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**Richard Chrz** · May 23, 2021, 11:45 AM

Breakfast on the kettle using the Hunsaker griddle.

**grillinglousiana** · May 23, 2021, 11:53 AM

chicken wings/with budfalo sauce/grilled watermelon/ mango/pineapple with line juice/zest/red pepper crushed/ Brussels with crushed red pepper/balsamic vinegar and parmesan...and homemade blue cheese dressing cooked on walmart weber 22 with Arteflame insert/other on weber 22 with SNS griddle

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**Dtax** · May 23, 2021, 12:03 PM

Ribs came out great!

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**Dewesq55** · May 23, 2021, 01:06 PM

Chicken Bacon Chipotle Ranch Quesadilla for lunch on the deck!

**grantgallagher** · May 23, 2021, 01:34 PM

Finally did the australian wagyu tri-tip from alpine butcher. Simple salt and pepper. Seared on the flat top then brought up to 137ish on the kettle.

delicious

**SheilaAnn** · May 23, 2021, 05:24 PM

grantgallagher great minds think alike! Did the same thing last night, but used my version of magic dust. Plus roasty potatoes and spinach/crab stuffed portobello.

**cashelton** · May 23, 2021, 05:34 PM

Salt, Fat, Acid, Heat - Sage and Honey Smoked Chicken

**mrteddyprincess** · May 23, 2021, 06:20 PM

Kind of proud of this cook on the PK. Teriyaki glazed breasts, boneless skinless thighs with Yardbird dry rub, and classic thighs with Killer Hogs AP rub and Gate's sauce from KC. Fed everyone and they were pleased. Two chunks of cherry in hardwood lump at 325 F.

**Panhead John** · May 23, 2021, 07:01 PM

BEFORE AND AFTER

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**surfdog** · May 23, 2021, 07:06 PM

Nothing special, just some burgers...
â€˜But...here’s the thing...this was the first time that I ever cooked burgers on my WSCG. O_o And you’ve had that thing for how long? LOL Usually I do them on the griddle or gasser if I’m pressed for time.

**Richard Chrz** · May 23, 2021, 07:49 PM

Fresh morels dropped off, and I just happened to have dough.. Forage and Hen house pizza.

**Michael_in_TX** · May 23, 2021, 07:59 PM

It's been raining constantly for an entire week now, but was perhaps going to let up a bit this evening (narrator: It didn't.), so I wanted to do something I could easily cook outside or inside.

A few days ago, Grilla Grills did a video on Facebook in which they took one of their pellet grills to the beach and did a "campout" type dish....you know the ones...you stuff meat and veggies in a foil packet and let it cook over the coals. They did one with pork tenderloin and a second with salmon. I did the pork tenderloin version.

You cut up a pork tenderloin into medallions and wrap each in bacon. In a foil packet, add a few cabbage leafs (to protect from burning), the medallions, some carrots, some small potatoes, a mixture of chopped onion and fennel, and a generous pat of butter. Top with AP seasoning.

This was not bad and actually was kinda good, just not my flavor profile. The fennel actually added a really interesting taste, very licoricey, which pared surprisingly well with the bacon.

The drawback with anything like this is that it is essentially boiled meat and bacon. Good, but not my desired flavor profile.

**Donw** · May 23, 2021, 08:12 PM

My experiment with vegetable paella turned out really good. There wasn’t a grain left after dinner. And, my jerry rigged contraption I posted in another thread worked well with no issues.

**gboss** · May 23, 2021, 08:31 PM

Did yakitori tonight. Chicken thighs and green onion. Asparagus, bacon(homemade)-wrapped and plain. Onion. Top round and green onion. Served with grilled corn. Homemade teriyaki.