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**Jim White** · July 11, 2022, 04:58 PM

My wife is travelling this week. Since she's not a fan of steak (pretty much her only failing besides taste in men) I decided to see what Publix had to offer.

Just wow. Check out the marbling on this two inch thick ribeye. It was labeled and priced as Select grade. Needless to say, into the basket it went.

Dry brined several hours and then hit with Meathead's rub. I set up my higher level pan for some lump and fired up the Kamado. Tried just keep flipping, but even after about 8 one minute sides, not much progress on temp, so I closed the lid and did a few times at 5 minutes a side. Fire got even hotter and on the last interval, the bottom of the steak may or may not have actually been on fire (only made a good crust, no excessive char taste). This was very enjoyable.

For getting the center to 125, that's not a huge gray band at all for two inches thick.

**ItsAllGoneToTheDogs** · July 11, 2022, 05:00 PM

Some of y'all were talking about TJ and Sonoran Dogs the other day, it's been a long time since I've had one. However, being in NC and me being me, we had to go a little different. 'cause that's what I do.

NC Brightleaf hotdogs
Bacon that was WAY thicker than it looked in the packaging
1 yellow onion, half diced half sliced to bathe in bacon drippings
Cotija crumbled and mixed with some garlic powder, cumin, and cilantro
Made some jalapenos stuffed with the cheese and since I had extra bacon...
Sliced up some limes to add some acid since the tomatoes at the store didn't look very good.

Smoked all that at 225 for about an hour, removed the limes and chilled in a sealed bag, ramped up temp to 275 until bacon crisped up.

Took the crispiest two dogs, nuked some slightly too small tortillas for 20 seconds, added the sauteed onion, raw diced onion, cheese, and some pintos. Threw it all back on my MAK.

A little mayo, some more cotija, and smoked lime juice. Tried one with hot sauce too, but with the "poppers" it wasn't necessary.

**CLB3** · July 11, 2022, 05:25 PM

Click Beef tri tip. Just under 2 lbs trimmed. Pulled out the Gabby’s Grill and went full Santa Maria on it. SPG seasoning, which was on for 24 hrs, and cooked over post oak coals. Served with charro beans and some fresh watermelon (not pictured). Great meal!

**MsTwiggy** · July 11, 2022, 06:07 PM

Pork shoulder carnitas! Made in the oven, always a hit, served with pinto beans cause I LOVE BEANS! 🔥🔥🔥â¤ï¸🔥

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**RichieB** · July 11, 2022, 06:48 PM

Did spicy grilled shrimp and Trader Joes Chicken Fried Rice on Kettle with DnG. Dabbed the rice with soy sauce.

**kjbarth** · July 11, 2022, 06:53 PM

Hasselback chicken. Put thin slices of onion and peppers in the chicken slices, drizzle veg oil on, then sprinkle fajita seasoning.. onto my Weber kettle with SnS loaded with lump. Delicious! Tasted like a chicken fajita.
Enjoy!

**smokenoob** · July 11, 2022, 07:15 PM

Rocky Mountain Swimp grilled on the Spirit! Crawled off the grill on to a bed of veggies.
This should purge last nights chili! freezing last night! 😁 TMI……I know….🙄

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**WayneT** · July 11, 2022, 07:40 PM

Bought this 20 oz Ahi tuna steak at Costco the other day after I couldn’t find the salmon with pesto butter.

Made an Asian-inspired marinade and bathed it for 30 minutes.

After a 55 minute SV at 120F, seared (to be honest, cooked it) it on the gasser.

Served with veggie kabobs and baguette.

**Andrrr** · July 11, 2022, 08:02 PM

You have all really stepped up your cooking and photography skills. I’m thoroughly impressed every time I wander through this thread. Kudos pitmasters

**Michael_in_TX** · July 11, 2022, 08:10 PM

Here is my very simply salmon stir-fry: briefly sautéed some red and green pepper slices, just to get the rawness off, then some salmon filet cut up into cubes in a hot pan (once they get a nice crust, the middle is usually 130 F). By this time the egg noodles are done so in the pan they go with the peppers and salmon and my stir-fry sauce (soy sauce, oyster sauce, garlic-ginger paste, cornstarch, and chicken broth)....get everything warmed up and you get:

**bbq_esq** · July 11, 2022, 08:27 PM

Sunday burnt ends!

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**Attjack** · July 11, 2022, 10:01 PM

I had tri tip and bok choy that needed to be used so I cooked it up right on the the picnic table real quick after a nice afternoon in the sun.

**Skip** · July 12, 2022, 05:08 AM

We had leftover grilled Chicken Thigh Meat so time for PBC Chicken Salad. The picture does not show a plated version which adds Cashews. I recommend you give it a try.
https://pitbarrelcooker.com/blogs/fo...-chicken-salad