Got 3 nice blade tip roasts out of the freezer and some beef short ribs. Got them going on the UDS for the afternoon with a few chunks of mesquite. I kept the seasoning simple just some kosher salt, coarse ground black pepper, garlic powder, fresh dried basil from our herb garden. I'm thinking of either making poor Man's burnt ends, or just shredding it and making BBQ beef for sandwiches. The kids love the short ribs so I'll just let them pick at them. They've been going a couple hours so far and the smell is just amazing!