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My daughter was home from college for the weekend; I asked what she wanted me to cook for her friends on Saturday night. Her answer was quick and direct. Third pic: I run a Kamado Joe Big Joe, but sometimes, a double-decker is what it takes to fit it all in. I’m a massive fan of Big Wick’s...

I was invited to opening weekend at a friend’s ranch in the Texas Hill Country (different THC than those of you from California and Colorado). Here are a couple of pics from Friday night dinner. The quail was semi-boneless and the whitetail backstrap came from last year’s hunts on the same...

Attempting to get creative with leftovers

And a rare plated shot, somehow I forget to snap those

Sunday night rotisserie on the Kamado Joe

Reverse sear with Cattleman’s Grill California Tri-Tip Rub for the win!

Cattlemen’s Grill Mexicano seasoning for the win!

Mixed and matched Chef Tom’s (ATBBQ) and Matt Pittman’s (Meat Church) recipes. Wanted to go full Meat Church but Big Wick’s Rio Grande Prickly Pear is still in the mail. Next time.