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so the smoker is still covered with 15 inches of snow, so I had to go back to my favorite non-smoking way of making short ribs. I also need to send a shout out to St Paul Meat shop. If your in MN you need to go to this place. They are the only whole animal butcher in MN. There get their animals from local farms within 1.5 hours of the Twin Cities. Their product is top notch quality, and you will pay more, but I think it’s worth it. Everyone is in the hot tub for 3 hours! More to come!

Decided to kick off spring break with a prime time experience! How steaks should be cut! Lined up to ride the wave! All setup in the line.....coals, cherry, flame, Prime NY, & Tail! The stuff of magic! The experiment bringing smiles of success! And finally the plate where turf and surf make magic!!!’ I’m just amazed at the flexibility of the copper pot, and makes me really want to get the x-fire build done!

I love me some prime rib, but I've never eaten one smoked and I've never made one myself...'til now. Started with a 4.77 lbs rib roast (bone in) and diamond scored the top. I hit it with a layer of my fine grain SPOG and wrapped it up in saran wrap for an overnight spa treatment. The next morning I mixed up a butter paste to spread on top of the roast while it's smoking: 1/2 c (1 stick) Softened Butter 2 Tbsp Worcestershire 1 Tbsp Fine grain SPOG 1 Tbsp Course Black Pepper Get a fork and...

Took my first swing at beef shoulder clod this weekend with French Dip Sandwiches in mind. I WILL be doing more of this cut. Here is a rundown of the cook - pics included. Beef shoulder clod - just shy of 17 lbs. Trimmed off less than a pound: Rubbed with what might end up being the next Pitfaced BBQ rub (pepper forward savory rub): About 10 or so hours in. First hour was as the pit was coming up to temperature. Most of the other 9 was at around 225*. About 13 hours in (started cooking...

Thought I would share my peach bean recipe with pics. Cubed up bacon ends from last weekends bacon smoke. ended up with 1 1/2 cups of fried bacon 1 pack of bacon would work or if you like more add more. After the bacon is fried remove all the bacon and add peppers and onions to the bacon grease. I used 1/2 a green, red and orange pepper and 1/2 an onion 1 large (117 oz) can of bush’s Original 1 quart of home canned peaches Store bought peaches will work just fine. Add 1/8 cup of your...

Hey guys! We are doing this giveaway of our bluetooth barbecue thermometer IBT-4XS (Back magnet design, chargeable battery, last about 60 hours once full charged) with 4 probes, which support up to 150 feet range, It will be a good partner of your amazing cooks and also a good choice for gift. https://www.amazon.com/Inkbird-Bluetooth-Wireless-Thermometer Rules: Reply this post what you intend to do with the thermometer and which country you from. Will choose 2 winners on 14th March....

Well my smoking brethren, I tried pork belly bacon for the first time. And it was a success. I must say that of all things I have smoked, outside of cheese, this has got to be one of the easiest I have done. If you are considering giving it a try I would highly suggest that you do and you will be pleasantly surprised. Al little background: I used a full pork belly I purchased at Costco. I could get them from a local butcher but I need to order ahead and I just had an itch one Sunday morning...

No home made guac shot mesquite in all quarters of the clock steam shells - flip at least 2 times - put the bottom side as viewed on the counter to keep moisture Pull...

Just finished up my 1st try at dried beef. It turned out well I used Bear's recipe forgot the sugar though. Cured an eye of round with TQ for 21 days. Took it out yesterday early morning rinsed it off and gave it 30 minute soak. Sprinkled it with, CBP granulated garlic & onion powder, fired up the GMG at 150f smoked it for 10 hours at about 7 hours bumped the smoker up to 180f. Internal temp got up to 156 an d held there for an hour. The temp outside yesterday never got above 0. I...

I usually check the briskets at Walmart when I go there, cause sometimes they mix in Choice with the select for the same price. I saw this little guy & just bought it, not really knowing what I was going to do with it. I had a UMAi bag left over from when I dry aged a whole ribeye, so I thought I would try a dry aged brisket. So into the bag it went. Here it is after a 30 day dry age. It lost a couple of pounds. This is where the problems began. After trimming all the bark off & the hard...