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For day 2 of my extended Smoke Day/Weekend I fired up the 18 in WSM and laid a nice rack of St Louis style ribs. Part way through I placed a pot of beans on the lower rack to b are while catching the drippings from the ribs. While these were smoking I got out the old manual crank ice cream...

With a griddle on my Genesis, I grilled a thin layer of shredded hash browns. Flipped them once working hard to maintain the integrity of their layer. Scrambled up some eggs and poured them on the hash browns. As this set up I added some onions, tomatoes, and cheese then folded it in half. Of...

Smokin and grillin are my way of chillin so I celebrate Smoke Day the entire weekend. I started Saturday with a Hashbrown Omelette and then later in the afternoon it was a smoked, bacon wrapped, mexican meatloaf. And of course there were a few ABTs

Even though I just finished breakfast your fine fixings made me hungry.

The food looks great as do the boats. The sailboats especially catch my attention.

I plan to smoke a Mexican meatloaf on Saturday and ribs on Sunday. The Monday menu is still open. Smoke Day is too fun to limit to just a single day

Looks like you closed out 2021 in fine style.

Living in iowa I routinely have steaks and chops but always wish I had access to great looking sea food like you prepared. It makes me dream of heading to the coast. You definitely have my mouth watering.

You definitely closed out 2021 in fine style. Now on into 2022 to see what great treats you can create.

I agree with your dog that it is a 5Star steak.

Although I by far prefer to grill/smoke in warm weather, I do not let the cold stop me. I have found that grilling when the temps are below freezing does take some adjustments but firing up the Performer and grill a nice Rib Eye lifts my spirits and keeps me from feeling that I am shut in by the...

With my family I generally tell them to arrive at a certain time and then plan on having the food ready at least a 1/2 hour later. I learned this after having a Thanksgiving spread wait close to an hour for everyone to arrive.

Growing up my mom and grandmother added those trimmings to the stock pot to make soup or chicken and noodles.

Looks like you have made a great start. Now to see what else you can temp/tease us with

My favorite process is to brown a few rib trimmings with anomie onion and garlic. Then I add some Bushes baked beans to the pot and add the same seasoning that I use on ribs. I cook them under the ribs I am smoking for the last couple of hours to catch some drippings. The combination of rib...

Wow your family had quite the feast to enjoy

Inspiring to say the least

Got to the store and headed to the meat department. I found the St Louis style ribs had dropped from 7.99 a lb to 2.99 a lb so guess what will be on the smoker tomorrow. Yep that's right RIBS.

Getting ready to go to the grocery store now and will see what the meat department has to inspire me

Looks like a great Sunday evening meal