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smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes…

In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it.

Wow...that all looks amazing. The pork belly is candy!

I've used straight mayo as a binder before, but never even thought about tartar sauce - funky!

"Oregon Country" tomahawk ribeye from Town & Country grocery tonight. First steak on my 32" KK and this one was definitely worthy. Fantastic marbling made it super juicy. And a really thick cap. Coarse kosher salt and garlic seasoned for the dry brine for about 3 hrs. Adds fresh cracked pepper once I brought it out of the fridge to warm up a bit. Did a reverse sear baking it at 300F dome temp (using the half grate on main grilling level) to an internal temp of 120F. Pulled it off and let it rest while vents were opened up wide. Once the coals were ripping seared it on the lower grate for 1.5 min each side (rotating @ 45 sec). Wife and I agreed that it was right up there with the best I've made. Seasoning, crust, and done-ness were all perfect for our preferences. Sent from my iPhone using Tapatalk

Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOV