American Made

Notice anything different on the face of my grill? Yes indeed. A new placard.
Read it carefully......Any of you have your own line of grills? Don't think so. jk.
I have been wanting to put a temp indicator on my grill, but needed a real good reason to drill holes in the lid of a 2K grill.
This placard was fabricated in Colorado Springs by the fabrication leg of Team Hardcore. Its of the finest quality CNC aluminum, and I am proud to have it mounted on my pride and joy.
Thank you Mark!


If my BBQ skills are ever questioned, I am gonna refer you back to these pictures.

Steak Alaska AKA "Panty Remover"

Yes. Infared.

I cant think of a better meal. And, if you would like to impress a date, this combination is guaranteed to deliver. The beauty part is that you will be working off the calories immediately after.....if you know what i mean.

12oz Ribeye. Bone or not. Does matter
4 King Crab legs. Remove all meat.
Holandaise sauce-Use powder package.
4 Large Carrots-sliced and sauteed in cast iron pan.
Garlic Bread. Home made if possible.
*You can substitute Corn on the cob in place of carrots.

Pile the cold crab on top of the steak and drizzle sauce over everything. Crack a beer or glass of wine and enjoy.

Camping on the coast.

Lake trophy trout* caught the same day in a pristine fresh lake* near Bodega bay right on the coast. We fished all day, grilled them just like you see them (soy sauce, butter, garlic and other misc items such as sierra nevada). We had 16 in total and they went fast.

And yes, you do see pork ribs and potstickers in the background.

We don't f- around.


* Trophy trout = 10 inches max. haha
*Pristine Fresh Lake = Trout farm.

InfaRed Ribeye Sear

If this doesn't put a smile on your face, I just feel sorry for you!

The infared area of the grill makes grilling awesome steaks look easy.
Bring it bloggers!

Phase II. Outdoor bar with canopy

A while back I had decided in order to complete my dream outdoor kitchen, it would require the presence of a bar to top it off. So now that Phase I is done (Smoker, pizza oven, sink, island w/refer, and a roof) it was time to complete this already over the top project. The bar is 14' long, and is five blocks high. The bar top itself is oak planking that came from the floor of a semi trailer. With some sanding, routering and sealing it promises to hold dozens if not hundreds of bottles and cans of whatever the adult flavor of the day might be. For this project I plan to do a technique I have never done, and that is to stucco the bar front and sides. With the kitchen assembly and island veneered with brick, this time out I wanted to push the edge of my creative being. So, we will see how that one turns out.

Footnote: Since I have not posted much lately, I will just say that we have utilized every aspect of the kitchen. be it a pizza night...or beef briskets...pork butts... or my newest fave think to do is grilled chicken over wood fired coals. Suffice to say my bills and the butcher shop have gone through the roof.

First effort to blog

I figure that I better start out small with my first post. Ain't that apron a beauty! It's amazing what you'll find in basement storage when you do some long awaited cleaning.

4th of July Pizza

We decided to fore go the standard 4Th of July BBQ tradition of burgers, dogs, (tri-tips). A few days prior to the weekend I received my new pizza peel, so that mandated the pizza cooker be fired up. As I am of the school of thought that one must be able to crawl, before they can walk I cut corners and had the pizza place in town make us prebakes. Once I have mastered the baking part I will expand to making my own dough....The fire was started two hrs before the 1st pizza hit the bricks. That thing can easily maintain 500 degrees with out going gonzo on how much wood you put in it. I was turning out pizzas on the average of 7 1/2 mins a piece. I suppose you could aspire for quicker turn around times, but WTF...we are in WhiteCloud and who the hell is in that big of a hurry. On a serious note, the shit was good.