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Sweetie and I on our own this 4th so it is Low and Slow Smokey St. Louis Cut BBQ Ribs with Sweetie's Macaroni Salad plus adult beverages. [/URL] [/URL] [/URL] [/URL] [/URL]

Very tasty looking meal and I need to try Tri-Tip soon.

Salmon Florentine (spinach and ricotta cheese) on the Weber. Served with asparagus brazed in seasoned garlic buttered and spaetzle.

As most everyone knows every cooker is different so a little comparison between Boston Butts fat cap up or fat cap down on the Blaz'n Grid Iron. At the 12 hour mark sitting at 160 internal degrees...

Nice bird thighs ya did there. I do like bird thigh.

Good looking ribs

Learning my new Blazn'n Grid Iron One full spare rib rack minus sternum and pig candy

Looks mighty tasty

Did it look like the following and if so PrincessFiona60 is correct in that it is The Big Easy. Here is a bird I roasted in mine.

Thanks for all the help.

13 year old teaching 9 year old with 13 year old's abbreviated instructions. "You have to place them exactly correct so let me show you how." "See, place them like this so none overlap and all fit". "Ok 3 minutes. Turn the grill to medium and and you flip them" "That's to slow, do it fast...

If prep correctly and roasted you will have crispy skin like I had in the picture below. Here is one I roasted awhile back. Roast Duck by Pellet Grill http://www.discusscooking.com/forums/f36/roast-duck-by-pellet-grill-82286.html

I use my pellet grill for a wood fired pizza oven. Pics a lazy night so Papa Murphy's was the entree. I agree with others in that this is a scam until proven not.:smile:

It is a Royall Wood Pellet smoker with a chimney in a covered patio to keep me out of the elements when cooking. We cook entrees outside at least 6 days a week. Here you can see the nice thin blue smoke. Since those pictures I have added the Next Generation Savannah Stoker II Pellet Smoker...

O' I could not say it is mind. I would say where I got it and what changes I made if any. Thanks

Thank you so much. BTW he makes his own rub, sauce and glaze for his cooks and I am proud of him.

Thanks for the nice replies. Grandson is an old hand at grilling and smoking as you can see here. The boy is standing on a box.

A lovely setting for oysters. Please the recipe for your sauce.

Chicken Stew with Drop Dumplings:yum: wow what a great comfort food for the upcoming cold days. I shall copy your recipe if you do not mind.:smile:

Grandson putting on the chicken thighs. After the chicken was in he set a low smoke temperature on the BMerrill’s new SSII Pellet Grill Controller. The new SSII is so easy to use a 12 year can use it. After some smoke and roasting it was time for a light BBQ glaze Getting close to pull...

Very interesting and good post.

Thank you becasue I am looking for something.

Thanks all for the grand comments. Yep, the middle one was the juices and being bias my Mohunken Butt Rub is still the best but after tasting the other it needs some adjustment. We really like the other two especially the extra kick Plowboys provided. Use to complete years ago but have long...

Started with three shoulders and three different rubs to compare. Applied Rub with Yellow Mustard and Molasses and threw the meat in the freezer for a couple of days BTW, you can sort of see the difference in rubs by the color and texture. A couple days later, right from the freezer and into...

Racks of Lamb: Marinate in this: Wrapped in the fridge for two days New YeaEve and it is cold out but time to cook. When it is a cold and dark cooking night one needs to have their own sun. Reversed Seared the Racks of Lamp New Years Dinner, Main Course