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**Richard Chrz** · August 5, 2023, 11:36 AM

So yesterday was a really cool day on many levels, for a cook standpoint, I’m not sure more could go wrong, it started at 7:30 am, I went to roll my 22 wsm into position, had already set it up the day before, and then a leg fell off from a lose bolt, could not find the nut, and did not have time to deal with it, so I fired up my 26, and then my 22. I can only say from there, the day continued in that type of trend the entire day, I made mistakes everywhere. But as I expected, it all worked out on time, with a bit of problem solving and keeping a clear head,

Then, I got to meet Skip and his bride Tricia, they were generous to share some time on our patio, have a beverage, and brought me an incredible Wagyu Tri tip! It’s my first member meet.

I also hosted my sister and brother in law the day before, and then later in the day, my other sister and her husband showed up.

1 rack of Dino Ribs, 2 racks of Wild Fork St. Louis cut spares, 6 grilled chicken thighs, 6 smoked brats, my potatoes, and some bbq beans made up with Rancho gordo Pinquitos for the base,

**ItsAllGoneToTheDogs** · August 5, 2023, 02:13 PM

Cooked up a quick lunch for my parents.

2 of the tenderloins were coated in BPS Desert Gold and then got a glaze of Blues Hog. The other 2 dry brined in SPG and then got a glaze of garlic parmesean sauce.

Veggies are snap peas and red onion, butter, garlic, s&p, and grated parm.

**DaveD** · August 5, 2023, 05:54 PM

Smoked up a couple of chuckies today, largely as get-ahead prep for hosting the first group gathering in our home since the Before Time happening next month. My customary ridiculous amount of detail at the link. This pair of 2.7lb/1.2kg chucks came from Porter Road, their "dry aged" standard line. Dry brined overnight, then generously coated with Henrik Hank's Bona Fide mixed salt-free from his recipe. SnS kettle at 250F/120C with B&B coals & hickory until probe tender, then foil-boated and into the Pit Boss vertical p-smoker at 175F/80C to rest until dinner. Plated with the Jess Pryles roasted taters, string beans, and salad. Probably the best chucks I have done, couldn't have asked for a better outcome. Our guests are gonna like it

**ofelles** · August 5, 2023, 06:01 PM

Fast simple no cook tuna (at least the sauce)
Artichokes & Tuna on Pasta

**au4stree** · August 5, 2023, 06:08 PM

NY strip roast, spaghetti squash, salad and potatoes for the kids. ‘‘Twas a hit!

**Finster** · August 5, 2023, 06:43 PM

Picked up some jalapeno cheddar sausages at the farmers market today.
served up with some cheddar grits garnished with chipotle pepper from my garden..

**Panhead John** · August 5, 2023, 07:16 PM

If this don’t make Hot From The Pit I’m gonna be pissed!…..

Nah, only reason I’m posting this stupid hot dog cook anyway is because of how I did it. It’s been so dang hot that I’m losing my enthusiasm for cooking outdoors, and I damn sure didn’t want to light the grill for 2 measly hot dogs. I usually always bake my French fries in the oven instead of frying. So instead of dirtying a pan for frying the wieners I decided to pop em in the oven with my fries. I did a chili cheese dog with onions and mustard. I only had sliced American cheese on hand, and wanted it melted a little and my buns toasted, so I stuck em in the same pan as everything else a few minutes before it was done.

Not too bad! I’d never baked hot dogs before and except for missing a little bit of smoke flavor, it tasted just fine. By the time I got all my fixings on and ate it, I barely missed the smoke flavor to be honest. Except for heating up my Wolf Brand Hot chili, [NO BEANS] I did everything in 1 pan…..

EZ PZ

As disappointing as this must be for everyone, I don’t have an assembled and plated pic. I’ll try and make it up to y’all in the future. 🙄

**Michael_in_TX** · August 5, 2023, 07:23 PM

After the burgers and tacos of this past week, something a little (just a little) lighter: smoked pork tenderloin.

I've been having very good success with Lawry's 15 minute marinades, although I marinate for significantly longer. These tenderloins were done in the lemon-pepper marinade for about seven hours.

I seared them for about 90 seconds a side over a hot charcoal fire, then I added a chunk of cherry and a chunk of hickory, and let them continue on the indirect side until they hit 140 F internal.

Here they are about to come off. Love that color.

Yes, please.

And plated up with creamed spinach (courtesy of Green Giant lol).

These were quite good. I wish I had just gone with a single chunk of cherry as they took on far more smoke flavor than I anticipated. (The cherry and hickory combination is what I always use for pork butt, so that's why I grabbed both.)

**WayneT** · August 5, 2023, 07:52 PM

Second attempt at smash burgers showed an improvement.

I got more crust on the burgers this time. I switched from my SS Little Griddle to a smaller CI one and got it much hotter before putting down the burger balls. I also smashed these flatter which really helped.

I’ve definitely spoiled myself with this freshly ground chuck and may never buy ground beef again.

**jfmorris** · August 5, 2023, 08:19 PM

Well - didn’t use the grill but did grind an entire brisket into burger for the freezer and decided to keep out enough to smash a couple burgers in a skillet.

Since I was standing inside and going off track with the Mediterranean diet plan I also made air fryer sweet potato fries and microwaved 4 ears of corn for Mexican Street corn. Mmmm.

Oh - I also used home made whole wheat no knead sourdough bread that I buttered and toasted in the skillet before smashing the burgers…

Verdict on ground brisket - very good! And at $1.99 a pound for choice brisket, economical. I didn’t measure out fat - just discarded a little that looked rough then cubed up the entire packer, mixed it all up, froze for about an hour then fed it through the Kitchenaid meat grinder…

**theroc** · August 5, 2023, 09:53 PM

Seafood paella on the SnS kettle.

**mnavarre** · August 5, 2023, 10:15 PM

Giving the carne preparada from the other neighborhood store a try out. Bit skeptical of carne and pollo asada from a Halal butcher, but es muy bueno.

Pollo.

Getting a sear on.

Carne. This really thin stuff is actually a bit tricky to cook, but absurd amounts of tallow in the pan keep it nice & juicy.

Little Cookin' Buddy? Check.

Quick pickled red onion. Threw the slightly dodgy Jalapeño in, too. Good Idea.

Queso, tortillas:

Tacos:

Almost forgot salsa, but I fixed that right up. Nice to know I've got two places to get good taco meat a short walk from the house.

**Bogy** · August 5, 2023, 10:59 PM

Our son and three grandkids came today so Grandma could go with them back to school shopping. No sales tax on clothing today in Iowa. They were nice enough to show me what I bought them when they got back. While they were gone I put three racks of baby backs in the PBC. Fresh local sweet corn got cooked in the Weber Genesis. My wife made American Fries. No picture of the taters. I was almost done eating when I remembered to take a picture.