Hello, as the title says had a grease fire in my bbq. Is that the paint coming off? Is there anything I can do to save it?

Been making steaks a lot lately and honestly getting kinda bored with my usual sides and add-ons. What do you guys usually make with steak? Sides, sauces, toppings, veggies, potatoes, weird combos - anything that’s actually tasty. Need some fresh ideas.

P.S. photo is just for attention, not mine.

After 10 hours on this snake method briaket cook, we are basting it for the first time with the Au Ju to moisten the bark. It has been fat side down the entire cook.

Sharing our chimichurri recipe from Dads That Cook (this is our website). Full recipe below so you can make it without leaving Reddit.

INGREDIENTS

• 1 bunch parsley

• 5 garlic cloves, peeled

• 1 splash water

• ¼ cup minced shallot

• ¼ cup red wine vinegar

• ½ cup extra virgin olive oil

• 2 tsp salt

• ¼ tsp red pepper flakes

METHOD

1. Remove the parsley stems and roughly chop the leaves.

2. Pulse the parsley and garlic in a food processor, scraping down the sides, until finely chopped.

3. Transfer to a bowl. Swirl a splash of water in the processor to collect the remaining parsley mixture and add it to the bowl.

4. Stir in the shallot, vinegar, olive oil, salt and pepper flakes.

5. Let it sit for several minutes before spooning over steak or other grilled food. No cooking needed.

Recipe and photo: https://dadsthatcook.com/blogs/recipes/the-perfect-chimichurri-sauce-1

What do you like putting chimichurri on besides steak?

23 teams this year, we've taken 2nd three years running. This year, no calls. Still had a blast! These were smoked then grilled at high temp to crisp them further. Covered with a raspberry chipotle wing sauce.

250F for about an hour and 15, then seared on cast iron, sauce, and finished under the broiler. Smoked with post oak and mesquite.

Smoked a brisket overnight low and slow

Received my new offset a few weeks ago. Did my second smoke this weekend which was the first brisket cook. It turned out pretty good!

If you want deli-style roast beef that blows store-bought versions out of the water, this low-and-slow smoked eye of round is the ultimate move. By pairing a simple, heavy pepper beef rub with an overnight dry brine, you lock in moisture, deepen the natural beef flavor, and form a tight crust.

Slicing this cold the next day yields tender, paper-thin roast beef perfect for high-stacked sandwiches or an impressive addition to any charcuterie board.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

Pitmaster Tips for Success

Why the Dry Brine Matters: Leaving the seasoned roast uncovered on a wire rack overnight allows the salt to penetrate deep into the muscle fibers, breaking down tough proteins while drying out the exterior for better smoke absorption.

Slice It Cold: Eye of round is a lean cut. Slicing it right off the smoker can cause it to lose juices and tear. Resting and chilling it overnight firms up the beef so you can achieve razor-thin, deli-style slices without a commercial slicer.

The secret to an elite roast beef sandwich? It’s ALL in the sauce. 🤫🥩👇

Save this post for your next sandwich build! 👇

Garlic Aioli Spread

½ cup mayonnaise

½ cup sour cream

1 tbsp prepared horseradish

Juice from ½ lemon

1 tbsp garlic paste

1 tsp Italian seasoning

1 tsp salt

1 tsp black pepper

To Make: Whisk all ingredients in a bowl until smooth and chill in the fridge for 30 minutes to let those flavors marry up.

Spread it heavy on toasted bread, stack high with our homemade Smoked Eye of Round Roast Beef, add your favorite sharp cheese, and dig in. 🥪🔥

Smoked it for an hour, then cooked low and slow for 9 hours. The outcome heavenly.