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
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 
