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Same here - we usually plant 3 or 4 pepper varieties, mostly for my hopes that they will ward off deer. Doesn't work :) I do enjoy eating them but not too much in any given week. That burger looks awesome!

They look awesome - Trout has always been one of my favorite fish. Good haul!

Made some ribs this weekend. St. Louis style were on sale: Used a light coat of mustard and magic dust rub I modify just a bit: We had 20-25 MPH winds and 40 MPH gusts on Saturday. Because of that I used my new CyberQ and I am amazed at how well this thing holds temp. Ribs were perfect...

That looks perfect. :p

225. I used a cyberQ and basically set it and went to sleep. I will definitely be using the cyberQ for anything overnight from now on. I do like manually adjusting the vents for cooks when I am home and awake, but the cyberQ held this thing damn close to 225 from about 7 pm until 8 or 9 the...

Thanks for sharing. Great lessons and knowledge for your son, to boot. That bacon looks incredible!

Here's a few pics - it came out great and is falling apart tender! Already had nachos, have a bag vacuum sealed in the freezer and burnt ends are still cooking. Thanks for looking!

Done after about 14 hours: Right before wrapping and going into the cooler after dropping to 160: Put the point back on for some burnt ends and skillet nachos later:

It's coming along! Took it off and wrapped it at 170 degrees, and added more fuel and water.

Hey, they're butchers, not accountants :) that's the plan! this is also my first time using an ATC (cyberq) so my fingers are crossed.

Happiness is stopping by the local butcher and finding this prime beauty. I'm going to shoehorn it on my smoker and cook it tonight! I'll add pics if all goes well.

Looks awesome!

:p Yum! That's exactly how I like them.

That's awesome - I don't even have room for another, but if I ever see one that low there's no way I could pass it up.

Looks delicious - better to have a giant burger and not need it, than to need a giant burger and not have it. :D

Thanks all - Weber (Jamie Purviance especially imo) really does a solid job on their recipes.

Thanks! It was delicious :)

Made a couple more pork dishes this week and froze about 10 pounds for later! Hoisin-ginger pork, recipe from Weber's "New Real Grilling": Pork Tacos, recipe from Weber's "Smoke":

Good points, Tim - I also agree on shelf life; I don't think you should buy anything you won't finish within a year or so regardless of expiration claims.

Thanks Andrew - and funny, yes if you look at the Spice House blog I see that many articles are written by Penzey folks. I don't need politics when buying bbq stuff either. Looking closer at the Webrestaurant store their prices are pretty incredible. 5 lbs of cayenne, paprika, or mustard all...