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**Richard Chrz** · August 17, 2023, 05:05 PM

Brats on the kettle tonight, over a bed of oak lump and a pecan split

**clb239** · August 17, 2023, 05:11 PM

Sunday's Char Siu Pork Belly on the GMG Trek and the finished produce - Ramen Noodle Bowl...

**Skip** · August 17, 2023, 05:27 PM

A Smoked Salmon BLT (w/o lettuce b/c we didn't have any) with Raspberry Chipotle Bacon on Toasted Homemade Wild Rice Cranberry Bread. Yum!

**58limited** · August 17, 2023, 06:24 PM

Chicken with Basil, Chilies, and Fish Sauce from J. Kenji Lopez-Alt's The Wok. The recipe did not call for fresh chilies, just flakes. I added some Thai chilies, carrot and celery match sticks, and some green onion. The basil came from my garden. Served over rice noodles, turned out excellent - does not taste like fish sauce.

**CLB3** · August 17, 2023, 06:30 PM

Hawaiian chicken kabobs on the ole reliable genesis. Plated with fried rice. Good stuff!

**HotSun** · August 17, 2023, 07:03 PM

Not too many pics, but here goes. I had some marinated chicken thighs (Italian dressing), frozen. I took them out to thaw this afternoon, but they took forever and were a little frozen in parts when they went on the grill. Direct heat, Kingsford Pro Briquettes, some hardwood blend pellets for smoke. Temps were around 450-500, and they did okay. Because they were still a little frozen, there was a lot of white protein oozing out, but that browned up after a few turns.

These came out a lot better than the last batch, which were ashy.

They tasted as good as they look:

Roasted broccoli, black beans, farofa, rice, Guggisberg baby swiss. Delicious and perfectly satisfying.

Next up: brisket and maybe some back ribs.

**SheilaAnn** · August 17, 2023, 11:34 PM

I tried this recipe tonight, but cooked on the weber (charcoal and applewood) not baked. Meh! I marinated for the full four hours per the recipe. Best part of this plate was my sesame cucumbers. I could eat those every day!

https://www.seriouseats.com/vietnamese-style-baked-chicken-recipe

**ecowper** · August 18, 2023, 10:10 AM

Stacy went down to San Diego to see our son. She cunningly planned that trip to coincide with a hurricane! Meanwhile, bachelor dinner for me .... Rib steak, baked potato, sautéed asparagus

**RichieB** · August 18, 2023, 12:48 PM

Welcome from Western Massachusetts. Nice cook...

**Henrik** · August 18, 2023, 01:44 PM

A little over a year and a half ago I was gifted the cast iron drip n griddle pan (from SnS grills). I’ve used it once. Not much griddling’ going on in my house 😄

Anywho, today I grilled some hanger steak/butcher steak, and thought it was about time to blow the dust off it and get to cooking.

I smoked the steak with cherry wood for 20 minutes, then heated up the griddle and gave the beef some nice color. Dayumn, the flavor is awesome! Both hanger steak and skirt steak (both from the diaphragm) have nice depth to the flavor.

I also tried a new bag of charcoal: Blues Hog. Really liking it already after the first cook.

**DaveD** · August 18, 2023, 04:34 PM

Lazy man's carne adovada enchiladas: smoked pulled pig layered with flat white corn tortillas, Monroe's red chile sauce, shredded cheese, and chopped green onions. Fan freaking tastic!

**WayneT** · August 18, 2023, 06:16 PM

Caribbean cuisine night.

I thawed some boneless, skinless chicken thighs and used Raichlen’s jerk marinade recipe from Project Smoke for some jerk chicken.

These were cooked indirect on the SNS using mesquite then seared directly over the coals to finish. Mari Jo made a black bean and corn salad plus tostones as accompaniments.

There were 7 pieces of chicken total and we ate 3 of them. Mari Jo took the remaining pieces, along with sides, to our best friends who just got back from El Paso where they both caught Covid. 😷

**Richard Chrz** · August 18, 2023, 06:22 PM

SV ribeyes over a live fire of pecan.

**Alan Brice** · August 18, 2023, 07:15 PM

This is a big Thank you to Richard Chrz , I had the opportunity to try Fairchild Kitchen’s Big Beef-The Long Smoke. I made up a big rack of beef ribs dry brined then allowed the rub to penetrate for several hours. Smoked on the SnSK for appx 6.5 hours. Final temps just north of 200. At the end I put on three stuffed Jalapeños with a touch of bacon. I did not have enough to totally wrap them as I would have liked. Cream cheese dusted with MMD. Wow!
I have had the pleasure to enjoy Richard’s Pork Rub on several occasions previously. The man knows spice as he does baking bread!
I only hope the pics will do the cook justice. Thanks again!