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**Skip** · June 22, 2026, 05:13 AM

It was an overcast day yesterday and I had leftover Turkey from a Turkey Breast that I had Smoked last week so I made Turkey Pot Pie with Bisquick Biscuits on top. It's kind of a winter time meal but still tasted really good...even in the summer! Served with Pickled Beets and Grapes. I'm liking my Misen Enameled CI Pan.

**rlozinak** · June 22, 2026, 10:07 AM

4 hours into the cook.

For fathers day we put on some Beef Ribs. These were the biggest I have seen. Took 14 hours to cook.

**Deros69** · June 22, 2026, 10:20 AM

Dino beautiful

**Pensfan** · June 22, 2026, 02:57 PM

First time making ribs on the new Yoder 480 (new to me at least, my dad passed it down to me). So I went with the Last Meal ribs with Memphis Dust and a glaze made from Trader Joe's KC Style sauce, beer, ACV, and Memphis Dust, plus the brown sugar / butter / ACV & Beer mix that went into the foil packet for wrapping.

Best ribs I have ever made, everyone in the family loved them and requested them again in a couple days haha

**ShreddedPork** · June 22, 2026, 03:15 PM

Found some nice small cuts of skin on pork belly at the local grocery so we did an open fire cook with them. Took about 4 hours to get them perfect. The skin crisped up nicely and the meat was super tender!

**jhedges983** · June 22, 2026, 04:19 PM

Smoked a chuck roast with Mesquite for tacos. Combined beef broth, can of crushed tomatoes, garlic cloves, Anaheim pepper, cumin, onions, fresh squeezed orange and limes and heated that with an hour to go on the meat. Once it hit 205 I shredded the beef and put in the sauce. Here is a picture of the finished product and no one left hungry. Absolutely awesome !

**Ace** · June 22, 2026, 07:02 PM

Dueling Rib Steaks with my homemade beef rub, cooked on an Oklahoma Joe's gas unit. Alder chips in a smoke packet. Steamed broccoli florets dusted with grated parmesan cheese for the side.

**Brett189** · June 22, 2026, 07:46 PM

Trimmed and dry brined this 7.5lb slab of Dino ribs, overnight. Cooked on the KJ at 250°, until 203° internal, about 9 hours. Tried KJ lump charcoal, for the first time and was impressed with the burn time. Still had half a chimney full left, after the cook. Used post oak chunks for smoke.

**jtyoder** · June 22, 2026, 08:39 PM

Pork belly burnt ends for Father's Day snacking. I used Henrick's Pork and Poultry rub with a bit of Meat Church's dia de la Fajita mixed in then glazed them with Kinder's Original BBQ sauce.

**theroc** · June 22, 2026, 09:10 PM

Peruvian marinated roast chicken with sweet potatoes and cauliflower.

**Paintedr3d** · June 22, 2026, 11:33 PM

So wanted to do dinner for me and my lady but also needed to know if vortex wings were legit and not all hype. They are great! However I don't know if they are better than pit barrel wings, but they cooked faster because I didn't need to add 8lbs of charcoal like using the pit barrel.

But from the time I lit the charcoal it took maybe 40 min to get to temp.and I feel that's on par with. My old pit boss pellet grill.. and I wasn't even trying to be perfect..

That's the beauty of being a member. All the info we need is here. Very happy with the results

**SheilaAnn** · June 23, 2026, 12:12 AM

I feel very humbled following all the early summer pics….. lettuce, tomato and avocado salad with bacon bits and croutons.

🤪🤪🤪

and I do celebrate the summer in style with only the finest serviceware.

**dpearce** · June 23, 2026, 07:56 AM

Weekend was taken up with Father's Day, kitchen cabinet painting (Serenity Now!), and the kids wanting to "go out to eat". At least it was Texas Roadhouse, and not Olive Garden!

So with the kitchen being in disarray, I did get to use the Blackstone more times than usual, but nothing I'd worry about posting here. Last night, I had some thawed chicken thighs in the fridge just begging to go on the Weber.

Prepped up with this rub I picked up from Pensy's called "Revolution". I think I've used it before but don't remember on what. The printing on the bottle was no help figuring that out (talks about 'Merica stuff), so I gave it a sniff and a taste, then decided it was worth trying out. Pecan and Apple wood for the smoke, Rotisserie for the win!

Oiled and seasoned:

Halfway there:

Off the smoker to cool:

These came out great! Took them to about 180-185 and the seasoning was pretty tasty. Nice and crispy too! I really like that rotisserie. Didn't get to plate one up, I don't typically eat much later in the evening, so some went to work with me today for lunch. Maybe if I think about it, I'll add a photo once I get one on the plate.

Edit:

Got a few plated up for lunch. No sides, too much going on today to bother, plus I got nuttin' here at work. Still juicy, the skin wasn't quite as crisp as last night fresh off the grill, but I expect that. Still perfectly edible.