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**58limited** · June 23, 2021, 06:59 PM

Grass-fed Flat Iron Steak, locally sourced. I made a quick board sauce and sliced against the grain. Very tasty and tender. Served with oven roasted potatoes and peppers and a glass of Cherry Russian mead that I made in 2014, last bottle. (It came out medium, pics don't show the pink very well)

**BradNorthGA** · June 23, 2021, 07:57 PM

Some more fun with sous vide tonight. Pork tenderloin, dry brined then vacuum sealed with a honey-garlic marinade & into the hot water bath. Seared on a cast iron to finish, simmered down the bag remains into a sauce. Also steamed some broccoli

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**Ernest** · June 23, 2021, 08:41 PM

Had a gun put to my head to repeat this dish.
The ground beef "steak" has porcini powder and fish sauce mixed in. Sous vide the patty in 135 degrees hot tub time machine, finish in cast iron pan. Serve over chipotle mayo

**das85** · June 23, 2021, 10:23 PM

Tomahawk steaks on the Braten. Reverse seared...did the initial warming partly high above fire but directly over, partly off to the side but lower and with lid closed. I'm still experimenting how best to do this..

Meat from VT Wagyu which has become one of my favorite sources. Oakridge Carne Crosta rub. Oak splits, started with Braseiro charcoal to get things going.

This was probably my best cook so far on the Braten in grill mode. Great medium-rare, great crust, and some smoke flavor.

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**Old Glory** · June 24, 2021, 04:08 AM

Bavette reverse seared on the BGI

Grill Grates doing their job

Nice Med Rare. Seasoned with Malcolm Reed's AP Rub.

**TWBarbecue** · June 24, 2021, 07:38 AM

Good ole beer brats on the kettle grill!

**jfmorris** · June 24, 2021, 11:06 AM

Alrighty folks, I was looking for something to do with leftover pulled pork from Father's Day, and had an urge yesterday to go into the house around 3pm and whip up a batch of pizza dough. About 5pm I fired up some lump in the bottom of the SNS Deluxe Kamado, about 5:30pm I started making 2 pizzas using ingredients found in the house - pulled pork, the dough of course, a jar of Alfredo sauce in the pantry, and a can of mushrooms. I had a block of mozzarella cheese and some shredded Colby jack in the fridge as well. Sadly, no olives in the fridge or pantry, but all in all, VERY pleased with the results.

I let my Lodge 14" pizza pan pre-heat with the kamado, and when I went out with the pizza, flames were shooting out of the bottom of the SNSK, with the thermometer pegged over 700F! I shut the vents down some, settling in between 550F and 600F.

I built both pizzas on parchment paper, and used my "grate tool" as a large spatula to turn the pizzas, yanking the parchment paper out at the first quarter turn. All in all the pizzas took about 8 minutes to cook. Nice spotting on the bottom, and a perfect amount of browning and spotting to the bubbling cheese. I topped my pizza with Tabasco Sriracha, and Yvonne opted to dip her pizza in Sweet Baby Rays (it was BBQ pizza after all!).

The only negative is I may have used a little too much flour and semolina when flouring the parchment paper to try and keep the super sticky dough from sticking to it, and in a few spots, there was some white flour stuck to the bottom of the pizza after cooking.

The real take away is that the SNS Deluxe Kamado makes awesome pizza, and even with no wood, just B&B lump, it had a nice smoky wood-fired taste. We are having the second pizza for dinner tonight... and I also gotta remember to go collect my Lodge from the grill before it sits out there for days! The grill was still 400F at bed-time, so I left it uncovered overnight, and left the CI pan out there.

Also - if you don't have a pizza stone yet, I highly recommend the Lodge CI pans as an alternative.

**ecowper** · June 24, 2021, 10:12 PM

This will be the last meal I cook inside the house for at least 5 days until this heat wave burns out. Big downside of a gas stove is how many BTU’s it puts into the air, raises the temp in the kitchen 10 degrees. Which ain’t good when it’s 105 and no air-conditioning.

So, used some of the Pacific Cod in my last Sitka Salmon Shares box, some pasta, artichoke hearts, Sicilian olives, capers, pasta water, white wine, and butter and made a fish pasta thing ….. it was pretty damn good per my wife. :-)

**Attjack** · June 24, 2021, 10:36 PM

Hatch chili beer brats from my local butcher on a King Hawaiian bun and purple cauliflower-potato salad.

**Henrik** · June 25, 2021, 04:23 AM

Did a Porchetta (rolled up pork belly) yesterday. I gotta say: I love pork belly, have cooked a ton of 'em, but a classic Italian porchetta is a big hit!!

I do mine with the skin off. I want max bark, and cook the skin separately (another day).

Trim the belly and remove the rib tips (bones) if there are any. Cut it with a brisket sword so you can fold it open like a book.

Brush with sweet mustard, then apply tarragon (dried) and sage (fresh). Roll it up tight, truss it, and apply a good rub on the outside. I wanted to go very herbacious on this one, so I used my "Hank's Fish Bait rub" on this one.

Smoked it on the kettle at 130° C / 265° F for 3.5 hours, until inner temp was 95° C / 203° F. I dropped in a few chunks of cherry wood for that lovely smoke flavor. Let it rest 30 minutes, loosely tented with alu foil, then serve. Boom!

And since it is Midsummer's Eve today in Sweden (a traditional Viking celebration), I hope you all have a happy Midsummer's Eve!!

Belly sliced, getting a load of herbs

Trussed and rubbed, ready for some o' dat smoke

The finished result. Love that bark!

Fancy a slice?

**Richard Chrz** · June 25, 2021, 11:50 AM

Smoked brats, I also baked two loaves this morning,

**CaptainMike** · June 25, 2021, 02:18 PM

Nothing spectacular to look at, but the brisket might be the best hunk of meat I've ever thrown in a smoker. A Costco prime that I wet aged for about 60 days. When I took it out of the bag it smelled wonderful and was all bendy and wobbly. I trimmed out the deckle and left about a 1/2 inch of fat cap. DB'd for 24, slapped on some Hank's Bonafide and a little extra pepper and popped it into the LSG. Gonna do the QVQ for a Monday Texas-style BBQ dinner for friends and family. Getting some local-made jalapeno-cheddar brats and polish sausages that'll get smoked on Monday as well. I'll make Crack-n-cheese and a friend will make some Texas-style beans. Trying to decide if I'm going to make kolaches as well, I'm pretty sure how David 58limited would vote on that one! The St Louies and skirt are for dinner tonight. Now, if I only had Brett's tater tot casserole recipe......

**smokenoob** · June 25, 2021, 06:18 PM

Been folding sox all day and watching Panhead John fridge defrost so only had time for an easy marinated chicken grill

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**Dtax** · June 25, 2021, 06:21 PM

Smoked a chuckie for pulled beef sandwiches with grilled onions and horseradish sauce.

Sides of grilled Brussel sprouts and slaw.

brined the roast over night and then seasoned with pepper, onion powder, and garlic granules and then smoked for 2 hours.

then finished in the Dutch over with beef broth and a stick of butter for another 2.5 hours.

very comforting.

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