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**Jerod Broussard** · May 20, 2023, 12:21 PM

This was an odd section of a pork belly. It folded over on itself on the initial smoke. I took it to 160, chilled, cubed, slathered in mustard and modified Memphis dust, and is now smoking at 300-ish.

**Purc** · May 20, 2023, 02:32 PM

Brisket on the Bronco over hickory with Meat Church's Holy Cow.
Wings for lunch on the Weber with Meat Church's Holy Gospel and Sweet Baby Ray's wing sauce while waiting on the brisket.

**Richard Chrz** · May 20, 2023, 03:16 PM

Grilled a few snacks for the afternoon / evening.

**Spinaker** · May 20, 2023, 03:30 PM

Gonna be grilling up this hunk-o-Wagyu tonight! Zebuton steak, never had one but really looking forward to it. I’ve got a 21.8 lb Brisket and a 15 lb SRF Gold Brisket to smoke up tomorrow. That is gonna be the main show for the weekend.

**SammyJ** · May 20, 2023, 03:37 PM

Just dogs tonight.

**WayneT** · May 20, 2023, 05:24 PM

Pan seared some Branzino fillets tonight. Near the end of the cook, I added butter lemon juice and… crap, I forgot the thyme. Anyway, the skin was nice and crispy which is what I was after. I used a new technique where you get the pan ripping hot, add oil and salt, let it coat the pan, then wipe it all out. This forms a temporary non-stick coating. And, it worked! Before adding fillets, add some more oil. Fillets go in skin side down to crisp up, then flip, add butter, lemon juice and…, yeah, thyme. Turned out really great and the skin was nice and crispy.

Accompanied with three cheese tortellini and a veggie medley. Paired with a local Chardonnay.

**RonB** · May 20, 2023, 05:39 PM

Another shish kabobless Chicken and steak with peppers, onions, and zucchini.

**Thunder77** · May 20, 2023, 05:55 PM

Solving the eternal problem of not crispy enough wings when grilling. This is not my idea, but damn it works!! Started wings at 350 on Primo Junior. Took to 165ish on the grill, then about 2 minutes in 400 degree oil to crisp the skin. My wife said they were a home run, and I got a high five. My wife is VERY picky about her wings. 😎 They were really tasty. Crispy skin, moist meat, and some smoke flavor from the Primo.

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**jhapka** · May 20, 2023, 06:10 PM

I can tell it’s proper outdoor cooking season great job everybody!

**Mosca** · May 20, 2023, 06:14 PM

Chicken cheesesteak wraps on the griddle! 1lb chicken, cubed finely. 1/2 each red, yellow, orange, and green peppers, 1 medium onion, 12oz mushrooms, 4 strips bacon, and I used McCormick’s Montreal Chicken Seasoning, HIGHLY RECOMMENDED. Otherwise, SPG is fine. I skewed this toward vegetables so that I could put it on the table cheaply, and even though it tastes like it is decadent, it’s actually pretty square health-wise!

The Flat Top King fb group recommended this Husky tool caddy for moving stuff from prep to griddle, and I save those quart carry out containers, they’re much better for ingredients than bowls, bags, etc.

Mrs Mosca loves onions but can’t eat them, so I did the vegetables separately and combined everything at the end.

ORDER UP!

**RichieB** · May 20, 2023, 06:34 PM

The burger bun story continues. Meat 80/20 from TJ's. 4 oz on both bun and burger. I didn't put cheese on as I wanted to see if the cheddar flavor came through. Well, I had bacon, raw onion and the burger was seasoned with SPG. So no hint of the cheese other than the smell. As far as the bun, excellent! Soft, moist and held up perfectly to the burger. I'll never use story bought buns. That does exclude bakery baked. This is a simple recipe with a couple of periods of rise time.

**radiodome21** · May 20, 2023, 06:46 PM

My daughter loved the double smoked ham I did on Easter and asked for it again. So why not today? Did it in my WSM with cherry chunks and the Mac and cheese was done on the Silverbac. Fantastic.

of course my daughter didn’t eat any of it. The family she babysat fed her pizza…….Domino’s. That’s a a discussion for another day.

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**jhapka** · May 20, 2023, 07:00 PM

Pork chop and cole slaw. I really let her have it on the sear

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**KimO** · May 20, 2023, 07:05 PM

Cooked a Picanha for a guest tonight. It turned out pretty good and we ate a good bit of it. We are coming to really like the flavor and texture of Picanha.

All carved up.

Plate.

I had posted some questions concerning cooking this to the Beef Discussions forum and received a great deal of assistance. Thank you all for your help. I did trim some of the fat cap, but not much. There was not nearly as much as there was on the last one. I actually accidentally over-trimmed in one spot (doh!). Learning as I go... Thanks again, I really appreciate the assistance.

**Panhead John** · May 20, 2023, 07:05 PM

Costco rarely has porterhouse steaks, so my go to when I’m in the mood is Walmart. Gotta say, Walmart does have pretty decent meat most of the time. The filet part on this one was very tender. Hand cut fries