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Love you too dog <3

Going to a Home Alone screening dinner (friends invited us). Menu below;

Course I

Rotir Carnard & Champignon Crêpe
Slow roasted duck with Dunk’s mushrooms rolled in a roasted garlic & herb...

Eh, I was a fan back when 2 win seasons weren’t unheard of so it’s not new to me

Kiss the rings b!tch! :lol:

Beef cutlets and asparagus. Tomorrow we are having what I call “big f’ed up Italian”

sounds awesome!

Eggplant parm with gnocchi

Burgers and tots tonight. Going to smoke some beef back ribs for the first time this weekend!

Your invitation must have been lost in the mail?

We did our annual Julia Wellington on Wednesday. Always a treat.

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I texted my co-worker that that was the "stupidest shit I have witnessed in a long time"

We can no longer gloat about the butt fumble.

Mr. Kraft just got married!

Alright so here's the review. They were good but I need to tweak the recipe. We used 2 boxes of cheez-its. We melted 1 stick of butter, added a quarter cup of Worcestershire and a packet of Ranch and...

Well I decided to try the craze that I have been reading about. Smoked Cheez-its

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Happy Birthday!

Yesterday's cook

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Have you done tri tip? We usually don’t get that around here but we found and bought a couple.

I know! Maybe it was just a crappy brisket. I have another slightly larger (3.5) to experiment with.

Trip report - brisket was pretty dry and salty but I think I know why. I used an equal amount of Meat Church Holy Cow and Holy Gospel. Next time I will leave out Holy Cow that is where the saltiness...

I have a baby 2 pound brisket flat in the Camp Chef as a trial run

Me in Maine a few weeks back

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Yep, have been going to Amazingribs for years :2thumbs:

Yeah 3-2-1 is good but I used to also just throw them in and smoke them for about 6 hours (for st louis style) they always came out good. I am interested to see how this chicken comes out. I know if...

I have not got the tube yet, I told the wife we would need one and she wanted to see how the smoke was without it. I will probably be getting one the day after tomorrow :lol: I saw that hey grill...

I have a Thermapen, Malcom does not oil it but rather mops throughout the cook so he is opening the lid a lot. I was going to spritz with apple juice and apple cider vinegar + a little worcestershire...