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**Grillin Dad** · August 6, 2023, 07:41 AM

My first attempt at pulled beef. Got the a pair of chuckles rubbed with a lazy version of BBBR (I eyeball the amounts, I decided awhile ago that precise measurements of rubs doesn’t matter when the meat is exposed to smoke for 8+ hours).

I know what you’re thinking. And yes, I do need to talk to my wife about upgrading to the 26” kettle sooner over later.

Here’s the fully cooked product. Had some issues bumping the temp up from ~250 to ~300 (I like to foil boat and bump to 300 during the stall, I find it shortens the cook without affecting the final product much), but that’s a discussion for another post (was trying a new charcoal).

The meat temperature was ~185 when I took it off the kettle, so chuckles were better for slicing than pulling, but the family wanted tacos, so pull I did. Look at that smoke ring (forgot to take a pic until I was nearly done)!! I’ll take that every day and twice on Sunday!!

And the final product. Corn tacos with hatch chili sauce, picked red onions, pickled jalapeños, and my wife’s coleslaw. Not too shabby. Best part was probably my wife’s coleslaw.

**Michael_in_TX** · August 6, 2023, 10:50 AM

Somedays you just want a solid sandwich.

Boar's Head honey ham rolled up on a toasted wheat bun with Hellman's mayo, swiss cheese, Meat Church's Holy Gospel (a BBQ-oriented AP seasoning), and roasted hatch chiles. Yum.

I had forgotten that I actually do like Hatch chiles. They are very, very mild, especially after being roasted, but they have just this hint of heat....and its the heat that actually has a little flavor and not just pure capsaicin. Good stuff.

**02ebz06** · August 6, 2023, 11:50 AM

Brats and Italian Sausage.
Don't know why I made the last batch of brats so short, but this is the end of them. Next batch will be longer.
Buns homemade as well, Italian Sausage are not.
Was no room for the onions and cheese.
Need to make buns in a hoagie tray to get them big enough to hold all the toppings, Haha

Brats were done Wisconsin style, par-cook in beer and onions, then on to the grill.

**Prof Bunky** · August 6, 2023, 12:24 PM

St. Louis spares from an off-brand, cut in three-rib sections (read about that somewhere). Cut the flap and threw it in but forgot to take it out in time. Mustard and SB Competition, Apple wood on the Kamander, abt. 250° for three hours, then glazed with something the Mrs. came up with. The ones with huge pullback fell right off the bones. That wasn't the intention.

They were okay but next time we leave 'em whole. Leftover pizza on the side. Don't ask.

**RonB** · August 6, 2023, 02:01 PM

I tried somethin' a little different today. I was thinking about making a grilled cheese sammie, but decided on a Mexican grilled cheese instead. Mixed Mexican cheeses in a non stick frying pan with a tortilla on top. I jut folded it and ate it when it was ready. The idea came from someone here talking about crispy cheese...

It was very tasty.

**rlozinak** · August 6, 2023, 03:49 PM

Put a brisket and some beef ribs on the smoker. Smoked the brisket at 225 overnight. Then raised to 250 in the am and put on the beef ribs.

**Troutman** · August 6, 2023, 03:57 PM

Way too hot to barbecue (103*F today with an index of 110*F) so decided to cook indoors. Did shrimp and lump crab stuffed pasta shells in a basil cream sauce. The sauce ended up being the winner, people were licking plates looking for more !!

**SammyJ** · August 6, 2023, 04:06 PM

Weber Kettle Chicken Thighs.

Tomorrow I prep for a colonoscopy, much fun ha ha

**jab688** · August 6, 2023, 05:09 PM

From a 2001 Summertime Cooking cookbook, a 3lb. Kansas City Meatloaf smoked under Post Oak. The original recipe was for cheeseburgers and uses hashbrowns instead of bread crumbs.
#kraft #KraftDressing #landolakes #teamchargriller #chargriller #chargrillergrills #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #pigglywigglysouthtallahassee #winndixie

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**Sid P** · August 6, 2023, 05:26 PM

My idea of the perfect summer meal. Half a pound of 80/20 ground chuck smoked to 155° on the Silverbac.

Home grown tomatoes compliments of my brother.

Tomato, onion, and mayo on the burger, with locally grown sweet corn and more tomatoes on the side.

**Smilner** · August 6, 2023, 05:43 PM

Pulled pork/Mac and cheese/ sweet corn/cornbread

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**Skip** · August 6, 2023, 06:08 PM

As Richard Chrz posted earlier on this thread my Wife and I got to meet with Richard and his wife Renee. Richard's patio and cooking area is really nice and comfortable. We had a nice visit with them along with Richard's Sister and BIL.He sent home one of his sourdough loaves and a pizza kit. Both were tasty and hit the spot today. Thanks again Richard. It was great to meet with you and some of your Family. Renee should post pictures of her beautiful gardens!!!

**Richard Chrz** · August 6, 2023, 06:14 PM

My sister gave me a lesson in shakshuka.

**DaveD** · August 6, 2023, 06:27 PM

Pollo Sabroso. Marinated four bone-in, skin-on thighs with a tbsp each of soy sauce and red wine vinegar mixed with home-mixed sazon, adobo powder, garlic powder, and Mexican oregano for a few hours, then 2-zone on the Weber gasser to bring the ITs to about 160F/70C, then sear on the hot side. Had to Walk Between The Raindrops as a line of T-storms moved through, not altogether successfully, but pulled it off. Fresh corn on the cob and some broccoli to round it out. Came out really well, it's one of our longest-standing go-to meals (although we used to just bake 'em in the oven before I leveled up in the outdoor cooking department).