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And after. Grilled with some apple wood for smoke and served with nice grilled asparagus and funky multi-color carrots. These chops are the real deal - better than a steak IMHO.

Crosspost from the “What did I cook this weekend” thread . I took the afternoon off and made the trek out to may favorite farm shop to pick up a bunch of these beauties - heritage pork chops. Almost as red as steak and richly marbled, all for a mere $4.49/lb. which makes me all warm inside...

I took the afternoon off and made the trek out to may favorite farm shop to pick up a bunch of these beauties - heritage pork chops. Almost as red as steak and richly marbled, all for a mere $4.49/lb. which makes me all warm inside because shops in town sell similar quality stuff for $16/lb or...

Yep. I usually keep a bag of apple wood chunks around and last year - long story - but I scored a lot of mulberry wood from by parents’ house. It’s been drying for the last 12 months and probably ready to go. EDIT: That’s what I do on the smoker. For the Pizza Kettle I went to the local place...

I stocked up on Kingsford blue at the last Labor Day sale and timed it just right - after regular grilling and smoking for the last six months, I smoked baby backs on Mother’s Day, grilled a couple more times and then completely ran out on Saturday. I was rationing it a bit over the last month...

Was going to do a pale ale with 1 oz of Target for bittering then 5 Oz of Mosaic as late additions/dry hops, but they raised the price of Mosaic and, whaddya know, they put half pound bags of Simcoe on sale, so I’m brewing this one with 8 Oz of Simcoe.

I just went with 5g of calcium chloride in 4 gal of RO mash water. Kept it nice and simple and it worked out great.

This is the weekend when the in-laws come over and help plant our tomatoes, eggplants, herbs and annuals, so I always fire up the WSM - baby backs this year. I planned my charcoal just right, too. I stocked up like crazy during the Labor Day sale, and now I have 3/4 bag to last me 13 days...

On a whim (and a coincidence that took me close to my favorite butcher shop) I grabbed a nice 4.5 lb rack of beef short ribs. Im going to throw those on the WSM tomorrow while I finally get to some yard and patio work after a series of freak late-season snowstorms that dropped ten inches of...

I did a double pitch of 37/70 and fermented at 56, followed by a D-rest, followed by a chilling to lager temps, a dose of gelatin, carbing and lagering. The last taste was pretty yeasty. Now the yeast has dropped out. It’s crystal clear and damn tasty.

I take it this is the bittering addition? 1/2 ounce won't make a whole lot of noticeable difference between the two, but FWIW, I've found Chinook to have a sharper bitterness than just about anything else, which I really like.

He delivered a pretty damn tender performance in Dead Man Walking. As many times as I’ve seen it, I always laugh at the line from FMJ where he yells “I want that head so sanitary and squared away that the Virgin Mary herSELF would be PROUD to walk in there and take a dump!”

Just started "Eat the Apple." I get the impression that if you like the darkest of the dark humor in The Onion (which I do), you'll like this.

Gotta give an 'atta boy to Flame Boss. So family gave me an (extremely generous!) gift of a Flame Boss 300 controller last Christmas and it's awesome. Last weekend I got a request to do pork butts for a large get-together, so I decided I should get a second meat probe for the Flame Boss. Over...

Got a request for pulled pork for a party this weekend, so two 8 lb'ers are going on the WSM tonight. Loving the fact that pork butt is still $1.39/lb. I also saw that the local Farm & Fleet has Yardbird rub, which I've always wanted to try. I might have to leave the smoker out and do...

Gave it a taste the other day - it needs a little more lagering, but early tastes were pretty darn good.

Carnitas in the pressure cooker. Turned out really well! I kinda marinated the pork butt meat in OJ and stock with lots of garlic, onion, cumin and cinnamon which was kind of surprising to see in the recipe, but it worked. Pressure cook, then put the pork in a 450° oven to crisp up, then...

I worked at the local paper and there was a printing error where a crease in many front pages eliminated an oh-so-essential space in the headline “Thompson’s Pen is a Sword.”

I heard the joke on NPR yesterday that A Brief History of Time is the most purchased, least read book in history. Gotta admit I'm guilty of that. I got through the first half but then kind of got lost. I'll have to dig it out and give it another shot.

Brilliant mind with a sense of humor.