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I hope everyone had (or is having) a great Smoke Day. As for myself, my family hosted our usual set of friends that have been attending Smoke Day for the past few years. For Smoke Day 13, we served Berkshire pork spareribs, pulled pork, and smoked beef plate ribs, as well as side dishes of...

Fellow forum members, I hope everyone is doing well. I've been viewing the forum regularly but have been derelict in posting here over the past few months, as I've been posting most of my BBQ & grilling photos on my Instagram account (feel free to follow me @biggus_grillus). Anyway, here are...

This is my fourth time making homemade bacon, and I think I'm starting to get the hang of it. For this batch, I used the recipe from Michael Ruhlman's Charcuterie book for Maple Cured Bacon, and substituted honey in place of the maple syrup. Thanks for viewing, and have a great week everyone...

A while back, I ordered 8 racks of spares from Creekstone Farms when their Duroc pork products were on sale. I took this rack out of the freezer and started thawing it a few days ago. I smoked these on the Performer and overall thought this was a pretty successful rib cook. Thanks for...

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...

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 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...

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...

Nothing too complicated with this cook...just a nice boneless leg o' lamb impaled with a big two-pronged skewer and roasted over a live fire :D. Boneless leg of lamb generously seasoned with Rendezvous rub, roasted with indirect heat from lump charcoal. With the top vent closed, the lamb was...

Rack of lamb is not something I normally buy unless it's being offered for a reasonable price. Back in February, Whole Foods (of all places!) had grass-fed racks of lamb on sale for a very fair price. So, I picked up a couple racks, vacuum sealed them, and saved them in the freezer for later...

Normally, filet mignon isn't my first choice when it comes to steak, but when I saw these in the butcher shop, the thickness and marbling were too good for me to pass up. Some pics of the uncooked filets. Very nice steaks to begin with...my job was simply to not mess them up. The steaks...

I finally decided to try smoking a meatloaf for the first time (come to think of it, I don't think I've actually ever cooked a regular meatloaf indoors). Overall I was happy with how it came out and my family enjoyed it. I found it to be a very different eating experience than conventional...

While browsing through the local farmers market earlier this week, one of the vendors had some 2-inch thick pasture raised pork chops for sale, so I decided to give them a try. They turned out to be a worthwhile purchase, as the chops were quite flavorful, juicy, and tender. Thanks for...

Here are some photos of a recent breakfast cook using ingredients I got at the farmer's market: Grass-fed ribeyes, fried duck eggs, herb & roasted garlic English muffins, and local blueberries & strawberries. Definitely made for some good eating to start the day. Thanks for checking out the...

And now for something a little different: burger patties made from ground goat meat I got at the farmer's market, and topped with goat cheese from the same local farm. Cooked the goat burgers on the gasser, as the Performer was occupied smoking some homemade bacon that day. Burgers were...

I finally got around to attempt making my own bacon, using the recipe from Steven Raichlen's Project Smoke. I started off with just a small slab of pork belly, not wanting to put a big piece at risk on my first try. After curing for 5 days, the pork belly was rinsed off, then allowed to dry...

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...

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...