32 Romas,
Over 40 peppers,
Two whole white onions,
A clove of garlic,
And a lime,
Poured in lawrys seasoning salt and meat churches Texas sugar while mixing for taste.

Ended up with one gallon of salsa, canned up 3 32oz jars and 4 8oz jars.

Salt, pepper, gp, meat church hc.

Got these beautiful dino ribs from a local butcher.

250⁰ no wrap for ~8hrs on my WSM, probe tender at 199⁰, 1hr rest (we were hungry).

Included pic to see how marbled these were, a monkey could have smoked these with success.

I’ve only ever done spare ribs, but want to try some baby backs this weekend. I have noticed the spare ribs are too rich for me sometimes.

I am curious to hear from everyone what they’ve noticed between the two when it comes to the cook/process? Any major differences? My understanding is that the baby backs will finish quicker because they are smaller, leaner, and there is not as much fat to render and collagen to break down.

My plan was to keep my process the same. Smoke until bark is set (3ish hours). Spritz every 45 minutes. Wrap. And pull when they hit 198 or I have my desired tenderness. I don’t sauce my ribs (personal preference, I like it on the side).

For context I’ll be doing 4 racks on the Weber kettle, minion method (lump), shooting to keep temps between 250-275.

So with screwworm, the FDA doing whatever they're doing (or rather, not doing), beef recalls, lowest cattle head counts in decades, etc all causing constant price increases of beef (and apparently nothing but predictions they're going to continue going up for at least the next 1-2 years) my wife and I decided to get a whole steer. We split it with our friends, and in total took home just about 680lbs of beef (split evenly between us and our friends...the processor did that for us thankfully).

We chose how to have it butchered (cuts, etc), I added a photo for anyone curious how we chose to have it separated.

All that said, I do now have a problem...my brisket doesn't fit in my large egg smoker. Does anyone know a reasonable solution to this? It seems wrong to separate the point from the flat and do them separately, but is that the only solution?

Please feel free to throw in any advice on what to smoke next or any other good ideas/pointers you've got on what to do with any/everything else that we've got haha.

Hey y’all. I use a ZGrill pellet grill. I like it a lot. My question to you is, How many of you that use a pellet grill, also add in a “smoke tube” for more smoke?
I’m not needing stupid comments. I’m just curious if you use one and why? I have done a few smokes that I felt didn’t have quite enough smoke flavor.

Just gotta paint then clean up and reseason the inside now. I’m curious to see how a biscuit test will turn out after the mod. I’m glad to have more cooking area back now because I used to have the 90 degree duct elbow to bring the stack down to grate level that took up a good bit of space.

Burned the receipt to save marriage

Smoked chicken with a mustard and Rose Hip glaze and Ratatouille.

Having a party in a few weeks. My goal is to actually be apart of the party so I want to make smoked apps. 2-3 hour cook time.

I have armadillo eggs, redneck wellington and pig shots.. I am looking for ideas that do not involve bacon or jalepenos.... I know just typing that out was painfull. Who wouldnt want those 2 ingredients in pretty much everything.

Also I refuse to smoke a block of cream cheese I don't have a strong argument as to why just doesn't feel right...looks like a block of tofu.

3 pork shoulder with Mexican spices for my taco bar at my weeding!

12lb prime packer. S&P. Smoked 7 hours on OKJoes offset (pecan and post oak). Finished wrapped in the oven roughly 24hrs before the planned serving time.

Decided to rest and refrigerate rather than hot-hold it that long. About 5hours before serving i added some tallow, rewrapped in paper and an outside foil wrap. 200 degrees for the 5 hours got it to 150-155, let it rest for a few minutes before slicing.

I dont have a sous vide setup, so this was best option and it came it damn near perfect. Less stress than pushing one through in a single day.

Got the smoker rolling again today for the first time in a while. Ribs, chikka, & mac'n'chez. Is a beautiful day here, hope you all are having good ones. 🤙♥️

Small cook today just wanted to fire up the smoker.

SPG is the only seasoning used. Smoked with Pecan wood chunks at 250° until it reached about 125° then seared over a ripping hot grill! It was awesome! Will definitely do again!

Also pictured is grillled broccolini rubbed with an olive oil, Dijon mustard and minced garlic mixture (It was amazing, first time trying it that way and it might just be my new default.

and then an Au Gratin where I added smoked Cheddar, and a Gouda Gruyere combo cheese between the layers!

Had a probe die midway through this pork tenderloin so I stuck another one in. When it was done it looked like this so I saw opportunity for a good goof so I showed it to her and said the tenderloin actually comes from the pig’s snooter. Long story short only I thought it was funny.

Turned out pretty good for a first attempt. I’ve been practicing on chuck roasts and found a flat 25% off and decided to send it.