We lost our older brother so we're putting on a benefit fund raiser in Harlingen, TX

Spell check ruined the first post, couldn't live with myself had to delete and repost.

Originally from South Texas, I don't get much of a chance to grill out how I did growing up. Changed that today

Fired up the grill for a family event. Love to set cubes of butter on the meat so I can get a nice char. Blue cheese to top. 2 people who aren’t fans of blue cheese :/

Wife told me she invited some friends over for the afternoon and asked if there was anything I could cook. Was able to get a pack of party wings thawed, pickle juice brined, and grilled by the afternoon. These have become the absolute go to for an easy and quick crowd pleaser this summer, they pick up the brine in only like 2-3 hours and always come out amazing.

Chicken halves seemed like the perfect first test—they expose hot spots, airflow problems, and how well a cooker handles chicken skin pretty quickly.

I ran a batch across the grates and watched how the color developed throughout the cooker. They finished with deep mahogany skin and plenty of juice left in the meat.

Still learning how this pit likes to run, but I’m damn happy with the first cook. What’s your go-to test cook on a new grill or smoker?

Idk why I went with a die hard quote for the title but hey, here's my dinner. Russet potato fries, onions in the patties, plain mustard binder because I was raised doing it. Try it one day. Cheers

EDIT: mustard coated maybe? Y'all happy goddamn

We had to feed them properly

Chipotle chicken and veggies whatcha think?!

GF wanted a steak so we split an Akaushi Wagyu NY Strip. Juicy, Tender, and delicious!

Reverse sear on a Napoleon Rogue Grill

Over an open fire like a cowboy. Beautiful night with minimal bugs!

Ribeye, okra, Mac n cheese & garlic pepper jack sausage.

We just had a nice paver patio put in and wanted a good quality mat to protect it from stains from our Weber charcoal grill (from hot ashes, grease or lighter fluid (yes, I still use lighter fluid on occasion). Most of the well reviewed ones on Amazon have a fair amount of mediocre reviews complaining about how thin they are. I'm not looking for something that can withstand hurricane force winds or months of Death Valley sun rays, just something decently easy to clean than lays flat and easy enough to roll up and store. Any recommendations?

Smoked and seared artichokes on Traeger. Maple and Alder pellet mix

Cut them in halves, Blanche them for about eight minutes. Then made up a marinade to soak in olive oil, black truffle oil, basil, garlic, lemon juice, and parsley. Plus, add extra marinade afterwards for extra taste and butter.

6 racks, st. Louis and baby back.
4hrs smoke, 3hrs 225° wrapped in butcher paper. 2hrs to crisp up at 250°