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My brother came in from Atlanta and surprised me. So I surprised him with an incredible meal of bison tenderloin and scallops.

I wanted to try my latest new rub purchase, Big Poppa Smokers Double Secret Steak Rub. So I picked up a nice Angus NY Strip for the wife, and. Bison Rib-Eye for me. Never had bought either one before, but I think it's worth it. Occasionally anyway. Bison is very rich and almost sweet, deep...

I picked up the wife a 16oz. Angus NY Strip and for me a 16oz. Bison Ribeye for tonight's dinner. I want to try one of my latest rub purchases, Big Poppa's Double Secret Steak Rub. Just wondering what you all do prior to the sprinkle? I usually use a little EVOO then coat with the steak rub.

I'm making some lox, cold smoked salmon, and can't decide which flavor of wood to use in my A-Maz-N smoker box. Please help me decide. Hickory Wine Soaked Oak Bourbon Soaked Oak Apple

Strawberries, peanuts, marshmallows, chocolate sauce, vanilla bean ice cream. There goes my diabetic diet. Sent from my iPhone using Tapatalk

They sound and look so good that I just had to try something new to me. Texas peach season is on going and they are very sweet. Got a box of fresh ones and decided to treat four couples that were over for dinner to a new dessert. I made a sauce of melted butter, brown sugar, cinnamon, allspice...

Every year on my wife's birthday, I throw what is known as Katie's Birthday Bash and Memorial Day BBQ. We usually have between 70-100 people at the house. In years past I've done whole hog, 140 pounds of crawfish, and the normal BBQ fare. This year I started by putting 5 pork butts in the MP on...

I ran out of Worchestershire sauce so I had to improvise. Strawberry Daiquiri Syrup. I'm betting it works great. Sent from my iPhone using Tapatalk

I've got a group of 72 players on Wednesday that want my Q. While I'm waiting on my replacement parts for the MP, I used the torch to ignite the pellets. I'm smoking 2 briskets tonight and 3 tomorrow night. Then I'll pull my trailer pit on Wednesday morning early and load it up with 24 racks of...

Been baking a cake in a cast iron Dutch oven at 350* for 35 minutes and it's no where near done. It's going to be a mess. What should I do? Sent from my iPhone using Tapatalk

Looking for some recipes. Sent from my iPhone using Tapatalk

A friend and member of our Qfest group who is from Atlanta. We just call him Buckeye. Looks a lot like Sparky don't you think? Sent from my iPhone using Tapatalk

Yesterday's lunch was smoked hamburgers and bacon wrapped venison sausage. Dinner was smoked pulled pork lasagna and Alfredo. Very good. Here's a picture of tonights dinner. Sent from my iPhone using Tapatalk

Smoking a wild sow for my maintenance crew today. They did a fantastic job all summer. Golf course has been in excellent shape al year. Sent from my iPhone using Tapatalk

Just scored to small sows. Too bad the MP is too small for them. Guess I'll need to fire up the stick burner for this cook. Sent from my iPhone using Tapatalk

My butcher gave me a roll of tenderloin that was starting to age. What should I so with it? It's already been frozen once and is now thawed out again. Make bacon wrapped filets and refreeze? Cut up for stew meat and refreeze?

Game 1 of the first World Series deserves the best. Thick cut Prime rib-eyes for me and the wife. Seasoned with Texas BBQ Rub Steak Seasoning, a dash of garlic salt and a little Woo-Woo sauce to hold it all together.

I want someone to design a platform with a crank or battery operated lift that will rest on your receiver hitch. You would simply wheel the grill to the back of your truck at ground level, and secure it with heavy duty ratchet straps.

I'm txpgapro, a new Memphis Pro SS owner, a sometimes competition stick burner, and yes I'm a golf professional.