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When I moved to Naples Fl. Publix was one of many grocery stores with full service meat counter. Fast forward 5 years and all the stores are gone but Publix and they are in process of shutting down full service meat counter. I never purchase steak, pork chops, pork steaks etc from a self...

My mop. Main ingredient is vinegar(straight) with onions, green peppers, salt, pepper} Been doing this for 50 years. About an hour and half later we mopped on the Maulls BBQ sauce. So tender moist and good. In Florida you can get pork steaks but they just won't cut them thick enough. So...

I have one of these in my hometown. How does one get into it to purchase. I understand KCBS can get you in one time. How do I get in more often?

Here they are Rib Eyes from Sam's Club with the red tag. Steak for sale!!! Room temp and A1 dry rub garlic and pepper. On the gasser Down the stretch them come!! Boring Salad with Balsamic Vinegrette Resting First Bite for all of you. Thanks for stopping by.

After an exhaustive search of the metro area I found chuck eyes. 1 mile from my house. I know I know it scares me too. Anyway Walmart had some and I jumped on them. Here they are TA DA! They are on the grill and seasoned with A1 dry rub garlic and salt. Mandatory Shot of the back yard...

I went to Schnucks Grocery Store and purchased 18 pork steaks. Schnucks claims to be the inventor of the Pork Steak. And they do know how to cut them. Each of these were 1&1/4 thick. The total cook was about 2 hours. Sorry no pics of the sides as there were just to many people for me to...

Tried something a little different. I cooked these ribs indirect on my Weber Gasser. I first rubbed them with Harry Soo's Slap Your Daddy Rub. Baby Backs from Sam's club Rub and Ready Fresh on the Gasser I am liking the look. Another St. Louis made sauce from Super Smokers. This has...

Kevin when you are going to cook for yourself what is your preference on meat and the typical spices or sauces you would use. Thank you for taking your time to visit TVWB. It is much appreciated.

Steak and Brats. Prime Rib eyes from Sam's Club Johnsonville Brats. Steak and Mixed Veggies now on. Steak Plated(mine) Brats Plated(hers). We call Mother's Day Brathers day as this is her favorite meal. We had a great Mother's Day thanks for looking.

Going Old School with my ribs. This is they way my father cooked his ribs. He did not need no stikin smoker he was a grill man. All of this goes into the pan with straight vinegar The pan without the vinegar Trimmed up the Sam's Club ribs. thus the tips abound. Trimmed and ready On...

Getting ready for the cook. Seasoned with Worchester Sauce, Garlic and Tatonka. Asparagus EVOO and salt Lamb Chops on. Asparagus on. 46 degrees and the pool is open? That is just how I roll. ;) Plated and ready to go. Thanks for looking. The Tatonka really enhanced the flavor...

Wife was out of town so I went to our super high line meat store and purchased this. With the butcher paper removed. Have to try my new Tatonka Rub. Have to have a cigar On the Gasser at 650 Getting ready to pull A nice rest before attacking Ready set go!! It was great the...

Maury the wonder dog was betting on me to deliver. Harry Soo I am so ready to get it on! Prepped ready to go. Please note St. Francis did not do a good job of protecting this cook. Can it get any better than this charcoal? Yes I still have some. Some people have a beer. Me I have...

This is an older cook I did. 15 slabs on the WSM 22.5 All cut St. Louis Style. Seasoned with Maulls Rub and sauced with Maulls BBQ sauce. In the cooker on 2 different levels. Almost ready to sauce. Cut and sauced We like our ribs wet and lots of them. Thanks for looking.

Here is the start and finish 14 hours later of my pork butt BBQ I was told by everyone it was the best pulled pork they ever had. Well who knows if that is true. Now some pictures to show off. In the beginning Hmm Weber temp is different from Maverick Temp who would have thought...

First off thank you Harry for doing this for us. When they show the pot luck when all the competitors get together before the serious cooking starts I have noticed you dishes really stand out. What type of training did you have as a chef before going to BBQ? Seems to me you are a classic chef.

I have just purchased a Summit 650. It is a natural gas model. This grill does not have a sear burner. Ok here is the problem. Since the flavor bars seem to block flare up a little too good I am not getting the right look on my steaks. They look and taste as if I used a broiler. I have had...

I was able to cook 15 slabs of ribs on my 22 1/2 WSM Each slab was 2.5 to 3 pounds with the rain and wind took me 7 hours to cook. The ribs were amazing I used apple wood chuncks. The big fella held temp like a champ until the rain hit and I was able to open the vents up and get it up to 230...

This is a St. Louis original or so it is said. I remember my grandmother Kastner making this when I was 6 or 7 years old. The one thing about the US when a German and an Irish lady marry the food is interesting to say the least. A good German breakfast pastry. Let's Eat Recipe Card St. Louis...

My frist brisket and my first cook on the 22WSM Without the help I received from this board this cook would not have happened. I did not rub per se I layered Dry Worchester, Garlic, Onion, Ground Pepper. The cook started at 11:30 pm and was pulled off about 1:30PM. It was foiled and placed in...