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Well, the grandson voted ribs so I went and picked up three racks of St Louis-style Spare Ribs. They’ll be dusted with Famous Dave’s and optionally sauced with either Sticky Fingers, Jim Beam, or Sweet Baby Ray’s. I like my ribs sensation sauce.

I’m either doing pork butt or brisket. I have both on hand but undecided at this point.

on a WSM at whatever she settles at with a full chimney of KBB (~250-275°F ish). I am about to start the cooker now for two racks.

I use a fridge I bought used over 30 yrs ago. It makes a great fermentation chamber. Have y’all ever tried warm fermenting a lager? I’ve used W34/70 and S189 at 60°F with great results. IMO, the key to Lager is not so much the fermentation temp but the cool temp conditioning time between...

Here’s my Berry Mnt Pub Ale. American Ordinary Bitter ≈ American Pale Ale-style grain bill, hops and hops schedule coupled with Ordinary Bitter-style strength and an English Ale yeast strain.

@Bob Bailey I’ve been thru the hernia recovery thing. Take it SLOW! @GaryP I’ve had guests who think they know what they’r doing leave taps open as well. Not fun.

Brewing a light Summer lawnmower beer today.

SPOG Sausage. (2 TBS K Salt, 1 TBS Course Black Pepper, 1 TBS Granulated Garlic, and 1 TBS Granulated Onion) 2% of SPOG

Dr Pepper glazed ham

I do 3 hrs St L cut spare ribs. 1.5 unwrapped, 1.5 wrapped, ~10 min unwrapped.

If you really want a nice cut get a cylinder reel mower. Allett has battery power units for those interested.

Dr Pepper Chicken on a Throne

Steak for tacos!

This is exactly how I like lamb

Go for the High Hot brisket next. 350°F Salt and pepper. 2.5 hrs indirect. 2.5 hrs wrapped in foil. Perfect every time. You’ll love it.

Great to see you post Kevin. Old habits die hard. I stand corrected.

Smoked some ribs today. 1.5 hrs in the smoke. 1.5 hrs wrapped in foil. 5 min sauced unwrapped. Excellent results.

Mark, you might try the High Hot Brisket. I did yrs ago and never went back. I haven’t stayed up late or got up early to cook in yrs because of it. I can put it on at noon and eat it for supper. 🍻

Years ago I had a temp controller for the WSM. I decided I don’t need or want it so I sold it on this site to a competition team. Later, I went up and saw him cooking at The Jack. That was the year Tuffy Stone won. I don’t do overnight cooks. I rarely even use the remote thermometer any more...