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A brisket for dinner,sirlion tip roast for shredding, and beef queso for the game tomorrow (excellent on roasted cauliflower).

0°-1500° Tender Smoked Ribeye Same method different sear. New toy

So, these were cherrywood smoked,then broiled. Why,because I could I guess. The small ribeye was almost over cooked, while the t-bone wannabe was almost under. A test sear on the new outdoor broiler. Plenty juicy on the Ribeye, I liked it. Kept the seasoning lite. Still too heavy of a crust. 90...

Still leftover sides. But, a fresh steak with a different sear.

A frozen T-bone and Sirloin. It's how I roll with steak these days. Handy coming home from work.

A 5lb bone in chuck for dinner making bark,too early to wrap. A 1 1/2lb pattie over some 1/2 time queso. And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those.

Sirlion off the smoker to the Blackstone.

Was hungry and had 1/3 lb of sausage leftover in the fridge. Happened to be setting in a zip lock on top of the eggs. What to do?

All of these categories, but none dedicated to steaks? Happens to be my favorite thing to cook outdoors. There's a lot of ways to cook one,and everyone thinks their's is the best. Plus, how many ways to sear one? None are the only way. Smoked happens to be my favorite. Can't promise, but I'd...

Ever since I tried the over the top,I can't go back. I like it with beans,no apologies. Large chunks of hamburger and sausage,and thick. Mom use to say "it isn't chili unless you can stand a spoon in it,otherwise it's soup". Eat a lot of it... And then there's smoked queso,damn.

I say our,because the wife makes the dough from scratch. One is stuff crust,beef and pork,and a cherry desert pizza. Grandkids like to help make them. Load them up!

One on a pellet,one from an offset stick burner. Which came from what,guesses?

I think the sweet tators really set this off

Since I started smoking striper fillets it's about the only way I'll cook it. Haven't bought fish but a few times in my life. Have always been fortunate to cook what I catch,and then some.

Anyone here using one? I've been eyeballing them lately.

Late dinner tonight after a long day at work. Crispy steak fries,one of my top sides.

Looking for a decent smoker that I can load by myself, and take to the lake. We spend 10+ weeks a yr out there. My lil pellet grill works good for some cooks,but not the same on others. Haven't tried the barrels,but maybe that's the answer? Just another smoker to learn.

From the offset,oak and pecan

If they're not smoked they're smashed. Big fat juicy smoked burgers make better leftovers, and my favorite. 1 package of limpton onion soup mix per 1 lb. And a shot of whipping cream.

Ribeye, twice baked, and a few short ribs. Even the blue cheese is smoked.