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Ham with some leftover green bean casserole, homemade bread, and queso ontop of some fries and tots. Everything came out pretty good. Maybe next time I will add another hot pepper or two and maybe another can of rotel. All in all…Good day.

Queso is finished and the fam is getting hungry. Just about to add some butter and brown sugar on the ham while we’ve been snacking on the queso with some tortilla chips.

Halfway done here. Queso was looking close to done so I finished it closer to 200° in the oven for the last 30min. Ham is still doing it’s own thing. Not much change with it... Great weather to bbq and relax w the family.

It’s been a long time since I have visited the page here. Came here looking for a good queso recipe to go on the smoker and I put together my own version to try out…while I was in the city getting the different cheeses I had to pick up this ham that was on sale. Right?! Being this was my first...

Thanks 5grill. I think they are an underdog for sure! NU2smoke i think I will try them that way when I have the time to grill/smoke lower temps. But we sure did enjoy them this way too!

Currently the garden is producing a ton more peppers than tomatoes so I decided to make some ABTs... until the tomato crop catches up to start on salsa. I put less than 1/4 of a white onion minced in with the cream cheese. Then sprinkled a favorite bbq seasoning on top the jalapeños and just...

Very awesome looking meal there. I will have to try the rub and sauce combo next time I get some fish on the grill.

Thanks mudd. Appreciate it. Thanks! Thanks AB. I think I will use the no salt rub on the next chicken or turkey I smoke. I think if I replace the sugar w a few types of salt it would be great for direct grilling and cast iron. Awesome plan Ron. I probably should have done 3 butts. I'm only...

Delayed on posting pics. Anyways these two 7.5 pounders were done in less than 9 hrs. High and fast bark was still there and plenty of breakdown. The larger one was at 208 and smaller one at 206 before resting. No salt rub. Really broken down. Actually pretty dang good. And I love salt. Heck...

Six hours in. Temps of smaller no salt butt is at 164 and larger w kc rub is at 168.

4.5 hrs in. A little faster cook than The last one I did. usually the look of about the 6-7 hr mark. Here's the no salt rub butt Here's the kc butt

Thanks sauced! Both the fat caps are finally starting to sag and drip onto the cooker wall underneath. Smells are pretty decent. Ha Yep. Nice and calm day. So no one to blame but myself if something goes wrong. Ha

Temps Sitting between 255 and 285. This is two hours in.

Having my folks and my wife's folks are visiting so I decided to cook a couple Bone in pork butts. I haven't done pulled pork in a while, theyre easy, makes great amount of leftovers, and I was able to give a new rub a try to help with a low salt diet. The no salt yellow colored rub is a mix of...

Wow. That pig and outdoor set up are crazy awesome. Very well put together and planned out. I'm still building the courage to do a whole pig. A good friend in my area does a similar high and fast then low and slow technique w good results. Do u flip over or dust inside w rub or hit in mop...

I cleaned up a couple grills a few months ago. One hadn't been used in a couple years and left out in the elements. The wife and I scraped the gunk out of the chamber walls w metal scrapper then I took a couple heavy duty wire brush for grills and brushed it a few hours. Sprayed it all down w...

Awesome CH. I like the sound of sofrito and i have no clue why I haven't been adding honey and cinnamon for a change up on the original apple dump. That has to be real good. Can't wait to try. Thanks!

Really good stuff here. That link to the rice helps to Bc I've have been looking for traditional Mexican rice. The wife and I love messing with dump cake ingredients. Strawberry and rhubarb is one of the better fillings combo we've had at the house. W some ice cream on the side of course. Thanks...

Never tried shoulders in a pan before but able to keep the drippings seems like a perk. Looks like a great smoke and planned lunch and hope some more pics follow!

I recommeded using a fruit based juice but I cook within the 250-275 range and I have had good results with the skin. I've done a whole turkey at 225 with a tall boy beer can up its cavity and the skin was great to me and my fam liked it. I sliced thin most of it and shredded the rest. Rather...