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I have a couple fillets I've seasoned and aged in the beer fridge for 3 days. (http://uploads.tapatalk-cdn.com/20161106/8b6ce66a45e9ead1b8f424c41e405939.jpg) got my golden taters seasoned with evo,sea salt, pepper, diced bacon, diced 'shrooms, minced garlic, and chives. Double wrapped all that in foil and will place next to my coals. (http://uploads.tapatalk-cdn.com/20161106/acc90cc82619c9332d037a34f922306e.jpg) got the chimney full of RO natural lump and the copper performer ready to light. (http://uploads.tapatalk-cdn.com/20161106/3ced0f75dd6bb6ba62668fdcf2088ead.jpg). Gonna let the fillets reach room temp and enjoy a couple of these.  (http://uploads.tapatalk-cdn.com/20161106/6ff1ddfe7bfab7e0aef79bbe5fb55749.jpg)


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Looks like a nice evening ahead of you.


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Wow! That beer lasted 3 days?

Quote from: Darko on November 06, 2016, 02:30:56 PM
Wow! That beer lasted 3 days?

No, I restock that stuff pretty often!


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Got the lump lit and burned down. Nestled the seasoned 'taters next to the coals for an hour or so. This dang time change has got me screwed up bad today. I woke up at 4:30 am bright eyed and bushy tailed and now it's dark before 6:00 pm and it feels like 9:00 pm(http://uploads.tapatalk-cdn.com/20161107/f8c2bc813dcc82deb1ba25c4461750bd.jpg)(http://uploads.tapatalk-cdn.com/20161107/a77a4591286e50e6da5ecb927b219060.jpg)(http://uploads.tapatalk-cdn.com/20161107/c60783289ad6e574d3b399f5ea3cefc2.jpg)(http://uploads.tapatalk-cdn.com/20161107/74356f5c0ffec5f220d1d380fc6c0550.jpg)


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Looks great. Enjoy the cook.

(http://uploads.tapatalk-cdn.com/20161107/c77c75ca52f1c4c8ec961c86e44736c4.jpg)(http://uploads.tapatalk-cdn.com/20161107/ccc69ffcbf4571eae3437d4a81a44830.jpg)(http://uploads.tapatalk-cdn.com/20161107/452c25eb64779cbb969c700dc53c1fd4.jpg)(http://uploads.tapatalk-cdn.com/20161107/315a656b42052917e815017227d997c1.jpg)


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Oh man, that's awesome! I'm right with you on that time change. Not happy about it. Time to cook in the dark. Nice built in you got there in the background bud.


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Quote from: Travis on November 06, 2016, 04:42:31 PM
Oh man, that's awesome! I'm right with you on that time change. Not happy about it. Time to cook in the dark. Nice built in you got there in the background bud.


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Thanks Travis!!  I put a lot of time, $, and sweat equity into my grilling porch.


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Finished product(http://uploads.tapatalk-cdn.com/20161107/789b9aa1390310b5e81158dc7ac78bde.jpg)(http://uploads.tapatalk-cdn.com/20161107/72e91f58491b50000e55049ad1729b72.jpg)


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I used the remainder of my coals to cook my last package of smoked venison sausage. Gonna be a great week, starting every day with a slice of deer sausage! (http://uploads.tapatalk-cdn.com/20161107/a08440d5716d84604061a7530a52b860.jpg)


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Looks like you had a grate day!


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That's living right. That blue flame and glowing chimney looked eyebrow singing hot. I still need to try lump


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Quote from: HoosierKettle on November 06, 2016, 05:37:53 PM
That's living right. That blue flame and glowing chimney looked eyebrow singing hot. I still need to try lump


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If you ever try the right lump coal, you will rarely, if ever, use briquettes again. I suggest Royal Oak hardwood natural lump. Very consistent stuff.


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Looks like you nailed it man! @HoosierKettle you should try RO lump but in my opinion you won't get pulled away from briquettes. You can't beat the consistency they give you. That being said, I can't get the heat from briquettes you'd need for this cook. That steak looked perfect and for steaks I do keep some lump on hand.


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Food looks fantastic. You ruined the Blanton's though!!!

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Quote from: Jacmac422 on November 07, 2016, 03:19:24 AM
Food looks fantastic. You ruined the Blanton's though!!!

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Don't know what you mean by ruined the Blanton's. it was served by itself on the rocks.  The cook was a long process and I didn't want to get shit faced drunk so I had the beer to stretch things out a bit. No worries and no hangovers.


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I mean it was served on the rocks😁

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Looks great!

Quote from: Jacmac422 on November 07, 2016, 01:28:39 PM
I mean it was served on the rocks

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I see you are a straight up kinda guy, kudos my friend, not many of those around. Most folks these days are too soft for the straight stuff, even if it is top notch. I occasionally enjoy a shot or glass of bourbon sans ice but prefer it cold instead of room temp. I may try placing it in the freezer next time, glad you made me think about doing just that. Here's to the good stuff!


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Throw it in a shaker with ice then poor it in a glad sans ice.  Is that rosemary butter with the fillet's? Looks incredible. My dad is deer hunting now and I can't wait for some fresh meat.

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Thanks for the advice Jacmac422. I had not thought about a shaker, haven't used one since we were on a martini kick a few years back. And yes, that is Rosemary butter. Good luck to your dad. Hope you get some deer meat soon. I'm not much of a hunter myself, the dang critters just about ate me out of house and home so I decided to eat a few of them. I would much rather be fishing, hence my name. Feeshrman !!


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I like my scotch straight, but ice in my bourbon. I make the ice with bottled water though.

I got this for a Christmas gift one year. I like it because it melts slower and doesn't water down the whiskey too much but adds some water to open those complex flavors up. I use it for my Bourbon and Scotch drinking now.

Wine Enthusiast on the Rock Glass with Ice Ball maker https://www.amazon.com/dp/B006HP7GA4/ref=cm_sw_r_cp_api_eNtiybJ43DAQG


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I have a set of soapstone cubes that I leave in the freezer. I toss a few into a glass; it keeps the whiskey cold but doesn't dilute it.