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Very interesting cook! Thanks for sharing!

Did this one again. Boneless skinless chicken breast cured in maple syrup and salt. There are five of them here, cured for two days and soaked for an hour to remove excess salt. Then tenderized and netted and sealed for a day. Then smoked to 165 over Apple. Thanks for looking! -Jeff

Doing my first ever midnight brisket for a cookout tomorrow. Using the minion method over lump charcoal, two chunks each Apple and red Oak. Wish me luck! -Jeff

Looks awesome!

Ended up doing some an appetizer style meal for Mother's Day. ABTs, wings and veggies. No plated pic, but here it is reheated on pasta the next day.... Thanks for looking! -Jeff

We do something similar in our house. It is always a crowd pleaser! Yours Looks great!

I made some bacon. It was a 7 day cure with salt, pepper and brown sugar. It came out good, but is very salty. The recipe said just to rinse the salt off. What is the best way to prevent over saltiness? My thought is next time to soak it in fresh water for a 1/2 hour after it cures to draw out...

Congrats Enrico!

I went to DePaul and got hooked on Chicago style dogs. Way to represent!

I got a bunch at the Walmart Sale, but needed some lump, so I bought 3 of the sets of KBB and two 20 bags of Cowboy Lump. The $10 off coupon still worked. I think I am good for a while!

It's all good!

Got an Eye Round on sale. Rubbed with McCormick Montreal Steak. Cooked high heat on the WSM (~450) until internal of about 150. Sliced for lunches. I seem to get the best heat with the door open and some small logs or big chunks on a bed of charcoal. In this case it is two pieces of red oak...

Looks great! I have my first bacon curing as I type! Hope it looks as good as yours!

Nice! Love the method with the potatoes!

Good looking meal!

Looks great! Love the potatoes!

Looks great as always!

Looks great! I haven't made one of those in a while. Will have to change that!

Made some of the best chicken wings I ever had! Did a Cornell marinade over night. Smoked with some Cherry wood chips (the foil pack in the center) and used some Dinosaur BBQ Honey and Roasted Garlic sauce. Brought them to a b-day party. Smoked them for about 1.5 hours. Flipping after 30-45...

Looks awesome! We found some tails on sale in our area. Looking forward to grilling them after seeing yours!