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As @Joan pointed out, several of us Aries folks are celebrating our birthdays this month - What better way to celebrate than with some baby backs and watching the Masters..... got some rub on these these guys, and tossed them on.... Weather wise, it was the first nice weekend of the year...

did up a small batch of chicken sausages..... - Started by roasted a bunch of Anaheim's, Fresno's and 6 big heads of garlic....The Fresno peppers we get really pack some heat, which I like! 🌶️ peeled, and chopped everything up..... Ground up the chicken - I was lazy and just used boned...

Did some wings for the Monday night game last night - I wanted to test drive a new condiment I had scored recently. I started with a couple bags of our local frozen peaches, added 3/4 cup of sugar and couple of table spoons of Yellow Lantern Chilli Sauce. This stuff has plenty of kick! Got...

I saw @ChuckO 's leftover's strategy with the Philly Cheese Steaks and thought that was a pretty great idea! With that, I have direct from the 'Imitation is the sincerest form of flattery' file, our attempt. Doris baked some mini baguette's that we would use for our rolls: I stuck a hunk of...

Happy Holidays to all - 🎄 Because they are normally on sale around the holidays, we typically buy a 4 bone rib roast - split it - and put a half in the freezer, which with just the 2 of us this year, we did again. we spread a mixture of olive oil, garlic, thyme and the Spice House's Old...

Did another belly over the weekend - This is another one with the EcoCure - I'm warming up to the stuff- Peeled 12 heads of garlic and let it go in the brine for 8 days - Scored these jumbo brining bags that I'd never seen before. They were thick, and a whole belly fit in it nicely. Me...

I had done a pork butt over night Saturday for that lovely BEARS game on Sunday - That didn't work out too well - The pork was fine, the BEARS not so much - anyway, had some leftovers for taco Tuesday. I put it on at about 10:30 Saturday night.... fast forward to Sunday morning. This was...

They had some nice looking SRF pork chops at our store the other day so I thought I'd give them a try - We don't do a lot of pork chops, so I thought I'd do them on the smoker seeing I still had some charcoal in it leftover from the weekend - Folks around here suggested the Jealous Devil lump...

We got a Weber griddle earlier in the spring and haven't used it for anything other than breakfasts' - With the holiday weekend, I wanted to break that trend and decided to try some Philly Cheese Steaks. I saw a recipe on another BBQ forum site that looked intriguing, so I thought I'd give it...

Labor Day weekend.... Woot! it means cooking for most of us - We did some baby backs yesterday. Dusted them up and ready to go on... While the ribs were cooking, Doris roasted some red potatoes and jalapenos on the gasser for a potato salad - This salad had potatoes, beans, garlic and peppers...

we did carne asada as well last night - We started by marinating a flank steak over night - We had scored some really nice heirloom tomatoes, so I did a little hybrid roasted / fresh salsa We had onions and peppers from the garden - roasted the corn, Anaheim's and onions. Used the tom and...

we occasionally throw a summer bash - Both Doris and I turned 60 this year, so it seemed like a good year to host one - We invite our friends for a long weekend to camp, play and listen to music, eat, drink and to hang out. As far as the food aspect of this party, the menu was Rib / Sausage...

Did a SRF shoulder over night on Friday on the WSM. It was pretty good size - weighing in at 19.7 pounds. It's an interesting cut - They have Kurobuta Berkshire pigs and I think its basically an entire front leg / shoulder -It's the Boston butt, picnic shoulder, fore shank and the pork...

We went up to Seattle this past weekend to see the Blackhawks get thumped by the Kraken- It wasn't pretty! Anyway, while we were up there, we stopped at one my favorite butchers - Beast & Cleaver, and grabbed a few things, including some beautiful steaks that we prepared last night - we...

Did some bacon over the weekend - This side had been curing for about 9 days - it was just over 13 pounds- Lots of garlic! I rinsed it off well, peppered it some more - and on it went....I like to do them pretty low to make sure the fat stays intact. I did this one at about 100 degrees for...

I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and posts a lot of helpful information - I did some super garlicy and slightly spicy polishes this weekend for the games.... Started on Friday with about 5lbs pork...

Did some baby backs yesterday - I was test driving a ThermoWorks Signals / Billows ATC - I've used a Stoker for several years and love it but have had trouble tracking down parts, so I thought I'd slowly start trying other products. I like the ThermoWorks Thermapens, so they seemed like a good...

..another WI supper club delight... INGREDIENTS 1 ounce Crème de Menthe 1 ounce Crème de Cacao 1 1/2 cups vanilla ice cream Hands Free Mode: Prevent screen from sleeping OnOff INSTRUCTIONS Combine ingredients in a blender until it's the consistency of a milkshake. Pour into a glass and serve...

a Wisconsin staple - good for the Holidays ...... INGREDIENTS 1 Ounce Crème de Almond (Crème de Noyaux) 1 Ounce White Crème de Cacao 2 scoops vanilla ice cream Maraschino cherries and whipped cream for garnishing INSTRUCTIONS Blend until smooth, pour into glass, garnish with whipped cream and...

This Thai barbeque pork is something we make often - I think I've posted a cook of it previously a few years ago, but hey - last night's iteration was tasty so I thought I'd post another. :) It's really all about the marinade - Lots of garlic, cilantro, pepper, soy sauce, oyster sauce, sesame...