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**fuzzydaddy** · August 29, 2024, 02:59 AM

Burgers, 88/12 from Sam's Club, cooked on my SnS kettle with GrillGrates. The raw ones are being seared over the SnS then moved away to finish cooking. Roughly 700+ on the section over the SnS, 350 on the middle section and 200 on the third section. My favorite way to cook them.

**Skip** · August 29, 2024, 05:59 AM

Great idea fuzzydaddy. IMO burgers can be a challenge if some guests want medium and other more well done. Your method with the GrillGrates helps solve that problem! I'll be trying it soon.

**fuzzydaddy** · August 29, 2024, 07:11 AM

I set the GrillGrates up pushed to one side of the regular grate and start with a section completely over the SnS. If / when the section over the SnS gets too hot I spin the grate to get a section close to the SnS but not completely over it. This works since my 3 sections don’t cover the entire grate. See the gap where my spatula is. Depending on how long the cook lasts with the lid off, the SnS will get too hot. I was cooking 28 burgers in total.

**ItsAllGoneToTheDogs** · August 29, 2024, 05:29 PM

Got some random sausage I've never had before, a good excuse for a short smoke session. There were a few minutes at 250 but it spent a out 2 hours hanging at 200F. The sausage was 185 internal when I pulled it off.

Good stuff, kinda a breakfast sausage profile with a brat texture and a good solid snap to the casing.

good excuse to finish off my beans from last weekend too.

**Sid P** · August 29, 2024, 05:46 PM

Fired up the Roccbox for the first time this summer. Made Ken Forkish’s 48-72 hour NewYork Pizza dough, and it was great. It was the first long ferment I’ve done, and it really did lead to better flavor.

**kevinoakes** · August 30, 2024, 07:08 AM

Dry brined and seasoned with Herbs de Provence. Masterbuilt Gravity 800 with lump charcoal and a few chunks of hickory. Look at that smoke ring!

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**JuergenQ** · August 30, 2024, 12:06 PM

Last week: Short ribs & potato wedges

**JuergenQ** · August 30, 2024, 12:15 PM

Tonight 's first attempt: smashed Burger, roasted onions, oxheart tomato, bacon & melted cheese on a toast.

**Michael_in_TX** · August 30, 2024, 02:11 PM

Some days you just want a bit of sausage. HEB Texas Heritage Jalapeño Beef & Pork Sausage, easily one of my favorite "mass produced" sausages. (And it is made in San Antonio and actually smoked over pecan.)

Crisped up for a few minutes in a hot skillet. Yum.

**STEbbq** · August 30, 2024, 06:00 PM

Chicken kebabs and caprese salad with homegrown tomato, basil, and rosemary. Tons of flavor!

Our new exchange student is quite the cook barelfly . She made this wonderful chocolate cake just to be nice. She also made Amanda a from-scratch chicken soup the other day when she was under the weather.

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**RichieB** · August 30, 2024, 06:02 PM

Something the same with a new twist. I love stuffed burgers and I love feta cheese. I've done them with many stuffins', never feta until today. I broke up the beef, 8 oz. and seasoned with Chud All Purpose Rub. In fridge about 3 hours. Then constructed burger and stuffed. In fridge until ready to cook say 30 minutes. Russet potatoes, SPG and avocado oil. Oh yea, for a feta cheese fanatic this is it.

**DaveD** · August 30, 2024, 06:24 PM

Today I used the leftover brisket from last weekend's cook (mostly flat) for what I think might be my best-ever pot of chilibeans. I chunked up about 30oz/850g of the meat, and used two packets of Carroll Shelby's chili mix, 28oz/0.83L each of tomato sauce, diced tomatoes, and water, with 16oz/475ml of chicken broth. Also added 1.5tsp/2.5ml Hatch red chile powder and 2tbsp/30ml of Hatch green chile from a jar made by Zia.

First I sauteed a chopped cubanelle pepper from my lovely bride's container garden plus some minced garlic in smoked wagyu tallow heated to about 375/190, then added the meat, liquids, Shelby mix, and finally the Hatch chile. Got it good and going on the inductor then into the oven at 235/115, which is what it took to keep it just barely simmering, where it ran all afternoon until dinnertime, about five and a half hours.

During the last ~hour I added two cans of Bush's Best reduced sodium red kidney beans for the rest of the ride.

Usual delivery system with shredded cheese, light sour cream, and Scoops. Abject apologies for the focus fail on the pinky shot... This was just fantastic, the meat got incredibly tender, and the flavor from the smoke and bark on the brisket put it over the top. Really glad I made the double batch! We'll have several meals' worth of leftovers

**texastweeter** · August 30, 2024, 06:43 PM

Local grocer had "raw salad shrimp" on sale for $1.99/lb. Got two lbs and had popcorn shrimp and cheddar grits for dinner. A little Slap Ya Mama sauce for garnish.

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**barelfly** · August 30, 2024, 10:42 PM

Mall Teriyaki Chicken….but should call this Lake Teriyaki Chicken

I love this dish! Just wish I could have found GF Bashan’s down here!

**jab688** · August 31, 2024, 12:49 AM

We made two 12” pizzas on the Weber pizza grill using the dough from the cut out pizza snack experiment (pizza dough cut out like cookies for dipping).
The bread lover’s bread machine cookbook p. 390 – basic pizza dough recipe.
Made in a stand mixer.
Additions:
¼ cup Kraft Parmesan cheese
3 Tsp King Arthur pizza dough flavor
1 Tbs Italian seasoning
Oil used was World Market blend.
#kingarthurbaking #kraft #KraftNaturalCheese #mortonsalt #Badia #dixiecrystalssugar #fleischmannsyeast #barillaus #hormel #hormelpepperoni #hormelfoodscorp #pouron #pepperoni #prego #campbells #b&gfoods #trappys #trappyspeppers #Pwtallahassee #pigglywigglysouthtallahassee #winndixie #worldmarket #weberbbq #webergrills #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #kingsford #pizza

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