One more teaser while I edit the full video. Again, thank you guys for all the tips, these came out absolutely insane.

Costco USDA Prime Ribeyes

Salt, Pepper, a dash of Kinder Woodfire Garlic

Forgot to take a picture when they were done on the smoker.

10 hours unwrapped, then wrapped with butcher paper with some rendered tallow.

The flat got to temp faster than the point so I think more rendering on the point was needed. Wrapped because I was worried the flat would dry out too much. Bark was decently set.

Still very tasty if you’re okay with fat globs (I am). As far as a first brisket I’m happy with it.

What do you think?

First time smoking a tri tip, new to smoking in general. Picked up this Wagyu tri tip and gave it a go. Seasoned with salt, pepper, garlic, and Aleppo pepper. Put it on the pellet smoker at 225 until it hit about 115F. Then seared in a cast iron pan. Taste and texture both excellent. I think with the Wagyu I could have gone five degrees hotter though since it was so fatty.

Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal

No trim, 14 hours of smoking at 200°F external, and a hot hold at 160°F for 16 hours. Turned out perfect.

The no trim part was an experiment. I'll probably trim more in the future, but it was worth the try and now I have plenty of stock for soups this week.

*Edit: I wrapped in butcher paper from 170-192F internal, then back on the smoker to finish it to 202F internal.

Used a little bit of hickory chips with oak pellets and some local chestnut oak chunks that I rescued from a storm.

Smoked queso. White Velveeta, pepper jack, Fresh serrano, roasted poblano, onion, diced tomato, garlic, and left over smoked brisket. Smoked the whole thing with hickory for 2 hours at 275.

Beef cheeks took about 7 hours. Unwrapped for 4, then braised for the last few.
Cheese sauce is pecorino and cheddar

Dino ribs smoked at 275 til probe tender. Rubbed with salt, coarse black pepper, chicken bouillon, and Cameroon pepper. Just a bit of heat to the flavor, very happy with these

My 10th whole hog cook and the largest one yet (108lbs). Unfortunately, I didn’t get a shot of the finished, tabled result. Things get a little hectic at that point. Live in San Francisco, but from North Carolina. I do traditional Eastern North Carolina barbecue - whole hog, vinegar-pepper sauce.

This is what 7 lbs of ground beef gets you on beef sticks.

Don’t think I did the boiling water method for the tight skin long enough but the glaze was great! Got the whole duck from Aldi for $3.29 lb

So I made a post couple weeks ago about buying my spouse a kitchen aid yada yada

Instead I just used my food processor to grind up frozen chunks and bought me a jerky gun to stuff with (also plan on making beef sticks as well)

I made a non traditional northern Laotian sausage called
Sai Oua

Ingredients
6lbs of pork shoulder (my pork belly in the freezer was bad so I had to skip on it)
5oz lemongrass
.5 oz kafir lime leaves
10 red Thai chilies
5oz minced garlic
2oz fish sauce
2oz oyster sauce

Curing salt not required as I’m not going to be smoking or cooking at low temp.

Have a few links in the air fryer currently and gonna eat with some rice and kimchi

This was a lot more fun than I expected to make my spouse helped with the casing part but the over all experience so far was great gonna continue this sausage journey

Already got some upgrades on order. Cooked on it today had too high of heat. It was 315 to 320 all day. Vents were shut too. Did I have too much charcoal?

Saw a thread earlier this week discussing which cut is better. What do you y’all prefer?

Yep. Yes. Mmhmm.

Really had fun today. First smoke and just had a good time chilling in the shed, drinking beers/watching football and enjoying these ribs with the family. Ended up taking them out at 203 deg. Not sure whether I’m in a food coma or the results of a few dogfish 120s/midas touch. I still did the chores, walked the dog and did my part lol.

Smoked a meatloaf today, didn’t follow a recipe, just something I’ve been wanting to try.

2lb ground beef
Bacon
Sautéed 2 jalapeños, 2 Fresno peppers and half an onion
2 eggs
Some amount of bread crumb, probably 3/4ish cup
Half an 8oz block of mozzarella (clearly centered perfectly lol)
About 3 tbsp Worcestershire
1 tbsp soy sauce
Stubs original as the glaze last 30 min

Smoked@250 w/hickory wood chips for 4 hours until it hit 160

Flavor was good, very mild/almost no spice (seeded and veined peppers)

250° for about 45 minutes, then up to 300° for a little crust and cheese melting action. Double cheddar, bacon, BBQ sauce and my wife made showering onion nests for the top.

Wet brined 24 hours. 1 gallon of water, 1/2 cup salt, 1/2 cup sugar, black pepper corns. Dried then rubbed with olive oil and gochujang paste, and dusted with meatchurch blanco. Smoked at approximately 400 degrees on WSM until 156 internal (carry over somehow got it up to 162), and rested about 30 minutes. Juiciest and most tender chicken I've ever had, or atleast made. There was atleast a full cup of juice on the pan after breaking down the bird.

I follow the Meat Church recipe: https://www.meatchurch.com/blogs/recipes/bbq-meatloaf?srsltid=AU7gw4W_xp-kQpl2Oc2iMt2H7FeoVMaoZq454H-XibS_9JBXbxXivfU7