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Lit grill Over night salt. One lawry's, one course, and one fine. Coated edges with GYAO gun powder. Pulled out some steak bites for lunches. Added a lil garlic and white pepper also Let my fat fingers get sloppy with gun powder rub. on fine China with savory sweet taters and bush beans.

Short smoke on R2D2 Seasoned Fired R2D2 up to 280ish Hour or so later flipped and mop. After a few moppings wrapped and tossed on some chicken tenders for lunches. Unwrapped to finish. My plate on fine china. Thanks fer lookin!

Burgers and dogs with a salmon appetizer. Started with the grind. Chuck, tri-tip, and rib meat. Added some pork belly fat and some bacon end pieces. Just shy of 10lbs. Pattied them up in 6oz patties and 4oz balls. 6oz grilled and 4oz smashed total of 32. Missed pics (fail 1) Started heating up...

Maria made it home last week. Joel @seenred built a beautiful grill. Had to work Memorial day so heated her up couple days later for some seasoning. Had to cook something so tossed some thighs on. She's hot and cooks like a dream. Planning on really loading her up this weekend for my...

Got tired of PB found locally. So I ordered some from SRF. After cure (14ish days) coated one with black pepper and garlic. The other with white pepper and garlic. Then cooled for a day and plastic wrapped for a week then sliced.

Just mixed up a 12.5lb batch from PS Seasoning. Want to add some cheese to part of it. Any suggestions? Have a complete choice of all from Sausage makers

Thought I'd git in on the brisket game this week also. Prepped it and some ribs. Brisket went on at 7:30 last night followed by ribs at 4:30 this mornin. Wrapped at 9:30. All that pooling came out when I pulled the probe out. Looked like when Jed Clampet struck oil. Then thought brisket...

I'm going to stock up on some butts for sausage. Would I be better off to cut into grinder size chunks or course grind? Then freeze for future use

I've played with some breakfast sausage and been wanting try a SS. Well few weeks back @SmokinEdge offered up a BF ham recipe to members. He was gracious enough to even send it to a newbie. I chose to try a loin first. So my plan was to do it along with some bacon. Just so it would have company...

Pulled a tri-tri out of the freezer to thaw in fridge. Noticed it was still solid around 9:00. So I laid it out while I was getting my butts ready for overnight smoke. Well I fergot to put it back in fridge. It's still vac sealed. Is is safe to go ahead and cook?

16 day cure used some hot honey on the belly. Went with black pepper on the belly and deez nuts with brown sugar on the loin. Smoke tube with chips for 4-5 hours. Cherry and apple. Raised temp and went to 140° Weeks rest and sliced today.

Have rain in forecast for Thursday. If I smoke cook turkey late Wednesday. Could I wrap it and hold it hot like a brisket?

Lookin for a dipping sauce to go with my spicy tuna appetizers. Anybody got anything? Maybe something with ginger to add some kick?

Just found one in the freezer with 11/21 date still in cryovac. Should I chuck it, cook it, or grind it up for sausage?

Was gonna give my PB1150 a burn with a brisket and dino bones. Family said no we want burgers and dogs! So this this is my brisket along with some chuck and rib meat ground. Couple of them smashed. Dino bones got my Kanka Grill twirl. Should have got more burger (cooked 32) pics but they...

https://www.kcci.com/article/kcci-morning-crew-tires-chocolate-covered-cicadas/36861769

Had these ribs left over from from roast sales that had lost there vac seal and @bmudd14474 tossed a cook up. So let me give this a twirl. Added a tenderlion tail to the end. Started with a wood fire. Duck fat spray and seasoned over fire with lawry's and black pepper. Tail got a light coat of...

Woke up this morning and had a nice apple juice tart. Along with my pot of black coffee. Mid mornin hunger pain. Let make a apple juice pie with a raw sugar,cinnamon, and cayenne couting. Just enough Cayenne to bring out the cinnamon. Lunch! Let's have some nice beef stock seasoned ahead of...

Still struggling with pic timing but this had the most amazing flavor. SPG and W fireshire marinade for 4 hours.

Plans fell through to rotisserie this. So on the kettle it is.