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Smoked me up a 3 1/2 lb keto salmon (barely fit on my 18" pit smoker). Was on sale for $1.99 lb. @ SavMart Added a .50 cent cabbage which I cored out and added a stick of butter and some onion butter rub and Cavenders Greek seasoning, chopped garlic. Used mulberry and apple wood for smoke...

Used lots of different cheeses and added some persimmons. Amazing flavor.

Brined and injected (creole Cajun butter) chicken thighs. Smoked on the pit smoker using hickory. Threw on some bacon wrapped pretzel sticks (goes good with oat sodas). Found $1 samplers (Blues Hog) @ Wally World. Tried “original”, “Tennessee Red”, and “raspberry chipotle”. And winner was...

1st time doing breasts on the pit. Used mulberry again, I'm hooked. Brined overnight (Kinders) and rubbed the breasts with mayo and used the Kinders turkey dry rub. Was amazing. 3 tails for the cook while enjoying an oat soda. Cheers!

Grabbed a 9 lb slab at Costco (used $6 off coupon), so $20 for the slab. Cured a week with MTQ and brown sugar (Bob's cure). Soaked in sink of water to reduce the saltiness. Rubbed with maple syrup and smoked at around 200' degrees for about 4 hours using mulberry for smoke. Turned out...

Threw on some riblets on the pit using mulberry and hickory for smoke (snake method as usual). A bit over-cooked (2.5 hours) @ 250 but really good flavor. Love mulberry smoke. great flavor when combined with a chunk of hickory. Cheap and good (under $6 for this cook). Cheers!

1st attempt at hanging my meat in the pit. About 3 1/2 hours total time @ 250ish. Oak and hickory for smoke. sprayed down with beer & ACV every 30 minutes or so. turned out great. Loving the snake method. Very frugal on the charcoals (used Cowboy briquettes) Cheers!

1st attempt at whole slab ribs using hickory for smoke and the snake method. About 4 hours total cook time. 3 hours over the fire, then 1 hour wrapped in butcher paper. Seasoned with S&P and Sage. Turned out to be the best ribs I've had since I lived in the south side of Chicago. Cheers!

2nd cook on my new pit smoker. Used the snake method using mesquite lump and Kinsford briquettes. Added cherry, pecan and and hickory for smoke. Low and slow for about 4 hours @ 250ish. Used "Go to Rub" and habanero honey rub. Pre-brined for about 14 hours in K-salt, brown sugar and AJ...

Wally World now has cowboy briquettes for $17.92 (40 lbs). that's 44.8 cents per lb. Best deal I've seen.

Put it to the test after initial seasoning of 6 hours using lump. Cheers!

Deboned Boston butt butterflied. Used Bobs buckboard bacon (heavy coat of black pepper before the smoke) classic method. Cured for one week. Smoked in mini using pecan/hickory. 3 1/2 hours at 225’. Threw on some turkey tails for good measure. Used every inch of my mini. Cooled over night...

Haven't done beef ribs in awhile. Found this rack at Winco for $14. Not bad for 7 bone rack. they turned out great. Used oak and mesquite for smoke. 2-1-1 method. Cooked on my old performer. Strawberry rhubarb cobbler for desert. Happy 4th. Cheers!

Gave this a spin last weekend. Almond EVOO basted on cauliflower, then grilled for 15 minutes (floret side down), then poured remaining almond oil over the top, the added parmesan cheese. this is an amazing side dish if you like cauliflower. Cheers!

Has anyone tried this new BBQ sauce yet? I just BBQ'ed some ribs last night (2-2-1) method using this sauce (used by own dry Memphis dry rub). I added mango juice to thin it down (and butter/honey) for the foil wrap after 2 hour mark. Then used this sauce for final basting. Off the chart...

Did a simple dry rub of Morton's Tender Quick and brown sugar and let sit for a week in the fridge. Used a couple of pork "boneless" butt roasts cut into 3 sections, approximately 2"-3" thick. Here they are after rinsing and soaking a few times to get the salt off (drying). Readied the mini...

Used a 6.5 lb brisket. About 1 hour in. Used hickory for smoke and a simple dry rub of S & P and Red Robin seasoning salt, as well as some good ole Pappy's. Had the mini SJ also rolling with a spatchcock chicken for good measure Used the snake method and some juniper for flavor brisket was...

A few pic's of my recent SJ mini build. Did a minion using juniper wood Had 3 layers rolling (added top rack of ABT's not in this photo), CSR's, backed beans, and turkey wings with a few ABT's for good measure. Used my home-made dry rub for all. Held steady between 230 and 250 for 5 hours...

Has anyone ever heard of beef clod meat? And if yes, can it be grilled (like a brisket). It's pretty cheap here (as far as beef goes) @ about $2.23 a lb.

Picked up some thick CSR's (almost 2"-thick) for a great price Threw on some of my new favorite and easy dry rub Wrapped and ready for an overnight rest in the fridge Prepped the Anaheim chilies stuffed with Tillamuk cheddar Also wrapped a red pepper (stuffed with cheddar) with some...