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**glitchy** · May 11, 2021, 05:35 PM

Wagyu Ribeye filet, tag team effort by McNapper and Rhodey. Rhodey was sporting inverted GrillGrates for the sear.

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**Jim White** · May 11, 2021, 05:44 PM

Did a quick za'atar chicken. This was a bottled spice mix labeled "spicy". It's not as good as what I get at my local Lebanese falafel spot, but I was out of theirs and forgot that I didn't have any. Chicken was cooked in the oven because my Kamado is already set up for an overnight brisket cook for another #BBQDriveBy tomorrow.

The side salad is inspired by Yasmin Khan's Salad Shirazi, but I took liberties. It has no red onion and I subbed parsley for the mint. I also added a serrano pepper and some cilantro, so it's more like her Bandar Salad. I also added some feta. Definitely like these flavors and will use the onion and mint next time.

**smokenoob** · May 11, 2021, 05:59 PM

More like, "Show us what yer reheating" tonight: Leftovers!!!!

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**RichieB** · May 11, 2021, 06:10 PM

Not worthy of a picture. Boxed Organic Mac & Cheese and a chunk of baguette actually pretty dang good. A good part of the day laying mulch so that's all I could muster up. Took out leftover Leg O' Lamb for tommorow.

**mnavarre** · May 11, 2021, 07:52 PM

Halal cart chicken with Tumeric rice and parsley tabouleh.

This might actually be better on GriddleBot than cooking the chicken on a grill. I'm also digging on the Chinese cleaver. Pretty sure I'm going to end up getting a better one, but for $18 I like this Winco just fine.

**RonB** · May 11, 2021, 08:58 PM

I planned on making grilled chix tacos tonight, but only had burrito sized tortillas, so I made tacorritos.

**JCGrill** · May 11, 2021, 09:05 PM

Sunday night was rib roast night. With a baked potato, and mushrooms and onions.

**JCGrill** · May 11, 2021, 09:08 PM

Fish Tacos, cooked the fish on the griddle.

**Attjack** · May 11, 2021, 10:25 PM

My sister included some lamb with the pig this year. Lamb, kalamata tapenade, tomato-feta salad, and rosemary potatoes.

**Dr. Pepper** · May 11, 2021, 10:27 PM

Personal first: Cured 2 pork sides, one wet cured per MeatHead, one dry cured per Ruhlman. This is the wet cured, with maple syrup. Was delicious. Had the family over (11 of us, from 2 ½ to me, 11 days shy of 70.) BLTs. Well, actually BLTAs, as there is avocado hiding under there somewhere.

(I smoked the dry cured pork side today, will slice that tomorrow. Each side weighed approx 6 lbs pre-cure, and about 4.5 lbs after smoking.)

What could possibly go wrong with an electric slicer, a boning knife, and red wine?

The bacon is not burned, but I think the maple syrup sugars blackens quickly.

**Tomaron** · May 12, 2021, 01:16 AM

I am having my first go at reverse searing Tri-tip this weekend (if the weather holds up).

My friend got a few of them special order from a butcher at a Garden Center (I haven't asked my butcher if he can do them for me yet). I'm planning on smoking it to about 110 and then throwing it over the fire to sear the outside and get it up to the target temp. The cut seems great because I like my meat to still be moo-ing while most of my friends will prefer more towards medium so I am hoping I can have the widest part and serve the narrower bit to the friends who likes their steak less rare.
The weather better be alright because I am really looking forward to it!
Any advice, tips and tricks etc. greatly appreciated.

**jhoskins** · May 12, 2021, 06:27 AM

I made 3 racks of baby backs. My father in law brought them pre-rubbed and cut up (found it weird to cut them up but okay!). They came off amazing, thanks to the fact I changed up my charcoal lighting method on the BGE and got it dialed in right at 225 for the whole cook.

the whole family was pleased, my father in law called them competition grade. Even the mother in law was crushing them… Happy Mother’s Day

**Henrik** · May 12, 2021, 01:18 PM

PK Grillin' and Chillin'

Well, the weather was absolutely gorgeous, and I'm off for the weekend (bank holiday, only worked Mon-Wed this week) so why not celebrate with some easy-going grilling? Said and done, fired up my trusted PK TX. Gotta love that little grill!

I tried a new charcoal, locally produced up north in Sweden, called Birchotan. It's a play with words on the Japanese Binchotan, this one is made of...you guessed it...Birch! It's expensive as heroin, but by golly, that was the purest charcoal I've used in a long time. Got it glowing in record time, squeaky clean, no odd flavors, and a ton of heat. I was given a bag, but might just purchase a box next time. It was that good.

Do you see the Birch bark pattern on the charcoal right there? Cool!

Hot hot hot!

So, I purchased some flap meat (one of my fave cuts of beef) last week, "Johan Jureskog selection" (a famous chef in Sweden). It's from milk cows at least 3 years old. I had some broccolini and egg plants together with some bearnaise sauce. That pretty much makes a dinner if you ask me :-)

Getting the grill started, spread out the charcoal after I had a good glowing coal bed

I cut the egg plant in three lengthwise, trying to make each slice equally thick. Soaked them in liberal amounts of EVOO, then I direct grilled everything on the PK. It took max 10 minutes, and then dinner was served. So simple, so tasty!!

I think this was the simplest and quickest dinner I've done on the grill in a long while, but definitely not the last. Top notch flavors and a red wine to boot. Alright folks, I'm gonna spread out in the sofa, y'all enjoy your evenings!