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**Potkettleblack** · July 10, 2022, 07:36 PM

Got some pork chops in an order, but not the real good 14 Oz ones from Heritage Foods, so not really worth doing the full five S model on these.

instead, used the SNS charcoal basket, with a chimney full of Jealous Devil lump, and a couple pieces of guava wood, in the Bronco.

pork chops were salted, seasoned with coffee chipotle rub, fridged for a few hours, then cooked indirect for maybe 10-15 minutes. To 120-125 internal. Then, a minute or two of sear on each side, to char the coffee in the rub, and finish the cooking. While they rested, grilled up some buttered corn.

served with a bottled Mai Tai, was a very nice dinner. Not the full magic pork chop, but given the level of effort, didn’t need to be.

**jfmorris** · July 10, 2022, 07:40 PM

For some reason I was out shopping, and some leg quarters caught my eye today! Plus my son just brought me a bag of jerk rub from Jamaica, so I had to have some chicken to try it out on!

Not knowing the heat level, I did 3 with the jerk rub, and 3 with Hank's KC Royale.

Being hungry, and not feeling like waiting an hour to eat, the Genesis II got pressed into service today. I also pulled the Grillgrates off, as I have never really given that grill a fair shake or test run with just the stock grates, and today seemed like as good a time as any. I could put a LOT more chicken on this grill...

During the cook, my grilling companion from New Belgium kept me company...

And finally, after about 30 minutes and 3-4 flips of the chicken, we have some nicely charred leg quarters. Perfect, without sauce or anything. Now - I did not intend to blacken the skin quite this much, and turned the heat down about halfway through the cook. It was all godo though. The jerk seasoning was not overly spicy, and I think next time I will use it as part of a marinade.

**TWBarbecue** · July 10, 2022, 08:04 PM

Chicken Enchiladas!!

Cooked at 350°F in my GrillaGrills Silverbac for about 35/40 min. SO DELICIOUS!!!

Check out the recipe below from Sam The Cooking Guy

https://www.thecookingguy.com/cookbo...pe?rq=Enchi%20

Attached Files

**Attjack** · July 10, 2022, 08:27 PM

Pad Gra Prow

**DesertRaider** · July 10, 2022, 08:55 PM

Did this a few days back, just getting around to posting the pics.
Started with some back ribs that were on sale. This is pre-rinsed, I just peeled back the plastic.

And now for some flavor. I'm using my standard rub on two of the racks, but decided to experiment a bit with the other.
Started with spog, and then modified it, and yes that is a touch of green to it. I named it dogssp to remember. Extra points to whomever figures out the extra letters

Then it's on the smoker. That little bit of yellow tint you see is the mustard I rubbed on the bones to get the rub to stick to.

And after about four hours of ~ 230f, with an hour of wrap, it was dinner!

OK, not my best pic, but I was hungry ok? And the new rub mix was pretty good too. I'm going to back off the salt a bit, but otherwise a keeper.

**theroc** · July 10, 2022, 09:50 PM

Yardbird on the SnS kettle. Served with grilled corn salad.

**SheilaAnn** · July 10, 2022, 11:34 PM

I put this on the original thread inquiring about roe, But thought it should go here, too.

roe

stock

plated with spinach added.

the prawns are so sweet and delicate! Thank you theroc for the advice of just serving the roe.

tomorrow, the remainder will go with cream cheese and a bagel. I easily had almost a 1/8 cup of roe! And that’s just from one bag (pound) of the prawns!

**Ernest** · July 11, 2022, 05:51 AM

Pork steak and gnocchi

**gboss** · July 11, 2022, 10:41 AM

Boneless skinless chicken breasts (Air-chilled from Costco), grilled zucchini, grilled asparagus, and fresh New Jersey sweet corn. All done on the gasser.

I like to grill the asparagus completely dry. I have found that you can get the nice char/color without making the asparagus limp if there's no oil to help with heat transfer. I did something similar with the zucchini, but that got the lightest olive oil spray. Both tossed in oil/seasoning after cooking.

**Slieb845** · July 11, 2022, 11:19 AM

Some chicken and veggies tonight. And one hopeful doggo

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**ofelles** · July 11, 2022, 01:13 PM

Pot luck on Saturday at friends house with about 35 people.

Turkey breast 8 pounds bone in smoked in the Yoder with cherry pellets.

Just about done

Used to make smoked turkey & wild rice soup. For those not wanting beef.

18.5# SRF Wagyu black brisket

Rubbed with Meatheads rub. Smoked in the LSG with oak and cherry chunks started Friday at 4:30pm at 210°F. I was going to raise it to 225°F at 9pm but IT was already at 160°F so I left it at 210 overnight. Pulled it at 6:30am 180°F.

Kept in the oven until I sliced it and took to the pot luck at 1:00pm.

No pics of thing plated , to many hungry people digging in. Had some Texas thin sauce for the brisket
https://www.texasmonthly.com/bbq/rec...arbecue-sauce/

**MsTwiggy** · July 11, 2022, 01:56 PM

Made a batch of dough using Vito's method. I'll freeze most of it but we will have pizza tonight. Put some grilled squash and peppers on it. A nice way to add smoke to the pizza when cooking in the oven

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