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Count me in.

Love everything you posted. But that porterhouse!!! Especially that.

The ribs look dynamite. Saw that Franklin butcher-wraps his brisket and was wondering about it too.

We trust you. Love the components.

Bill!!! That is an amazing post. I was just reading how simple it is to make your own ramen noodles.. If course now I have to buy a pasta maker. 🍜

Man that's a good looking plate of food. Bravo.

Bob I made a cup of very strong coffee and used that. Espresso works too.

I've found that my brisket has improved drastically now that I brine the brisky, and foil it when smoking when I hit a 150F internal temp... Here she is, nearly 14 lb. Brined for ten hours on Saturday with 4 cups apple juice, 12 cups cold water, 1/2 cup kosher salt, 1/4 cup sugar. I know some...

You put a lot of love into that carne and it shows. Great post.

Yeah the Asian ribs look fantastic.

Likewise. Glad the family is safe now. Nothing wrong with that sirloin though.

Thanks for the review.

Nicely done and great pics too.

Thanks for all the support. Make your own char siu!

I'd eat that! 🍗

Hey Bill. Nice post! I had picked up some Aussie steaks last year as well. The problem for me was that they were so lean, they were a bit tough. And without the fat, I had to season heavily so they'd have some flavor. But yours looks great!

Delicious on a ski day.

Hey all. I've been enjoying everyone's posts here, even if I don't post comments. A lot of you are living the good life! Last night I started off marinating 2 lb of pork loin (cut in 3/8-1/2 inch slices) in a homemade char siu marinade overnight. The secret ingredient for authentic flavor is...

Yes Tom - the salt sugar combo basically cured the pork before you smoked it. Not a bad thing at all, especially if you liked it. Just means the flavor of the ribs was a bit hammy. Glad it all worked out! If you want to avoid the hammy results, just apply rub and sugar immediately before putting...

That's s beautiful thing.