Welcome!

**Panhead John** · May 8, 2022, 08:22 PM

Did my second set of shish kabobs on the Bronco tonight. I really like hanging em instead of over the grate. Much easier and ya don’t have to worry about food sticking to the grate or trying to turn em and the vegetables just stay in the same position when you try and turn the skewers over. Once you hang em, ya don’t do anything but take em off at the end of the cook. EZ PZ

Another thing I’m finding out is how moist and juicy they are, while still maintaining a little bit of crispness. I attribute some of that to the juices flowing from top to bottom, thus marinating the food as it cooks. In fact, I purposely put a piece of steak at the top of both skewers, to let the juices run all the way down, coating each piece on its way down to the coals.

I lit my coals with….gasp!….Lighter Fluid 😱 It’s almost impossible to pour a chimney of lit coals into the ash bucket without spilling half of em. It’s also a PITA to try and lower a fully lit coal pan into the Bronco.

They turned out great and served with yellow rice.

USED RIBEYE STEAK, GREEN AND RED BELL PEPPERS, MUSHROOMS, RED ONION, TOMATOES AND JALAPEÃ‘O PEPPER

BURN BABY BURN!

**Ernest** · May 8, 2022, 08:23 PM

Oxtail ravioli...

**theroc** · May 8, 2022, 09:26 PM

Smoked meatloaf on the smoke vault. Served with sauteed snap and snow peas from the garden and farro with beet greens, also from the garden.

**radshop** · May 8, 2022, 09:34 PM

hoovarmin this time I got the grits!

**jfmorris** · May 8, 2022, 09:59 PM

Well, I actually got to cook for our dinner on Mother's Day for 7 (two of the three kids and their spouses and the 15 month old granddaughter came over). SWMBO, Yvonne, wanted "mushroom burgers". I wanted the Nacho Cheese Crunch burger Huskee introduced to the Pit the other day.... we got BOTH. I sauteed mushrooms and onions, then tossed the mushrooms into a beef base gravy mix I made in a pot on the corner of the Camp Chef griddle, and proceeded to make some 1/3 pound smash burgers. This was the first time I've made burgers in months.

Toasting the whole wheat buns, and getting a start on the mushrooms and onions...

Time to get the burgers on. By now I had moved the mushrooms into the beef gravy base I had mixed up in the 2 quart saucepan...

Sorry - no picture of the burgers on the flip. They were CRUSTY and awesome, and you can see some of that peeking out from under all the toppings on this version of the Nacho Crunch burger. I used guacamole, jalapenos, American cheese, Duke's mayo, grilled onions and a pile of nacho cheese Dorito's. So awesome I had to go back for a second one!

Huskee - the Nacho Cheese Dorito's + quacamole were a hit with 4 of the 6 adults (the other 2 went for the mushrooms). These toppings will be appearing at all my cookouts this summer for sure!

**JCBBQ** · May 9, 2022, 08:50 AM

Flew out to Sonoma for Mother’s Day. Made some Pistachio encrusted rack of lamb, smashed potatoes, and asparagus w hollandaise for mom’s feast. What a magical place Sonoma is.

**gboss** · May 9, 2022, 10:32 AM

My mother likes Chicken Parm, so I've learned how to make a decent Chicken Parm. This is my second serious attempt at it.

W/ penne and salad. Sauce is Rao's.

**Richard Chrz** · May 9, 2022, 10:37 AM

Lunch.

**DTro** · May 9, 2022, 11:00 AM

A nor'easter soaked the weekend here in MD, especially on Saturday, which was the day we celebrated Mama's Day. I got the weber kettle protected from the weather as best I could to cook some ribeyes and shrimp. I cut the steaks from a ribroast a few weeks back. They were dry brined, seasoned with P&G, and front seared. Before they hit the fire, I brushed them with tallow from the same roast. The shrimpies were marinated in olive oil, white wine, Old Bay, and lemon pepper before hitting the coals.

**holehogg** · May 9, 2022, 12:01 PM

Not the 3 little pigs but a few Norris's

Stall

Before cambro

Finished late so one sacrificed for a meal without cambro. The bark was very crispy on a few parts, but I don't mind that. Holding in a cambro makes a huge difference, others are resting. Was still really tender and tasty.

Pulled easily away from the bone and juicy.

Served with some veggies and noodles.

**frailinryan** · May 9, 2022, 12:09 PM

Spare ribs on the PBC.

**BradNorthGA** · May 9, 2022, 01:26 PM

Made the Amazing Ribs "Steakburger" style burgers again yesterday. Two 8 oz patties smoked at 225* over pecan wood then seared in a cast-iron at the end with a little bit of ghee. Topped with melted cheese, bacon, an egg, and a slice of fresh tomato. These things were so huge that I had to slice them in half and put a toothpick in them, but man were they good!

Attached Files

**Cubbiehawkbbqfan** · May 9, 2022, 02:29 PM

Rocked out a 4.5 lb A5 Kagoshima Satsuma Wagyu Bone-in Ribeye for the wife's 50th birthday last week. Decided to split the 3" steak in half and cooked in the carbon steel pan, was having some beautiful Iowa spring rain and winds. Turned out pretty freaking amazing!

Attached Files