ABT’s

A couple more

St Louis.

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That can happen when you put something over an open flame with no diffuser or grease shield!  Must have been the way you achieved your 900° on the GG that you never respond to in the other thread...

 Nice way to finish off a cook. 

Third try at pizza on the Memphis...getting closer








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Pizza looks great. You say getting closer. What are you trying to improve upon. Looks like you got pretty decent top and bottom heat, which is usually the trickiest part on a grill.

Ever tried a top stone and bottom stone? I've done that in my oven and grills with some success. It's hard to get perfect, but it usually works better than most other grill setups.

Dutch Oven Pecan/Crispy Bacon Cinnamon Pull-a-Parts [ Invalid Attachment ]

Any chance you can post a recipe for this?  I'm pretty sure I need this in my life. 

A couple more

Smoked some ribs, this past weekend. I chose St. Louis spares for a change up, as I usually cook baby backs and I wanted to try something different. Dry brined for 24 hours, then rubbed and on the MAK cruising at 275. Two hours later they had beautiful color so I spritzed them with apple cider vinegar and wrapped them in butcher paper; back on the grill meat-side-down at the same temp for the next hour and a half. They felt close to done so I cut away the butcher paper and lightly sauced and back on the grill to set for 30 minutes. They were wonderful! I'll be doing more spares in the future!

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Super looking ribs.  Welcome to spare country. 

Super looking ribs.  Welcome to spare country. 

I didn't know what I was missing . . . 

Meatloaf,tater and asparagus. Great meal.

Meatloaf,tater and asparagus. Great meal.

Yes sir!  A great meal.  I'll bring a good table wine.

Oh, that is one fine meal, although I am a mashed potato and gravy guy!