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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

I think the proper term for them is"mighty tastie"

Although the chicken looks good, placing it beside the NY strip just makes the steak look that much better. Still congrats on a fine job on both.

Or maybe this is justification for buying a WSM

Water boils at roughly 212 degrees so it should be possible

I can understand why you were in a hurry to eat them!!!

I bet the Basil Hayden finished the father/son event nicely.

My wife couldn't agree more. I often hear "I'm hungry go grill me something".

I regret not getting serious about grilling before I was in my 50's. Still that was over 15 years ago so I guess that isn't too bad

Besides the quality suggestions that have already been given, have you considered that the quality of the meat you are getting in Wisconsin may be better than what you got in Florida? Maybe denser and therefore taking longer to smoke, especially since you implied that it has happened several times.

Nice looking variation from the usual 4th of July Bbq and I bet it tasted as good as it looked