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**GolfGeezer** · May 26, 2025, 06:20 PM

On my recent Costco run, ran across some of their pre-seasoned tri-tips that were on sale. Normally I buy the 2 pack prime, but this seemed like a great idea for Memorial Day, so here we are. Paired with whole, steamed artichokes - we love dipping the leaves in mayo and just "scraping" the meat off them by pulling through our teeth. Made some chimichurri of course!

SV for 6 hours at 131*, then seared on the SnS. Not quite as tender as the prime, but still a fine meal.

**Smilner** · May 26, 2025, 07:10 PM

Tacos. Shout out all the BBQ buddies that helped me with this journey

even included the pic of the Joe Jr cart you buddies gave me advice on buying

Attached Files

**Skip** · May 26, 2025, 07:13 PM

Philly Cheese Steak Stromboli tonight on the BGE.

**SheilaAnn** · May 26, 2025, 10:28 PM

I unexpectedly got the day off! So I asked BF what cooking project I should do and he said smoked meatloaf. So let it be done! (I was just thrilled he actually picked something, so I obliged 🤣). Luckily, I had a WF meatloaf mix in the freezer. I slacked overnight. And just did a pantry/fridge dump of add-ins. Beyond bread crumbs and milk and eggs, I added shallots, roasted red pepper, dried herbs. I decided to get fancy and weave bacon. Red oak was the chucks of choice. Mashed and “charred” zucchini.

**Elton's BBQ** · May 27, 2025, 03:05 AM

Did some extra meaty porkribs.. With corn and bbq-beans..
First 4 - 5 hours was done on the wsm.. But then the timepressure forced me to wrap and finish on the gasser..

**Baltimorelger** · May 27, 2025, 05:19 AM

Prime rib on the offset! Smoked ant 230-275 until 118, let it rest, and finished in a hot oven for 10 min at 550.

**DaveD** · May 27, 2025, 07:09 AM

I clearly did not get the memo about cooking ribs...! Shoyu chicken from my late brother's recipe. Very simple: simmer the chicken in a mixture of soy sauce and water 1:1, with some brown sugar, garlic, ginger, and chopped green onion and a dash of sriracha sauce. Then remove the chicken, and reduce the liquid by about 50% to drizzle on the chicken, rice, and broccoli after searing the thighs on the gasser. Incredibly tasty.

**JCBBQ** · May 27, 2025, 08:13 AM

Nice little breakfast wrap.

**Spinaker** · May 27, 2025, 08:42 AM

Meat, lots of it. 3 Ribeyes for the boys and 4 filet mignon for the ladies.

**jfmorris** · May 27, 2025, 08:50 AM

Well, my Memorial Day consisted of entertaining a subset of the kids, plus all 3 currently born grandkids (one more due in August), and swimming in the pool. For the early birds that showed up at 11am, I had to feed them something, and I found 3 packs of Johnsonville brats in the deep freeze, and left them on the counter for an hour or so to thaw.

At noon, I decided it was time to do SOME type of training of my rather cooking challenged son-in-law, and I tasked him with rolling these effectively pre-cooked brats around on the Weber Genesis until they had some color on them and the cheese was starting to bust out....

Maybe that was a confidence booster for him! I don't know. This is the one who mostly eats JUST chicken. He made an exception for a jalapeño-cheddar brat yesterday though.

My other daughter and her gang showed up around 2pm, and we swam until 5pm in the newly heated pool. I'll tell you - when its maybe 76F outside, and you come out of water that is 86-87 degrees, it feels FREEZING...

Dinner was just burgers, and I got those pre-made prime-rib burgers from Sam's Club that someone turned me onto here last year. Didn't do the sliders as I opted not to smash. I asked my son in law who DOES smoke and grill if I should light charcoal and do them on the kettle or kamado, but the women all overrode that and told me to use the FASTEST grill to get ready and feed the kids. So, back to the Genesis again!

As grandpa, I got the honor of giving all three kids a post-dinner bath - they are currently 4 (girl), 2 (girl), and almost 2 (boy). After all the chaos and wetness ended, the last kids left at the house sat with their Gigi who read stories... a good end to a good day! The 4 year old loves the huge selection of books at our house, and we get to read old stuff like the Berenstein Bears, Clown-a-rounds, Clifford, and Dr. Seuss.

FYI Yvonne broke a rib this past week. So no babies allowed on her lap yesterday...

**shify** · May 27, 2025, 09:02 AM

Korean pulled chuckie

This was sort of a test run for a future cook this summer. Took a 3 lb chuckie, cube it into ~3 inch pieces and then dry brined overnight. Smoked for 3ish hours in the PBC and then finished by braising in korean style sauce in a partially covered dutch oven at around 300 degrees. Took maybe 4 or so hours until super tender. Pulled it and mixed some of the braising liquid.

To make the korean style sauce I just winged it (it is also similar to what I use when I make korean pork belly burnt ends) and used:
BBQ sauce
Brown sugar
Gochujang
Soy sauce
Gochugaru
Garlic
Rice wine vinegar
Smoked beef stock

The smoke flavor stayed true and the korean sauce gave it a nice deep spicy/sweet flavor with the gochujang coming through strong. It is great on a bun with some pickles or kimchi (I intended to serve on steamed bao buns but laziness won out).

This is definitely going to be made again.

**SammyJ** · May 27, 2025, 02:06 PM

Prepped two racks of ribs, 1 seasoned with salt, pepper, and pepperoni, the other just salt. on a side note, slow and sear got two many coals going, fire got two hot. Charcoal Smoke Ring from now on

trimmings go for grind

**theroc** · May 27, 2025, 02:07 PM

Joined the rib parade with a modest cook of a couple of racks of back ribs with Meathead's Pork rub. The most significant thing about this cook was it was the first time that I fired up the Smoke Vault since the Eaton fire in January. I notified the few neighbors we have so no one called the FD when they smelled the smoke. Glad I remembered how to do this - it's been a long time.