Because I'm not very creative..."Black Box" is the current working name for the fantastic smoker @seenred recently built. Wife wants to call it "Ol Smokey" but that doesn't really work for me. Open to suggestions. Built a fire Friday night to cure the paint. Did not have much going on this weekend so I was happy to fire it up for Sat and Sun cooks. Red's build quality has been discussed before. I think he did a fantastic job! It made it thru some decent rain and pea size hail without a dent 
Did not have my usual B&B briquettes so I tried Blues Hog. I'm a fan of their sauce but will probably stick to my usual B&B. Red mentioned in one of our conversations that he was having a rib-eye that night. So I thought that would be a great first cook. So onto the grill with some tin foiled hobo packs of potatoes. Steak and potatoes were seasoned heavily with Montreal Steak Seasoning.
Added a chimney full of coals on one side and some wood chunks for the reverse sear. Total cooking time was around 1.5 hours. While I was waiting I enjoyed some of my favorite import beer (to Nebraska)
Now directly onto the coals for a quick sear. I was going to get a cast iron pan out and do it right, but I got lazy.
Wife and son said it was the best steak I had done. It was very tasty for sure. The leftover rib-eye will be sliced thin into a steak sandwich very soon. One of my favorite meals. The plated shot:
Key to the potatoes was probably half a stick of butter. Now onto to Sundays meal. We really like taking some thighs and adding Cavender's Greek seasoning and making chicken gyros.
This was 3 pounds of thighs and a few extras. As you can see there is plenty of cooking area here. Chicken turned out great.
After this picture, chicken was sliced up and added to a bed a pita bread and lettuce. Topped with tzatziki, feta and hot sauce. Was a great weekend cooking on my latest toy. Thanks again to @seenred ! He worked hard on this grill, drove it all the way from OK so I could sit around, drink beer and get fatter. I think I got the better end of that deal
Did not have my usual B&B briquettes so I tried Blues Hog. I'm a fan of their sauce but will probably stick to my usual B&B. Red mentioned in one of our conversations that he was having a rib-eye that night. So I thought that would be a great first cook. So onto the grill with some tin foiled hobo packs of potatoes. Steak and potatoes were seasoned heavily with Montreal Steak Seasoning.
Added a chimney full of coals on one side and some wood chunks for the reverse sear. Total cooking time was around 1.5 hours. While I was waiting I enjoyed some of my favorite import beer (to Nebraska)
Now directly onto the coals for a quick sear. I was going to get a cast iron pan out and do it right, but I got lazy.
Wife and son said it was the best steak I had done. It was very tasty for sure. The leftover rib-eye will be sliced thin into a steak sandwich very soon. One of my favorite meals. The plated shot:
Key to the potatoes was probably half a stick of butter. Now onto to Sundays meal. We really like taking some thighs and adding Cavender's Greek seasoning and making chicken gyros.
This was 3 pounds of thighs and a few extras. As you can see there is plenty of cooking area here. Chicken turned out great.
After this picture, chicken was sliced up and added to a bed a pita bread and lettuce. Topped with tzatziki, feta and hot sauce. Was a great weekend cooking on my latest toy. Thanks again to @seenred ! He worked hard on this grill, drove it all the way from OK so I could sit around, drink beer and get fatter. I think I got the better end of that deal
