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Did some CSRs on the Smokey Mountain. Smoked for about 2 1/2 hours with a big chunk of pecan. Then put them in the pan with some SBR and apple juice for another 2 1/2 hours. Was taking a little long, so I put them in the Instant Pot on pressure cooker for 10 minutes, then put them back on the...

Didn't take photos of the cook, and wasn't going to post...but this was too good not to share! Used this recipe: http://www.fifteenspatulas.com/roasted-poblano-corn-dip/ But cut it in half. Also fire roasted the corn on the grill instead of using frozen corn and cooked it in my cast iron mini...

Made some lamb wraps with some home-made hummus the other day. Here is how it went down: Leg of lamb with some local greek seasoning and some onions soaked in EVOO and Balsamic: Cucumber, Tomato and Feta: Some gluten free tortillas (family health reasons) brushed with EVOO on the grill...

My daughter loves bringing home recipe cards from our local grocery store. We decided to give a few of them a try. The latest were for Cajun Grilled Chicken and Moroccan Carrots (also did some potatoes to round out the meal). Here is how it went: Everything came out awesome! A...

Neighbor invited us over...told we didn't need to bring anything...so we made some wings and ABTs. Did the ABTs on the mini WSM, and the wings on the grill. Used wine barrel oak on the ABTs, and packets of soaked cherry chips on the wings. Wings had a Cornell chicken marinade, flipped every 20...

Took the Ranch Kettle for its maiden voyage today. Did beef ribs and chicken quarters. Also did a bunch of sides on it. Used cherry, apple and red oak for smoke. Ribs took about 5 hours, chicken about 2. When it was all done, seemed like the best way to serve it and keep it warm was to just use...

Tried the wok for the first time. Despite the cold, here is how it went... Chopped and arranged the food based on order of cooking. First was brussel sprouts and bacon, the other is flank steak (seasoned), celery and shallots, mushrooms and some sweet peppers. The final bowl, not shown, had...

It is tough to find tri-tip in my area, but I found some roasts at the local Walmart today and decided to give it a try. I seared then grilled indirect to 135...used a chunk of wine barrel oak for smoke... Came out awesome! Here is your plate with caramalized onion, cheese and...

Did a pig roast for the 4th. Sorry for no finished pics...will try to see if someone from the party took pics. This was a 70 pounder dressed. Took about 7 hours. Injected, seasoned and mopped... Came out awesome! Really a great meal and party despite the heavy rain!!! I definitely...

It took a few cooks to get this to work the way I wanted it, but I think I got it. I used a chimney full of charcoal and pour it over another half or so in the WSM. Water pan empty and foiled. Vents fully open and side door open. I use some chunks of red oak on top of the coals. They will keep...

I gotta say that getting a meat slicer was a game changer for the WSM. Here is the latest. I got a turkey breast roast and brined it in a basic brine for 4 hours. The I covered in Cajun Seasoning and smoked low and slow over some chunks of oak wine barrels. Came out great! My only...

My wife, daughter and I put together this dinner. My wife is the real photographer and took the pictures on this one. This is a grilled piece of halibut. The sauce is grilled tomatoes reduced with red wine vinegar, shallots and brown sugar. It is served with some grill-baked red potatoes that...

Turned a few more pork loins into hams...here is how it went. Trimmed and brined for two days: Then smoked over pecan until 165. Thanks for looking! -Jeff

Here is my smoke day post. I was a few days late, but wanted to share this here. It was my first midnight brisket, but definitely not my last! Used the minion method over lump charcoal, two chunks each Apple and red Oak. Very good day! Fought temps a little, but nothing we couldn't...

Did this one again. Boneless skinless chicken breast cured in maple syrup and salt. There are five of them here, cured for two days and soaked for an hour to remove excess salt. Then tenderized and netted and sealed for a day. Then smoked to 165 over Apple. Thanks for looking! -Jeff

Doing my first ever midnight brisket for a cookout tomorrow. Using the minion method over lump charcoal, two chunks each Apple and red Oak. Wish me luck! -Jeff

Ended up doing some an appetizer style meal for Mother's Day. ABTs, wings and veggies. No plated pic, but here it is reheated on pasta the next day.... Thanks for looking! -Jeff

I made some bacon. It was a 7 day cure with salt, pepper and brown sugar. It came out good, but is very salty. The recipe said just to rinse the salt off. What is the best way to prevent over saltiness? My thought is next time to soak it in fresh water for a 1/2 hour after it cures to draw out...

Got an Eye Round on sale. Rubbed with McCormick Montreal Steak. Cooked high heat on the WSM (~450) until internal of about 150. Sliced for lunches. I seem to get the best heat with the door open and some small logs or big chunks on a bed of charcoal. In this case it is two pieces of red oak...

Made some of the best chicken wings I ever had! Did a Cornell marinade over night. Smoked with some Cherry wood chips (the foil pack in the center) and used some Dinosaur BBQ Honey and Roasted Garlic sauce. Brought them to a b-day party. Smoked them for about 1.5 hours. Flipping after 30-45...