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dang yall, its been awhile. all yalls cooks keep me hungry and always look incredible. mr lampe congrats on making the wsj. hello to all the rest of yall bbqers keep them pics coming. kicked off the 4th a little early last nite w a few bloody marys and shiner bock chasers... threw some slabs...

2 OTG ashcatchers available, still in the box/wrapping - converted all 4 of my new golds to silvers (im a purist and like the streamline look of the classic silvers). Getting shipping estimates tomorrow morning for a couple guys on here who already have dibs on the first two, message me your...

absolutely spectacular weather today. sunny. 75. n/nw @ 3-5. everyones covered: wife, kids and dad trying the stubbs rubs. and the new S&W hog sticker in case I need a test bite later some trashy southern rock to go with the nite. don't hate on me for that comment - trashy is the...

no surprises, no philosophy, and no recipes this time. just an assortment of random steak cooks from the past. an oldie from 2011. yes I ate it all. plated up this bad boy at my sisters after setting some corner posts. 2012 a pair of usda prime ribeyes back in my bachelor days. one...

knocked out a nice cook this past Thursday nite, celebrating a few days off for spring break. heheh we were so hungry and happy we couldn't decide what to bbq, so we just did a variety. roasted and peeled 3 kinds of peppers and chopped them up in a dip (anaheims, japalenos, red bells). took...

wife got me this teeshirt on vacation last summer. somehow ive been misaccused with embellishing my stories just a bit. me? well... as a friend used to day - never let the facts get in the way of a good story. anyway speaking of story ill get to the story here, another steak taste test this...

A couple of whole chickens and a turkey. last fall. preparing for Thanksgiving I ended up bbq'g 4 whole 12 lb turkeys at different times between mid october and thanksgiving day, plus a handful of chickens too in order to get my timing and recipes and techniques down. these dam weber kettles...

ok. haven't posted lately I know. did some awesome cooks this weekend but the problem was it was my wifes Mardi Gras Party (first time at our new house) and i was busy dranking beer and looking pretty and visiting so I didn't have time to take shots. there were over 50 people and that was...

Always admiring yalls thick smoke rings. Dang. And have always tried to achieve a thicker smoke ring on my cooks.... Especially since joining up here and seeing yalls cooks. Ribs, brisket, boston butt, chuck, roast-size steaks but just can't seem to match what yalls pics show me. So a few...

Stumbling around through some old pictures, thought yall might like to see how it all began for me. My dad and uncles always bbq'd when we were growing up in the 60's and early 70's so Ive always been around it, liked it, very much a family tradition. But here in Texas all the country people...

Anybody with experience or opinions please weigh-in on this one: Do you strip the silverskin from the bone side of baby back ribs/beef back ribs or do you leave it on? Have heard both schools but I want yalls ideas out here... some peel it off religiously for texture, tenderness, appeal...

i havent posted in a long time. knee surgery and then the dam flu. dang. im back. yalls meats looked incredible over my break. wolgast - dude you got it going on. tony, rog, bill, jim, all yall. yall helped me get my appetite back after being in bed sick. broke from my custom and...

oddly enough, california tony - I had just picked up some Michelob just last Thursday also... and every time I do I hear that same commercial 'weekends were made for Michelob' as well.... see my ice box - 4th from left is the ice cold Michelob. come down, have some. heres part 2 of my side...

really liked those beef ribs a few weeks ago, so made them again. enjoy figuring new meats out on the pit.... times, techniques, seasonings (beers, knives hehe). but these were just some of my side-shows for the outlaw's short afternoon visit on Saturday (wife's family) so there was no...

our celebration meal when we moved into our new home last june. no big story, you know me by now - - usda prime steaks, a little salt and pepper, and pecan wood.... all on my original ots kettle. just couldn't bring myself to put those gorgeous slabs of ribeyes and sea critters on the new...

bbq'd a couple of roasts awhile back, wife needed freezer space for her mardi gras party. originally when I had the butcher cut the ribeye I was aiming for a super thick steak, it was two ribs and 5 inches plus. so, even lower and slower than my normal routine. The chuck roast was a total...

beef ribs just aint something ive done much of. great weather forced me to bbq 3 times this weekend... found a nice package of beef ribs at the store so what the hell. it was a total guess on just how to bbq them and how long to leave them on the pit. ended up with a 3 1/2 hour cook: 1 hour...

great weather this weekend between two pretty cold northers last wee and this coming week, so the wife put together some midday sliders on Saturday. subtle differences... you might be able to see 3 different kinds of patties: ground chuck, veal, and ground sirloin. decided not to blend them as...

Wife and I took on the family Christmas this year. Rented a few cabins at a Texas State Park in the piney woods. Packed up the OTS pit and had gorgeous weather. Bbqd usda Prime Ribeyes for the big Christmas dinner and made homemade bacon the next day for midday nibbles with crackers and...

my boy came home w two more deer sunday afternoon and one was his first buck. dang im feelin kinda old. hehe, get the rockin chair. yep his dad had a couple of celebration slabs thawed and ready. man, boy, meat/fire/pit, and legendary football matchup. oh wait, and some frosty's. just a 2"...