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So, yesterday I found a gorgeous 3" thick (maybe 4-5lb) Chuckie at Sam's. Was looking again online for ideas. Seems like the "go to" is cook at smoke at 220-250 (I'm running 235) until meat hits 165, pull, wrap in paper or foil bump smoker to 280-300 and cook until probe tender 202-205 internal...

Some beef plate short ribs in "da house". Getting close. They're up to 195, smoker currently sitting at 250

So I was exposed to this igniter on the FB group for Z Grills. Supposedly they get ignited in 90 sec. Cool down quick and heat up quicker. Anyone tried anything like this? https://www.amazon.com/dp/B0CJV529M2/?tag=tvwb-20

Well I have not used my Members Mark in like 4 or 5 months. Vacuumed it out and got it ready (due to rain storms). Half rack of pasture raised organic rack of lamb. Smells drifting in are amazing!

How is the weatherproofing on them? Last night wife and I were having after dinner drinks on the deck, and watching the White Sox with the fireplace running. Beautiful evening. But, we went in late, I shut it down and placed the closure panels on it. But, it was still ripping hot. No way to put...

Tonight is pizza night on Big Z waiting for it to reach 500 deg. I have a take and bake Member's Mark Margherita pizza in a carbon steel pan (went this route as the the dough was too tender and thin for me to handle safely). Just reached 500. Gonna let it stabilize and pop it in. I did doctor...

So I've been reading a lot about a different twist on doing wings. 0-400. Where you fire up your pellet grill, as soon as it lights off you stick the seasoned wings in the grill and set it to 400. Apparently they get some good smoke and then a good "crisp". IDK if anyone here has done it but in...

Ordinarily I would not even bother to report on such an ordinary cook. But, I forgot just how incredibly good the Kirkland brats are. Nothing special done here. I dropped it on Big Z still frozen no less at 250. Let er' go until internal temp about 165. I've got really good little butcher shops...

Got a couple filet mignons on Big Z (well one right now since wife wants it cooked until it's a pleasing aroma to God). So I'm waiting before I toss mine on. Got some corn from TJ Mundy's market in Belvidere on the Wolf. Sadly they had a devastating fire a couple early AMs ago. Lost 2 barns...

So I saw someone on the FB Z Grills group pointing out they were gonna do a bottom round roast. So I found a nice one with a nice cap on it at Sam's. Seasoned with some of this Kinder's Did a 250 low until meat reached 70 internal now have Big Z cranking up to 325 and looking for a finished temp...

So, over the weekend I had to open our front coat closet. Right away the smell of something to my nose of "decaying" knocked me back. Up to this point, I've tried enzyme based sprays, enzyme odor absorbers, a tiny little ozone generator/air ionizer...

Put a brisket in Big Z last night. Found it at Sam's Prime grade 14lb. Opened the pack and was immediately disappointed in it. I've never seen a brisket I had to trim so much surface fat from, or so badly butchered at the packing plant as this one. I was able to get it fairly nicely trimmed and...

IDK if anyone has ever seen this. It's a long watch (but worth it). But, I loved what this guy is working to accomplish and I WILL patronize his product(s).

So, my daughter was having me make coffee for her. Sometimes going so far as to stop here after dropping the little girls off at daycare and then go to work. Well, I have no shortage of decent grinders and have had such really good luck with that little 5 cup Cuisinart coffee maker (talk about...

So that little grill does a job. And note something really weird. When I buy filet I usually buy the whole tenderloin and cut it to my liking. I got these at Costco and was gonna buy a whole tenderloin but the whole on was $4.99 lb MORE than than the cur filets. What's up with that?

So our friends up in MN he's got this old Broilmaster he bought back in the mid 70s. So old igniters were "optional" so to save $$$ he bought it without the "clicker". Anyway it's only on it's second burner, and he got that directly from Broilmaster. I cooked on it while there on Saturday. A...

OK, IDK if I am gonna shoot myself in the foot again. I am thinking I'd like to take another stab at a chuck roast on Big Z tomorrow. I've tried 3X so far and all 3X ended up putting it in the trash. Yet I see so many people have great luck. HELP!!!!!!!!!!!!!!! I want to not have to deal with...

So the past few days "Da Boss" and I have been in the Twin Cities. Dropped my old Martin guitar off at the "hospital" for repairs, and spent a few days visiting with old friends. Yesterday we decided to travel NW of the Cities to a winery in Waconia MN. Well on the way there wouldn't you know my...