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Thats gonna be a good hunk of meat! I have a 25 lb fresh ham in the deep freezer. I couldnt pass it up when I saw it on sale. havent had a get together big enough to use it yet. Do you know how long that will take to defrost?

looking real good. Ill be in pr next month. Cant wait to eat as much as i can while im there.

looking real good. Looking forward to seeing that lamb finished.

Bill Ill have to give it a try with the fresh ham one of these times. havent had it that way

I love the cuban sammy with leftovers. Unfortunately we gave all the leftovers to my parents. They dont get to have it that much. A cuban would have been a nice lunch during football. damn

I went to about 185 190. I cut the skin off and chop it it chunks. I kind of chop the meat in chunks. not really sliced. Its just before pullable. Also take your knife and poke holes in the meat and get some of that garlicky wet rub down inside

chuck, I didnt know what it was until I met my wife who is puerto rican. Her family introduced me to it and ive been hooked ever since.

Saw a picnic shoulder for $1.47 lb so picked it up. I sliced under the skin and flapped it back to put a wet rub of garlic, sofrito, adobo, cumin, cilantro, oil, white vinegar, salt and pepper. let that sit over night in the fridge. In the morning put a dry rub on the skin of garlic powder...

I saw a post from Daum a few days ago of a pork tenderloin cuban style. It inspired me to give the tenderloin roll up a shot. Sorry I forgot to take pics so there are no cooking shots. It was cooked on the gasser. Pork tenderloin rubbed with a wet mix of sofrito, garlic, adobo, cumin, salt...

3.75 lb chuck roast seasoned with salt and trader joes coffee garlic rub. Smoked with pecan wood on the 22.5 wsm All the players except for the worchishire. It was still in the fridge. All sliced chuck heating up shredded and ready some country style ribs smoked with pecan and apple wood...

That looks great. I was just watching the mind of a chef with David Chang yesterday. He was making ramon. Made me wanna give it a shot

I bought it about a month ago and have been planning on doing a pepper stout beef with it. Thinking it will happen by the weekend. I will let you know the results.

Ill take a plate or two!

That's a good looking cook. Do you still get good smoke with the box being on the same side as the stack? Most offsets ive seen the smoke crosses the cooking section then out the stack. I don't have a lot experience with an offset so just wondering.

Forgot to get action pics. Cooked on the gasser. Seasoned with Especias del sol. glazed with my homemade bbq sauce. Thanks for looking

Cook looks good! I just picked up that trader joes coffee rub. How is it?

Cant wait to see that baby cooking. Trying to convince the Mrs that we need a la caja china

Nice cook you have going. Love the gazebo! Just told the Mrs. Im gonna build one

That's one good looking plate of grub!

Jim I did grill her salmon but it was on the gasser. She is pregnant and since she got preg she hasn't been a fan of the smoke flavor or red meat. I sure hope she goes back to liking it after the baby comes. Thanks Tony. The wife is def better with the camera then me