Here was my 4th of July effort today:
Babybacks in the smoker:
Babybacks from the cutting board:
Marinated ribeyes off the grill:
Sliced ribeyes:
Skirt steaks, medium rare from the grill (eventually served with a chimichurri sauce)
Marinated rack of lamb, from the grill:
Cedar-planked teriyaki salmon:
Dry-rubbed beef brisket, 8 hours in the smoker (5lb brisket), with sauce: