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Welcome, neighbor!

Welcome! But that smoker is way too clean.

I have a niece graduating from high school. We thought that a self-catered BBQ would be fun. So, pulled pork for 100! The party was Sunday, so I spent Saturday smoking the shoulders. I only have a 18.5" WSM, so needed to break out the serious equipment for this one. Fired with hardwood...

Ever since I saw Robert McGee's thread "This ain't your mother's meatloaf...", I've been thinking, meatloaf on a cedar plank, what a great idea. So last night I mixed up a meatloaf: 1/3 ground chuck, 1/3 ground pork, 1/3 fresh chorizo, onions, carrots, mushrooms. For spicing, I leaned on the...

Just another data point -- I use oak and apple wood combined quite often.

I spent all week with a client, my flight home landing at 4:45. Stop at the grocery store and pick up some wings on the way home. A quick toss with five-spice powder, salt, and pepper, and back into the fridge while I get the kettle fired up. Waiting on the fire -- rhubarb syrup, gin, tonic...

I just kept turning them with tongs. The goal is to get the outside completely charred (the inside turns quite soft). Once they cool, it's very easy to scrape the burned skin off. I pureed the flesh with garlic, tahini, garlic, lemon juice, parsley. The best eggplant dip I've ever made...hands...

Various cooking over the past weekend... Lamb and pork chops getting happy with a some oregano, aleppo pepper, and garlic. On the grill. At the flip. They were served with a simple tomato salad, no plated pictures, but trust me, they were good. To make up for the lack of a plated picture...

Hmm...I'm going to have to find me some pig tails.

Close the top vent? Interesting...

A single layer across the bottom. Pushed to the side may also help with the overdone bottom. More experimentation is necessary. :)

Very nice...love this time of the year and the fresh salmon.

Awesome cook!

I love making my own pizza, and I'm fortunate to have an oven that can get pretty hot. I'd like to get even hotter, so I have thought about using the kettle. After reading some posts here, I was inspired to give it a go. Setup--baking stone elevated on charcoal baskets. You can see the smoke...

I was in the mood for a steak this weekend and my butcher had some t-bones they had been aging for about 7 days. Sorry for the lack of action shots. :) Now that's a steak. All it needed was some salt and pepper and time on the OTG. Some grilled tomatoes. Served with some chimichurri...

I use a lot of the Big Green Egg lump. I like it.

I needed to play with the new rotisserie again this weekend. So I decided to give a pork loin a try. The loin trussed into shape and rubbed with rosemary, garlic, lemon zest, pepper, and olive oil. On the grill. I'm not sure why I set it up perpendicular to the coals. :confused: In any...

Looks great! That is one big shoulder.

Nice! I've been thinking about picking up a wok for my kettle. This is nudging me in that direction.

I hadn't done a brisket for what seemed like years, so I dialed up one for the 4th. Ended up smoking it on the 5th, but hey, it was a long weekend. :cool: Brisket prepped and rubbed. It was a smallish cut, about 7 lbs. Fired the WSM with lump and some chunks of sugar maple and oak. It was...