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I wish I could make bacon like that. Very nice.:wsm: Oh, and what slicer is that?

AWSOME brisket!:cool:

3lb slab of short ribs, rubbed in Worcestershire sauce, salt, pepper, & garlic powder. Cooked on the 26r with SNS. Served with grilled green beans

Awesome! I'm seriously thinking about purchasing the charcoal summit. Nice pizza too. If the pizza is good and the summit cooks well, no need for a KP unless you want to see the pizza cooking.

It's not a bottled marinade. I used the recepie on this YouTube vid with no changes other than adding the I on to the marinade instead of the cook as in he vid. Turned out great. https://m.youtube.com/watch?v=SaOd5iorw18

Haven't been around much so figured I'd post tonight's cook. Picked up a piece of pork butt from the meat shop yesterday. After I deboned it, it weighed out to be 2.01 lbs. I then wrapped it up tight in plastic wrap and threw it in the freezer for a couple hours. Then it got thin sliced. I...

Since I didn't have time to cook this for green beer day, yesterday I decided to give pastrami a try. So I defrosted a corned need choice brisket, soaked it to get as much salt out of it as possible, ground up peppercorns and coriander for my rub, smoked at 225 using the SNS, off the grill at...

Awesome. Thanks for the link. I'll need to order some of that.

WOW!!! That's a killer sandwich! I'd love to have one of those.

Wife's out of town on business in Vegas🤔, so made dinner for the 4yo twins and me.

Very nice Cliff! And that bread looks great! Do you have a link or recepie you can share for the bread?

Killer beef ribs!:cool:

Delicious lookin tacos Bill!:cool:

Oh that looks so good!

Thanks all. Tim- preheat temp when I put it on was around 550 degrees. Finish temp was 400 degrees. I rotated the DDP 180 half way through the cook. Also, if you're unfamiliar with my set up, the coals are set up around the perimeter (ring of fire) and the DDP is elevated using the charcoal...

So I stopped by the grocery store and picked some pizza dough since I didn't have time to make any. Spicy Italian sausage deep dish. Ready to go on the grill On the grill 21 mins later it's done

Awesome! I've been trying to figure out how to do this for a while. Thanks for posting this. Now I know what I need to do.

I was shooting for 140 degrees but it ranged from 140 to 170. Took me about 6 1/2 hours. I used flank steak cut into strips with the grain. Smoked with pecan chunks. This is my Uncle's secret recipe I've been trying to figure out for years. I grew up eating his venison jerky with this recipe...

Smoked up some simple peppered beef jerky on the WSM on Sunday. Forgot to take a smoke pic. Outta practice with the photo documenting. ;) Btw, it's yummy.

First time cooking a ribeye roast on the grill. It was a 3 rib roast but it was a lot of meat so cut off one rib. Salt, pepper, & garlic powder. On the mini at 305 degrees until 135 internal temp. Turned out real good. I forgot the green beans until halfway through my meal.