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**RamaJama** · June 16, 2021, 08:11 PM

Smoked mushroom, bacon, Swiss burger with caramelized onions and horseradish mayo. Some of the smoked mushrooms were finally chopped and mixed in with the ground beef when forming the patties.

**Zman23** · June 17, 2021, 04:04 AM

Tri-tip with salt and BBBR. Sous vide st 135 for a couple of hours and seared on weber. Sautéed crimini and shitake mushrooms with onion, garlic, and a little cream.

**Michael_in_TX** · June 17, 2021, 02:12 PM

Had a break between meetings. Decided to sear some scallops.

**grillinglousiana** · June 17, 2021, 03:11 PM

Nacho burgers..thanks to the bbq pit boys.
for the idea
ground brisket/chuck/hamburger ..sea salt/coarse black pepper
coat in home made salsa
add cheddar cheese/slices of jalapenos
form ball ..
roll in egg wash
coat in cruched doritos

sear in carbon steel pan

on weber 22 with sns and b&b charcoal
cook internal 160 or so add cheese..
let melt..
did not have one to cut as i passed them out
with more salsa

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**Red Man** · June 17, 2021, 08:37 PM

Fresh sockeye salmon and yellow potatoes on the gasser. Smoked the potatoes with some apple wood chunks before the salmon went on.

**Attjack** · June 17, 2021, 10:33 PM

Arugula salad with prosciutto, goat cheese, apple, toscana olives, grated Pecorino Romano, balsamico di modena, virgin olive oil, grilled summer squash, and ginger lime chicken.

**Dewesq55** · June 18, 2021, 06:31 AM

Supermarket porterhouse front seared on the forbid over lump charcoal them finished in the smoker at 235°F to an IT of 122. It carried over to 124°F. Side of instant garlic mashed with extra fresh garlic grated and added plus extra butter 🙄.

It only took about 5 minutes, flipping every 30 seconds to get this sear:

This is why I rest my steaks. This was after a10 min rest - no juice on the board:

And here's the FireBoard session chart:

**Panhead John** · June 18, 2021, 07:18 AM

Cooked a Costco Prime Ribeye last night. Since I’m usually cooking a single steak, I’m able to use just one of the Weber charcoal baskets for the reverse sear. I’ve quit banking the coals or using my SnS insert for steaks. I use less charcoal with the one basket and I still get a great sear. The steak was maybe 1â€ from the coals on the sear.

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**SheilaAnn** · June 18, 2021, 10:32 AM

Chicken rubbed with Oakridge Chicken and Pork Rub (gold bag). Mesquite, because it’s what I have right now. Pea Salad (English peas, sour cream, mayo, bacon, red onion, sharp cheddar, white pepper). not shown: corn-on-the-cob dripping in butter and cracked black pepper.

**Michael_in_TX** · June 18, 2021, 12:25 PM

Lunch and it's, well, you know....

**Dewesq55** · June 18, 2021, 01:08 PM

BLT on toast with homemade bacon. I sliced up a plum tomato since that's all I had in. This homemade bacon is really growing on me. Barbara liked it too.

**Panhead John** · June 18, 2021, 07:18 PM

Fried shrimp and Hickory Smoked Scallops on the grill. After drying the scallops when the grill was almost ready, I put the scallops in the freezer for a bit, to get them cold as possible and to slow down the cooking process while I smoked them. I put them in a dry CI skillet off heat for about 5 minutes to absorb a little smoke. I then removed the scallops and put a little butter, white cooking wine and Canola oil in the pan and placed it over the coals to searing temps. Once it was sear ready, I added the scallops and a little minced garlic. Cooked for 3-4 minutes. They came out really good with just the right amount of hickory smoke.

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