n_maher

This just in from the land of "grill adjacent". Eggs, sausage and potato medley. Step 1: Brown sausage, remove but do not drain fat. Step 2: In same pan, cook par-boiled potato chunks. Remove. Step 3: Add eggs, stirring in sausage and potatoes. Allow to setup and then remove to finish in oven.

Result! Easily the best that I've managed. 3 min per side on a 600F grill and just a few minutes in a 225F oven. Pulled when the probe just touched 150 although I'd argue this is on the rarer side of medium, which for me was perfect. The wife's smaller piece was just slightly more done, also more to her liking. I am a happy man.

I feel as though this thread lacks activity, therefore doing my part. His and Her Dry Aged Top Sirloin headed for the grill in 20 or so.

Shelly, True is a huge commercial fridge/freezer manufacturer. Look in just about any beverage store, sandwich shop, etc., and you'll likely see there products on the floor. I keep watch on CL for good used examples to replace the small, counter-top unit that I use as a beer fridge (not a True model).

I'd probably go something more like this. https://true-residential.com/Products/Undercounter/Wine-Cabinet/

We only got about 65% up here in the Northeast corner. Still was fun to watch dusk start, hear crickets start chirping, and then reverse course shortly thereafter.

Happy Birthday!

Happy Birthday!

Sorry for your family's loss, Kerry.

A day later, rough framing complete.

No pictures of progress since my focus was otherwise occupied, but I tried my hand a ribs yesterday. Everyone was quite please with the results.

Definitely going composite. There are now products that are only ~2.5x the cost of wood, with zero maintenance required for 25 years or so. I like the sound of that. Amen, Al, amen.

I'm officially old. Building this today kicked my ass.

Shit, Jacob, disappointment is understandable.

Breakfast

Happy Birthday!

On the grill so technically grilling, right?

If you're really curious, and you like test equipment, you could pick up a variac and have some fun. http://www.ebay.com/itm/VOLTEQ-1KVA-VARIABLE-TRANSFORMER-VARIAC-1000VA-0-250V-/112502763142?hash=item1a31afee86:g:JngAAOSwXYtYwaOm

A very happy birthday, Todd!

Meanwhile, and not necessarily "new" news... http://jalopnik.com/top-gear-america-is-here-and-here-its-three-hosts-1793443905 Top Gear US would appear to be dead and now we've got "America" on the way in less than a month.

Happy Birthday!

It was pretty good, but not perfect. Oddity #1 - the thicker part of the brisket was the least tender. Not sure what is going on there. Possibly just a function of being the flat as opposed to the point. Observation #1 - I used too much rub. Not a problematic amount, but more than needed. Otherwise the flavor and smoke were very good so at least I got that part right. Also need to work on my trimming skills. The fat cap I left was a bit on the thick side as it remained on a majority of the pieces but was easily trimmed.

I work for big Gov, Al, remember? I may folks like that cry all the time. Update, now with additional accessories.