Search results for query: *

...I wouldnt have paid that but hey I'm just the cook. Fired up the grill, rinsed, trimmed and seasoned with simple SPOG. Allowed the kettle to hit 250* according to the dome therm and put her on indirectly in the Kingsford comp and cherry rich atmosphere. Only lid lifting was done to move meat...

Another random freezer rummage and another random white paper package labelled chuck roast. Thawed it for 24 hours and decided it was close enough, so I seasoned with EVOOSPG and started the coals and a nice chunk of cherry. Ran the kettle up to 250, placed meat on the indirect side and walked...

I have to agree with you on the comp organization. I had to ask repeatedly what time we could set up and finally the reply came that it had been six all along and was reflected in the flyer and that if it took us 7.5 hrs to cook ribs I should probably take a class. I wasnt happy with this and...

Hey T! No, I'm up in Brigham City but fortunately close enough to Malad that a good beer run isnt too big a deal.

Definitely something to think about. Seems the norm out here and been doing it for years but this gives me pause. Thanks

Former union sheet metal worker (Local 66) that recently moved into civil service repairing outer wings on the fearsome A-10 WARTHOG.

Very informative thread. How does the panel feel about roasting marshmallows, s'mores or hotdogs over a fire fuelled by pine? This is the primary source of firewood when camping in these parts.

You sir seem like an awesome host and one helluva multi-tasker!