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That's Gourmet Magazine stuff right there

Delicious. And, thank you for not foiling them!

I love beef and beans. I also have an almost-lost tri tip left from the summer. I now know what I'm doing with it!

I'm craving some ribs and these pics don't help!!

In the brine (Ruhlman) for 3 days. Over hickory, cherry & apple. 175-200 in WSM. Took about 5.5 hours to get to 150 internal. Prettiest batch I've ever produced. Eager to try! $2.25/lb up from either $1.60 or $1.70/lb last fall. What's going on with pork prices?!?!

TenderQuick is underrated IMHO. Nice effort, Bob!

I'd demolish those SOBs!

And, I thought mine was reasonably authentic--NOPE! Excellent effort!

Hungry relatives are hanging around like vultures....

27 lbs. just came of 18.5" WSM. I use two Ikea SS pot lid organizers (which accordian); they hold six pieces each. 27 lbs. is three Costco (Swift) pork bellies, each quartered. Like with ham hocks, I like to do them in batches. I had the bacon curing in the fridg for 11-12 days, flipping...

Good stuff. Be careful: Pork belly multiplies. Case in point..... I now take two Ikea SS pot lid holders (that accordian) and get 12 (yes, 12) hunks of pork belly into my 18.5" at one time. Approx. 30 lbs. of bacon. My family loves it for holiday gifts.

salivating winner

I love to wet age a cryovac'd brisket for a spell in the bottom of my fridg. Cooks faster and more tender IME. YMMV

A++++ winner winner chicken dinner

You eat like The King

What Chris said.

I have the hardest time finding this

The morning I graduated from high school, we drove to my grandmother's house and she made her hamburger soup for lunch. Ground round, sweet-ish tomato base with frozen mixed vegetables. I loved it. She raised a family through the Depression and had the most delicious, low-$ recipes. My...

I want a calendar. Elle MacPherson holding a Scotch Egg McBob.

It all looks over-the-top delicious, but please just leave the rolls with me. YOWZER