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So I picked up some Country Style Ribs for tomorrow, which aren't "true" CSR ... the local butcher just cuts shoulder into strips... I figured I would prepare them as I would my baby backs, but shred them and make pulled pork sandwiches.... less cook time, more bark... not seeing the downside to...

Going to try to make a Reuben Fatty Sunday.... going to grind some corned beef, fill with sour kraut Swiss and a thousand island spread.... wrap in pepper crusted bacon... finish with a pumpernickel toast... just wondering if anyone has attempted this, and did it work out? I will respond to...

Gouda, 3yr Aged white Cheddar, blue cheese.... used Amazen smoker Apple pellets for three hours... doesn't taste real good... hope the super strong smoke mellows out. Could I have done something wrong?

Well, just got my self a cabelas 40" Masterbuilt Electric Smoker. I was a little sceptic about cooking at a max temperature of 275F and actually held off my purchase of a smoker because of it. Boy was I wrong! I thought grilling enhanced the flavor of meat, for the most part, smoking steps it...