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Freezer diving turned up a small Hanger Steak. Figured on cooking it for dinner last night. And while grocery shopping yesterday... found this trimmed Tri Tip: Thought "Why Not?". Could cook them both at the same time. Lightly oiled the Tri Tip with evoo and rubbed with Oakridge Santa Maria...

Am a big fan of rotisserie cooking. The duck looks great.

Nice bones and intestines. Really like the cook.

https://www.weber.com/US/en/grills/gas-grills/genesis-ii-series/?utm_source=America%27s%20Update%20List&utm_medium=Email&utm_campaign=Gen%20II&utm_source=America%E2%80%99s+Weber+Updates+Email+List&utm_campaign=23e406f9a4-EMAIL_CAMPAIGN_2018_10_30_11_29_COPY_01&utm_medium=email&utm_term=0_ad5f0821...

Haha... new Genesis II.

Thermoworks site: https://www.thermoworks.com/Signals?tw=VWB&chan=TVWBB Not too sure about the power management they are using.

Oh... I don't know about that. Instead of laughing with you - they laugh at you. Nice shirt.

Poking around Thermoworks... it's called "Signals" and is coming soon. Scroll down to the comments. https://blog.thermoworks.com/bbq-grilling/grilling-with-thermometers-probe-safety?tw=VWB&chan=TVWBB

Searched their site... found nothing. If this comes with a gateway, I'm gonna get one.

At least for a few more days. The need to celebrate runs unabated here. Homemade dough and pizza sauce, mozz, Genoa salami, kalamata olives, red bell and crimini mushroom: Homemade dough, roasted, chopped medium Hatch New Mexico chilis for sauce, shredded Oaxaca cheese, homemade spicy...

That's a fine looking batch of chili. Bet it tastes as good as it looks. Mighty nice bread you cooked also. Haven't done a Smart 'n Final brisket in years. Occasionally they have choice. Actually, haven't done a brisket since forever. Should change that.

Super looking porterhouse. Poortex Rules!

Yum. Love that chicken. Will give it a try.

Looks great, Dustin! We love smoked chuckie. Most times - just shred them and use for enchiladas, tacos and freeze the leftovers for later.

That crock of chili sure looks inviting. I'd have a bowl, please.

using the Caliente Grill attachment on the Performer. Built a fire of RO lump and several small splits of PNW cherry. Lowered the charcoal grate all the way down - 12" below the cooking grate. TBS about 20 minutes later. Chicken was heavily rubbed with Oakridge Dominator and lightly...

Nothing much finer than a stuffed flank steak with asparagus as a side. Yours looks beautiful. Bet it tasted even better.

Those kabobs look delish. As does the salad.

That gumbo looks just dandy! Need to try your way of doing it. Have been using a recipe by Emeril Lagasse that could be improved upon. And def want to make some Andouille. Thanks for the post, Dustin.

I have the Meater. I bought it quite a while ago to use mainly for rotisserie cooking. Fortunately we had an obsolete smartphone sitting in a drawer that I've used to connect to the home wifi. This works well. As far as the Meater probe goes: I use a Smoke probe for ambient temps when firing up...