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A good week = filet 3 nights: This weeks killer menu. (Pic heavy)

sous vide filet...finished outside with grilled portebella mushroom, grilled peaches, and bacon wrapped jalapeño poppers:



Honey sriracha chicken thighs on the jr. 


Filet and shrimp teppanyaki with fried rice and mixed vegetables on the little griddle. Made a peach and blueberry cobbler with a slight pecan smoke for dessert. 




Just polished off some surf and turf tonight (with some leftover cobbler of course)


Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7

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