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My Son is the Smoke Master for this one. Only weighs 7.33 Lbs Didn't have enough fat to trim that I could tell and too small to separate Cap etc (or am I wrong ?) Son started at 5am Smoker Temp 225° Using Hickory (limited supply locally, I would prefer Post Oak). Just salt & pepper (Son...

Local Meat/Fish monger has "Choice Eye Round" roast for $ 2.99 Pound Google brings me to Eye Round from the rear quarter of the cow, they break it down to Bottom & top. I don't know where the "Choice Eye Round" plays. If Memory serves me correct the "Choice" part is a lower quality. Whats...

I've always rolled out my sausage/ground meat into a baggie, Do a basket weave of bacon on wax paper. My next step is to flip the rolled out sausage onto the bacon basket weave. I then proceed to add my fillings at the lower edge of the bacon weave & sausage. I then roll it up all at once...

I picked up a 3# Rump Roast Really wanted a Chuck Roast but local Grocery Store was 1/2 the cost on the Rump Roast VS Chuck Roast (What's up with that ?). Got the most marbleizing Rump as I could find but it's no where as fat as the Chuck Roast they had. Plans were to do Burnt ends, But now...

Oh So Good ! Simple Stuffings of Onions, Yellow Sweet Peppers, Mushrooms, Mozzarella, Mild Cheddar Cheese. My own magic dust which has it's base of Goya Adobo plus a little of this & a little of that to taste. Brown Sugar to sweeten the deal. Need More Bacon next time. 1 package per Fatty...

MB Pro 30" Duel Fuel Received as a Christmas Gift as soon as it was out of the box I changed out the Orifice to one I had on hand with approx. 1/16" diameter hole. Plenty of heat generated can get it up to 500° F. F. 3 smokes so far 1st was 3 whole Mackerels (Head on, gutted fins off) approx...