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**barelfly** · June 16, 2024, 08:05 PM

Trip tip on the kettle, with Fogo lump. Really liked how this Fogo burned and the tri tip was excellent! And not pictured, my wife’s excellent Triple Berry Cobbler!! She’s not use to blogging her cooks like I do

**Bad Hat BBQ** · June 16, 2024, 08:44 PM

Dinner on Fathers Day!

22 oz Rib Eyes

Dry Brine: Bad Hat BBQ Beef Rub (Coffee, Cumin Garlic + SPG)

Sous Vide ~125 then Broiled to ~138
Note: This is for SWMBO....mine was a bit mor rare at 134

Temps provided by Themopro Temp Spike

3 fingers of 15 Year Old Glenfiddich

**theroc** · June 16, 2024, 10:18 PM

Simple grilled flank steak on the gasser. MH's red meat rub. Served with roasted golden beets and asparagus.

**hoovarmin** · June 17, 2024, 06:51 AM

Roasted a pork shoulder on the Big Joe Saturday and enjoyed what was left of it Sunday by making carnitas on the Camp Chef.

**jfmorris** · June 17, 2024, 09:03 AM

For Father's Day, I told the kids I would supply the meat, if they would all coordinate sides and dessert. Being stuck at home Sunday morning watching church via Youtube, I decided on Saturday to run up to The Fresh Market and I picked up a 3 pack of their "prime pork" St. Louis cut ribs, and a 3 pack of their baby backs. These "loin back" ribs were much thinner than the packs I see at Sam's or Costco, at only 7 pounds for 3 slabs, which is about where I want them. The *SALE* price was $3.99 a pound on both types of ribs, but I was ok with that as it seemed to be better quality meat.

I dry brined overnight, and hit them all with the Rendezvous Dry rub seasoning blend from the free side, which is my current goto for ribs, rather than MMD. I prepped the SNS Deluxe Kamado the night before, so all I had to do was light a starter at 6am, when I woke up to give Yvonne her first scheduled dose of meds for the day. I put the St. Louis ribs on at 7, and then the baby backs at 8. Goal was to eat at 1pm.

Sadly I found I could not fit all 6 slabs on the kamado, so I vacuum sealed and froze one slab of baby backs for future use.

You can see how loaded down I was. I am wondering if a second elevated grate would have let me fit that 6th rack of ribs. Or a rib rack on the top...

The family likes/expects a little sauce, but one of the girls can't have soy right now, and all but one sauce in the pantry/fridge had soybean oil. So, Williamson Brother's got the nod for painting the ribs about 30 minutes before they were done.

The biggest slab of SLS ribs in the center of the grate took about an hour longer than all the other ribs, but we had plenty. The kids and I wiped out 3 slabs of ribs, and Yvonne ate 1 SLS and 1 BB - she preferred the BB rib. I've got a slab of SLS and a slab of BB's still in the fridge to feed myself (and Yvonne if she feels like it) for the next few days...

**SheilaAnn** · June 17, 2024, 09:25 AM

I was craving lamp chops, so I picked up a rack from wild fork the other day. Rosemary, garlic, mustard marinade and grilled. Baby potatoes and radishes (love roasted radishes!) and tossed salad.

PSA: don’t bother with wild fork lamb.

**nikolausp** · June 17, 2024, 01:03 PM

I posted this in the Hot Dog thread, but figured maybe I'd throw it in here also...

Made some homemade pimento cheese & Hot Dog chilli, and tried out my new SlotDog. Really tasty!!

**MattTheGR8** · June 17, 2024, 05:12 PM

As has become a tradition on Father's Day, I made dry-aged ribeyes for my dad. This year I cooked for my father-in-law too, so we bought an entire (albeit small) rib roast to make the steaks. After 45 days in the UMAi bag; I trimmed, cut and cooked the steaks this weekend. The marbling on this roast was impressive, and the steaks turned out great!

**Richard Chrz** · June 17, 2024, 05:41 PM

Caramelized onion salads. My green is not represented to well, but the croutons are there, and onions…

**JCBBQ** · June 17, 2024, 06:30 PM

Just a minute to brag. My 19 yr old son, who just finished his sophomore year at Purdue, recently started his first big boy job (engineering) at a plant in Illinois. He found and is paying for his own apartment for the summer and he just sent me a picture of the dinner he made for himself. I’m so proud of this kid. It’s very gratifying to know he’s gonna be able to take care of himself.

**bbqLuv** · June 17, 2024, 06:53 PM

I met a new friend at a coffee shop. He inspired me to cook beef ribs.
A friend of BBQ is a friend of mine.

**Finster** · June 17, 2024, 07:22 PM

First attempt at slotdogs.
Not sure I noticed much difference from uncut dogs.
more experimentation to come.
Dogs, fries, cucumber and onion..

**radshop** · June 17, 2024, 08:09 PM

Live report from the scene...
One son is at work and the other made his own dinner, so I'm on my own tonight. Ribeye!
(That's the ribeye in the front. Mushrooms in the back. In case it wasn't clear.)

EDIT:
And here's an update.

**TWBarbecue** · June 18, 2024, 06:35 AM

Cast Iron New York Strips 🥩

Seasoned steaks with salt, pepper and garlic then let them rest on the counter for about 45 min while I fired up the grill. Once the grill was stabilized at high heat, seared steaks until reaching 127°F IT then set aside to rest. In the same pan made the sauce consisting of onion/shallot, garlic, vermouth, heavy cream, honey mustard, dash of Worcestershire sauce, salt & pepper until thickened. Sliced the steaks and placed back in the pan! JUST DELICIOUS!

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