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Happy Thanksgiving! Working on two rigs: eggplants on one Turkey drying on the other (after brining) under a fan Not a typical thanksgiving dinner planned, other than the turkey. But i hope a lipsmacking one nevertheless.

Just a dinky one for tomorrows race day.

The last email from Jeff looked so good that I had to make a couple, myself. Followed his directions, and they came out beautifully. I used my GMG Daniel Boone with Premium Texas Blend pellets, but otherwise, everything was (mostly) the same. Two Choice tri-tips from Costco, @ $7.99 lb. Sprinkled with Kosher salt. Jeff's Texas Rub About 2 to 2-1/2 hours later...(BTW, that mop sauce is great. I substituted beer for the water, however.) Done, but still very pliable. Came out a nice medium...

Two weeks ago, I bought a couple of prime Tri-Tips from Costco. I’ve been wanting to do pastrami from tri tip, so this was my chance. I weighed each tri tip in grams, and used the bacon calculator to determine the proper levels of cure, salt and sugar. To that, I added 1/4 cup pickling spices, granulated onion & granulated garlic. Then I evenly added the seasoning and cure mix to a 2.5 gallon ziplock w one tri tip per bag. Then into the fridge for two weeks, rotating and massaging every...

As alot of you know @lisa b has been one of our site sponsors for a long time. If you do not know who this is our what she offers let me introduce you. Lisa is the owner of Vacuum Sealers Unlimited. As you can imagine she has all things Vacuum Sealers on her site. And if you haven't visited it in a while check it out as she recently had a face lift done on the site. Lisa is always here to help how she can and answer your questions. I know she will be along soon with the current...

Got a few dove last weekend and rolled up some dove nuggets for the Texans game today. Simple bacon, cream cheese, fresh jalapeno, salt and pepper. And of course dove!

Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed. Actually cured both hind legs. After curing, They were cased in a pig bladder one day apart from another. A few months later, Sliced thin, the very minor case hardening was not noticed. Not knowing how it was really...

Dinner last night was inspired by @chilerelleno 's carnitas post. I had some smoked pork shoulder trim in the freezer I needed to do something with. Cubed up and braised in a cast iron Dutch oven with mango juice, lime, and Mexican spices until tender. Black beans cilantro and cheese folded in a flour tortilla and toasted on cast flat iron. Served with salsa, sour cream and cilantro. Ok... Ill admit it's NOT authentic carnitas cooked in lard as Chile has demonstrated, but it sure was good!...

Had time on my hands today since I took a few days off for cooking and the late Monday night Browns game :) Decided I should do something with some of the smaller trim from the smoked shoulder clod I did Saturday. Rummaging around led me to this soup. Chopped up some of the odds and end pieces left after I sliced the larger end of the mock. Also used up the scrap ends I had after slicing the beef knuckle I did for lunchmeat. Had some awesome sweet candy onions left I got out at the Amish...

Well the boy and I went to the store to pick up some wing and sitting next to the “little” wings were these Godzilla turkey wing drum-ets and we both just looked at each other and smiled!!!! We made a brine-aid with a 6% brine with both white & brown sugar, pepper, basil, oregano, onion, garlic and balsamic & red wine vinegar....and then they went in the fridge for an overnight marinade! Got up this am and washed & dried them, then dusted them with POG & dusted basil and put them in the...