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Thunderbird Club

I'm a Big Green Egg guy. Using a large and a mini max with Blues Hog coal.
Same. I only have a large one. Someday I would like another, smaller one. I have been using chunk hardwood and hardwood charcoal for fuel. Soak the hardwood so it burns badly and makes lots of smoke. Then use the heat shield so the heat is indirect and put a pan full of water on top of the heat shield. It makes for a lot of smoke over a long cooking time. Perfection. The one thing I haven't done yet is a brisket. A friend who is originally from Texas will be the judge of whether it came out right when I finally do a 12 hour or so brisket.
 
Fros, huh.... ok.

Fro in '80.
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Fro no 'moah.
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I’ve been grilling most everything most of my life. The other night I went to grill a ribeye. But it was 110 outside. So I cooked it in a pan on the stove. I was crushed when my wife told me she liked it better that way than grilled on the BBQ.
To her defense, steaks can be fantastic in a skillet. Best (and most expensive steak I ever had was cooked on iron). I like them both ways. You must have just done an exceptional job.

You mean you grilled it on the grill?:laugh:
 
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I’ve been grilling most everything most of my life. The other night I went to grill a ribeye. But it was 110 outside. So I cooked it in a pan on the stove. I was crushed when my wife told me she liked it better that way than grilled on the BBQ.
She hurt your feelings? I think that gives you permission to get another Thunderbird.
Ken is clearly smarter than all of us put together. Keep him on speed dial.
 
No mullets, no ‘fros. Just a thick and coarse crop of hair that grew up and out rather than down. When I started cutting it shorter it is kinda like a helmet Or perhaps Lego man hair. :laugh:

It is thinner now, and finer, but still a pretty good thatch.

When I was about 15 or 16 I decided I wanted an Afro. Nearly gave my poor late Mum apoplexy!
She had not yet, and never did, told us kids that there was a mixed race branch on the family tree. Looking back I think that was behind her “shock, horror” reaction. Silly really but those were the times I guess.
 
Indeed. In the South (and Kansas City), BBQ is serious business. A religion even. One doesn't use the term lightly and never when gas is involved.
Here our BBQs are what you call grills. Just outside, inside in or on the oven/stove it is a grill.
Smokers as stand alone, or as options on the BBQ are getting popular now though.