THE BBQ BRETHREN FORUMS

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Farkin awesome.

I love doing taters that way too.

Info on the asparagus?

We started calling them "Grinch Hands" to get the kids to eat them. olive oil, S&P, garlic powder and wrapped in foil and cooked just a few min each side on direct heat. Not my usual plan but today it worked while the meat was resting and tater was finishing.
 
Oh man, that looks so farkin delicious! Doing a prime rib for thanks giving and can't wait, may need to do a couple "test" runs.
 
See, now there is a reason Silent Movies died in public opinion once talkies were released. We want to know details. Other than missing out on the details, that's a great looking cook...
 
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