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**Thunder77** · August 28, 2022, 09:52 AM

Some naan bread pizzas we made with fresh form the garden tomatoes and basil, and some pesto.

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**Elton's BBQ** · August 28, 2022, 09:59 AM

Porkloin bone in and chops
Beer & aquavit to wash it down..

https://youtube.com/shorts/luZ3UA9NC94?feature=share

**skipsdaughter** · August 28, 2022, 10:04 AM

We're having brunch for my Mother in Law's birthday. Our contributions are the eggs, egg bake, bacon and eggs, and cake. Egg bake is almost done and then everything is in to be heated at the right temp. The rest of the fam is bringing fruit and muffins to round out the menu.

**DTro** · August 28, 2022, 10:19 AM

I picked up some St. Louis cut pork ribs, intending to cook one or two racks over an open fire on the Santa Maria attachment. The heat and humidity were relentless, and there was a chance of thunderstorms, so I changed my plan and went with the Bronco. The seventh-hour decision put me on a hurried schedule. No to 225Âº. The Bronco settled in at 260Âº, so I let ribs ride it out for 2 1/2 hours over a few pieces of oak. Wrapped them with a splash of pineapple juice for another hour before glazing them with a homemade brandy bbq sauce. While we finished cooking dinner and a few adult beverages, the ribs rested in a 220Âº oven for about 30 minutes. The total cook time was about 4 hours 15 minutes, give or take a few.

One hour in and Mopped with an ACV mix.

Nice color at 2 1/2 hours, so I went with a wrap.

Finished Wibs.

**Murdy** · August 28, 2022, 12:50 PM

Winner Winner!

**dtresca** · August 28, 2022, 01:12 PM

We had a few too many last night. I figured we needed a good greasy meal to help us recover. Landed on birria tacos.

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**glitchy** · August 28, 2022, 01:19 PM

MAKing some apps for small group potluck tonight. First time I’ve done the smoked cream cheese things and learned that I should have greased the spatula when transferring and maybe cooled it longer.

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**58limited** · August 28, 2022, 02:19 PM

Follow up to the loaded breakfast sausage post I made yesterday. Smoked on the KBQ at 175^o until IT of 150^o then into an ice bath and one link went back on - bumped the temperature up to 275^o to reach an IT of 165^o- oh so good! The rest is vacuum sealed and in the freezer.

**ssandy_561** · August 28, 2022, 02:40 PM

Smoked stuffed banana peppers two ways.

Way #1
Spicy Italian Sausage mixed with some mozzarella and Parmesan cheese.

Way #2
Stuffed with cream cheese blended with my sweet Heat BBQ rub and then wrapped in bacon.

Onto the Grilla OG for 1 hour at 275°

And the verdict

Yum!

**smokin fool** · August 28, 2022, 03:35 PM

Final up pic if the sirloin tip I cooked from frozen earlier today, not much left this thing got ambushed off the smoker.
got side tracked at one point and temps ran away on me but managed to rein it back so the bark is shall we say very well formed but extremely edible.
Family wanted the meat more med than rare so pulled at inside temp of 138. Think smoking from frozen kept it Pink in the Center.

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**58limited** · August 28, 2022, 04:22 PM

Another Oklahoma onion burger; this time with Hatch chilies and a little Stubb's BBQ sauce. I used ground bison "Ancestral Blend" from Force of Nature. This blend has a little liver and heart added. Tasted like good beef to me, a really good smash burger. Too bad the last pic was blurry.

**SammyJ** · August 28, 2022, 04:35 PM

Instapot corned beef falls apart, but that's fine for sandwiches'.

â€‹â€‹â€‹â€‹â€‹â€‹â€‹

**Allon** · August 28, 2022, 04:42 PM

My hotdogs have a first name... It's O S C A R...

I put some smoke on them with just a little Himalayan pink salt and a touch of rosemary.

Used cherry chips for smoke.

Before:

Reverse seared and served with Linda's baked beans and french fries. Some freshly chopped onions on the side.

Notice the fancy paper plate.

The hotdogs met Gracie's approval...

I need to get some charcoal (4 cooks from a 7 lb. bag). Also, something to cook.
I forgot to try smoking sugar in case anyone was wondering.

**TWBarbecue** · August 28, 2022, 05:11 PM

Smoked Sunday Pot Roast with Potatoes and Carrots! Seasoned roast with Prime Beef rub and smoked at 225°F for an hour before searing. Browned some mushrooms, onions & garlic then added beef broth, a packet of Lipton Onion Soup mix & a splash of balsamic vinegar. Cranked up the heat to 350°F, covered and cooked for 1 1/2 hrs. Added potatoes and carrots and cooked for another 2 hrs! Easy one-pot meal that everyone loves…esp. on a Sunday. Just add smoke! Delicious!

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