Hi all!
Have done some repeat cooks but here are a few new ones.
Some spicy and sweet pork sausage with veggies. On grill mode.
Can see some smoke ring....yummy!
Next was some tri-tip steaks..a simple salt, pepper and a little onion and garlic granules. Smoked at 220F until an internal temp of around 120. Then taken off to rest and turn the MAK up to 400F. I have half the flame zone covered so after it hits temp it is over the flame zone. Put the steaks back on and flip after a few minutes. Then take off at internal temp of 130. Let rest for a few and dig in!
Paired with a nice red!
On a side note...got our limit of spot shrimp yesterday...I see a future cook.
Oh....also doing my first pork belly right now.....going to make burnt ends out of it...got my fingers crossed.
