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Backyard shed

Looks really tasty. I haven't grilled whole mushrooms before. These are next on my agenda

Thanks everyone for your kind words and words of wisdom on technique. I found out that not all types of ribs are equal. I'll post Patti's banana bread recipe on the dessert forum. Thanks again.

Bingo !!!!!!

I'm with you brother. It's all a matter of habit to get up and go.

That is an amazing dinner Bill. The cat missed out on this one!

Can't believe I been grilling and bbq'n meat forever and have never tried beef short ribs. We gave them a try this evening. This was really a learning experience. Those short ribs look really awesome but in fact they were soooooo chewy; really tough. We laughed the whole meal...

Wow that was quite an endeavor.

I've always added rub very lightly to both sides of the ribs. This time I kind of cheated and used a commercial rub from Texas; Rudy's rub. It's really very tasty and packs a little heat. Most of the time I simply add a little salt, pepper, garlic powder, and onion powder cowboy style of...

I was using the 26. I usually use heat on both sides but decided to just have heat on one side. It really extended out the cooking process making nice tender ribs and chicken.

holy mole!!

Sue always likes when I grill something for her so we decided on pork ribs and chicken wings. She was very happy! Enjoy our Oklahoma sunset.....

Appreciate the info. Thanks

Hey Chris, where do you post the pics to; this thread?

Here are a few pics of my grilling shed. It has been put together piece by piece over 30 some odd years. This sign was painted for me by my youngest daughter (helped by her sister and my wife) for Christmas last year. It took them 3 days to do. Later she asked "what the heck is...

I'll try to put some together. Thanks.

Pork chop is one on my favorite grills. The other night I pulled out the 1993 22.5 in kettle and grilled the perfect pork chop (only one chop because we don't eat as much as we use to Chop on direct heat Finished on direct Placed on indirect heat to come to temperature Finished...

A majority of my grilling is with the lid off unless it's a thicker cut of meat where I have to cook indirect for a while. If I'm using wood chips I'll wrap them in foil, punch a few small nail holes in it for the smoke to escape while not allowing enough oxygen to enter so there will be no...

I use a lot of wood during my smokes; never worried about using too much. Back in the day they didn't have charcoal brickets; just wood. I love the smell of wood smoke

I'm very impressed. Really going to have to try this. Thanks for posting and bringing it to our attention