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I was going to say just weld up a new one or patch the one that is there. But that assume a skill level an tool ownership you may or may not have. perhaps if a lack of skills. an tools, pop rivet in some patch panels to limp it along another season or two..

gonna go exotic and say ostrich

I was in the mood for some actual meat ribs after the little celery rib experiment. I was able to find a decent package of beef short ribs at the store. The ribs got a a generous dusting of rub and rested why the the smoker was brought up to temp. Four short ribs are just about right not...

Imagine the reaction if posted on April 1st

Seen Great White back in 1989 at the World Series of Rock, it was Bad English, Great White, and White Snake. The most recent concert was Lyndsay Sterling's Christmas tour. My second time seeing her, first one was her Duality tour, where Walk Off the Earth opened

I started off with the finest free range celery, not sure how true that free range statement was since there was not USDA label for it, but I was in a rush and did not want to go to whole foods or central market. The celery got a trimmed and the stalk broke down to the ribs, where they then...

I must have been under a living under a rock for awhile, because I just recently learned about the vortex. Being cheap, an not really knowing if it would fit my need, I went the diy route. By cutting the bottom out of a large dog bowl. The main reason for teying this was for chicken wings an...

I decided I wanted to try my hand at Lamb Chops on the grill, My wife makes an amazing traditional Chinese grilled lamb skewer. and I wanted to see if I could make a a decent lamb chop. Not many photos of the cook itself since I was using the phone to take a video.. but here is plated shots...

A little something I made for gameday watch party earlier in the year. Fire roasted salsa, along with an Olive wood smoked guacamole with diced skirt steak. First part of this journey was to make the salsa. for my red salsa I use Roma tomatoes, white onion, an, serrano peppers that get...

Mine tried to kill me... during the follow up, post heart attack, he rewrote the the dosing for the insulin I was on at the time to a fatal dose. I took his instructions to my Primary doctor and asked why he wrote the dosing instructions for a fatal dose.

Little trip down memory lane... Growing up in North Central Illinois, one of the Friday night hangout spots for me and my friends was the local dirt track. We usually opted for pit passes because we knew several of the drivers. The one item from the concession stand that was a must have each...

Gonna have to give that porchetta a try, looks amazing...

No idea.. the kettle kinda runs where it wants to. I cook more by sight, smell, and touch. The Mini-WSM has a temp gauge on it, but even then I tend to let the run with the vents wide open, and maybe cut the top vent back to half closed if I need to. Most of the time I am not doing a pure...

One of the things I have been cooking a lot lately is Pork Belly, It reminds me of a boneless Spare rib but with more meat. Shhh.. don't tell my cardiologist. I Score a cross hatch into the fat cap A good dusting of dry rub, this is a sweet an spicy blend I work the meat back and...

I must resist the urge to start making sausage.. but this is making it hard. that looks good. At one time I was looking it to making a temperature and humidity controlled curing chamber and a Kool bot for a DIY walk in. I started doing a lot of home cured Bacon and corned beef at one time...

The Mini-WSM is a great little smoker, and just the right size for most of the cooking I do these days, But I do want build an offset or a even a stumps clone For some bigger cooks. I used my COS a ton when I had it, biggest problem was there was only two of us, eating the BBQ that came off it...

I start with boneless skinless thighs, so that helps alot. An then they gonin the marinade for a couple hours minimum to as long as overnight. Combine that with the a brushing of oil while cooking an they stay fairly moist an tender

One of my favorites at the Brazilian steakhouse is picanha an it is also where I first had chimichurri. Recently I decided to try making it at home. Started off by slicing the picanha into roughly 3 finger width streaks before rolling them into the signature C shape, after running the steaks...

Thank you! It was a pleasant surprise to see the results that was for sure.

I have never a whole bird like that, I am going to have to give it a try. That looks amazing! how crispy was the skin?