Lew Newby

Still being wintery here. Our temps have been all over the map. 30° temp swings. The other day it was 5°f the next day the low was 30°...

I’m a long-time 18” owner, but recently received a 22.5” from the wife and only have one cook under my belt on it which was a couple...

I'm going to search and read but the lazy side of me is hoping peeps will share what works for them. Defrost in the fridge started...

I won't get into the product placement side of the discussion but I will say there are 2 very opposite and passionate sides to the Yeti...

Picked up these ribs at the local market for 4.99 a pound 8 pound bags. All I did was use salt pepper garlic. I sprayed them throughout...

We’re off to a good start in the 2023 KCBS Backyard Ribs Rankings… We don’t travel too far, so our next competition isn’t until March...

Looking forward to firing her up. Grinding, mixing, kneading, whipping and more.

Giving the WSK a good workout today. Started with mesquite turkey breast. Then roasted 3 eggplants for babaganoush. And now these...

It was an extraordinarily mild day for Indiana in late January. I have been working hard on tax and accounting work for the last week+...

Folsom CA Costco has pork loins at $4 off. Picked up one for repackaging and future meals. I see a moo shu pork dish in the near...

Our west coast winters here in Vancouver Canada mean days up to weeks of rain. To take advantage of a break in the endless rain, I...

Did a maple bourbon cure, and one standard. Smoked using cherry wood

Interesting article by Daniel Vaughn, BBQ editor at Texas Monthly magazine. Is the Fourth Slice the Barometer for a Well-Cooked Brisket...

In my neck of the woods it can also be called a “Spencer steak”! Did these over Kingsford on Performer with some wine soaked oak with a...

Three point something pound chuck, dry brined w/ 9 grams sea salt then air dried for 42 hours due to schedule conflict the previous day...