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The above chuckies are now resting in a cooler. One will be sliced for supper tonight and sandwhiches tomorrow. The other will be part of an experiment for supper tomorrow night. I used BGE lump and hickory chunks. They are seasoned with Dizzy Pig Cow Lick.

We decided to have hot dogs for lunch. I had a pack of Nathan's brand "Bigger Than the Bun" skinless franks. I fired up the Smokey Joe Platinum with some Publix Greenwise lump charcoal. All of the coals were piled to one side. The franks were cooked on the other side, but there was no...

I found this grill on Craig's list and picked it up today. It sells new for $125 or so. I got it for $35 along with a chimney starter. It's been kept outside with no cover; so, it has a little surface rust and some of the wood is fading and cracking, but it should be good for a while yet to...

I picked up this prime grade ribeye at Whole Foods yesterday: I cooked it over a fire made of a mix of Natures Mesquite and Publix Greenwise lump: I cooked it on the modified Smokey Joe Platinum. Sadly, the chrome grill grate in it just doesn't make for good grill marks. The pictures...

I cut up some breakfast sausage links and browned them in my 8" skillet: Then, I started some hash browns: Once the hash browns were going good, I put the sausage on top and then poured a couple of beaten eggs over top. I put the lid from my 8" camp oven on the skillet and baked the...

I have modified my Smokey Joe Platinum similar to the way J.D. McGee did in this thread over on the Weber forum: http://tvwbb.infopop.cc/eve/forums/a/tp ... 1480032135 The biggest regular bit that I had at the time that I did the mods was a 3/8th" bit. I'll either enlarge the holes in the bowl...

Bed, Bath, and Beyond has a two pack, 10" and 12" skillet, of the American made Calphalon One on sale for $49.99. I missed it this past Christmas, but I snagged a set today when I saw them on sale.

All of the pork was seasoned with Wolfe rub. I took a few pieces of threaded rod, some nuts, and some washers and crafted a way to add a second rack in my 22.5" OTG. The rack is from a Smokey Joe Silver. I would have used the rack from my platinum SJ, but I was using the SJP for something...

The grocery store that I stopped at today didn't have the small hams that I used to slice for my last ham steaks; so, I bought a couple of 7oz Jones Dairy Farm brand ham steaks: http://www.jonesdairyfarm.com/ShowProdu ... &sc=7&p=87 I grilled it on the Weber Q120: and threw on a few...

It was dark outside when I did this cook; so, I couldn't get any natural light pictures, and the lighting in my kitchen is bad. I started with a Cumberland Gap mini ham. It weighted in at 1.65 pounds and cost $5.92. I sliced it into half inch or so steaks and direct grilled them on the...

The wife is at work, and the daughter is at her favorite resorts (grandparents); so, I was on my own for lunch today. I picked up a pork steak at Publix (Greenwise from Publix). I seasoned it with some Dizzy Pig Swamp Venom: I direct grilled it on my Weber Q 120: I also cracked open my...

Seasoned with Dizzy Pig Cow Lick and ready to go on the grill: On the grill over Nature's mesquite lump charcoal: Ready to eat: Next time, I think I'll brush them with a little bit of sauce either right at the very end or just as I take them off the grill. They were dang tasty. :)

I cut a pork tenderloin into medallions and wrapped each one with bacon. I seasoned them exposed pork/flat sides with Pig Pounda Kappa rub and allowed it to melt into the meat. Next time I may put some on the bacon as well. I grilled them direct over Natures mesquite lump charcoal. The...

My mother recently gave me a small skillet and a griddle that had belonged to her maternal grandmother. She found them in in storage in our old dairy barn. I have no idea how long they were there, but it was most likely 30 years or so. Here are a few before pictures of the skillet: and...

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Both cuts are seasoned with Cow Lick from Dizzy Pig. The chuck roast is every so slightly over three pounds. I bought both pieces of meat from a local "naturally good" meat shop. The chuck is in the Big Green Egg over Royal Oak lump and some mesquite. Some of it will probably be used in...

I don't know if it is a regular deal, but I was in a Williams-Sonoma store today, and they had Wusthof santoku knives with the santoku sharpeners for the same price as I have seen the knives alone elsewhere. They had the Classic series and the Classic Ikon series. I picked up a 7"er Classic.

I'm looking for a moderately priced but quality steak knife set preferable US or European made. I'd appreciate suggestions. I don't need anything super high end, but I do want better than the standard Chinese stuff found in every discount store.

What brands of cookware are manufactured in the U.S.?

NOTE: The following is a post I made on an Australian camp oven cooking forum. I described some of the items and methods in detail as I wasn't sure if the terminology and techniques would be the same there. Please don't take anything in the post as condescending. I most often use my Big...

I'm an avid griller/smoker, and I have recently delved into dutch/camp oven cooking.