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I logged in and realized its been 7 years since I have added anything here. Last weekend I smoked a 12.71 lb Beef short ribs. 1st time having short ribs of any type. Oh my it was so rich and flavorful. Just melted in your mouth. Just seasoned it with salt and pepper, water in the bowl, put it...

Kroger had .99 cents a lb pork loins. Bought a 6 lb loin. Used 3 lbs to make the ham. 1.5 lbs for BBQ pork on the stove. 1.5 lbs sliced for the grill. Another piece of meat that kept on giving. 8 days in the making. 6 days brining, boiled till it hit 150, rest in fridge overnight, smoke with...

Inspired by Gene Brownson's pit beef. On Saturday picked up a 2.5 lb top round, Seasoned with Montreal steak seasoning. Put it on the Rotisserie for about 45 mins. Waited a day, made sandwiches for the playoff games. Onion and horseradish sauce added. Wow what a taste and sinus clearing. Monday...

2 weeks ago my daughter and I went tent camping with a group that goes 4 times a year with father and daughters. That weekend was when all the cold happened. We were in SW Oklahoma, Wichita Mountains Wildlife Refuge. It's really nice waking up to 24 degrees in a tent. For dinner Saturday night...

First time I have used the rotisserie with a turkey. First time brining just salt and water. Turned out really juicy and tasty. Not on the grill but started out with overnight cinnamon buns. Finished turkey Dinner Table Leftover carcass, which I use to make stock overnight in a 200...

Not sure if this should be posted here. Wish this was mine. On Twitter. "@BBQPictures True Hog Heaven!!!! " https://twitter.com/Marine_Raider/status/511957399595667457/photo/1

My daughter suggested pizza for dinner. I was also finishing up a smoked pork loin which was in the oven. So darn I had to use the kettle. Haven't grilled pizza in 20 years and then it was on a gasser. After looking over here what everyone else does I got going. The first one was ok, but by the...

The five days of chillin (curing and brining) in the fridge was up today. It took 8 hours to smoke and bake. I could not get the smoker to stay close to 200. For the first 2 hours it stayed between 210 and 230, then I got it down to between 170 and 190 for the next 2 hours. Pulled it and put it...

Over on another forum I'm a member of, Homemade Sausage Making, they have a beginners project (or hone your current skills) on sausage making. Teaching the basics grinding, mixing, stuffing, curing ... Anyway, once the pork butt and beef chuck were ground and mixed up, I mixed in some chopped...

A couple of weeks ago my wife volunteered me to smoke brisket for her grandmothers side family reunion. So we packed up the truck with the WSM and drove 18 hours to Lake Namakagon, Wisconsin. There were around 50 there. Using half a pound a piece as a guide, I bought 3 packers at around 13.5...

My new Heatermeter and case Just recently joined. Bought and put together a 4.0 Heatermeter. What a great piece of equipment. Put it into my own custom case. I had an old broken scanner laying around so I gutted the scanner and was able to fit all of the parts inside. I had to remove the audio...

The WSM is so much easier to use/control than the ECB. Trying out the Heatermeter, also have a Fluke meter with a thermocouple attachment to help verify the Heatermeter. 1st attempt at Burnt Ends Finished Brisket

Been Q'n for years on a modified ECB, pork butt, sausage, chicken, brisket. For Fathers Day received a WSM 18.5. Didn't know what I was missing. Love the control. Smoked spareribs that day. Turned out great. Put together a Heatermeter 4.0 modified to a 4.1. Currently smokin a brisket using the...