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Saw a blurb on local news about a spice and rub company that is a passion of a kid with Downs Syndrome. I have not tried any of the spices but thought it is neat story. The company name is Max Mix.

So I have done my second journey of ribs made Rodney Scott style. This is now my go to! Several reasons are why I love this method: Lower sugar Way faster None of the mess with wrapping Not fall off the bone A few key points that Rodney stresses: Has to be spare ribs His secret ingredient is...

I love how some Op’s can describe a process and insert pics in the body of the post. How do you do that?

I was reading an article about how Rodney Scott makes his ribs. So in short, spare ribs cooked between 220-250 for about 2.5 -3 hours. I know ribs don’t cook to time. But does 3 hours or less make sense? I also realize he can’t give his exact methods away. So just looking the opinions of the SMF...

A little pre Thanksgiving roast beast Sammie’s. Sirloin roast seasoned with Kosmos SPG. Cooked on the RecTeq Bullseye at 250f. Once at 110f IT cranked to 350f for a nice crust, pulled at 130f. Cut up some peppers, onions and shrooms. Sauté Add baby Swiss and some au jus on a French baguette...

Decided with the cold rainy weather, meat loaf was in order. Since the bullseye was gonna be hot, might as well fill’er up. So 4 loafs. 2 traditional and 2 Sicilian style. Normal fixings for both: peppers, onion, scallions, tomatoes, Ritz crackers, eggs Traditional was seasoned with Mad Dog...

Some bacon wrapped walleye with a light coating of Hughes BBQ sauce and some pork loin ribs with Corky’s rub and sauce. Walleye we’re swimming 4 hours earlier. Walleye on Bullseye at 350 until bacon done then glazed with very little sauce to not overpower the fish.

Corned beef on sale, so I take advantage of it! On the docket is traditional corned beef, corned beef jerky. I trim the fat off the flat and clean edges for jerky. The trimming are used for the hash. So here we go. I don’t know how to do pics and then add comments so pics are at the end. 1/2...

Bought 2 Costco pork loins on sale. Did a wet brine - Pops brine Miscalculations: 1 Do to work schedule had to leave in brine 2 days longer than I wanted. So had to soak in 24 hrs to remove salt. 2 because of the extra day temps outside went from 24 degrees to 2 :) Smoked at 180 for 1 hour 225...

I have several poblanos from the garden. What can they be used for? Looking for ideas this weekend

Was in Wittenberg today and stopped at Neuske’s. People from WI know Neuske’s, their famous for their bacon and of course marketing and service. Anyhow picked up some pork chops and threw them on the Recteq Bullseye with some squash from the garden. The accountants father used to get them...

It’s apple season in WI! Looking for some ideas for low carb apple deserts.

So I did a bunch of cooks to take advantage of crummy weather. I was able to cook and freeze a bunch of pork in meal size portions. Two of the three packages had the rotten egg smell. I have heard of this but never experienced it before. All the pork was Smithfield from Costco. Is this common...

Had some mud bugs in MS this week. Good eats for sure! About half way through the local guy we were with was throwing several away. Hmmm, so ask why you throwing those away. He said the ones with straight tails were dead before being thrown into the pot. Next day different guy at work said that...

Made Sweet potato hash this morning. Did not get many prep pics since I didn’t know what to expect. Once I started cooking I regretted not many pics. So here goes: Fried up some bacon and chopped it up, sautéed onions, bell peppers, and mushrooms. Added cubed sweet potato and Jeff’s rub. Put in...

I have a two year old Inkbird 4 probe unit. It is now out of warranty. I have 1 meat temp probe and the pit temp probe not working. Looking for a more robust probe that fits the Inkbird. Does anyone have any recommendations.

I have not had good chicken leg quarters since I lived in NC. We used to get them all the time from local church fundraisers. Anyhow I saw them on sale and had to give them a try. Added some grilled corn and salad. Corn was coated with olive oil and Mad Dog and Merrill Healthy Harvest rub. On...

Yesterday was a busy cook day. Had both pellet grills going and several pieces of CI cookware in action. I would say this is first real chili I have made. In the past it was meat and cans of chili bean😃. This inspired by several of the posts on this site. Thanks to all who have shared recipes...

Today was a big cast iron day. To start corned beef hash in a 10" skillet Over the top chili in the dutch over Then corn bread in the skillet.

With St Paddy's day around the corner. I will be making a few batches of corned beef jerky. If you haven't done this I highly recommend it. Just slice it and smoke it or dehydrate it like normal. Adding technique sliced at 1/4" 2 lb smoked as is 1 lb with the seasoning packet on it 1 lb went...