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**TripleB** · August 25, 2023, 10:40 AM

Tri-Tip time. 1.5 lb TT, trimmed of exterior fat and silver skin. For steaks and small roasts under 3 lbs, I like to do a front sear. Rear sear and SV not as good......IMHO.

Pic 1: 24 hour dry brine with seasoning and then seasoned again (different seasoning) just before going on the grill.
Pic 2: 2 zone fire on my PK360
Pic 3: TT going on the grill.
Pic 4: TT turned every 3 minutes and mopped with a red wine/mustard garlic sauce.
Pic 5: Grilling that third side.
Pic 6: Got the crust I want, temperature check and finish indirect to internal temp of 131 d.
Pic 7: Separating the two muscles. Perfect medium rare (looks more medium in the picture, but it was medium rare). Mop sauce and juices makes for a wonderful board sauce.

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**ComfortablyNumb** · August 25, 2023, 11:24 AM

Onions and summer squash sauteed in butter, added three eggs, then folded in shredded cheese, and topped with bell pepper and cherry tomatoes. Home cooked, and home grown.

**ecowper** · August 25, 2023, 02:03 PM

Cooked some bratwurst for lunches for the next few days, had one plus fried potatoes for lunch today :-)

**Flanpro** · August 25, 2023, 02:07 PM

Over the top smoked chili on the Kamado

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**Flanpro** · August 25, 2023, 02:10 PM

Baby back ribs for the gang

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**Flanpro** · August 25, 2023, 02:12 PM

Family favourite - Over The Top Smoked Chili

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**troymeister** · August 25, 2023, 02:49 PM

I was listening to Warren Zevon last night....So I made a Big Dish of Beef Chow Mein......Wahoooooo......

**ofelles** · August 25, 2023, 03:49 PM

Some good friends of mine have been going through a lot for the past 8 months. One of their sons has a rare terminal brain stem tumor (given about a year). They are doing everything they can to enjoy and fill his time left. A couple of weeks ago She asked me if I might be willing to do a brisket for the Dad's birthday today. So...............last night I got started.
18.2 SRF Black
Rubbed with Oakridge Black Opps

into the LSG with KBB and oak chunks

Finished today at 9:00

Slicing up the point

She has been bugging me as to what she owed me for this.............when she picked it up I said the chance to put a smile on everyone's face was the price, now get back home!

**Richard Chrz** · August 25, 2023, 03:56 PM

That was really awesome that you got to do that! Looks fantastic!

You never forget to name drop that LSG! 😂 Lol I so hope to join that cult sometime!

**shify** · August 25, 2023, 06:27 PM

A little snack. Pork and chive pan fried dumplings. Always have a bag of these in the freezer. This batch was made a few weeks ago

**DaveD** · August 25, 2023, 07:00 PM

Smoked up a package of thick-cut Berkshire bacon from Wild Fork this morning in the Pit Boss p-smoker and made BLATCh sandwiches (with avocado and cheese) for lunch, using great big ol' slicing tomatoes from my lovely bride's tub garden. So fan freakin tastic that I forgot to take a photo until I had inhaled the first half...!

**mrteddyprincess** · August 25, 2023, 07:28 PM

First home high school football game. We made bologna burnt ends. Somebody thought it was also a good idea to have us shoot off fireworks for the home team scores. We've been at this for about 11 years, but it was only in the past three that we make it a point to cook while we do it.

These are the same guys I went to Memphis with last summer. We have a blast watching the game, cooking, and firing off the pyrotechnics. :-)

**ecowper** · August 25, 2023, 08:13 PM

I have another bachelor weekend. Last weekend, Stacy went and visited oldest boy in San Diego. This weekend, she is moving youngest girl into her very own first apartment. I couldn’t go because Dunkin, the oldest lab, is too fragile now to travel or go to a kennel. I’m staying home with him.

So, bachelor dinner ….. NY Strip cooked stovetop, fried potatoes, fresh salad, pan sauce based on a red wine reduction.

Once the steak was seared, got the oil out of the pan, added a bunch of butter, rosemary, garlic, and onion and cooked the steak to 125 IT, then pulled and rested while making the red wine sauce. Potatoes fried up nicely in cast iron. Fresh salad was a nice contrast to all the meat and potatoes.

Dunkin is pretty fragile these days, has lost a lot of weight. But not so sick he won’t get up and try to get to the steak! That carbon steel is getting very pretty!

This cast iron has been in business for 5 years, or so.

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**58limited** · August 25, 2023, 08:44 PM

J Kenji Lopez-Alt's Real Deal Kung Pao Chicken

This is really good and spicy. I bought new good quality Sichuan peppercorns and they really get the mouth to tingling.

**radiodome21** · August 25, 2023, 09:19 PM

We had a party with my son’s friends parent group. Long overdue. Did a total of 5 St. Louis slabs. 3 on the Silverbac and the other two on the SNS kettle. Only did a SPOG rub on these. Started this morning around 10:30 and then went from there. What I did different with these ribs was I finally for the first time did a rap where I included butter and brown sugar. I have never done this before and I have to say the brown sugar definitely made a difference. At the end of the night I wasn’t sure which ribs came off of which cooker because they ended up getting interspersed. All in all the food was fantastic. I also did two portions of macaroni and cheese on the smoker’s, I used both to cook these. They both turned out fantastic and as far as the salmon, I actually was able to convert some non-fish people to eating salmon. I had a file that I bought at Costco and I cut it in half and I did olive oil on the whole fillet and then I’m 1/2 I did holy voodoo, and then the other one I did another rub. The fish was a hit with parents and kids. To me the biggest one of the night was the simple fact that I was able to smoke a large proportion of food and have it ready to serve at the witching hour.

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