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Well...I didn’t think I was going to get my ass handed to me over a post. I would like to clarify in case I wasn’t clear. I am not using ChatGPT to make me a recipe from thin air or the from the cloud. As I stated, I keep written notes of all of my cooks and keep them on my computer. I normally...

I try to be the same way. I have all the bells and whistles (Fireboard, Meater, etc.). I have had my smoker long enough and cooked a great many things to where I only rely on my knowledge of past cooks and my Thermapen. With voice dictation, I place the phone in my shirt pocket and just...

I have done that as well. Mainly for sauces and rubs. It is pretty amazing to just type in the ingredients that you have on hand and it provides with a useful product.

Greetings fellow smokers !! I have not posted for a long while and figured I’m due. I just retired 3 weeks ago after 37 years of federal law enforcement. I am glad to put that chapter behind me and look forward to my next chapter. I cooked a pork butt and some ribs today. The cook is not...

I smoked my first turkey (14.5 lbs.). 275 degrees and it took 3 hours. I used applewood and salt and pepper. The legs fell off the body when I took off the smoker.

In a typical day, I eat 6 eggs, 1/4 lb of bacon, and 2 lbs of meat per day. The meat varies between beef, pork, and seafood. I may start eating chicken again. I have cheated here and there especially if my wife and go out to eat. I used to eat an apple, banana, orange, and grapes every...

See my reply. The picture is cooked ground beef, eggs, and butter. All ingredients were placed in a blender and mixed until they turned into a batter and then you cook them like pancakes. There are vast videos on the web about this.

It's just an acronym for eating beef, butter, bacon, and eggs. It's easier to write BBBE. This term originated from the Carnivore Diet.

I left the other "B" out (bacon) because I used an entire pound of ground beef for this cook. Putting BBE in a blender is just wrong BUT it is very tasty. Yes it is technically BBBE. I do eat that on a daily basis. I have been for the last 13 months. I also add the additional two B's and...

I decided to have BBE tonight for dinner. I cooked 1 lb. of 80/20 ground beef, 7 eggs, and and about 1/2 stick of butter. I cooked this at 375 degrees per side for 4 minutes. Look how they turned out:

I finally finished the damn thing. I have it running to see how long it takes to get up to temp and if it will hold (fingers crossed). Those little red latches had to be and were the bulk of the cost because they had to be special ordered. I have some casters laying around. They will go on...

Greeting all and belated Happy New Year. I have some updated pics for this post. Life and work just got real busy and I have not had time to work on this project, post on the site, or smoke anything. I still have to drill the hole for the sous vide heater and make the tunnel door and lid. My...

I have a small update on this. It is progressing. Life gets in the way. Work has been busy. I have fitted the inside with the walls. These are from some old left over siding. I have to purchase some spray foam, a gasket for the lid, and a gasket for the sous vide door. I am going to line...

I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped...

Here is the reveal. This thing was oozing juice. Awesome smoke flavor. The edges were a little crisp. I reheated using the souse vide at 150 degrees for 1 hour. Parts were a little dry but overall another good cook. I tried to get a picture of the flop but the pieces were breaking apart.

I will be slicing. Easier said than done. This thing looks like the continent of Africa.

This was 4 lbs and it cost me about 15 bucks.

I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed...

I don't think it is.

Just finished a belly for my John Deere technician. I bought a new tractor and had to have $5,000.00 dollars worth of warranty work due to a hairline crack. Pics and notes below.