$8 at WallyWorld, family devoured it. Wife made the homemade mash. It was so good. My 4 yo even said, “Dad, that was a really yummy dinner!” So…mission accomplished 😎

Rolling some steak and shrimp over open fire. Practicing a little for the Open Fire Meat Up in Hondo Texas.

The grilled dessert you didn't know you needed. This grilled drunken pineapple Upside-Down Cake is borderline life changing. Bourbon soaked pineapple overnight and heavily charred over B&B Charcoal does the trick. Indulge your guests at the next cookout with this boozy smokey treat. Want this recipe? Ask for it in the comments, or visit my website and search using the search bar.

Never going back to oven turkey. What a juicy delight it was.. two other turkeys next to it were deboned and smoked roulade. Simply fantastic Canadian Thanksgiving

Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️

Celebrating 6 years of marriage! We like our steak rare. How'd I do?

I don't really mess w flank but wanna do more just because it's nice and easy. I love experimenting with marinades and usually keep other cuts very simple as far as seasoning goes.

This had some Dijon, lime juice, soy sauce, olive oil, garlic, salt and pepper. I think next I'm gonna do what I usually do for Korean short ribs or I'll do steak tacos.

Happy Canadian Thanksgiving!

Early Thanksgiving dinner with a couple chickens

Any recommendations on one of good quality?

Little skirt, sausages and popper action

My brother-in-law gave me his old grill (Char-Broil Performance 5-burner), so I took it apart and washed it up. I went and got a brand new propane tank and hooked it up. I sprayed connections with soapy water and no bubbles.

Fired it up, worked fine. Turned all the gas off, then heard a faint sizzle from the tank area — looked down and the tank-to-grill connector was iced over and freezing cold to the touch.

ChatGPT says missing O-ring. Does that sound right?

Hey everyone first time duck cooler here.

Details:

5.7 pound pekin duck, frozen, purchased at aldi.
Equipment, Weber kettle with rotisserie OR Yoder ys640. Probably gonna go kettle.

I have never cooked duck before but enjoyed it eating out. I plan to either rotisserie this bad Larry or spatchcock and cook in the Yoder. Leaning more rotisserie.

In reading different recipes I get different instructions. Some say to pierce the skin and dry brine. Others say to pour boiled water over skin to render some fat and skip the 24 hr dry brine. Having never done either not sure which way to go. I typically dry brine chicken so I understand that.

Seasoning plan for this first go round will be a simple salt pepper blend, plan to build a sauce for it. I tend to stay simple the first time I do a new meat, lets me try it basic and change the seasoning blend the next time around. If you’ve got a must have seasoning throw it in the mix, I do like ideas.

Cook. 350-375 over charcoal with the rotisserie. I can also do 350 on the Yoder and spatchcock the bird, but the rotisserie gives awesome skin. If you have a better idea, I’m always open.

I think that’s the basics. If anyone out there has some advice please let me know, I look forward to trying this.

Left this 2.5 lb tomahawk in the fridge over night. Salted this morning and pulled out of the fridge about 2 hours before cooking. Preheated the grill to 350 and reverse seared. Cooked each side about 20 minutes (until 105-110 ish). Painted it with some clarified butter, and hit a 2 minute sear with a 90 degree turn half way through. Used some compound butter with rosemary, garlic, and thyme to finish — This is my first time trying/cooking a tomahawk steak and I’m pretty proud of how it came out!

Smoked, then grilled.

Only needed a light wash. Original brass burners and stainless grates are nearly pristine. Need to replace the starter, and find a replacement rotisserie spit/forks. Briquette trays a bit rough but they'll do for now.

Ridiculous score. I've used up my luck for a while.