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Found a good looking 9 pound Berkshire Belly. Did a ten day dry cure of salt/brown sugar/sodium nitrate. One plain, and one with freshly cracked Telicherry Peppercorns ready for six hours of apple wood smoking.

Did a reverse sear in the oven last night on a USDA Prime 34 ounce ribeye. Took me 45 minutes at 225 deg F to get up to 115 internal. Five minute rest with a five minute rotating sear on a hot pan. Gave it a 2+ hour pre-salting with about a tablespoon and a half of my infused salt.

Threw a salad together with some stuff I had around the house. Balsamic vinaigrette on red leaf lettuce and spinach.

Made some hearty soup for a cold(ish) Texas night.

Not the best pictures. Saturday had a 12+ inch three bone short rib plate. After smoking, it contracted to yield a three inch thick piece of meat on top of the bone. Almost too rich to eat.

Got some beef cheeks at Walmart the other day, so I got a bit creative. 1. Remove the fat and membranes from the cheek meat and season with salt/pepper/garlic/cayenne/oregano. 2. Smoke the meat for two hours over hickory. 3. Braise the cheeks in Dos Equis, lime, onion and garlic for three...

Simple seasoning of garlic/thyme/lemon infused Himalayan Pink Salt.

Threw a secret marinade hanger steak from Montana Wagyu Cattle Company on the Weber this past Sunday

Fat and marbling was markedly yellow vs. grain fed white.

Foiled for transport, not crutch.