ncsupack1 said:

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Sounds good. What type of ribs?

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Baby backs. I don't like the tendon in St Louis or spares for smoked ribs. I can tear them up from the Chinese restaurant, but smoked I just don't like them.

Also, fwiw, picked up a couple butts from HT tonight for $.97/#.

Brisket today

We've just gotten in from one of the best long weekends we've ever had. Our oldest son got married yesterday, and we could not be more happy! God has given us the best daughter-in-law a couple could ever wish for. Lovely woman, Iowa native that graduated from NC State, who comes from a wonderful family.

We all have been going hard at it since Wednesday and are now ready to relax for a few days. On the way home, I stopped and grabbed a bone in ribeye for myself and a bone in pork chop for the Mrs. Gonna put them on the coals in a little while. Got fresh salad from the garden and Mrs. is going to bake some sweet potatoes.

Poured a double Makers 46 with a splash of water and a cube for me, and poured a glass of 2015 King Estate North x Northwest Cab for Mrs. BTG.

I feel early bedtime coming on tonight. Cheers, and good grilling, y'all.

My brother bought a Traeger Ironwood 885 last year and he absolutely loves it. It can get up to 500 degrees, has the wifi temp control through his phone, and is an easy to use machine. I've cooked with him on it before when we've helped with chicken plate sales for the church, and a couple of other guys have bought the same unit since they've seen his in use. It produces great food with minimal work.

I'm still a traditionalist and like the more manual labor involved with my Weber kettle, but at this point in my life I am built more for ease and comfort, and am considering getting one. I have come "this close" a couple of times to buying a KJ, but my brother is pushing that Traeger hard. Having used it before and enjoyed the results of the cooks, I really have no reason not to get one.

Bell Tower Grey said:

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This past week I've been more busy than I typically am. That, coupled with the heat, shut my grill down.

However, I did get some shrimp from our local guy who comes in from Wanchese every weekend, and I may grill them this evening. Might have to make a butcher run first to see if I can find a suitable piece of beef to go with it, for surf and turf.

Mrs. brought in some things from the garden early this morning, so I know salad is on the menu also.

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We've been busy as well. Going to grill some burgers and dogs tonight on the Weber. Wife is going to make some homemade fries. Plenty of beer going down as well. Was able to get off of work at a good time today.

Tonight, I grilled shrimp and scallops (from our Wanchese guy) as well as a ribeye and fresh corn on the cob. Mrs. BTG pan seared a couple of flounder filets in butter and old bay, and also fixed a loaf of we surrender bread, with garlic butter. I had a bottle of Dark Horse pinot grigio that needed my attention with this meal, so I opened that. Here's everything but the fish



And before anyone comments on the Parker's style plates, lol, when our kids were little (there were 6 of them) we went to United Restaurant Supply and bought divided plates and bowls from the same hard plastic surface material. They didn't want their food to "touch" each other....

We're still using them today, and our kids range in age from 37 - 24. The one that has blessed us with grandkids so far has done the same thing since his two kids got here. Made sense to me then, apparently it still does today, at least to my son and his wife.

Wish some of my investments had fared that well over that time span.

Brisket, ribs, and venison meatloaf for the game today. Hunting season. Need to clear out the freezer.

And, W.