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Way to make the best of it !!!

MikeB, I really like that setup. Your avi pic is spot on, too. Had a recent cook with my truck tailgate being the work surface with the grill nearby. I was carrying a 1911 in an IWB holster that day, lol. I know a lot of people who are buying the Blackstone griddles. I get why...

Thank you. NSAID's are helping a good bit. Didn't stop me from cooking up some good eats for breakfast for everyone this morning. Scrambled eggs, country ham and biscuits. Interested party underfoot......

18yo son returned home from a friends house an hour ago. Said he was famished. Mind you, he had a proper breakfast and lunch, lol. He said he wanted a bbq sammich & mac'n'cheese. I added a heaping helping of pintos, too. Toasted a bun and hit the pulled pork with a tangy sauce....one that...

I gave a couple of The Burger Guru's tips a try today.... * 2.25 lbs of cheap meat.....70/30 ground beef * 1 pack of Hidden Valley Ranch Dressing powder (from Myron Mixon) * 4 tablespoons Duke's * 3 tablespoons Lea & Perrin's roostershire (don't have fish sauce on hand...and see no reason to...

Thanks. They are gonna be enjoyed tomorrow for leftovers.

Thanks !!! The honey sweetened slaw with at the redwing vinegar tang is the perfect topping to pulled pork sammiches in my opinion. - - - Updated - - - Thanks. They were mighty good. We will be eating leftovers for a week, lol.

Nothing dry around here. The slaw was a must have on that sammich, too. *Shredded slaw mix, Duke's mayo, lime juice, honey and red wine vinegar. *

Dawgs starting off well !!!!!! Butt is at 196 and being stubborn. Pintos are done. - - - Updated - - - Not sure, lol. - - - Updated - - - Homegating is working for #11 Georgia at the moment..... :)

Got a small butt on the 22" kettle. Also doing a huge batch of pinto beans. It's been a really easy cook so far. That's good as I've got my knee iced down and trying to get this swelling down. It's got me sidelined from much else, I'm afraid. Any excuse to fire up the chimney is...

Super looking burgers !!!!!

Thanks, everyone. It was an easy cook that went off perfectly. I'd planned on running the doughnut & blueberry bread pudding on the WSM, too, but went ahead and did it on the KJ since I was also going to run some boneless breast there afterwards for workweek lunches this week. 350 temp was...

Dessert cooking.......KJ doughnut blueberry bread pudding.

Pulled off to wrap and return to grill. Used this sauce......partially out of respect.....and partially because of knowing how good their record could look this year.

;) :D :wsm: Laughing my butt off. I gotta confess, though.....this morning I'd planned on making steak biscuits for breakfast. There is an extra fridge out in the garage where I keep the stuff I generally cook. I walked out there at o-dark-o'clock...down the steps...into the dark garage...

Was coming home from the grocery store today and saw this.......caught my attention right away as I'd just seen Stephen King's "IT" yesterday with my son. Looking into the neighborhood as I passed by I could see more red balloons guiding you along..... I texted my boy and said, "No way...

That looks mighty good. I am still in awe of how steady my WSM runs with my Guru. +/- 2 degree swings is all I've seen.

Me, either, lol. I fed them and then went back to college football.

Sting beans made with Don's Seasoning Delight, garlic, smoked salt & butter. Weird meal, I know.....but had some random stuff that cooked together really well. Using a light slather of mayo.....then dosing with Greek Rub and finishing on the grill with Plowboy's makes for the best wings...

Used the small Vortex with a couple handfuls of KBB along with my Weber rack that the dogs went on. Funny thing is that I used it in a 24" kamado. Everyone said I'd be underpowered. The inferno center makes for a great spot to roll stuff around and crisp it up.....