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Safeway's Tenth Annual National Capital BBQ Battle June 22-23 Pennsylvania Ave, NW, Washington DC link Anybody competing in this event? Andy and I are going to attend and I plan to take a lot of notes and some pictures and maybe I just might taste a little Q while I am there. :wink:

Put some sugar in it BOY! I use the same skillet with shortning for my corn bread, but I put the skillet in the oven and get it smoking hot before I pour in the batter. That browns the bottom of the bread with a beautiful dark brown crust. Looks good! :D

OH man, go on away from here with that food! Man it looks good.

Bill will be in my thoughts this week. It is my sincerest hope he recovers completely.

Yes indeed. I can sit it down just above the flame and get it good and hot. It cooks the best omelets I have ever had. Even Egg Beaters (Yes I know, but I look on them as a challenge cause the doctor says what he says. :roll: ) don't stick to this surface. It has a large enough surface to work...

Yes that is a Lodge cast iron griddle. It got banished from the kitchen when we got a smooth ceramic cooktop last year. I almost sold it at a yard sale, then I started putting it on the top rack of the gasser. I don't know what I would do without it. It does so many things so well. It is...

Today’s grilling did not go quite as well as I had planned. We had some fresh chicken tenders, which we grilled along with onions broccoli green peppers carrots and a jalapeno. Melody cut up some veggies, and some mushrooms as well. I sprinkled some olive oil on these to help them brown...

link video This is not that much different from the "Open Pit" resturants I remember as a kid down the the Petersburg VA area (Kings BBQ) or in the Richmond VA area (Allman's BBQ ) or "The Farmhouse". There was always a open fireplace where the Q was lying on a steel grate at countertop...

Nice setup. I like the biscuits in the dutch oven. So you are basically making coals and then transfering them under the grate.

Larry gets the Remy Award for the best improvised masterpiece!

I saw an episode of Anthony Bourdain's No Reservations where he went here for the best steak in New York. From the looks of it inside, I thought to myself "If I ever get in the area this is a steak I would not want to miss." Peter Lugar Steak House Peter Luger, Inc. 178 Broadway Brooklyn, N.Y...

I came close to making that last night. I went to the store and bought all the things I didn't have, but when I got home, Melody had two large chicken breasts marinating in a Vidalia dressing. So I made the Spanish rice and some corn and grilled the breasts. Served with iced tea and I had a...

Good job Cliff. We gathered round the monitor here at work Some of the folks here had never heard of it and went away saying ..."but that is so easy!" "I gotta try that".

Hunker down....get some of those agriculture commodities.

I know, I know its is the Washington Post again, but It is the only national newspaper I get. I thought you might like to see this one. link

Looks GOOD! take notes, take notes, take notes :twisted:

They sure look good!

The cook results came over this afternoon, just in time for supper. I was very proud. Andy's Q was really good. It was moist and tender. The bark had a good flavor. He told me that it dissapeared at the gathering really fast. He is now asking about doing a brisket and maybe some venison. I...

Beautiful brisket. That is an impressive smoke ring! :)

I was outside with the pruning shears and the wood chipper and the leaf blower doing those things that I had been commanded to do, by She, who must be obeyed. :wink: I just blasted the egg with the weed burner to get the lump going and threw on the ribs. I have to admit I did break down and...

I got a rack of spares in the egg. I did absolutly nothing to them except take them out of the freezer and put them in the egg, frozen. :twisted: I want to see what they tast like without all the other things I usually do to them. PS:Andy came by with a bag of lump to pay me back for the lump...

Well, you might consider a Big Green Egg. It works well in the cold as well. I can get 15 hours at a consistant 275 on one load of lump when I am cooking butts or turkeys. I don't have to watch it, it burns generally the same way every time.