Welcome!

**Soonerpop** · May 29, 2021, 05:36 PM

Grandkids are here for the long weekend, so nothing special. Jalapeño cheese sliders, plain ones for the kids, corn on the cob, and the S’mores dip from PBC. This morning, bacon-wrapped donut holes courtesy of Swine Life BBQ. All good.

**Richard Chrz** · May 29, 2021, 05:43 PM

Dino ribs...

**RichieB** · May 29, 2021, 06:53 PM

Did an 18 oz. Choice Rib Eye. Brined a few hours and course pepper when ready to sear. Qved for 2 hours at 134. Ice bath then in fridge till cook time. Seared in broiler, first time. Worker out well. Flipping every minute or so a couple of times.
Sorry only 1 picture. Tater baked smoked paprika, Hatch Pepper Flat Iron, salt and butter.
Finally, I ate the whole thing. Not like me. I just kept cutting and eating.

**troymeister** · May 29, 2021, 08:07 PM

Tonight's:

Nice Legs...Homemade Rub, Homemade Vinegary, Savory yet Sweet BBQ Sauce, Hot and Fast Pork Belly Burnt Ends, Roasted Zucchini, Broccoli and Orange Bell Pepper, side of Aguacate. Weber 22, SnS, and DnG Pan used to Create this Dish.

**ofelles** · May 29, 2021, 09:36 PM

Went to a Friends Pot Luck/BBQ today here’s my dish.
1-18.2# and 1-19.0# SRF pork shoulders rubbed with Hanks Royal.

Into the LSG cabinet smoker set at 220°F with KBB, hickory chunks and cherry chunks at 4:00PM Friday. 12pm both sitting at 175°F with smoker running 215°F -228°F. Pulled from the smoker at 8:00 AM Saturday, IT 190°F. I think they were ready, They fell apart trying to remove them.

Into the oven to rest for 3 hours then I pulled the shoulders. I didn’t get a picture before I left but the pan was completely FULL to the top. Served with buns and a choice of 4 sauces. There was a bunch of other food and sides also. This is the tray after I came back home with (20 people at the BBQ) Plenty of left overs............oh darn!?!

**theroc** · May 29, 2021, 10:06 PM

Night two of flyingpiglet 's birthday dinner. Started with ahi sashimi. Then lobster risotto.

**JoeSousa** · May 29, 2021, 11:06 PM

About 120 wings on the Ranch Kettle with dual SNS XLs in the middle filled with lump charcoal.

**Michael_in_TX** · May 30, 2021, 12:44 AM

Salsa Macha!

This is quite mild and really has an insane depth of flavor.

Take some guajillo and ancho chillis (about 4-6 total) and cut them up with scissors into 1/4" pieces, discarding the seeds. Dump them into a pot with 2 cups of olive oil, 4-6 cloves of diced garlic, about 1 tsp of cider vinegar, 1/2 tsp of salt, an 3 tsp of Mexican oregano. (I added about 1 tbl of red pepper flakes to kick the heat up.)

Heat on medium-high until the garlic is slightly browned. Then remove from the heat and cool (which steeps the chilis and garlic in the oil and makes an infused chili oil).

Then pulse the mixture in a food processor until it is just under a puree. Salsa macha is supposed to be slightly crunchy.

Drink straight (no, just kidding) or use whenever one would use an infused oil. Bread dipped in this is amazing.

**richinlbrg** · May 30, 2021, 08:04 AM

Just 3 hours in and quickly approaching the stall. Target cook temp is 250 as I was a bit late starting this morning.

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**kjbarth** · May 30, 2021, 09:06 AM

Rainy day in NJ. Smoked a 14lb brisket and a 11lb pork shoulder. WSM 22 with Weber briquettes and apple and pecan chunks. Brisket with salt and black pepper. Pork shoulder with Malcoms BBQ Rub and Heath Riles Honey Rub. Had some unexpected guests show up for dinner and had plenty of food. Also made some corn bread and Brussels sprouts. Everything was excellent (except the weather).

**Eric2662** · May 30, 2021, 11:09 AM

I did some Dino bones the other day. Tried to get a size comparison with my little Boston Terrier, but she kept trying to nibble on them. She knows the good stuff.

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**grillinglousiana** · May 30, 2021, 11:45 AM

keeping it simple today..hamburgers and hash browns..meat is a mix of chuck/70 30 hamburger/ sirloin...on Hawaiian butter rolls/mustard/dill pickles/tomatoe/grilled onions/lettuce...cooked 20 in all
on the 360 cuisinart griddle

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**Harry** · May 30, 2021, 12:44 PM

Flank steak with chimichurri rub (lt. brown sugar, smoked paprika, coarse black pepper, Kosher salt, and ancho chile powder), grilled pepper salad (with feta), and grilled corn. Chimichurri sauce (parsley, cilantro, and Spanish sherry vinagrette). (sp errors -0.2). Grilled on a WSCGC with a full chimney of KBB (BIG piece of meat so I spread them all over one layer deep). Started the peppersin the middle and put the corn on the edges. Passed the peppers on to the chef and did the meat with the corn still on the edges. Start to finish was just under a half-hour. Rub was surprisingly mild and did NOT overwhelm the steak, but the brown sugar did gum up the grate a bit.

**Polarbear777** · May 30, 2021, 12:50 PM

**BradNorthGA** · May 30, 2021, 02:29 PM

Made some curry last night with spicy tofu. Ate it over some rice, was real good. Was so hungry but the time it was done I didn't take any pictures of the final plate

In other news, I finally broke down and ordered a sous vide machine because I found one on sale and that is supposed to arrive this evening. So I'm looking forward to trying that out!

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