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I got myself a bottle of Rendezvous seasoning, which I'll eventually try on ribs. In the meantime, I was looking to season some lamb loin chops with something different than the salt/pepper/garlic/rosemary combination that I typically use, and after tasting a pinch of the raw seasoning, it...

A solid no-nonsense weeknight meal, Bill. The Bone Suckin' Sauce enhanced with a little sriracha sounds like a flavor combination that would go nicely with chicken.

Gotta love it when you find a new source for quality meats and can support local family-run businesses at the same time. Tacos look glorious!

That's a winner of a Father's Day meal in my book...and at a great $5.99/lb price too!

Very nice...that's a lot of tasty food coming off the Q!

I hope all the dads out there had a good Father's Day - I sure did. I cooked a couple racks of St. Louis cut spare ribs and a rack of beef short ribs (sorry for not having any plated pics of the spares and beef ribs - family was hungry and starting to roll their eyes at my BBQ picture-taking)...

Cliff - Great shots of all the prep work and plated food! That glaze must have had amazing flavor. Good choice on the recipe...I like Adam Perry Lang's books too.

Welcome, Jon! Nice collection of grills you've got there. Always nice to have a fellow New Englander come aboard.

Belated happy birthday, Barb! I hope it was a great day.

Mickey, Thanks for all the great information on beef ribs! Your knowledge of the subject is encyclopedic. I wonder why meat retailers don't just label their cuts with the NAMP specification so that there's no ambiguity for customers when purchasing meats.

Steve, I have a Performer that has been in my family since the 90's, and lump charcoal has been used on it the vast majority of the time. The kettle is in perfectly fine condition, so I don't know what that guy was talking about when he claimed that Weber's can't take lump charcoal.

Dry-brining overnight is my method of choice whenever I'm cooking thick cut steaks or pork chops. I find the meat to taste more uniformly seasoned when using this method.

Having seen a few YouTube videos and having seen a few posts on this forum on cooking steaks straight from the freezer, I was curious to try this technique myself. Overall, I was happy with the results, pleasantly surprised at how evenly the meat cooked and how well the steaks retained their...

That is one beauty of a STL rack...I never get tired of looking at new rib photos from you, Enrico! Your bark always has great color, and your glaze always has a very nice sheen.

Jim, What an epic Smoke Day! The smiles on the faces of your guests pretty much says it all. Very cool to see the new Ranch Kettle running at near full capacity. Smoke Day XII at the P1Gvilion was one for the ages.

Bob, I'm glad to hear you're feeling better and back to doing what you love. Chicken & burgers look terrific - you're still in mid-season form!

Robert - Even before looking at the photos, I could tell this would be a good post just from reading the title. Nice job butterflying, stuffing, and tying the loin. I'd be perfectly happy with that pork loin just by itself, but it must have been amazing with the peanut mole.

I cooked up a rack of meaty beef ribs today. When I bought them, the label just said "beef ribs" so I'm not sure if these are actual plate ribs. If any fellow forum members who are experienced in cooking beef ribs (I'm looking at you, Enrico :D) can tell if these are from the short plate...

The combination of flavors on those must be phenomenal. Excellent photography too!

Enrico, your son's classmates are very fortunate to have you providing them with a taste of what authentic BBQ should be like.