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I am not sure who it was that recently mentioned making pastrami-style beef ribs, but the idea sounded amazing. Since then, I have been watching for some thick, meaty beef short ribs that looked like they could handle the process. I finally found about seven pounds of beef ribs that looked...

One of my favorite meals that I learned from my wife, Shanghai breakfast noodles. Combine that with some good ole American BBQ for a bit of Asian fusion an you get this tasty bowl of noodles. The pulled pork was a great addition to this bowl. The sweet an smokey pork combine with the rich...

Ran out of pulled pork from the last cook, so this meant it was time to smoke a butt... Little bit Apple wood was used along with Hickory. It ran on the smoker until the bone wiggled cleanly. Love seeing the bone pull clean... Will use some of this for a couple good sandwiches some...

had a a bit of left over Spicy pepper sauce I used on the spicy chicken sandwiches last week, So why not use it on a burger. Grilled mushroom, onion, jalapenos an Swiss cheese on a toasted brioche bun topped with leaf lettuce, and the Ghost chili, Carolina reaper, an Trinidad Moruga scorpion...

Well, it was time to rip off the band-aide and make a batch of wings with this new rub blend. which combines my original Hot Rub an adds Ghost Chili, Carolina Reaper, and Trinidad Moruga Scorpion to kick up the heat level. Even though I have made small test batches for a few people, this...

I was in the mood for a Spicy Chicken sandwich, and I also wanted to try a new updated rub blend, that I have been working on that contains Ghost Chili, Carolina Reaper, and Trinidad Moruga Scorpion I soaked a boneless skinless chicken thigh that was pounded out a bit thinner, in a mix of...

A little Canadian. A lot Texan The White gravy was made 2 tablespoons bacon grease 2 tablespoons flour 1 1/2 cups whole milk 1/2 cup heavy cream, half-and-half, or additional milk 1/2 to 1 teaspoon coarse black pepper 1/4 teaspoon salt, plus more to taste 1/4 teaspoon garlic powder Some...

I was in the mood for something different for left over pulled pork. This was one of the ideas I had. Inspired by a late night munchie classic. The pulled pork crunchy quesadilla. The slaw is a spicy mustard based, and is the same version I use on my pulled pork sandwiches. store...

I was playing around with an idea, I have experimented with a couple times over the years. A Chicken Cordon Bleu wrapped in Bacon instead of breading and grilled. I started off by creating the Bacon weave I then pounded out a boneless skinless chicken thigh. Dusted it with some of my...

I was in the mood for some actual meat ribs after the little celery rib experiment. I was able to find a decent package of beef short ribs at the store. The ribs got a a generous dusting of rub and rested why the the smoker was brought up to temp. Four short ribs are just about right not...

I started off with the finest free range celery, not sure how true that free range statement was since there was not USDA label for it, but I was in a rush and did not want to go to whole foods or central market. The celery got a trimmed and the stalk broke down to the ribs, where they then...

I must have been under a living under a rock for awhile, because I just recently learned about the vortex. Being cheap, an not really knowing if it would fit my need, I went the diy route. By cutting the bottom out of a large dog bowl. The main reason for teying this was for chicken wings an...

I decided I wanted to try my hand at Lamb Chops on the grill, My wife makes an amazing traditional Chinese grilled lamb skewer. and I wanted to see if I could make a a decent lamb chop. Not many photos of the cook itself since I was using the phone to take a video.. but here is plated shots...

A little something I made for gameday watch party earlier in the year. Fire roasted salsa, along with an Olive wood smoked guacamole with diced skirt steak. First part of this journey was to make the salsa. for my red salsa I use Roma tomatoes, white onion, an, serrano peppers that get...

Little trip down memory lane... Growing up in North Central Illinois, one of the Friday night hangout spots for me and my friends was the local dirt track. We usually opted for pit passes because we knew several of the drivers. The one item from the concession stand that was a must have each...

One of the things I have been cooking a lot lately is Pork Belly, It reminds me of a boneless Spare rib but with more meat. Shhh.. don't tell my cardiologist. I Score a cross hatch into the fat cap A good dusting of dry rub, this is a sweet an spicy blend I work the meat back and...

One of my favorites at the Brazilian steakhouse is picanha an it is also where I first had chimichurri. Recently I decided to try making it at home. Started off by slicing the picanha into roughly 3 finger width streaks before rolling them into the signature C shape, after running the steaks...

One My new favorite breakfast foods is Shanghai Breakfast Noodles. Fried egg, Shanghai Noodles, This bowl I used some left over pork tenderloin, sliced thin, I also use shrimp alot. The bowl is then garnished with sliced green onion. The egg is hard fried in the wok, using a bit more oil...

One of my all time favorites to cook on the smoker is Pork Butt. It is something I cook probably at least one every month or so. My preference is for a bone in The butt gets patted dry before getting a dusting of rub, (Disclosure.. that is actaully my brand...) Different butt, but you...

Digging through some pictures looking for some content for the socials and I came across these shots of some beef short ribs on the kettle. An these from the mini-WSM Can't forget the money shot...