Spice rubbed potroast

In about five hours this will be in my stomach.

Prepared by today's special guest Grillingman, my wife Angela.

Oooh look at that!

Ahhhh... Fall Fish!

Time for some SNAPPER!

Fish tonight!!!

My brother is doing the job! Go Linc!

For tonight only, David Burley is The Grilling Man

Steaks on the grill, on the boat, on the Saint Croix. Damn! Hell yes!

Ok ... Here is something important

This is simply and honestly the single best piece of red meat i've
ever had. Kudos to Linc. Good god this is good. This is an honest and
sober assesment. Wow.

First one off

Damn!!

For today, and today only, Lincoln IS the grilling man!!

Happy Birthday Linc!!

Argentine beef per the new Cook's Illustrated. Damn!!

Prime grade New York Strips

Ready to roll for tomorrow. Just got done trimming them and will let
them age for a day. Mom and Dad's 50th anniversary tomorrow -- what
better way to celebrate than MEAT.

3 min each side on heat then 15 off heat

Fresh red snapper

Stuffed with oregano and tarragon. Why oregano and tarragon? Because
they are growing like weeds and I have a ton of them. Also adding salt
pepper lemon slices and other yummies.

Ode to the lone grill

Damn that was good.

A perfect start to a weekend of grilling.

The Guest Grilling Men

Gillette Johnson and Ed Barker are the guest Grilling Men of the day.
Drinking some NZ sauv blanc with this spread. Damn life is good!!!!!

Mussels

Steaming in some white wine and ready for my stomach. Damn!!!!

Lamb is all set

A ten minute rest is important.

Lunch at the office

Lamb, scallops, mussels, and lots of New Zealand sauv blanc!!! A
typical Friday.

Angela and Spencer at ....

Haute Dish. Damn that was good meat!

Experiment successful

These are simple but damn good. Lightly wrapped in foil (vent on top)
1.25 hrs at 350 then one hour at 250. Damn!!!!

Short rib experimentation

I've never really played with short ribs. I love the cut and in the
hands of a great chef damn they are good.

These beauties looked good at Whole Foods tonight (plus on sale for
only $3.99 a pound) so we'll have a go.

I want to keep it simple so just some evoo, salt, pepper, and mild
herbs wrapped in foil and baked slow and low. This is an experiment to
establish a baseline for myself.

Yeah!!!! Double yeah!!!!

Now THIS is good

I'm going to slice it up and return to the pan with the sauces. My
god!!! Good stuff.

Ooooooh yeah.

Ready to roll

Damn this looks good. The receipe alls for 30 min in a hot oven, then
a cup of white wine added and temp dropped for "50 minutes to two
hours depending on how you want it done." I love European
cookbooks ... So much less handholding!

Let's try this again

The only garlic I had was bolting, the Rosemary was shitty, and the
damn anchovies expired when Clinton was in office. Just returned from
Lunds with good fresh new stuff.

Lamb leg ingridients

From the River Cottage Meat Cookbook, page 239. If the anchovies seem
weird, then read the book. We'll see what happens.

Time for a leg of lamb

Sometimes you just gotta do what ya gotta do. Angela and I have been
very busy for four weeks and I haven't had time to savor the cooking
experience. Tonight, I will solve that problem.

Man I wish you could smell photos

First baby backs of the year. Don't tell the boss -- I cut out early
today!