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Fired up my wood fired stone oven for the first time this year. Made a roast chicken and root vegetables.

OUr local supermarket running another sale on Try-Tip for $1.99 (untrimmed) per pound. I just could not resist and grubbed one piece w which was 17.8 pound. Brought it home, trimmed and separated Class I & class II (5.92 kg) and Class IV (1.1 kg). Beef fat (1.36 kg) is not suggested to use for sausages so it was thought away... All together I had 15.5 pounds of meat for my sausage. Half of Class I & Class II beff was coarse grind (10 mm plated) and half was left just cubed at about 15-20 mm....

Smoked some Dino ribs today. This is my 3rd time doing beef ribs and by far the best results. I rubbed with a quick thrown together Texas style rub, rested for about 30 minutes while the Traeger came to temp. Smoked for about 4.5 hrs to an internal temp of 195°. No sauce. I then foiled and held in a cooler for a little over an hour. And then devoured with some fresh fried okra!!!!

We were planning to celebrate my wife's birthday Sunday but I needed to do most of the cooking Saturday. I had 4 racks of back ribs and a small brisket point from the freezer. Got them ready Saturday morning. 2 racks with Jeff's rub and 2 racks and the Point with Jeff's Texas rub. Got them on the Pit Boss gasser. Smoked with a mixture of apple and hickory. Here's how they looked when finished smoking put them in a cooler to rest for a few hours and then in to the fridge for the night....

One of the best I have made on the GMG! The new thermal sensor made a big difference in the way it cooks, so i suspect the original was wacky from day one. I had been disappointed in the results of long cooks, so mosty did pork steaks and such in it. When i did brisket or butts, i started them in my stick burner until time to foil them, then transferred to the GMG to finish without babysitting the fire. I cooked this packer from start to finish and am pleased with the result. At the...

So, I really thought I had already posted this but I guess not. Decided to try my hand at dry aging. Got a 17lb boneless rib roast from Sam's and put it in a dry age bag. Then into the fridge for 34 days! Trimmed all the bad stuff off then souis vide at 131F for 4 hours. Finished on the wood fired grill and they were amazing! The fat that normally would be grizzle and tough was like butter. 2 weeks in. 3 weeks week 4 Ignore the A1!!!! Its for the potatoes. No steaks were harmed...

Well, it's done and was a huge success, but not without a bit of improvising. Fair warning though, this is going to be a LONG post....possibly one of the longest in the history of SMF :-) Please remember that this was a multi-day event with multiple meals being displayed. It'll take you a lot less time to read it though than it's going to take me to post it, I can promise you that. I just want to document the entire experience. This event was about more than just the food. It was the...

My wife and I along with many extended family have been following a keto diet for quite awhile. Had them over for a little KetoQ today :) All cooked in the smoker with apple and cherry wood mix - pulled beef, bacon chicken ranch fatties, pork belly burnt ends, green beans and COWBOY BAKED BEANS!! Yes you heard right KETO baked beans. I have been wanting to try a spin on baked beans for quite awhile. I try to avoid soy typically but will now make an occasional exception for these. The baked...

Nothing better than a simple meal and cold drinks after a long day at work. Tonight it's cheesesteaks and "Semi-Big beers" (8-9% abv). Fired up some lump in the kettle and got to grilling up some peppers and onions in the Weber Wok. I'm really liking this grilling system! While they're cooking, time for a Victory Liberty Bell Ringer DIPA from a crowler Throwing the meat on, shaved ribeye. First dose of cheese First Sammie done, wrapped in foil to stay warm just like our favorite Italian...

Well, my wife wanted me to smoke some pulled pork for MY birthday at the end of the month. It was a perfect weekend weather wise to break out the OKJ Highland, so who was I to say no. I figured 30 people would show up so I smoked 3 butts. Here they are rubbed with @chef jimmyj Carolina Q dust. My favorite rub to use on pulled pork. I just add some Lawry’s seasoning salt and omit the white pepper (I never have it on hand) Rubbed the night before: OKJ is humming along. My side to side temps...