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**bbqLuv** · July 3, 2026, 07:19 PM

That's a meal. You done did good.

**bbq_esq** · July 3, 2026, 07:33 PM

Surf and turf, finished right as a huge storm rolled through

**Hulagn1971** · July 3, 2026, 08:36 PM

Friday night steak night was a solid one.
Pulled a vac sealed ribeye out of the freezer and plopped it in the sous vide bath at 131°. Oiled and salted some baking potatoes and put them on a rack nestled in a baking pan, slid that into the 450° oven. Pulled potatoes out at 45 minutes, hatch cross-cut, scooped them out and added butter, half and half, salt, pepper, shredded cheese and....wait for it...a sprinkling of ranch powder. Mashed them thoroughly and filled the crispy skinned boats. 450 degrees for 15 minutes while I seared the heck out of the steak in a cast iron Lodge skillet on the stove. Added butter and rosemary sprigs to the skillet at the end of the cook.
Plated it up after slicing the steak into serving portions and drizzling that delicious rosemary skillet butter over top.

**SheilaAnn** · July 3, 2026, 09:07 PM

I feel good about posting this Friday night pizza. Sausage, mushroom and red bell.

**barelfly** · July 3, 2026, 09:36 PM

Cooking for a crowd this weekend at the lake. Last night was teriyaki chicken bowls. Tonight, burgers, cheeseburgers or green chile cheese burgers! Had both Weber gassers going for burgers and the mini-flattop going for the fries. This green chile had a little kick to it as well but great flavor!

**wrgilb** · July 4, 2026, 07:17 AM

@Bogy After cooking to between 195-200, I set it on the counter until the temp. dropped to 140, that took almost 3 hours, then into the warmer at 140. I'll only hold in the warmer for about 8 hours on the next one. Just experimenting to see if different hold times matter much.

**BKYDBBQ** · July 4, 2026, 08:47 AM

12.5 lbs of pork belly. Most of it cubed for Burnt Ends, the rest cut into strips. Finished results will be posted later.

**wrgilb** · July 4, 2026, 09:41 AM

@Bogy I wrapped in butcher paper at about 175 IT, then back on the BGE for another 2 hours or so, to 195-200, probe tender. Then the counter rest, still in the wrap until it dropped to 140 IT and then into the 140 degree warmer still in the butcher paper wrap and then wrapped that with plastic food wrap. The bark was still very firm.

**Steve R.** · July 4, 2026, 09:43 AM

I found a decent deal on some dino ribs at Kroger, which almost never has stuff like this. I waited a few days and it became a great deal when they slapped the Clearance sticker on it for $38. They even sliced across the bones for me so we have 6 servings instead of 3 huge ones.

**RhodeHog** · July 4, 2026, 10:11 AM

Nice duo cook with my wife. Since we are empty nesters, I've been smoking large chicken breasts from one of those Sam's/Costco bags and we'll eat on them during the week. I don't like cauliflower in most forms but she makes cauliflower steaks by adding Nature's Seasonings then roasting them in our gas oven, It proves my theory that vegetables really want to be roasted and grilled, not boiled. It just makes them happier.

**jfmorris** · July 4, 2026, 10:43 AM

My Independence Day Cook, on July 3rd. Due to weather and storms, power outages and delays, I had to shift cooking to the Weber Genesis, rather than the Camp Chef griddle and the SNS Kamado. And I dropped brats out of the menu. But it worked!

On the plus side, I think in some ways I think you get more "charbroiled" taste from smash burgers done on the flat side of grill grates, due to the dripping through the holes in those panels vaporizing on the Weber flavorizer bars....

And while I did not get a picture of these second batch of burgers after cheesing them up, I did take advantage of the warming rack while batching the burgers....

Happy Independence Day!