Time for Lunch

by zydecopaws on August 21, 2014

Blog updates have been a bit few and far apart lately, largely due to being so busy with business, volunteer stuff, family, and an inordinate amount of bowling activities (not all of them Youngest Daughter’s). However, when you can combine some of these together, you get the best of all worlds. And when you have access to a video production professional, the results are really good…

I’ve been doing a lot of work for a Church the past year (first two categories above) and I was asked to cook for their annual staff BBQ. Apparently the food I cooked for an off-site budget planning last year was memorable, as I was asked to cook more. A lot more.

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The reason for the leaning tower of babyback ribs was the enormous pot of beans on the lower shelf of the WSM. You’ll have to watch the video to see them; I didn’t get any pictures of them after they were done cooking (they disappeared pretty fast). And in case you want to see what the trashbag taters looked like when they were ready to eat…

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For those keeping score, that is 15 pounds of Yukon gold potatoes on the Mothership. They disappeared even faster than the beans. Disappearing food seemed to be the theme for today’s lunch; I’m pretty sure no one walked away hungry.

At any rate, I now know how many racks of ribs I can cook on the WSM (15 today, but I’m pretty sure it would handle another 5 if they were stacked properly). As for the taters, I could probably do another 5-10 pounds with the additional of another Frogmat and judicious charcoal placement.

Just shows that I’m stretching the limits of more than just the waistband of my pants with these cooks…

Legal Stuff
music | Barbeque by Ray Stevens
album | Lend Me Your Ears from Curb Records
available on iTunes

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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.

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