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Go big or go home for Father’s Day. 2.5 lb Tomahawk Ribeye. 
 

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45 minutes ago, MattWillGolf said:

Go big or go home for Father’s Day. 2.5 lb Tomahawk Ribeye. 
 

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The doggo looks like he wants some

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My wife bought me a OONI pizza oven for Father’s Day. Now let’s be real, she bought it for us but I’ll take it!

We went to some friends last night for a training and sampling. 
 

Let’s just say this is going to be fun 😊

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After cleaning up a tree I cut down on Saturday I got the Weekender going and smoked a chook. Rubbed with Naturiffic Chicken Salt and Meat Church Honey Hog. I steamed some potatoes, carrots and brussel sprouts. A nice meal for one.

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12 hours ago, tommc23 said:

The doggo looks like he wants some

Riley indeed volunteered his eating services. 😂

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Took the fish caught on Saturday and did some pan seared and then today some fish tacos. 🔥 

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Dang everyone went big for father's day! I also got a tomahawk and Ribeyes for the rest of the family

 

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I fired up the grill for some ribeye, German herbs sausages, chicken and for me the highlight... lamb chops!

I'm still having trouble scrubbing the grill afterwards... probably my mistake letting it cool down? I tried scrubbing with half an onion, with crunched up tin foil, metal brush, sprayed with oven cleaner... still open to any good tricks...

Or am I just being too picky trying to get rid of the residue?

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1 hour ago, Kanoito said:

I fired up the grill for some ribeye, German herbs sausages, chicken and for me the highlight... lamb chops!

I'm still having trouble scrubbing the grill afterwards... probably my mistake letting it cool down? I tried scrubbing with half an onion, with crunched up tin foil, metal brush, sprayed with oven cleaner... still open to any good tricks...

Or am I just being too picky trying to get rid of the residue?

190281.jpg.ed5f5b5f6b61a8e67c521407c03e9cea.jpg

It's not supposed to look brand new!!  😂

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Had a late Father’s Day dinner last night. The wife and I picked up some nice tenderloin steaks and I grilled them up for everyone. 
 

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33 minutes ago, Kenny B said:

It's not supposed to look brand new!!  😂

LOL but at least have to get rid of the carbonized gunk... can't be too healthy to have that mixed in your meat...

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Tonight's menu.. 

Brisket smoked tri-tip. Low and slow at 220° to 165° internal, then wrapped to 200°. Sliced thin and served with gravy or BBQ sauce. Should have a pretty intense smoke ring with a nice dark bark and a great rich beefy flavor. 

Pre-rub coating of yellow mustard, avocado oil mayo, Worcestershire, and spicy mustard. Rub is a base of kosher salt, Kinders, and my sweet pork BBQ rub from WinCo. 

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Green Mountain Gold pellet blend has been my favorite so far. It's just mild enough to work for pork and chicken, but just bold enough for red meat. It's got a touch of sweet from the maple but a nice hickory finish. 

0626221103.jpg.8721da2643d807d75bcf73b9a1fb0cd3.jpg

 

It's sweet corn season! We'll be doing smoked and charred with the sweet BBQ rub butter. 

Homemade bread and garlic/parmesan mashed potatoes will also be included! 

Finished product pics to come!

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@azstu324 BBQ doesn't need a binder...😬 (Just busting your chops)

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God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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The Minister and boy got home from OC on Saturday, so I did up some spares in the Weekender for them. Rubbed with Meat Church Honey Hog and served with Carolina style slaw and air fryer fries.

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God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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Made an eggplant lasagna for work tonight. Put it together will take pictures after it’s cooked at work later. Three layers deep of eggplant, bechamel sauce, and mozzarella  cheese. Looking forward to cooking it I haven’t made it in a year so I’m actually looking forward to a vegetarian dish. I don’t say that often at all except for if it’s an Indian dish.

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7 hours ago, tommc23 said:

Made an eggplant lasagna for work tonight. Put it together will take pictures after it’s cooked at work later. Three layers deep of eggplant, bechamel sauce, and mozzarella  cheese. Looking forward to cooking it I haven’t made it in a year so I’m actually looking forward to a vegetarian dish. I don’t say that often at all except for if it’s an Indian dish.

We were impatient and ate it before it was fully cooked had to put it back in but it turned out pretty good

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On 6/26/2022 at 12:16 PM, azstu324 said:

Tonight's menu.. 

Brisket smoked tri-tip. Low and slow at 220° to 165° internal, then wrapped to 200°. Sliced thin and served with gravy or BBQ sauce. Should have a pretty intense smoke ring with a nice dark bark and a great rich beefy flavor. 

Pre-rub coating of yellow mustard, avocado oil mayo, Worcestershire, and spicy mustard. Rub is a base of kosher salt, Kinders, and my sweet pork BBQ rub from WinCo. 

0626221048.jpg.409b76bc59b9e437c74044cf2f6b2f13.jpg

0626221057.jpg.10f72e34bcbb50cc81dbff21e8645560.jpg

0626221059.jpg.914432918ebf34e2348c9f9b420dbd74.jpg

Green Mountain Gold pellet blend has been my favorite so far. It's just mild enough to work for pork and chicken, but just bold enough for red meat. It's got a touch of sweet from the maple but a nice hickory finish. 

0626221103.jpg.8721da2643d807d75bcf73b9a1fb0cd3.jpg

 

It's sweet corn season! We'll be doing smoked and charred with the sweet BBQ rub butter. 

Homemade bread and garlic/parmesan mashed potatoes will also be included! 

Finished product pics to come!

So I totally failed at posting final pics. The tri tip brisket was cooked to perfection! It was cooked nearly to fall apart status but still held together enough to be called brisket. The corn with sweet BBQ rub was ridiculous! Definitely recommend any corn lover to give it a whirl. 

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My Patriotic breakfast. Red velvet pancakes with white whip cream. Where is the blue you ask? Well I just blew my diet, so!

Happy Independence Day!

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