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I was interested in topics relating to the Summit Charcoal and Summit Charcoal Kamado and see there isn’t a dedicated section for these unique grills. Would it be possible to create a section? What say ye sisters and brothers?

I realized while cooking this weekend that my charcoal grate was still in the lower position after smoking pork butts over a month ago. Since then, I've done wings, steaks, and chicken legs with Vortex or baskets in the center and indirect heat on the outside, never remembering to raise the...

Well, we consumed around 55-60% of last nights brisket so I need a small add-on for tonight’s 2nd night of Rosh Hashanah dinner. This is a 4# boneless leg of lamb which used to be 6#, but two of those pounds went into burgers last week. Butterflied this leg into 4 sections to flatten out the...

Dough starts on Thursday one big ball four balls 350 grams two balls 260 grams Final rise outside 84F in the shade for a couple of hours Kingsford Pro Comp briquettes smoking a lot on startup This setup makes it easy to add wood or lump and gets the stone up into the dome for...

And so the cook off begins. Bought a jumbo fatty. Wish me luck. The action starts this weekend.

More to come. This is going down now.

Cooking over JD with coals on the lowest grate. Rotating often to develop that crust. 130°F target temp.

I tried to make a smiley face out of the Alabama sausage, to celebrate less than 116° outside.

When it was 105° at 1p I knew I was doomed. Loaded up the ice tea and lemonade and started an IV drip. Three StLous racks. My own Magic Dust rub. Membranes removed, a little trim up and squared off and then a light salting and a generous dusting. Let the ribs rest and get moist and I built...

Stocked up on a fresh whole NY Strip loin. Did some trimming to reduce the fat that drips into my grill too. So, can you guess the thickness and weight of each steak? Let the fun begin. And yes, I have a scale pic of one of these. When cut, all except one were nearly identical.

Another quick and simple dinner Chef’s 🧑‍🍳 plate

Chef’s 🧑‍🍳 plate

Yup, usually I make this with pork shoulder but I am in the mood for making it with chicken thighs, boneless and skinless Recipe is slightly different than my pork char siu. Dark soy sauce, hoisin, oyster sauce, granulated garlic, ground ginger, 5 spice powder, black pepper, a little honey and...

Frank’s, gran garlic, black pepper, kosher salt and some chili powder. Indirect at 425° say maybe 40 mins. Cold Coors Lights. I’m good to go. A little SBRs and a dash of Tabasco.

I posted a video of this recently so here goes.

Making a bunch of pollo asado so I don’t have to cook much this week. It’s going to be 106° for at least two days straight. So let’s do an old favorite! You know how this one goes.

Homemade rub, with just enough cooking oil and a hint of red wine vinegar to help disperse all the rub across the meat. Countertop marinate for two hours then onto the grill. Thinking of using CA oak live fire are the cook method. This way I’ll get heat and smoke at the same time...

The sprouts were large so they got halved. Chef’s 🧑‍🍳 plate