Nicely done folks, I hope everyone had a great Father’s Day weekend…It looks like everyone ate well, I didn’t do anything fancy but I did cook outside…I got 2 freshly caught 10" bluegills in a foil packs and some veggies from my garden…yes folks, once in a while I do try and eat healthy…
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Nice, looks great. What cut of meat is that?
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yum looks great! flank steak im pretty sure.
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It is a flank. I also will use flat iron steaks for fajitas but i find them a lot less qt the butcher
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Cool … a grilling and smoking thread…
I will lay no claims to be a BBQ king but I do have a few smoker recipes that seem to delight all my friends and family.
Just so happens I am right at this minute waiting for a Pastrami brine to finish simmering and once it cools I will be brining a 3 or 4 pound piece of Venison that will brine for a week or so and then prepped for the smoker.
I also have 12 filets of Kokanee in a brine since yesterday that will come out tomorrow, dry for the day to glaze over and then into the smoker for a low and slow smoke to perfection.
I occasionally will prepare pork or chicken but for the most part this is a wild fish and game household whenever possible anyways.
Our outdoor grilling season is just getting under way up here at 52N in western Canada.
My inlaws are all arriving for Canada day weekend next week so I am preparing all their favorites for a few days of non stop piggin out hehehe
I’ll throw up some pics when the smoked fish and pastrami are done )
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How did I miss this one here! I BBQ almost every day and smoke more meat than weed I smoke! < figuratively of course >
Now I have somewhere to post pics of my shenanigans 
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@SHSC-1 … Venison Pastrami! Ill be right over! 
@PhilCuisine , you “might” eat more red meat than I do! Lol. Looks delish, as always!
@Indoornesian , great lookin cookin! Shots an brawts! Aw yeah!!!
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@Tugthepup I love flank steak fajitas. Do you shread it with a fork? My roommate in Army shared his recipe w me 30yrs ago… fajitas and pico de gallo. Flank steak was sold as a undesirable cut and was CHEAP! Now holy shit youd think it was prime rib by the cost!
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I have never shredded it, but i bet that wpuld be amazing. I cut thin against the grain and try bring the thicker end up to 130b and pull.
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Petition to make this the threads Theme Song haha
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Lot of inspiring pics in here!
I’m not much of a smoker, unless there was big fall blue fish run 
, but grill at least a few times a week, year round!
The shack.
Lump charcoal, no coal tar briquettes, some hickory, and chicken thighs.
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I see you on that Royal Oak. I use this too, with any type of fruit tree wood.
My question to you is, do you find rocks or fillers in your ashes? On Facebook there is a Royal Oak page and it’s constantly getting more and more complaints about rocks in the back to make weight.
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Once in a while I get a small rock in my royal oak. Not to big of a deal as about 5lbs are usually dust. They need to up quality control!
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Yes they do! I have a large collection of rocks from my ash pan. Also their pieces are get really small.
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Royal oak was the bomb 10 years ago. Gone down hill since then as far as I can see. The quality of the actual product I believe to be on par, but yes, the amount of shit in the bags has greatly increased over the years.
That being said, I’d say it’s still the best of the easily available options.
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I’m getting ready to do a party in July. I’m not using royal oak for this. Not sure what to use as a replacement, been using this for ever.
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