What's on the grill or smoker?

Awesome! Smoked Gouda, Mmmmm.

 

i will be signing autographs later this weekend after the food network crew moves on........

 

where you at Al?.....want me stick it in a flat rate box?

 

Pork with pork, one of my favorite recipe's
My basic shop cooking rule/recipe is meat with meat, and they have to have at least 2 feet, and no silverware required.

 

I'll have to try a Cuban, would a pork tenderloin do also?
All I've had is I guess, a Mexican

see my old wood grill in the backround. That thing has seen some meat pass across it.




I gotta make another discada, I gave that one to my daughter and son in law for a wedding present. They got married on a schooner out at sea (secretly) saving us from.

 

If you made a disco,then you must have been at that same place I was

 

Haha! Love the humility. You actually should be featured on a show. You come up with awesome looking food. Keep it comin'.

 

You know I am going to have to make these.

 

Took the divider out and gonna roll with both heat deflectors

 

Chops seasoned and some hickory

 

just do it Al,just do it!!!!

 

whers the ribeyes Al??? we need pics...people dont care about chainsaws or firewood....they want pics of food dammit!!!

 

MMM & those 'taters
Rock & Dirt still free? I haven't seen one of them in a long time.

 

Nothins free these dayz fuelrod....you know that....so I'll sell you the R+D mag for $15.00

 

Taters are parmesan crusted....over the moon Alice

 

Hold your horses, they’re comin'. Will be doing them this weekend.

 

Montral seasoned flatiron steaks cookin on the cool side of kamado,I do not flip these ,just wait til the blood comes to the top pull and rest....ends up about 150°