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Cool man thanks for the thanks. Texas weather is getting perfect for smoking.

Gracias Amigo... we do too.

Well we tend to like things on the spicy side too but it was just a little too hot.  You know leaking nose and sweaty forehead hot.  Thank god I worked out this mornin, hopefully curbed the "aftermath" from all that cayenne.  LOL

I made this one a little spicy.  I use a special chicken/pork dry rub then coat with a mixture of sweet baby rays BBQ sauce mixed with cayenne for the last hour.  A little too much cayenne I think.

Bummer it was a little tough.

Man that was good

Well I rubbed it down with olive oil and seasoned it up. I set it in the smoker at 150. What y'all think? Good for the night then crank it up in the morning? Or just set it to 190 and call it a night?

On the stick Ready for the grill Dinner

This is the powdered ranch dressing you add to your liking Peppers gutted leaving some vein and seeds for kick This is the cream cheese warmed and placed in a ziplock baggy to mix and pipe on peppers Piping the cheese Wrapping with bacon Skewered In the MES Transferred to the...

Gotcha... ill do some pics this week.

What is q-view? Pictures? You jabbing at me or truly curios how it works? Poppers do kick ass that's for sure.

OK I am starting to learn the lingo around here and found that what many BBQ'rs refer to an ABT we simply call stuffed peppers or pepper poppers.   My version is a little different but certainly worth trying if you have not. Half the peppers Clean seeds and veins Mix cream cheese with...

Damn brother that looks delicious.  I will be trying that very soon.  Do you guys smoke your cheese or just leave it as is.

Man I only ate half of it and am very uncomfortable. That was a 35 oz steak. Granted I lost a little breaking off the bone, but that was a lot of meat. I will remember to bring my own steak if I join your grill in this configuration. LOL.

Damn that was good!!! I know I know... over cooked to some but I think it is perfect.  If I want my wife to eat any of it I have to rid it of pink color.  I think that was perfect. My son and I damn near cleaned the bone.

We are at about 140.  I am doing my best not to over cook it.  But I don't want to eat it at 10 PM

Ok so here is the actual ribeye. Side view for thickness.  Nearly 2" Seasoned up On the weber charcoal with some burgers.  I had to break the bone to fit on the little grill After first flip. More pics to come

I like the FOTB style but that looks really good

Gotcha

What do you mean? Season the night before Smoke them Wrap them Oven them Unwrap them Sauce them Finish them off? Is that what you mean?