A backyard basic, we’re talking about baby back ribs today. I’ve done them two ways, one sweet one hot, both smokey, tender, and delicious.
Tri tip is one of my favorite cuts, and unfortunately is very hard to find locally. So when I do find them, I like to make the most of it.
I woke up this morning feeling the need for something different, and with such a beautiful day, the grill was calling, along with it, lamb and eggs.
Beautiful site, full breakfast with the grill and chimney
I like Meatheads Memphis Dust recipe. I like it a lot. But it’s not quite what I want for my own tastes.