Lots of cooking

[Preston B]

Neighbors sons birthday gonna be a long day of hanging. Couple racks on the Summitt with dominator sweet rib rub mixed with Byrons like 70/30, sushi grade tuna steak, and some hangers.

 

[Steve Madden]

Nice spread! Looking forward to seeing the results!

 

[Preston B]

Ribs have been going about 4 hours. Peach and cherry for smoke.

 

[Tim Campbell]

Wow, Preston. Lucky neighbors....that all looks fantastic.

 

[Preston B]

One split a little on the bend test.

 

[Cliff Bartlett]

Nice looking cook. Like the pull back on those bones.

 

[Michael Richards]

Preston,
Great looking prep and cook, I would love to see the tuna, fish on is on my short list.

 

[mikemm]

nice looking ribs

 

[Preston B]

Preston,
Great looking prep and cook, I would love to see the tuna, fish on is on my short list.

It was too hot to fire up the grill and it was sushi grade tuna anyways so its just a quick sear so I did it in a pan. The middle barely got to room temp but its so good.

 

[Bruno]

Very nice!!

 

[Michael Richards]

It was too hot to fire up the grill and it was sushi grade tuna anyways so its just a quick sear so I did it in a pan. The middle barely got to room temp but its so good.View attachment 10259View attachment 10260

Yeah that is out of bounds, looks so good!

 

[SteveF (Alpine)]

The middle barely got to room temp but its so good!

Sounds perfect!!!

Everything looks awesome!

 

[Preston B]

Last cook of the weekend pan pizza on the Summitt. Did the 2 hour olive oil dough from new artisans bread in 5 minutes. Melted some cheese first then a vodka sauce with sauted onions, pepperoni, and sliced green olives and more cheese.

 

[James J]

Nice!
Always love a good pizza

 

[Preston B]

Turned out ok. A little too much dough.