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A great anniversary meal for a great couple. Congratulations on 33 years together, Rich and Barb!

Here are some pictures of a couple porterhouse veal chops I got from a local butcher shop, on sale for a good price. It's been a while since I've had a nice thick veal chop, the last time being a few years ago at an Italian restaurant, so it was nice to have one on my plate once again. Thanks...

Definitely my kind of plate, Barb. Double portion of stir fry for me please!

Here are some photos of a couple venison burgers I cooked last night. I've been battling a head cold the past couple days, and unfortunately I didn't realize how much my congested sinuses had affected my sense of taste until I actually bit into the burger (when you can't even taste bacon, you...

I always enjoy seeing the Jedi Master of bacon in action. Having that little hint of cinnamon sounds like an incredible flavor for homemade bacon!

I like what I see, Pat! Nice fusion of an Asian style marinade with a traditional American BBQ pork cut.

Very cool! With those mods, your WSM looks totally bad a$$. I really like the wooden side table, very classy.

I hope everyone had an enjoyable Thanksgiving with plenty of great food and good times. Per family tradition, my family celebrated Thanksgiving at the home of my wife's uncle, and then we came home on Friday to have our own belated "2nd Thanksgiving" at our house. I sure have enjoyed viewing...

Welcome to TVWBB, William! Always good to have a fellow New Englander aboard.

After trimming a skin-on pork belly to start curing some bacon to be smoked next weekend, I was left with a good amount of rind. I immediately thought to myself, "It's chicharrón time!", and decided that now was as good a time as ever for my first attempt at fried pork cracklings. After using...

Well, it's been a while since I posted anything here at the forums, with my wife and I having our hands full with a new baby since August. After a couple months of sleep deprivation, my wife and I are finally feeling human again, now that our son is starting to settle into a somewhat normal...

I'm happy to announce to my fellow forum members that my wife and I have become 2nd time parents, with our new son being born earlier this week. Mom & baby are doing well, and our daughter is excited to have a new little brother. As our hands will be full with this little guy, I'm probably not...

This one is best enjoyed in its original video form...

Performer or no Performer, those are some killer pies. Definitely crushed it with this cook, Rich!

Those are some drool-worthy dinos, Bob! I'll take a plate of...uhhh...plate :p. You know that the Summit Charcoal is a big grill when you can fit in two plate racks with room to spare.

Big time thumbs-up on this cook, Barb! Low guilt factor from a health standpoint without sacrificing flavor. Everything looks delicious, but the corn must have been otherworldly.

Is there a Nobel Prize for BBQ? Bob, this is next-level stuff with you engineerig this new species of BLT. The concept of Big Bob Gibson white sauce on a BLT is pure brilliance.

I'm pleased to see that business is booming for Club 14.5! I look forward to the cook photos, Bob. $79 is a no-brainer price...just a phenomenal deal.

Now that's the way to feed the boys, Enrico! I'm sure those steaks were much appreciated. By the way, how do you like the Hardcore Carnivore seasoning? I have a bottle but haven't opened it yet.

Welcome, Jordan! Yes, we're a friendly down-to-earth bunch here at TVWBB. Glad to have your experience as a professional chef added to the knowledge base of the forum.