We’re no strangers to prolific, year-round grilling since forever. A succession of Weber kettle grills–I’d say two over the last 30 years–have served us through sweltering summers and cold dark winters. This weekend is no exception.

Last night, we had my parents over to celebrate Labor Day, for which I cooked a picanha roast, a Brazilian steakhouse cut of beef. I cooked it in a sous vide tank for about four hours at 129°F before searing it on the grill. Picanha is a roast cut from the top sirloin, with a layer of fat on top. So in the tank and on the grill, it bastes itself sorta-kinda.

I had some apple wood from the last time we smoked ribs, and I decided to throw some on the fire yesterday. I can’t say that I noticed a difference (apple wood being a mild smoke), but I’m using the same technique, such as it is, with tonight’s dinner.

Today we’re having a growing grill staple recipe featuring chicken thighs. These always come out great and require such little attention. The local corn is still in season, and we have a complement of long hot peppers from the garden. Oh, and some heirloom tomatoes from the garden as well.

I made this habanero relish today: chopped habaneros, a sprinkle of kosher salt, and a dash of apple cider vinegar.

My cheeky title portmanteaus two similar, but distinct, methods of outdoor cooking. The roast was a straight-up grill: high heat and a short cook time. The chicken thighs were cooked low and slow over a couple of hours over indirect heat, and benefit a great deal from the smoke flavor. This brings my inner pedant great joy.