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**Zman23** · March 21, 2021, 04:57 PM

Cheese steak sandwiches with sautéed onions, garlic, red peppers, and mushrooms and a little cheez whiz.

**DavidNorcross** · March 21, 2021, 04:57 PM

General Tso's Chicken

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**Towering Inferno** · March 21, 2021, 05:14 PM

Had a package of pork ribs, Swift I believe, in the freezer just taking up way too much room so I decided to do something about it. Used the MB XL propane smoker along with apple wood chips, and apple wood pellets in a smoker tube. Each set of ribs got its' own rub treatment. One was done with Bone Sucking Sauce rub, another was Adam McKenzie's Double Smoke rub and Derek Wolf's Adobo Honey rub. The last was Grill Mates Smokehouse Maple with Derek Wolf Southwest Chile rub.
I put these on a 230 degree smoker, let them go 1 1/2 hours before misting. My spray was a mix of water, organic apple cider vinegar and thick balsamic vinegar. I wet them down every 1/2 hour. The last two half hour marks got a mix of organic ghee and oregon honey blend brushed on. I didn't want to wrap them but the butter and sweet is the common thing that people do. I just cut out the wrapping part. I pulled these off at the 180 to 200 mark and still had the competition bite, not falling off the bone. The color was awesome and the flavor was killer. I did not sauce these except for the honey / ghee application at the end. Check out the pictures. It was definitely worth clearing space in the freezer for the end result.

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**Richard Chrz** · March 21, 2021, 05:15 PM

Ran oak splits on my Weber 22 kettle on some pork steaks tonight. Big fire is fun.

**kjbarth** · March 21, 2021, 05:16 PM

Burgers tonight. Mix of brisket and chuck for the burger, Peter Luger thick cut bacon, grilled red onion, American cheese, pickles, on a brioche bun.

**ItsAllGoneToTheDogs** · March 21, 2021, 05:26 PM

I ain't springing nowhere after this one...

Beef ribs from porter road rubbed with salt and pepper, beef knuckle rubbed with killer hogs the rub and johnsonville queso brats.

Water, beef broth, onion and garlic in the pan below. 235 until the knuckle hit 127, pulled and wrapped in foil to sit in the oven.

brats got 30 min direct smoke, then moved them to the MAK warming box and bumped temp to 250 until beef ribs hit 201. They also got wrapped and got an hour rest in foil.

sliced the beef fairly thin, still had to trim some of the gristle out before sammies but not too bad.

no veg on this plate other than the horseradish on the sammies.

**BradNorthGA** · March 21, 2021, 06:18 PM

This ribeye from Kroger perhaps wasn't the greatest cut of meat out there, but the reverse sear technique I learned here got the most out of it & it made for a very delicious supper. Bell peppers on the side

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**Jfrosty27** · March 21, 2021, 06:44 PM

I cooked up that monster grass fed porterhouse steak I posted yesterday. Wow.

Dry brined it for 24 hrs, then garlic, onion, black pepper just before hitting the cooker. Started it out on the Recteq pellet smoker at 250. Pulled it at about 125 IT and let it rest while the Blackstone flat top warmed up. Then I brushed a little oil on it and seared it on the FT doing the keep flipping method. Drizzled melted garlic butter over it at service.

It turned out pretty good. It cooked a little unevenly on the pellet smoker. Don’t know why. The sear was perfect though. Very tender, juicy, and tasty. This was our first 100% grass fed steak. We liked it a lot. Will have it again.

**ssandy_561** · March 21, 2021, 07:10 PM

Bought a T-bone and cut the filet off for my better half. She’s not a huge fan of steak.

Red Potatoes tossed in butter, olive oil, garlic and onion powder, parsley and S&P.

Garlic and mushrooms in butter.

Asparagus steamed in butter.

We didn’t feel like doing dishes tonight so everything went on the grill and aluminum foil "pans" were made.

**JCGrill** · March 21, 2021, 07:33 PM

Chipotle wings with black beans and yellow rice. Just did the oven tonight, since the wind is enough to carry you off. The wings were just hot enough to make it interesting.

**theroc** · March 21, 2021, 08:03 PM

flyingpiglet requested lobster risotto for our anniversary dinner. Happy to oblige.

**Michael_in_TX** · March 21, 2021, 08:11 PM

Simple straightforward PBC ribs. No spritzing, no wrapping, no saucing. Best ribs I have done to date and they turned out well even if they underwent an unintentional nearly two-day dry brine in the fridge! (Rub is Killer Hogs The BBQ Rub.)

**Attjack** · March 21, 2021, 10:39 PM

Miso glazed cod.

**Waiting for the Worms** · March 22, 2021, 01:22 AM

This was my second attempt at doing chuck roast two ways just to get a direct comparison. Then the phone rang.... I swear I need a burn phone just for the Fireboard app. Then I can shut mine off and enjoy a simple day. All was not lost however. I just let them both go at 250° on the WSM until soft and jiggly just like me.