Lovely bark.

Dude. Awesome.

I've outdone myself...


(photo not taken in Belize)

Looks horrible.

You should give it to me so I can dispose of it for you. :D

Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.


If you're going from fridge to grill you're already behind the curve.

What cut of meat is that?

I go from fridge to grill mostly by preference but I don't put my steaks directly on the flame.

They chillout in the indirect zone for awhile to get some nice wood flavor and I slowly move it over to the direct heat over time and finish with the seer.

Tri tip

Going to be cracking a cold one and enjoy some college football.

That looks great!
I have only grilled veggies on my table tonight.
As written in this blog https://betterme.world/articles/ it is very important to prepare for the fasting and keep a healthy diet couple of days before. That is what i am doing now, which means no beers, meat or junks. Good luck to me.

Just bought a new Blackstone and love it so far.

I did a test run on Greek Yogurt marinated chicken thighs... Oh. My. God... Time kine pictured. From just out of the 24 hour marinade to the going on the grill to coming off the grill (at 162) then out from under the broiler (at 189). Just amazing. Will be cooking some food for the Chiefs game on Thursday, this might be it...

https://uploads.tapatalk-cdn.com/202...c47b1fcf37.jpghttps://uploads.tapatalk-cdn.com/202...dcf12ce360.jpghttps://uploads.tapatalk-cdn.com/202...2e764236b1.jpghttps://uploads.tapatalk-cdn.com/202...e4080e4b40.jpghttps://uploads.tapatalk-cdn.com/202...62c359dfc0.jpg

Everyone(but me) has the rona. Means perfect time for experiments!

2-1-1 @ 275 on the ribs instead of my usual 3-2-1 @ 225.


Changed up the brine(normally 3 days in a salt water/herb brine), buttermilk and heavy herbs for 1.5 days.

And trying a smoked ribeye that I'll reverse sear after 30-40 on the smoker. https://uploads.tapatalk-cdn.com/202...6e9a6fd23c.jpg

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I recently purchased a Masterbuilt digital electric smoker. I can already tell it is small. An entire rack of ribs will not fit. I had to cut it in half.
I am fixing to do a Pork shoulder roast. I am going to start it tonight and let it cook until tomorrow morning. Thinking 12 to 15 hours.

I cut the bologna too deep. Everyone loved the ribs and boneless thighs. https://uploads.tapatalk-cdn.com/202...7dea55ef2c.jpghttps://uploads.tapatalk-cdn.com/202...b2e1fada1f.jpg