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I went on a cruise less than a month ago that left out of New Orleans. My friends and I explored the city before the cruise and I got to sample lots of gumbo, which I love and have been making many years. I have no recipe, every batch is different because I like to experiment. My neighbors also...

This is my first attempt at cold smoking cheese (for neighborhood holiday gifts along with some moonshine and smoked almonds). Two days ago, I put the cheese (4 blocks of pepper jack, 2 blocks of medium cheddar and 2 blocks of Monterey jack) in the pellet smoker using only a smoke tube to smoke...

Since Covid, we have had an on-going Sunday “Social Distancing” neighborhood weather permitting get-together. I always bring something, usually from the smoker or grill. Last Sunday, I made Pig Candy. The last time I made it was many years ago when we lived in WA state. I made it for a Sunday...

I seasoned with a mild bbq rub then smoked these chops for 3 hours on the Memphis pellet grill, and finished them with a reverse sear on the Weber gasser. My son and his girlfriend are visiting and my son requested pork chops before the visit. They had garlic bread, too. Side salad not shown...

Don’t need it but couldn’t pass it up. Now I have to get it out of the car and give it a good cleaning. Anything I need to know about it?

Coming to a location near you November 15, 2023. Discuss among yourselves.

What do you have? Why did you choose the one you have? How much do you ride it? Likes and dislikes? I like to hear about your experiences before I tell you about mine (I just bought one).

Tri-tip is $4.99/lb this week at Albertson’s (Double R Ranch choice). I have a friend visiting this week while her husband travels through Idaho. She’s never had tri-tip sous vide style so I made it today. Five hours and fifteen minutes at 132 degrees, then on the Genisis for the bark. So...

For the on-going Sunday driveway drinking and (formerly) social distancing neighborhood get-together. Thanks @Brett-EDH for the recipe and technique.

Found it in the freezer, thawed it, marinated it and cooked it. Simple guy, simple pics.

Got a 2 pack for $3.77! Grilled one tonight on the Genesis.

So I had them custom cut me two 2” thick T-bones from the Porterhouse end. Total price at the register was $36.96. One steak should feed 3-4 of us Thanksgiving week.

On the Memphis smoker, marinated overnight, smoked for 2 1/2 hours and ramped up to 450 degrees at the end to crisp the skin. This was for our Sunday social distance, driveway drinking, neighborhood group.

A big pile of smoked and lightly sauced drumsticks for game day!

About 2 inches thick and what outstanding pork flavor. Grilled to 145 degrees on the Genesis for me and my son visiting from Seattle. They were half price at Albertson’s but still pretty expensive. I always admired them when I shopped, but wouldn’t pull the trigger on the cost. Hard to keep...

For our neighborhood Sunday social distancing driveway drinking meet-up.

I only bought 2 of these because my freezer was full (they had 3). The actual expiration was 2 days longer than the tag. This was the “big” one. The other was $1.73! I’ll smoke them later this summer.

Boneless, skinless thighs with corn on the cob on the 2004 Performer, grilled direct and indirect with a reversed vortex half filled with Kingsford's Pro.

With a side salad. I cut the chops from a rack of lamb to get better grill surface area.