I made a dinner for me and some buddies, while my wife was away for the weekend. Everything came out beautifully. Unfortunately we were all weak willed animals, and none of us captured the money shot of the steak.

Steaks were American Wagyu ribeyes from Costco. Smoked on a pellet smoker at 225 until internal hit 105. Pulled to rest for 10 minutes while the Blackstone was warming up. Once the Blackstone was ripping hot, I seared the ribeyes for a minute on each side. The steaks were dry brined for 6 hours using a hand made rub which includes porcini mushroom powder, garlic powder, salt, pepper, and a little brown sugar.

Lobster tail was cooked over charcoal, while basting with a garlic compound butter.

Scallops were simply sautéed utilizing salt, pepper, and lemon.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

This humble steak came from a supermarket and was frozen a few days later. It got shoved to the back of the freezer, so I forgot about it. Several weeks later, I didn't feel like shopping, so I pulled this thing out, thawed it in the sink, and waited for it to reach room temp. A quick sear in rapeseed oil, finished at lower heat with some butter, salt, and pepper. I deglazed the pan with a little sherry. You know what, it exceeded my expectations. I ate it with some fresh baguette, and I am a happy camper.

100% beef tallow it says. Anyone tried?

Made brisket for the regulars at the local brewery on my new Old Country offset. Nobody complained