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Twice baked potatoes cooking indirect and searing the steaks. ----- Steaks cooking indirect with the twice baked potatoes. ----- Twice baked potatoes were topped with cheddar cheese and small pieces of bacon, steak was set to rest with a couple tabs of butter after it was cooked to our...

Searing a couple rib-eyes while twice baked potatoes cook indirect. ----- Steaks coming to internal temp while the twice baked potatoes wait impatiently… ----- MMmmm… seasoned and cooked to our preference! Thanks for looking!

Twice baked potatoes in a cast iron pan cooking indirect while searing chuck eye steaks. ----- Moved the steaks to finish cooking indirect and added bacon and cheese to the potatoes… ----- Bon Appétit! ----- Thanks for looking!

Searing the steak. ----- Steak and bacon wrapped asparagus cooking indirect. ----- Sliced bone in ribeye, overcooked for our preference but excellent flavor! This cook is getting added to our “Bloopers File”… Thanks for looking!

It was a ribeye and twice baked potato kind of night again… put some twice baked potatoes on for a while before started searing the ribeyes. ----- Melting the cheese over bacon topped twice baked potatoes while the steaks cooked indirect after the sear. ----- Black Label AP rub on the...

Wings and drummies seasoned all with Dirty Bird Hot rub and a chunk of apple over the Vortex for smoke, -14F windchill and just under an hour had nice color and crispy. ----- ----- Served 3 ways – Some tossed in Cherry Apple Habanero Rib Glaze, Dirty Bird HOT rub only and the rest with...

Ribeye steaks, shrimp and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up. ----- ----- Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers! ----- Cooked to our preference… Thanks for looking!

Seasoned the bacon wrapped pork tenderloin fillets with Twist & Shout Tango spice blend and added a couple twice baked potatoes in cast iron pans and cooked everything indirect around the Vortex. ----- Just before everything was ready to come off the grill added bacon bits, cheese and green...

Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex. ----- About when they were up to temp gave them each a quick sear. ----- All seared and ready to come off the grill. ----- These are...

Buns were mini flour tortillas with a spicy shredded cheese blend and some pico de gallo. ----- Vortex wide side up, with Badass Beef Boost seasoned burgers and the tortilla "buns" on the Griddle Grate. ----- Added roasted red pepper Monterey jack cheese slices to the burgers. -----...

Seasoned the Griddle Grate one evening last week. ----- Last night after work my wife and I had a chance to try it out on the kettle with the Vortex for patty melts. Sautéed the onions, cooked the burger patties and grilled the patty melt perfectly. ----- Really going to like this...

----- Naturally had to give it a burn to season it before cooking on it!

Marinated the shrimp, half in Citrus Pepper and the other half in Jamaican Jerk for 30 minutes. Then put the marinated shrimp on Fire Wire skewers and grilled them around the Vortex. I think I could get use to this one course meal!

MMmmm... hot wings around the Vortex getting some apple smoke! ----- Thanks for looking!

So we had 40 pounds of chicken wings to make up for my wife's relatives graduation party. Here is the 22.5 Weber kettle, large BGE, XL BGE and a Weber Jumbo Joe all fitted with Vortex's just before firing them up. ----- Here we are plugging away... ----- 22.5 kettle of wings ----- Here...

Vortex is hot and ready! ----- A couple of Tatonka Dust seasoned chuck eye steaks and shrimp with Mango preserves in cast iron cooking. ----- Chuck eye steaks getting a good sear while the shrimp and garlic toast cooks indirect. ----- Served medium rare with blue cheese crumbles...

Boneless leg of lamb seasoned with Tatonka Dust on the rotisserie getting some cherry smoke and cooking indirect courtesy of the Vortex to a internal meat temp of 140º and then pulled for a rest. ----- Removed the rotisserie from the grill, flipped the Vortex for more indirect cooking, added...

Recently Chef Jed T. from France qualified to attend the World Food Championships in Kissimmee, Florida. A big thanks and congrats to Chef Jed from Owens BBQ for choosing Tatonka Dust seasoning for his entry in the steak category with a New York strip steaks, hot and fast seared on a cast iron...

Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke. ----- Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus...

3 1/2 pound chicken using a Mini Vortex in a Weber Jumbo Joe, this cook takes just over an hour. -----