Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I recently told my wife we need a flank steak when we go shopping again. It’s my favorite cut of beef in the summer, well the Dino Rib is pretty strong in that too. But a simple fun summer cook served so easily and enjoyed by everyone. Its perfect in every way, not to mention the level of beef that comes with it!
Those tacos look solid as usual!
Last edited by Richard Chrz; July 10, 2026, 09:12 PM.
On a seafood kick this weekend so I got some steamed Chesapeake Bay Blue Crabs and some fresh Shrimp. So I did some smoked Crabs and BBQ Shrimp. Both came out AWESOME together!!!!
Nan has a new cookbook - healthy eating, and she's been going through it. Tonight we had marinated flank steak with brussels sprouts and smashed taters. She did all the prep and I did all the cooking.
This was a prime flank steak, and very nicely marbled. Remind me next time that I shouldn't photograph steak with a green bg. It looks overcooked in this photo, but it was actually on the high end of med. rare - where we like it.
Last night's fix. It's been hot here in North Carolina for a couple weeks so cooked inside. Did some freezer diving and found a nice skirt steak from Aldi, vacuum packed and ready for the bath. Plopped the package in the water pot at 131° for a couple hours, pulled it out and cut the long piece of meat into skillet friendly portions. Patted dry, seasoned and hit each side in a Lodge CI skillet for 20-30 seconds. Rested in a pyrex with Kerry Gold butter pats between each piece. Sliced across the grain, served atop seasoned steamed jasmine rice tucked inside some oven roasted asparagus spears. Super meal and super easy.
I'm at my friend's ranch near Nacogdoches. He was given an XL BGE and we did a brisket overnight. He started the fire as I was on the highway and it got away from him so we shut it down and finally at 10 pm we put the 11 lb brisket on. Temp rose slowly from 220o to a final temp of 280o this morning. We didn't open the Egg at all, not even to spritz or wrap. At 7am IT was 203o and the brisket jiggled like jello so we pulled it. This has been just about the easiest and most perfect brisket cook ever. Lump charcoal with hickory chunks. Minimal trimming of the brisket.
That looks fantastic. I've always trimmed briskets aggressively but have recently seen more and more pitmasters do a slight trim. I'm going to give that technique a shot next time I smoke one. Nice work!
St. Lou's on the LSG pooper. Got lazy with the sides.
Not sure why, but I decided to wrap them in foil after the 4 hour mark. Not my usual method, but they turned out good. 🤷
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
I know I need to get a life, just another tri-tip cook, but I really enjoy cooking these. I score them where I'm going to split them and also where I will start cutting against the grain. Sliced them with a little board sauce of EVOO, thyme and rosemary.
Jerod Broussard - apologies, had an autocorrect hiccup. That is actually grilled swordfish, not salmon. Not sure about internal temps, but I would call it medium-rare to medium if it were beef. Total grill time was 9 minutes and the steak was about 1.5 inches thick.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Our original roasting boxes have been used by professional chefs, like Bobby Flay & Martha Stewart. Visit La Caja China & get the best pig roasters today.
It looks overcooked in this photo, but it was actually on the high end of med. rare - where we like it.
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