 3 or 4 times...gets better every cook. Some wild rice and squash riding side-car. My photos don't do justice to this cook. Gotta up my game. WFF secreto. Just salt and pepper. Fall is arriving. Love this...

This is the cook I was most excited to do last weekend. My photo skills are lacking...Apologies. I based it on a couple different recipes, primarily one from Kenji Alt. This will be in the regular rotation now. Spatched a bird and marinated in a Thai-style paste for about 3 hrs. Fish sauce and...

Was going to do these yesterday, but my wife and I both craved salmon. Hers is killer. Saved ribs for today. Wildfork Farms. Trimmed, salted, fridged for about 4 hrs. Meathead's Memphis Dust rub. On the 22" for some low and slow. About those raspberries... BluesHog makes imo a great...