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We celebrated my dad's 71st birthday today just hanging out and playing a bunch of card games like Wizard, Phase 10 and my parents current favorite game, Pegs and Jokers. BTW, P&J is a great game. Games started around noon time, we had a ton of good snacks and beers were consumed before we...

So I'm over my folks last night and my dad is grilling up a bunch of burgers and stuff on his trusty old kettle when he calls me over to look at something. There is a big hole rusted through the side of the bowl. What the hell? Looks like the one of the grate brackets weld seam rusted...

Wife picked up a half dozen Maine Sea Bugs yesterday so I busted out the turkey frier and put it to use as a most excellent boiler. Die *****es die. Yep, they are done. Ready for some drawn butter.

No smoking this weekend but lots of grilling. Tonight a nice whole beef tenderloin and a center cut pork loin.

For over 20 years myself, father, uncle and cousin have gone up to Moosehead Lake in northern Maine every spring for a long weekend fishing trip. Its a guys only trip that sometimes yields good fishing, sometimes poor fishing, but always good times, good food and more than a few adult beverages...

Didn't matter what the weather was like today I was going to eat ribs. Snowed yesterday and its cold & windy today but that doesn't matter. Smoker ready to go. There are 4 of these racks. Big meaty ribs w/ total weight ~17lbs. Chugging away.

Butts on ~3:45 AM. Will move them over to the offset around 11 AM when the ribs go on the WSM. Beans going on about 3pm. Shrimp and scallops on the grill around 6pm. Fridge full with growlers of Cape Cod beer.

Only remembered to take a couple of shots. We cooked 2 turkeys for Thursday, one in the oven, one on the WSM. This was actually my first turkey on the WSM and went w/ the basic brine. The bird was ~20lbs and total cooking time was around 4 1/2 hours. I also smoked 4 butts yesterday, each...

Ok, the process so far..... Ribs rubbed and waiting to go on the smoker. Start smoking! You'll notice I have the trimmings stacked and stuck wherever they would fit on the top grate since I didn't feel like using the bottom. Ready to get wrapped. Brown sugar and honey coating for...

The equipment for todays battle of pork vs. heat & smoke: The butts have been on about 9 1/2 hours here. After ~11 hours they are ready to wrap and rest.

My birthday was actually yesterday but thats besides the point. I'm doing an overnight cook for a lunch with some friends tomorrow. Plenty of food and good beer (Dogfish Head IPA, Anchor Porter, Brooklyn Lager) to be followed by Rock Band on the 360 and Smash Brothers on the Wii. Prepped and...