SteveL

Thx Tyrus. Sent from my iPhone using Tapatalk

I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit! Sent from my iPad using Tapatalk

Oh yeah! Sent from my iPad using Tapatalk

Grilled up a delicious CAB cowboy(bone in) ribeye today. I coated it with BT Leigh’s Something for Beef and then rubbed it into a paste with some W Sauce. I reverse seared it at 275° and basted it with a butter, olive oil, spices, herb, some fresh squeezed lemon, and a little white wine vinegar baste until it rose to 100°. I let it rest and cranked up the fire to 600° and seared it on the lower grate, turning and basting it every minute until it got to 125° and then let it rest in a board sauce. Whoa, fantastic! Sent from my iPad using Tapatalk

I cooked up a local farm Tri Tip using some techniques from Adam Perry Lang’s Charred and Scruffed cookbook. I generously applied a steak rub and then put W Sauce on top, rubbed it into a paste and let it rest like that for about 15 minutes. I made a chimichurri baste and let it blend overnight. I’ve been loving using a basting brush made with fresh herbs that I tie to a wooden spoon handle. I reverse seared it indirect initially at 275 off the heat, basted and turned it every 5 minutes until it got to 105 internal, then pulled it to let it rest. While resting I cranked the temp up to 550 and put the tri tip directly over the fire on the lower rack, turning it every minute and basting the newly flipped hot side. I pulled it at 125 and let it rest in a board sauce for 15 minutes before cutting it. After I cut it I poured the board sauce over the slices. OMG, fantastic! Sent from my iPad using Tapatalk

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

Buona Pasqua! Sent from my iPhone using Tapatalk

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Branzino Sent from my iPhone using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk

Decided to take advantage of today’s nice weather and cooked up Sicilian Swordfish with Salsa Verde and grilled lemon halves. Turned out fantastic! Sent from my iPad using Tapatalk

That looks fantastic! Sent from my iPad using Tapatalk

Looks delicious Tyrus! Sent from my iPad using Tapatalk

Cooked up a nice kielbasa stuffed pork loin wrapped in a bacon weave and it turned out delicious! Sent from my iPad using Tapatalk

Welcome to the hood! Sent from my iPad using Tapatalk

Looking good brother! Sent from my iPhone using Tapatalk

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

This too will pass! Sent from my iPhone using Tapatalk

Sent from my iPad using Tapatalk

Decided to try something different today and went with Steven Raichlen’s Buccaneer Chicken accompanied with Sauce Chien. Instead of using hardwood smoking wood, you use sugarcane as smoking wood and cook the chicken on top of split sugar cane pieces. I cooked it on the top grate and got beautiful browning. It turned out fantastic! Sent from my iPad using Tapatalk