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by zydecopaws on June 4, 2014

Ok, I know its been quite a while since anything was updated around here. Doesn’t mean outdoor cooking didn’t happen. Like some nice steaks…

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And beef isn’t the only thing for dinner; New York cut bison was as well…

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Naturally there was pizza…

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And more than one (actually, way more than two) pork butts were on Bubba Ho-Keg…

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Now that I have your attention it’s time to shut off the comments portion of this blog. In spite of the lack of posting, I continue to be barraged by spam comments, and although Akismet catches most of them, many of the over 62,000 in the past six months have slipped through and annoy me to the point of distraction. So no more.

For those that feel the need to comment, feel free to exercise your right to tweet, update your Farcebook status, ridicule us on tumblr, post on your own blog, deride us on *insert favorite social media outlet*, or use our comment form to contact us directly. Who knows, we might even respond. Although probably not on Farcebook.

As for the future of this blog, it’s time to take it a slightly different direction. A redesign is in the works, and posting will be infrequent (but hopefully not as cranky). Many of the existing posts will be reworked into recipes that might actually contain real measurements (gasp!). Who knows, we might even put up a page or two on gear that is actually useful and how to find it. There might even be a section on grill/smoker modifications/hacks and a section on turning ordinary items into grills (think Crock-a-Que).

And for the tldr crowd: COMMENTS OFF.

Weenies & NoButz

by zydecopaws on March 4, 2014

What sounds like a bizarre porn title was actually a pizza experiment last night. The combination of fresh pizza dough and a freezer full of holiday leftovers (I won’t say which holiday) generally leads to unique pies.

Before we get to the headliner, there were a couple of other pizzas on the grill. First was a smoked turkey and homemade cranberry sauce on cream cheese effort. For the record, the sauce went on top rather than on the bottom…

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The smoked turkey was an unlabeled mystery meat surprise buried in the back of the freezer. The smoke flavor had intensified over time, and it went well on the next pizza with feta cheese, mushroom, and onions and peppers on the half not claimed by SWMBO. The sauce? Big Butz Cranberry, of course.

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The headline pizza involved a bit more thought, and some off-color conversation during the whole process of conception and execution. As usual, the base was Trader Joe’s fresh herb dough. The sauce (if you haven’t figured it out by now) was Big Butz NoButz; we like our pizzas spicy. The cheese was shredded mozzarella in a quantity designed to hold the cocktail weenies upright during the cooking process. Onions and peppers were added for additional color and flavor. The precooked pie looked like this.

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Notice the grooves in the weenies (Lil Smokies, for the purists out there). We’ve all seen what happens when weenies are on the grill, and we were going for the flowering effect. Barring that, we would have been happy with nuclear explosions, or even sandworms from the 1984 Dune movie. I’ll let the readers be the judge of what we actually got.

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This pizza actually was a hit with the kids, although they asked that I back off on the cheese if I ever make it again. Which I might, although I may consider using a mustard sauce and some pickle relish next time around…

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