Lump charcoal, wing sauce, wings, recent cooks, etc

Restocked the lump store pile for fall, up to roughly 150 lbs, Wicked Good is my fave but looking forward to the sugar maple, $87+ change. The WG is much denser than the BGE lump and harder to light, so use some BGE to light then add WG:



New batch of wing sauce, big bottle is for the wife and neighbors, they can't handle the Red Savina version:


5X and Hot, wife says Hot is awesome:


Wings with chunk of cherry:

I do not like flabby skin wings, roughly 80 minutes at 375-400, no seasoning, indirect:

Sauce buckets, put the lids on and shake and turn until fully coated:




Tuesday reheat in oven, more smoke flavor coming through:


Loin and strip:




I have gotten to where I like wings better than steak. These red lentils may not look like much but was excellent with fresh Vidalia onions, leeks, cilantro, turmeric, smoked chipotle pepper, petite diced tomatoes, and about 10 garlic pods on jasmine brown rice:





Food truck night at the park-grass fed beef burger, supposed to be medium rare, came fully dried and meh, kale Waldorf salad was good, fortunately only a mile walk in cool weather:


Pappasito's tamale app, chicken and pork with green chile sauce, I will not lie it was just short of awesome-then again I love green chiles:


The lady wanted watermelon ritas, the waiter said it was a 40 oz pitcher, then brings out this behemoth, tasty tho:


The beef fajitas were excellent, which is somewhat rare for a Saturday night due to too many patrons, but for whatever reason it was sparse that night. Typical wait is 40-75 minutes and I say no and move on. That place has to print $$$$$$$$$.