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Thanks guys. Oh yeah, you know nothing about BBQ is exact. 😏

Been on a little hiatus lately, hope everyone has been well. From the looks of all the quality food being posted, seems as though everyone is still eating ok. 😉 Was in the mood for some pork ribs, so I picked up a rack from Publix, seasoned with Salt Lick original. A little mix of hickory...

Fantastic looking day, and food!

The JJ is a workhorse. I've done 2 slabs of ribs at the same time and 2 pork butts as well. That thing will turn out some Que' for sure, and the fuel usage is the most efficient in my whole stable. If you don't own one because you are concerned about performance and air control, don't worry...

Amazing pictures as always! I want a plate!

That's quite a spread! I'd pull up a chair to that plate any time.

You had me at collards! Nice plate!

Investment banking. Ya know, think Wolf of Wall Street, just add BBQ. :) Although I would NEVER waste lobster just because some 'local' authorities came on board my yacht.

Ribs look great! The color on the those bones....my god.

Andy - you and I could hang out. I just knocked off a half bushel this weekend. Awesome meal.

Dang, Chuck! Where were the invitations? Nice choice on brew too. I remember when I had to travel to California to get Fat Tire, now I can buy it at my local Publix.

Tony, this looks amazing. Thanks for the recipe/steps, I'm going to give it a whirl.

Interesting! I never would have put the two together. Do you guys incorporate peanut butter into any other BBQ - ribs, etc for example?

I've always had great success cooking london broils via reverse sear.

Ted, if your themometer is accurate, ~275 is fine. Decrease the cooking time to not overcook. 3-2-1 method at that temp is always too long for me. I cook at ~285, and usually foil around 2 hours in, remove foil after 45min to an hour (whenever I see the meat on bones start to pull back, and...

Looks great, what's the sauce you use for the burnt ends?

Looks good, Bob. I've never met a piece of fried chicken I didn't like, but yours looks like it would be at the top!

Nice looking steak! Plate looks good, pass me one.

Dang, Tony - that bird looks good!

Thanks guys. The greatest thing about this board is the wealth of knowledge that everyone shares about various dishes. If anyone wants to give John's recipe a try and is curious on quantity, I used the following; #8 dutch oven 2/3 of a green bell pepper 2/3 of an onion About 5-6 celery hearts...