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**Richard Chrz** · July 10, 2026, 06:43 PM

We had some left over roast beef in the freezer, reheated that and added it to homemade hash, and eggs.

Dessert was a homage to Phish Food. Homemade chocolate ice cream, drizzled a bit of marshmallow fluff, caramel, and hot fudge.

**barelfly** · July 10, 2026, 06:48 PM

TACOS!!!!!!!!!!! Of the carne asada variety! Or…someone may say fajitas…but aren’t fajitas just tacos anyways! 😂

**BKYDBBQ** · July 10, 2026, 07:16 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!!!!

**RonB** · July 10, 2026, 08:16 PM

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.

**Hulagn1971** · July 10, 2026, 09:24 PM

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.

**58limited** · 2026-07-11T12:38:45

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 220^o to a final temp of 280^o this morning. We didn't open the Egg at all, not even to spritz or wrap. At 7am IT was 203^o 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.

Sunrise brisket, EGGxcelent bark.

**Finster** · 2026-07-11T21:54:43

I found some flanken cut ribs buried in the freezer..
kept it simple with just a side mixed greens salad and some sliced apple..

**WI Bubba** · 2026-07-11T23:37:20

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. 🤷

**rmeugene** · 2026-07-12T00:16:49

Used simple blonder brine on some pork chops. Then on to the Weber gasser.

**BKYDBBQ** · 2026-07-12T00:28:42

Smoked seafood continues...Smoked Crab and Shrimp Mac n Cheese...needs some tweaking but came out really tasty...

**wrgilb** · 2026-07-12T02:36:56

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.