Nice Dan. Me, just this:

Mmmmm, ribs....

Working on a couple of pecan smoked butts on the Traeger.

I just finished a blueberry pie. I'm now making a clone of a pizzaioli sandwich from Defonte's Sandwich shop in Brooklyn:

Sauce:

Tenderized sliced chuck:

Very nice Mike.

Slathered in a spice/mustard sauce, smoking with grape vine. Spraying down every half hour with apple juice. We shall see.

Grape vine sounds cool, never tried that.

Mustard Rubbed London Broil with Garlic Worschestershire Gray Over Rice

Grape vine sounds cool, never tried that.

Turned out pretty darn good. Probably the meatiest ribs I have ever done so it took an extra 3 hours and could have used another one or two.

Ribs are good. Dan, that meal looks fantastic!

Thanks, it was pretty tasty.

Dan, steak looks awesome. Naaman, try 3-2-1 method. 3 hours smoking low, 2 hours in foil with apple juice and tent so they steam a bit. Make sure to check it as the apple juice will evaporate and you will want to add some more to keep the steam going. You can also use some beer and/or water with the apple juice. Then an hour uncovered with some sauce. Cooking time will vary but this pretty much works pretty well. Those look like back ribs. Try some St. Louis style. They are my go to rib.

thanks for the tips and ideas Mike and Naaman. Gonna have to give them a try this weekend.

Dan, steak looks awesome. Naaman, try 3-2-1 method. 3 hours smoking low, 2 hours in foil with apple juice and tent so they steam a bit. Make sure to check it as the apple juice will evaporate and you will want to add some more to keep the steam going. You can also use some beer and/or water with the apple juice. Then an hour uncovered with some sauce. Cooking time will vary but this pretty much works pretty well. Those look like back ribs. Try some St. Louis style. They are my go to rib.

I normally do the cannibals which are done with that method, but figured I would try something else. Definitely quicker, and super tasty that way. Strangely enough I have not seen St Louis style here which I guess I could just do myself with some spareribs. Normally the baby backs I get are not as meaty as these were so I just wasn't expecting the long cook time.

For the smoking experts, I got a Weber Smoking Mountain smoker for my B-Day. Haven't done any smoking in the past. What is the easiest meat to start with? I was thinking of starting with a brisket.

Congrat on the smoker. Brisket is awesome, so why not? Ribs are pretty darn easy, though.

I figured that undercooked Brisket was slightly safer (in case I screw up). But (pork) ribs are great and a favorite of mine. Probably easy enough to test for doneness too.

probe thermometers are your friend

For the smoking experts, I got a Weber Smoking Mountain smoker for my B-Day. Haven't done any smoking in the past. What is the easiest meat to start with? I was thinking of starting with a brisket.

Could also start with a pork butt. Smoke it until it's 140 then finish it in the oven. Pretty easy and almost impossible to mess up.

I second Dan's suggestion on the probe. I cook to doneness using a digital thermometer.

Butt is a good choice. You could also try a spatchcock chicken which will take less time than the butt. As naaman said, a butt is tough to mess up.

don't tell that to steve

Ètouffèe

Cabbage Enchiladas

Recipe? Vegetarian?

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The fax be on, cher.