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Thanks Greg! That's a great video. I don't care how many ribs we all make, there is always something to learn. I'm ready to try all three just like in the video. One and done!

You're very welcome. To be perfectly honest I think the best way to make a steak taste like it came out of a restaurant is to sous vide, dry off, season, and sear in a screaming hot cast iron pan with butter, a little oil, and eventually some aromatics. The fat turns golden and the sear is...

I just did dry aged 1-1/2 in ribeyes on the bullseye. I started it at 200F until it reached an internal temperature of 115 F. We like our steaks medium rare. I removed them and set the bullseye to 500F. They seared up beautifully. You'll get some fire on these because of the fat, so keep...

Welcome to your new addiction! You will have lots of fun, and this forum is a wealth of knowledge. You're never alone. There will always be many people anxious to help.

Just my thoughts... Sometimes it's just the piece of meat and not the chef. You do the best with what you got. I don't see anything wrong with the way you prepared and cooked this meat. But what I have learned over the years is that I very rarely look at a thermometer unless I'm cooking chicken...

Like @WooPigFoodie suggested, cook them with the skin and then just simply remove the skin if you don't want to eat it. It serves as a barrier that will keep the chicken moist. You will get plenty of smoke flavor regardless. A suggestion would be to pull the skin back, season the thigh with a...

I agree with @Roaniecowpony. I like it medium rare also. It's my go-to meat for a fast dinner. Louisiana hot sauce as a binder, hardcore carnivore black rub, 225F for about 1 hour or until temp reaches 118F, and then a fast sear to give it be a nice crust. So yummy!

That was an interesting video. @BNeal thanks for sharing. I've taken a couple of classes from Harry. He definitely knows his stuff!

Makes excellent beef jerky

@TheRicker It looks beautiful! One thing that is different in your prep and mine is that I score the flesh and poke holes in the skin. Not sure if you did that. "Flip belly skin side up. Using a pairing knife, poke dozens of 1/8" deep holes through skin all over belly. Don't be gentle. Keep...

@Greg Jones thank you! I hope you like it.

I really like John Henry spices. Pig Powder is also great. Lee Ann Whippen's competition rub. https://www.pigpowder.com But my favorite for beef is Hardcore Carnivore Black. I like beef to taste like beef, and this just really enhances that beef flavor...

You can absolutely toss taters in there along with other root veggies.

This is the recipe I use: 1 whole boneless, rind-on pork belly, about 12 to 15 pounds 2 tablespoons whole black peppercorns 3 tablespoons whole fennel seed 1 tablespoon crushed red pepper 3 tablespoons finely chopped rosemary, sage, or thyme leaves 12 cloves garlic, grated on a microplane grater...

I make Porchetta but not on the smoker. In the oven slow and then I blast it with high heat to crisp up the skin. The fat renders out and you will have only meat in the end if cooked properly. After I roll it and tie it, I cover it with a mixture of salt and baking powder. I have a mixture...

@padlin00 I do make my own rubs but I also buy a lot of rubs that I really like. I used John Henry's Honey Rib Rub. At about the 4-Hour mark I added Trim Tabb's Pig Powder. Like a pork butt or any large piece of meat, it can take a lot of seasoning. Even in nugget form it needs a lot of...

@Waterboy I set my 590 to 225F. They did sort of resemble a rib in a sense. But they're kind of addictive because they're so little and full of flavor. One thing I did notice about them is that I had to add more seasoning to them mid way because I felt like they just weren't absorbing...

I wanted to share a little treat that I made unexpectedly. I had prepped 32 lbs of Boston Butt for Italian sausage and breakfast sausage. My husband asked me to hold back 5 lbs and toss it on smoker. It was cut for sausage so it was clean with some fat in 1-1 1/2 inch pieces. I rubbed it...

Wow! You went all out! You're going to have a lot of fun. Congrats!

This is the one I used. It is one of the many recipes I received from Bill Dumas' class and I was very happy with the flavor and texture. I did double this recipe since my stuffer holds 10 lbs. I also made a slurry of pinot grigio and ice to equal 1/2 cup. I added the slurry to the meat...