Hey Brian Whatcha Smokin'?

Traditional Good Friday dinner out the window. Fish tacos with hot sauce to spice things up a bit. Added bonus - we can eat outside.

I took a chunk off of the blade roast I got from . Course grind, smash Oklahoma style and makes the best burger.

Grabbed a skin on pork belly from - sliced it long ways and stuffed then rolled to make an amazing porchetta. Super crispy skin for the win!

I was away and forgot to order my usual blade roast from . They had it ready the same day! Cut it up and did it 2 ways. Traditional braised at 325f for about 4 hours and the other was sous vide at 135f for 26 hours then seared. Both were a big hit and not sure there was a favourite.

When you want to make sure you are getting the best burger while on vacation, you make them yourself. Ground beef with a slice of jalapeno cheddar topped with lettuce, tomato, red onion and homemade guacamole.

Vacation edition of Hey Brian: fresh grouper grilled on a toasted bun in the backyard of a house somewhere in the middle of Aruba.

Great sausages from and topped off with old fashioned mustard.

Shrimp and escargot on the . Amazing

For the entire week before Father's Day I get to hear "why is there so much damn meat in the fridge?". Thanks to for hooking me up.

Had to dig a path to get a couple pork shoulders on the 1150pro with . Bacon wrapped cream cheese and crab stuffed jalapenos for a snack

Shout out to for this awesome chunk of beef. Might be too big to cook it all so I may need to split a bunch of to grind for burgers.

Ready. 1. 2. 3. Fight! Beer can chicken on the 1150 using . And beer