Red Snapper on Santa María grill over almond wood / mesquite lump charcoal, on a perfect California afternoon. Not too fast not too slow. Total time about 20 minutes. The tricky part is butterflying the fish and keeping everything intact.

I feel like I did everything right, but maybe the gray band was thicker than it should be? I dry brined for 24 hours, smoked it until 110°f, let it rest 10ish mins while I fired up the grill to about 400° for a quick sear, but I feel like there is more gray band then there should be. I was shooting for medium rare, but it ended up medium-ish. Tasted great and will do it again in a heartbeat, but where can I do better?

It’s chili season yall! Cheers. 🍻

Chicken thighs marinated in soy, Sriracha and vinegar. Grilled then basted with some teriyaki sauce at the end.

Round 2 on cooking ribeyes on my Weber. Came out a lot better. Looking forward to the next cook

If you’ve never had Berkshire pork, I highly recommend that you do.

Filet, ribeye, and (largely ignored) asparagus.
*Not pictured: loaded baked potatoes.

🔥🔥🔥

Missed my shot on the raw pick. Reverse sear with charcoal and pecan, rest, pan sear with beef tallow.

Did a BBQ rub on these chicken breasts then tossed them on the kettle with a vortex setup. Tossed in some sweet spicy sauce then back on the grill for a couple minutes. I don't usually cook breast, but these came out pretty good! Cheers

Delicious!

Picked up these thick chops at Sam's for about $10. Seasoned with Fire and Smokes Pork Perfect and left out while the coals got going. Had the vortex full with about 1/2 left over Kingsford Briquetes and 1/2 lump. Lid was reading about 425, cool zone deck temp was about 275. Cooked about 45 minutes with one flip about half way through. Pulled off at 130 and rest for about 15. I opened the bottom vent fully and left the lid off to get the sear zone roaring. Served with some crispy fried potatoes and a red chile sauce.

As a side note, I finally bothered picking up a 1lb propane bottle for the gas ignition system and it kicked ass. Starting coals have never been easier.

Cheers everyone.

Some say to use soap and a scrub, some say to just use hot water with a brush and dry it. What's the correct way to do it?

I've always been more of an indoor cook (never had the outdoor space for a grill or smoker) but my landlord said someone moved out a while ago & just left this in the back. If anyone knows what it is I'd love to give it a good wash & see if I can make anything with it over winter.

Got this Coleman roadtripper for cheap today. Cleaned up well and burned in perfectly. So excited to use for camping.

Indirect heat with a water pan underneath. 1 pound each ground beef and mild pork sausage, 1 cup rolled oats, one egg, seasoning to your taste. And 3/4 cup shredded Sharp Cheddar. No glaze, but light smoke (one handful generic competition pellets and a few kingsford hickory briqiettes in the coals).