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I plot point A and point B, and unless time is pressing I try to take some back roads to places I've never seen before. And I refuse to eat at any chain restaurants, finding locally owned joints with wonderful food is one of my main focuses of getting away from home- and has been very rewarding.

Oh man is that some pig candy!

That's some lovely dead cow.

We'll put as much as a hundred quarts of sweet corn in the freezer. It's soooooo much better than anything you can get commercially.

Was sifting through the freezers trying to decide what to cook this weekend, and found a small package of beef ribs I'd somehow missed from the last one butchered. After some of the most sensational brisket I've ever had at a Scotch tasting and brisket dinner that a local bar put on recently...

Spectacular, sir.

This looks great, and just recently made a bunch of bacon and sausage too....

Those look outstanding.

Checking in, everything seems to look good from here.

Oh man that looks great. Come back with the eggs Benedict, was just thinking yesterday I should do that for breakfast some lazy weekend soon.

Can't really disagree with anything in that article- all I know is that I maybe cook biscuits once a month and sure seems like I get the most consistent results with that stuff. But maybe that's just a by-product of the fact that it's what I do every time now instead of grabbing whatever other...

Going to have to try this!

Looks excellent! Might recommend something to take your biscuit game up a notch further- get your hands on some White Lily self-rising flour. Have to order it online to acquire it in many parts of the country, but it's really something special for scratch made biscuits.

Marvelous, I don't think that could be cooked any better or be any prettier on the plate!

Have done lots of successful turkeys with nothing more than a totally stock WSM. If someday you decide that you do want an accessory to up your game though, this is a pretty good one.

I think it harks back to a conversation we had on this forum sometime ago, but- we did Hyvee chicken grillers with the Vortex for my mom's birthday this afternoon. It just seems to be the best darn way there is to cook chicken bits. Shame on me for not taking any pics to share on this cook.

Well, now you're making me want to get a spinner for my Genesis too and not just my WSM.....

Just beware that once you start doing planked taters, you will be getting requests to do them again in the future!

We do this every time I cook whole birds. Vacuum sealer bags in the freezer work great for stock. And, it's a good reason to sit around for a couple hours in the evening sipping cocktails and making the whole house smell great.

One of my favorite things to do is think of stuff that normally wouldn't be cooked outdoors on a grill or smoker. Well, we cook a lot of French Onion soup around here but since you kinda need a broiler to finish it properly, that's always been a standard oven item. Then one day it occurred to...