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Maybe not the best plating attempt but following Cortney's thread to prepare this yielded an outstanding dinner. Well worth the effort!

Just when you think you've got this down, a curve ball is thrown at ya. I've had continued success with plate ribs over the years. Yesterday I put on a 4 bone plate that looked gorgeous using the same process, 50/50 salt and pepper in the smoker on low for one hour then bumped to 275º for the...

Went to plug the smoker in this morning for a Dino Bone dinner tonight and the controller trips the GFI. Reset the GFI, trips it again. Not to be deterred I run a line out the bedroom window and plug the smoker in. Ok that works! Hey when ya gotta smoke, ya gotta smoke! Ok, this would...

Football is not my wife's cup of tea and of course this Sunday's Super Bowl will be no exception. However being a card carrying member of happy wife - happy life, I can still make the evening better by making one of her favorites served over mashed potatoes. The smell in the house all afternoon...

Found a recipe over on vindulge.com but it needed some help. Using Pinot Noir was not going to cut it and the other ingredients also required adjusting. After toying around I'm pretty satisfied with the final results. Hope you might like to try it. There are others in my sig below. BBQ Sauce...

50/50 Salt & Pepper, running at 275º. Been in for 5.5 hours and looking real good 😋

Made sure to thaw out a 12# brisket by placing in the fridge Tuesday. Late yesterday trimmed it up removing the hard fat, somewhat getting the fat cap reduced and remove a small amount of flat end to keep the thickness similar. Trim weight was 9.2#. Seasoned with only 50/50 Salt & Pepper (going...

I always am looking for a new BBQ Sauce. Been playing around with this one. The original was a bit too hot for us. I lowered the cayenne and added some molasses to balance the heat. Want more heat? Just adjust the cayenne. Also went with dried ingredients vs fresh shallots and garlic. Next...

I pull this together when I'm wanting something comforting but not really involved. Usually make it when I know the wife is going to be out with her friends for dinner. It's not traditional, very few ingredients and a bit thyme forward, but never the less I like it. Served with a good red wine...

It was Friday and crap, I forgot to pull the brisket from the freezer a few days ago in order to have it for Super Bowl dinner. So, I found a nice 4-bone chuck plate rib and thawed it instead. Sunday morning, I get the smoker setup and prepped the ribs with a slight fat trim followed by 50/50...

In a recent post I had made inquiring about details necessary to get a 4 bone standing rib smoked in time for a 6pm dinner, @civilsmoker was very kind to elaborate on how to go about the process. What I thought was going to be somewhat straight forward following civil's input started out instead...

For a number of years I've been smoking butts with the same recipe and rub mixture (in the sig below). While they always come out very good I finally hit a wall with the one we did last Saturday. It was fine but I'm tired with this recipe. Definitely need a change of pace including maybe a...

Put a 9# bone-in pork butt in a brine late yesterday afternoon. Got up this morning, remove the butt, added some homemade rub and into the smoker at 6:45 set to 210º. Made some coffee to enjoy along with a small bowl of blueberries. After an hour bumped it to 255º. The MAK is doing its thing...

Since the smoker will be doing all the work, I think it's fair to relax and let it do its thing. Going Texas all the way, 50/50 Salt & Pepper. 2 hours at 185º then will bump to 280º until done. More to come....

I've learned from some of the fine folks here that smoking patients is definitely a virtue. Turns out it's easier than expected. Fired up the smoker, did a light trim of excess fat, loaded on the 50/50 salt & pepper and into the smoker on low for 2 hours. Afterwards bumped it up to 275º and...

We all have heard the saying. On SMF, there are always threads from someone wanting to upgrade their smoker. In amongst the comments someone usually replies buy American. Outside of the obvious, there can be other reasons to do so. Won't bore ya with all the details that can be found in the...

Do RecTeq models have a trap door to remove pellets? Is there a shutdown mode that will run for a period which will clear out the pellets in the auger chamber?

Robert (@tx smoker ) turned me on to Piedmontese beef a few years ago and we have enjoyed it tremendously. Purchased this brisket towards the end of last year and I'm finally getting around to smoking it. Labeling indicates a minimum of 9 lbs so put it on the scale and it's actually 11.4 lbs...

Wanted some grilled pork chops last night. Picked up two pretty thick ~ 2" ones and decided to follow a Bon Appetite recipe to marinate them in soy sauce, rice vinegar (1/4C each) and 2 TBS of brown sugar and let sit in the fridge for 5 hours. (turned a couple of times) Then on to the grill at...

As some of you know our daughter and her husband raise pureblood & fullblood wagyu cattle and sell their meat at some higher end weekend markets around the area along with some shipping of orders off their website. They recently struck a deal with a local butcher which will make their business...