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**mrteddyprincess** · August 13, 2023, 05:18 PM

This is nothing fancy, but it's what I love about summer. Jerk chicken thighs with sliced tomatoes from the garden and homemade whole wheat maple syrup bread.

**Richard Chrz** · August 13, 2023, 06:08 PM

Pizza night.

**hoovarmin** · August 13, 2023, 07:02 PM

Strip loin, rice, strawberry and pickled blueberry salad with nuoc cham vinaigrette and crushed peanuts. The last supper of summer break. School starts tomorrow for the little kids in my brood. Back to the grind.

**radiodome21** · August 13, 2023, 07:13 PM

Did some drumsticks last night on the SNS. Today it was a pork butt on the WSM. 2 weeks ago my son took meat out of the freezer to make room for his friend’s popsicles. And then forgot to put any of the meat back 🙃. Amongst the tossed meat was a pork butt but then it was on sale this weekend in the Chicago area. So this time I figured I would smoke it before the next batch of popsicles arrives 🤪.

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**barelfly** · August 13, 2023, 07:50 PM

Pulled a whole chicken out of the freezer, did a little cutting for a spatchcock and then went with some Jerked Chicken - using Oak Ridge BBQ JahLove Jamaican Jerk seasoning with Henrik stick glaze! Dang this combo is good! I let the sticky glaze get a little too much of a char but it turned out really good still.

**WayneT** · August 13, 2023, 08:28 PM

Smoked and seared some tomahawk pork chops on the SNS.

One of my best sears ever in the CI skillet over ripping hot coals on the SNS.

**Michael_in_TX** · August 13, 2023, 08:33 PM

I tried another one of Wild Garden's Mediterranean marinades this evening: Beef Shawarma.

This one was good and I liked it a lot, but it wasn't as spectacular as the their Persian one that I used on chicken a few days ago.

I marinated an entire flank steak in it for about five hours. Then that steak went on the grill....flipping every minute until I got the crust I wanted, then finished indirect until....well, I wanted to hit 130 F, but it got to 140 F. Steak can climb up in temp fast!

I also did what is becoming my go-to summer vegetable side dish. Zuchinni, bell pepper, and red onion sliced up and put in a grill basket, then seasoned generously and tossed with EVOO, salt, pepper, and ground coriander. I love it.

Here's the steak. Significantly more well done than I'd like on the thinner end, but the thicker end wasn't too bad and was pretty much medium.

All plated up!

I'm really taking a liking to flank steak used as just a steak (as opposed to being in a taco). It's relatively inexpensive and easily tenderized by an acidic marinade, and easy to slice against the grain, and just really good beefy flavor. Good stuff.

**TripleB** · August 14, 2023, 08:23 AM

Smoked 5 turkeys on my Jambo yesterday for a non-profit community program. "Thanksgiving in August". Birds came out great. Smokey, crisp skin and very flavorful. Simple rub: Kosher salt, blk. pepper, granulated garlic and Meatheads's Simon & Garfunkel. Birds were spatchcocked for even cooking.

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**JoeSousa** · August 14, 2023, 09:32 AM

I went up to my son's summer camp to help in the kitchen for the day. Mostly I was expecting to wash dishes and serve food but about an hour before dinner they said "can you grab those burgers in the freezer and cook them up?".

About 160 frozen Costco patties done on the flat top in about an hour. I pretty much never cook these types of frozen patties but I was able to still keep them pretty decent, even after a bit of time in the warming oven.

The worst part was cleaning the griddle. I have cleaned these types of griddles dozens and dozens of times in the past but this one was particularly bad. It wasn't great to start with and then the grill bricks they had to clean were all very worn down and small. And the grease trap had a leak so that was fun to clean up too. Made the floor super slippery as well.

**HotSun** · August 14, 2023, 09:44 AM

If this looks familiar, then you're right. I was cleaning, organizing, and inventorying my freezer on Sunday and found two of sirloin 'chunks' that I would have cooked Saturday had they not been hiding under one of the freezer drawers.

Dry brine 4 hours, indirect to 110F, direct for reverse sear, done. The cheddar brats are leftovers that reheated nicely on the indirect side:

The only difference from Saturday is that I forgot to put mesquite in there. No biggie, it was still good. One of the steaks ended up medium, instead of medium-rare, but it was still juicy. They don't look like much on the platter, but that's about 1 pound of beef. Served with black beans, rice, farofa, and salad.

**theroc** · August 14, 2023, 10:24 AM

Porter Road tri-tip in the Buckaroo. Dry-brined and "vertical" reverse-sear over live red oak fire. Served with corn salad and caprese with fresh tomatoes from the garden.