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I haven't been around in quite a while, it's been a crazy year and a half, but I won't get into it. I haven't smoked much of anything other than ribs and wings on my Weber kettle until now since 2017. I picked up a small butcher cut/trimmed 6lb brisket on sale, rubbed with Wolfe Rub Bold...

Starting around the beginning of the week I've been waking up with pain in my lower back. It's been getting progressively worse each day and the pain this morning and yesterday seems to be focused in on my right kidney. Not looking for a pity party here, but before I knew it I was typing...

Picked up a 13lb packer on sale for $3.99lb CAD today as per my previous post.  I haven't decided yet on whether I'll start this tonight before bed or early tomorrow morning. I've had a hard time getting to sleep lately so I might just stay up til 4am and put it on then, we'll see how that...

The question is Butt or Brisket??  Haven't had brisket in a while...

Back bacon that is (Canadian bacon for you 'mericans).  First time using Pop's brine instead of Bear's method. Using the basic brine for this, I let this 5lb loin cure for 10 days. Removed from brine this morning, cut it in half and did a fry test...delicious! Seasoned with CBP and rubbed with...

I based this as close as I could from BBQ Pit Boys Cheeseburger Chili recipe. Here's what I'm using: 4lb ground beef made into burgers, seasoned with a chili rub 3 chipotle peppers in adobo 1 red bell pepper diced 1 medium onion diced 6 cloves minced garlic 2 TBS cumin 4 TBS chili powder...

I noticed we surpassed the 100K mark!!  When I joined I believe there was only 20K or so. So who was #100,000??

Treated this just as I would a regular chuck, but brought it to 190 degrees for slicing. Turned out incredibly tender without falling apart. This might be one of my favorite cuts! Made some smoked beans and smoked baked potato for sides and finished off with gravy from the smoked drippings...

Wanted a little something to snack on this weekend and I haven't smoked anything since Christmas, so it's jerky time. Got 2.2lbs of outside round after trimming and slicing. The ingredients I used: 2/3 cup soy sauce 2/3 cup worcestershire 1 TBS Lemon Juice 1 TBS brown sugar 2 tsp Tobasco 1/2...

Went to the local butcher shop with no ideas for a Thanksgiving gathering appetizer and I came home with 2 pounds of ground elk, 2 pounds of turkey bacon and some fresh mozzarella cheese. Mixed the ground elk with some brisket fat I ran through the grinder, some Tatonka dust, black pepper, a...

Due to feeling ill from the night before, I didn't get any pics of the smoke itself, but plenty of pics of the final product. Started out with a 13lb packer, rubbed down the night before with BBQ Pit Boys Kansas City Rub. Up at 5:30am Monday to start the WSM...This was painful to do after a...

Figured I'd post something in here for once... Alright fellow canucks, what are your pet peeves? Mine is converting measurements for recipes - What the heck is an ounce anyways and is it volume or weight??  Let's hear 'em!!    

First time doing a fatty of the pizza variety. I saw a post a while back of a philly cheese steak fatty wrapped in pizza dough and I had to try it out (I believe it was SQWIB), so here we go!! For the filling; Shredded mozza, pizza sauce, green pepper, mild italian sausage, and Bear's pepperoni...

Don't know what took me so long to try this. This was just delightful. Stuffed with pulled pork, BBQ Sauce and chunks of mozza and wrapped in a single slice of bacon. Can't believe how good this was... Smoked at 300* for one hour with hickory on the trusty kettle.  

Bacon bombs, mini-fatties, stuffed pork chops, call 'em what you want. I'll let the pics explain. Taking advantage of this beauty day, decided to prep outside at the pit. Started with two thick cut boneless pork loin chops, some leftover PP from the freezer with ChefJJ's finishing sauce...

Small batch (2lb) of split wings from a local butcher, they are a good size there. First time trying Creole Butter and man is it good stuff!! Used a 2:1 ratio of Franks Buffalo Wing Sauce and creole butter and injected wings and rubbed sauce all over the outside. Sprinkled with a bit of Tony's...

Had some time off lately and it's been a while since I've run my grinder, so it was time to make some bratwurst for some summer BBQ freezer stash. Had 5lbs of cubed up pork butt in the freezer ready to go and some leftover 32mm collagen casing leftover from my Texas links this winter. Followed...

This weekend I started the build of a 10x10 shed with help from the neighbor, and he had to be fed for his hard work. Pulled pork was on the menu and the 9lb butt went onto the Weber kettle at 8am.  Been wanting to try a hotter smoke on a butt since my mini sliced butt on the kettle turned out...

I didn't take any pics at the beginning of this smoke because I didn't plan on it being this good. I butterflied a 10lb pork loin roast, sprinkled the inside with Tatonka Dust and stuffed it with a cornbread stuffing that consisted of: cornbread, chopped onion, chopped garlic, corn and a...

Another BBQ Pit Boys inspired meal I had done on Friday night. I made up some of their Fireball Whiskey Meatballs. Rolled out meatballs from 80/20 ground beef mixed with Tatonka Dust, minced garlic and Fireball Whiskey then wrapped in bacon, sprinkled with Jeff's Rub and onto the kettle at...