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Doing a couple racks of baby backs. I was planning on doing them non-traditionally with just olive oil, garlic and rosemary instead of rub and sauce then I had a eureka moment - rub one with Polish sausage seasoning. That can’t suck.

Looking forward to tapping my most recent batch of this tonight!

Some folks who grow fantastic mushrooms come to my local farmers market so I searched for ways to use them and Found this recipe for a veggie and mushroom skillet. https://www.primaverakitchen.com/mushroom-cauliflower-rice-skillet-recipe/ I made it the other day (served with a side of bacon...

Saw Stephen Ambrose’s book about D-Day on my Dad’s shelf and borrowed it. Should be a great read.

My grandma used to make peach Melba - French vanilla ice cream topped with her raspberry preserves, sliced peaches and a drizzle of brandy. I bet that would be extra good with grilled peaches.

Grilled spicy shrimp, leftover grilled sweet corn, avocado, diced raw white onion, fresh cherry tomatoes from our garden and queso fresco. And SWMBO likes that awful cilantro stuff so two tacos are contaminated with it.

Got that great Cottage House Saison in the fermenter this morning.

Yeah, the price of the replacement probe is probably what’s going to sway me too. Thanks!

Sweet corn is finally ready here in SE Wisconsin so I made shrimp boil in foil the other day - pound of shrimp, pound of andouille, pound and some change of sliced potatoes and four ears of corn, each cut into four pieces. Divide all evenly across four sheets of heavy duty foil, add a splash of...

Good morning! So I’ve been using one of the Thermoworks meters for a few years now. It’s on its second probe and it looks like it’s time for a new one ... or is it time for a whole new unit/upgrade? I looked through threads on the subject and I see that, at least at the time those threads...

I pulled that brisket out of the foil this morning and gave it a thorough sniff test all over and it smelled fine - actually, it smelled like almost nothing at all which is a good sign. I trimmed it, added GSP and put it on the smoker at about 9:00. And the grocery store had whole chickens...

Thanks for the tips guys! My plan is to check it often and it it goes south it’s not a terrible loss (it was $4.49/lb. and 5.9 lbs) and I have the option of picking up beef ribs as a plan B.

That HAS to be Wisconsin. Can’t exist anywhere else.

Just put a 9.5 lb pork butt on for tomorrow. Quick Q for the crowd - I’m doing a small brisket for Saturday. The plan was to do it for tomorrow but plans changed. Anyway, anticipating that I’d be cooking the brisket Wednesday, I started thawing it in the fridge last Saturday. Yesterday I...

Elkhorn, just north of the Hwy. 67 exit. You’ll see a big sign for Wilson’s Farm Meats.

Checking back in. This stuff was the most melt-in-your-mouth tender steak I’ve ever cooked, and I’ve cooked plenty. I cooked it afterburner style to blue/rare (120°ish) and the threw into an indirect zone on the grill for 2 mins or so. It was amazing. I’ve gotten aged prime stuff from top...

From the same farm shop where I get that wonderful yet inexpensive heritage pork. They raise beef cattle too.

So I’ve had my WSM since 2011 and I’ve only ever busted it out for big cooks - pork butts, briskets, many racks of baby backs, whole chickens (and can’t fire it up for just one, has to be multiple chickens!) etc. I guess I figured it used so much charcoal or was a challenge to set up or...

This morning I shot an elephant in my pajamas ...

Now than I’m flush with charcoal, I fired up the WSM for competition-style chicken thighs using this technique. https://girlscangrill.com/recipe/competition-chicken-thighs/