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Just out, and that small rack you see... Yeah its gone now!

Right now Fry's Market here in AZ is selling St. Louis and Back rib full racks at buy 1 get 2 free, NO LIMIT! I stocked up yesterday and got 12 racks for under $100

Have this left over Tri Tip Good, but missing something... Looking better, but still could use some more... Enjoy!

Thought I'd do something different this year and have a tri tip on the cooker. This is just after a two hour smoke and the heat bump to 325 for the rest of the cook. Im taking it to about 145 internal.

Im going to attempt a meatloaf tonight. Got some good stuff and ideas. Pics to follow once I get started. Any tips before I start here about 3:30 AZ? Ive got a mesh wire mat to use over my grill grates, no frog mat yet. Should I do it directly on the mat or get a pan? Here is my recipe for...

Pulling has been great, but I want to pick up a good slicer that will work for making slices that will both be good for sandwiches and stand alone cuts. Looked and all I have seen is pro level models and crap. Im looking for something in the middle that will work and last.

Five hours in and ready for lunch! These are just before saucing them up. Open cooked the entire time since 6am. Oh man they look good!

Well another long cook, but this time it came out AWESOME!!!!

After all the fun I had with my last one, I am doing another! this time a proper shoulder and not a picnic roast. I got everything together right now and will be getting it in the Englander once the temps get to 225. I plan to have this baby for lunch tomorrow and freeze up the left overs...

First up was the chicken thighs. All trimmed up and bone removed. The wife wont eat the skin and all my work on the rub goes in the trash for her if I dont get it off. KC Style dry rub with touch, a slight touch of heat. Not much since the kids eat it too. Some plain mashed potatoes, because...

Its been a bit since I posted so I thought I would show off dinner last night. I cooked up some fantastic steaks. Five minutes a side with one of that opening the grill and giving them a quick rotation. Grill was set at 500 to start for that instant sear and brought down to 400 to finish them...

Well here we go. I just got done with prep and its in the fridge up to just before I go to bed at 10 or so tonight. I plan to put it in the PG100 at about 225 for the night and see where we are in the morning. It started out as a 10.25 shoulder before I took the skin cap off of it. The rub and...

So I decided to fire up the grill for the first time today and see how things went. I wanted to keep it simple and do something I know I could fix if things didnt go as well as I wanted them with the heat. I did some chicken thighs with a dry rub sample I got. Its was called "Butt Rub" and as...

I just picked up a new grill from Timber Ridge I was going to get a One Star, but decided I didnt need all the fancy stuff it does. This one is made in the US and had a direct heat sear side and a smoker side. Its more or less a Fast Eddie PG500 clone. Im about to use it for the first time to...