Baby back ribs salt,pepper, garlic powder, onion powder.
From Weber gas grill.
Anything special on your Memorial Day weekend?
nice!
mum and i just put together a new gas grill. going to cook tandoori-style chicken on it tomorrow. right now, the chicken is marinating in the spices and Kashmiri chili. hoping for good result.
i get many of my recipes from Archana Ministry of Curry. she’s my go-to for good Indian stuff.
I am a gas grill convert.
After many years of charcoal grills ( I still have a Baby Webber Smoky Joe 14” ) I bought a portable LP gas grill. That helped convince me.
Now its a 3 burner gas Weber. Missing a smoky taste? I have a little cage to put wood chips or pellets in.
The convenience of the quick heat-up and temperature control is a win/win,
Cheers!
That’s why I went with a pellet grill. Though it’s not as good for burgers or steaks as the charcoal grill, the startup is only slightly slower than a gas grill and it’s turn on and forget until you’re ready to cook. And it’s fantastic for barbecue like brisket or pork shoulder. Though I do use a pellet tube for more smoke when I’m making barbecue or smoking salmon.
Here in San Francisco, we have “Spare the Air” restrictions, which mean we can not burn anything on low air quality days.
Gas grills are exempt.
I guess burning a steak ( skirt steak ) doesn’t count?
Cheers
That would definitely put a damper on smoking anything!
I’ve heard of this method, seems like a pretty easy way to punch up food of a gas grill 
i did add the smoker tray to our new gas grill and used it yesterday. we even let it sit on the heat to smoke it up and “season” the brand new gas grill before cooking on it. it sits over one of four burners and was loaded with soaked applewood chips. just don’t get it so hot it catches fire! it does add that mild, smoky flavor of fruitwood, without charcoal.
i prefer the apple- or cherrywood smoke over oilier hardwoods like hickory or mesquite.
“Smoke em if you got em,” my troop sergeant used to say. 
Cheers
Now, I want to be there. 
Thank you, Cheers.
Ew. Nasty.
i don’t quite believe that, but it is no wonder that mum loves those caramel macchiato coffee drinks from dunkin.
gag!
i’ll stick with my cafecito*, thankyouverymuch.
*) Cuban espresso
I have been making 2 shots of espresso and the same amount of milk ( I use 2% ) for a Cortado.
We have a moka pot, so I do about 1:1 with coffee and cold oat milk, because I have a lengua de gato and need it to be a drinkable temperature. It used to be half and half or whole milk but they fell away in my quest for lower cholesterol.
i make my cafecito in a moka (Cafe Bustelo, FTW!).
some days i add aome agave syrup to slightly sweeten it. cafecito, like many strong coffees - Turkish, other middle eastern styles - is heavily sweetened.
i prefer the agave when i sweeten my cafecito.
One of my non negotiable indulgences is Costa Rican Tarrazu coffee beans, medium roast, freshly ground. They are getting pricey because of a poor harvest last year, but you can take them out of my cold dead hands. I’ll cut corners elsewhere if needed. Switching to non-dairy milk was a process of finding ones that are enough like the sweetness level of dairy, meaning not really that sweet. I gave up sugar in my coffee years ago because of hypoglycemia. That was Really A Process because my father gave me cafe con leche (siempre con azucar) before I had ever eaten solid foods.