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**glitchy** · September 12, 2021, 06:36 PM

Simple dinner so we could be done eating and cleaned up before kick off. Bacon Cheeseburgers with white cheddar, Japanese Mayo, and Black Swan Beso Del Fuego. Served with air fryer potato rounds.

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**JakeT** · September 12, 2021, 06:40 PM

Focaccia with pan seared rib eye and picanha steaks.

**Bogy** · September 12, 2021, 06:51 PM

Boneless skinless chicken breasts and some shrimp on the Weber gasser and grill grates. Marinated in Italian dressing and soy sauce. Nice and juicy. My wife made the salad.

**BuffaloBBQ** · September 12, 2021, 09:18 PM

Chicken wings basted with Chick-fil-a’s Polynesian sauce…

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**jhoskins** · September 12, 2021, 09:19 PM

So today I made "racks on rack on racks"… Beef ribs + baby backs + rack of lamb. Baby JHoskins was a great assistant, andddd much to her mother’s dismay, smells a great deal like cherry smoke, ah well!

Also made some venison stuffed and wrapped in bacon, stuffed peppers, corn + zucchini (not pictured). My buddy brought some tasty smoked pork shoulder, some peach/plum tarts and homemade rolls. Quite a feast… phew, this was a "good scarf"

**Attjack** · September 12, 2021, 09:47 PM

I finally tried a steak in the Blackstone Patio Oven. I'll probably pick up another piece of cast iron without the lip and try it again someday.

**theroc** · September 12, 2021, 10:11 PM

Sitka coho salmon over an oak fire on the Buckaroo. Served with baked farro with summer vegetables.

**BradNorthGA** · September 13, 2021, 07:30 AM

Smoked some rainbow trout fillets yesterday

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**MarkN** · September 13, 2021, 08:11 AM

First attempt at a Tri-Tip on my PBC. I was happy with the results. Used the PBC Beef & Game Rub.

**TWBarbecue** · September 13, 2021, 08:55 AM

Grill Fried Chicken Thighs with Alabama White Sauce! Brined in pickle juice for 2 hrs, seasoned and dredged in flour/baking powder mixture and egg wash like you normally would prep for frying chicken, cooked indirect at 400F flipping every 15/20 min and hitting them with cooking spray each time to help crisp up for about 50 min total cook time until the color I wanted was there. Internal temps were around 185F. A little messy and some of the breading can stick a bit but overall it’s great!

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**TWBarbecue** · September 13, 2021, 09:15 AM

Grilled Peaches with Honey Butter Bourbon sauce!

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**Dr. Pepper** · September 13, 2021, 03:25 PM

REPORT on SVQ Golbi Ribs (I also posted this under SV techniques)

As I previously noted, I was intrigued by the idea of sous vide-ing the ribs in hopes of making the connective tissue gelatinous. A number of you voiced concern that the original recipe called for too long in the bathtub. The recipe used boneless ½â€ short ribs. I had the Â¼â€ bone in ribs (3 vac pacs from Costco.)

Here is the link, from Two Kooks in the Kitchen
https://twokooksinthekitchen.com/kor...ibs-sous-vide/

THIS BAG ABOUT TO SPEND 72 HOURS in the REFRIGERATOR (TOO LONG)

1st error: Due to grandkids obligations, and other distractions, I left the ribs in their marinade for 72 hours. Given the thinness, this left the meat too immersed in the flavors, too tenderized, and not â€˜beefy’ enough

READY for the SV, in 6 bags

2nd error: SV Given the input, I reduced the SV time (at 135) to 5 hours, down from the 12-30 hours recommended in the original recipe. However, and as many had warned, the strips of meat tended to fall apart as I was very gently removing them from their bags. This led me to use the propane Weber with the flat Grill Grates for most of the meat, only using the wood fire for the slightly thicker pieces that remained intact.

POST 5 HOURS in 135 SV

The meal was still very tasty. We have four bottles of Korean sauces from Revel, a great modern Korean fusion restaurant. (They have another restaurant in Seattle named Joule, with an amazing signature dish of sliced rice cake with chorizo, green onions.)

I apologize for the refrigerator photo of the various pickled products we used on our lettuce wraps; my daughter had already returned them to the fridge. KimChee from Costco, thin sliced cucumber pickles and jalapeño pickles made by a friend, using our Hood River garden produce, and pickled green beans made by my sister using her beans.

[ATTACH=CONFIG]n1093763[/ATTACH]

So, in conclusion, I wouldn’t do this again, especially not with the Flanken cut ribs. I’ve made them before, following the Serious Eats recipe, and I enjoyed them much more.

ON GAS WEBER with GRILL GRATES

OVER WOOD ON ARGENTINIAN GRILL

GRILL GRATES to the LEFT WOOD FIRED on the VIEWER'S RIGHT

Oh, and BTW, the folks who leave too much edible protein on the little bones still left too much on these bones. So, no benefit there either.