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[image] Grilled steak pizzaoli. Grilled flank steak, sauce is sautéed cherry tomatoes in olive oil, garlic, parsley, basil, oregano then Brie cheese added. The essence just has a tincture of espresso balsamic then drizzled over the steak laying on a bed of sauce.

[image] Picanha grilled this way is definitely my favorite!

[image] Smoked picanhas with cherrywood

[image] Wife’s first time using a grill with my watchful eye. How did she do with this 1 LB RIBEYE? be honest!!!!!!

[image] 2 hrs to go!

[image] Picanha grilled fat side down, using the fat to create smoke and flavor. One was grilled in a Weber kettle and the other in a modified stockpot.

[image] Low temp, long smoked ,ribeye. Minimum charcoals used because you can. An incredible flavor I must say.

[image] Blue smoke pork loin doing its thang.

[image] Grilled Guatemalan chorizo, filet,picanhas burger and some sautéed peppers and onions.

[image] I think the Wife might have this down. She grilled a Picanha and flat iron for the football kid. Probably a minute too long, but still, this is precision at its finest.

[image] Smoked burger and bacon pinwheels with Dads seasonings

[image] Pork shoulder. I reckon another 3 hrs or so.

[image] A little homemade Cajun and some @DadsSeasonings for the skin, a little @FireHatchRubs under the skin mixed with buttah.