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Those look quite delicious, Don. I could probably down about a dozen of them right about now. Great post!

Your place is looking terrific with the new decks, Russ. Smoke Day can't come soon enough!

Beef back ribs were on sale at one of our local butchers for $3.99/lb, so I couldn't resist and picked up a rack. Some photos of the uncooked ribs, unseasoned and seasoned. When I bought them, I tried to pick out the meatiest rack, but it was pretty obvious that the butchers were trimming...

Barb, I'm dying here looking at these photos..not sure how much more I can torture myself. I pretty much love anything involving biscuits, and to cook them in the same pan as the southwestern pork is pure genius! Phenomenal post.

Nicely done, Luke. Great shots of your sons gnawing on the ribs...who doesn't love foods that have built-in handles!

I've been wanting to try cooking pastrami for quite a while, so now was good a time as ever... Started off with a corned beef brisket from a local butcher that does the curing in house (went with a point cut since I prefer my pastrami on the fattier side). The seasoning consisted of a...

Another masterpiece, Bill. Pretty cool variation on gravlax, must have been amazing on the cocktail toasts with all the various condiments. Nice classic preparation on the lamb chops, further elevated with garden fresh herbs.

Great looking results, Robert! That Alabama white sauce is good stuff - I even like using it on foods besides chicken (e.g. also goes great with fish and also makes a nice vegetable dip).

I don't know, Pat...could have fooled me! Based on the photo below, I don't think I'm buying your claim of never having cooked St. Louis ribs. All kidding aside, phenomenal results!

Fantastic post, Sean. I definitely do love me some Korean cuisine. Kalbi, japchae, mandu, the various types of banchan...all great stuff. Awesome job grilling the kalbi.

Thanks for the in-depth tour of your Summit Charcoal, WB! Your results speak for themselves. Keep the pics coming!

Outstanding as usual, Bob. I've never tried cooking ribs straight from the freezer, and it's good to know that there will be no detrimental impact to quality if I ever get a last minute craving for spares - your post is all the proof I need!

Fine looking tenderloins, Rich! I've got a sample packet of that Fajita'ish seasoning that I keep forgetting to use...looking forward to trying it after seeing your post.

Barb - I don't just want a piece of that chicken...I NEED a piece of that chcken! Good heavens, that looks tasty!

Sounds like a terrific combination of flavors, Kemper. Visually appealing too, with nice color on the chicken.

Back with a vengeance, Angie! Those are some fine looking half chickens. I'm a big fan of applying seasonings under the chicken skin, and it's actually my standard practice now (e.g. season with rub beneath the skin, apply a lesser amount on the outside of the skin, leave the chicken...

Full disclosure, I've never worked with pork shanks before (lamb & veal yes, pork no) so this cook was a bit of an experiment for me. In the end, while the pork had good flavor and tenderness, the juiciness was a little bit lacking. With all that connective tissue in the shanks, I figured they...

Wow Jim, talk about one heck of a score! If there's one guy who's gonna make the most of that biggie, it's you. This I can't wait to see in action.

Good to see you smokin' again, RJ. Looks like you don't have any rust to shake off...you look like you're still in mid-season form based the nice bark on your pork butts. Looking forward to some pulled photos.

You definitely went the extra mile with that ham, Kemper. Cool technique seasoning each individual slice. All your side dishes look incredible too.