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I always enjoy viewing your pizza threads, Nate. That deep dish is a work of art...love the underside shot of the browned crust.

If you prefer lean pork chops, these pictures probably aren't for you. However, if pork fat is your friend, then I hope you enjoy viewing these local Berkshire "mohawk chops" I got from my favorite butcher shop in the area. My belly greatly enjoyed these chops, my cholesterol level...not so...

Very tasty looking roast, Rich! Gotta love finding buried treasure in the freezer. Barb's side dishes look superb as well.

Exceptional looking food from start to finish! I bet there were a lot of happy (and full) customers that night. I would certainly pay good money for that plate.

Thanks Angie! Believe it or not, I take all my photos using an old iPhone 5c with a little...ahem..."help" from the built-in photo editor app. When I take photos of my cooks, I take a lot of pictures, then choose the best ones. Once upon a time, I was editor of my high school yearbook, so I'm...

I would be all over that burger, Clint! When I first saw the title of the thread, I assumed it would be a burger in a pretzel bun, and as much as I enjoy pretzel buns, I was pleasantly surprised to see pretzel bits incorporated into the burger meat instead. That must have had a cool texture...

Bob, your mastery of the bacon arts & sciences is unparalleled. Just an unbeatable BLT with incredible presentation!

Here are some photos from a recent weeknight dinner of skirt steak tacos. Nothing super fancy here, just a simple satisfying meal. Thanks for checking out the photos! The skirt steak was seasoned with some ancho-coffee rub and grilled along with some yellow peppers. Toppings included...

Gary, What a fantastic birthday gift from your sons! Must have been great getting all that hands-on experience with individual attention from a professional butcher. Love the photo of the crackling - I'd be willing to sacrifice meat moisture if it meant I would end up with crackling like that!

I really like what I'm seeing on that plate! After devouring several scoops of those potatoes along with a whole bunch of CSR's, I would need a serious nap.

Barb, your pot pie looks like it rules to high heaven!

Now that's what I call a birthday meal, Dustin! I'm right there with you on fatty brisket being the greatest. The brisket looks incredible and your charcuterie skills are quite impressive with that homemade sausage.

To the best of my knowledge, I don't remember ever having posted any breakfast-related threads...mainly due to the fact that I almost never actually cook breakfast, but let's not allow the facts to get in the way of sharing some photos ;). I was at the local farmers market yesterday and picked...

Now that's how to celebrate National Hot Dog Day! Incredible looking hot dogs, Jim!

Here are some pictures of a tri-tip I took out of my freezer and smoked with applewood after thawing. I'm happy to report that this was one of the better tri-tips I've cooked - very tender and juicy with a nice bacon-like flavor from the applewood smoke. I can't say that I've ever tried (i.e...

Great stuff, Barb! That looks like a very satisfying and flavorful meal, and healthy enough to have a low guilt factor.

That is really cool, Marty. Love the photo of the new grates on top of the glowing coals. You totally need to get a giant steak and "sear" your logo into it :D.

Cliff, I really like the sound of your ancho-cherry sauce. You really nailed it with those baby backs, great looking bark which is nicely glazed with the sauce. Incorporating bacon into Hasselbacks? Genius! I'm perfectly content with conventional Hasselbacks, and your preparation using bacon...

Enrico, I always enjoy viewing your various BBQ experiments where you modify your technique and report on the results. As always, you've turned out another masterpiece of a brisket.

Thanks for sharing this cool technique, Shawn. Makes sense to me!