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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...

I am smoking two pork butts for a party on Saturday. My question is ...do I smoke the pork butts on Friday, let them rest, towel wrapped in a cooler, pull the meat, refrigerate, and reheat on Saturday? OR do I smoke the pork butts the night before having them come off sometime during the day...

I am smoking a SRF Waygu corned beef overnight. It's desalinating now. Once it gets to about 165, I'm debating wrapping in foil, or wrapping in butcher paper, or putting it in a covered foil pan on a rack, or letting it ride uncovered all the way. I'm not in a rush to get it done. Any thoughts?

I know many of you reference Blackstone griddles. I'm thinking of getting one. Any recommendations? I have natural gas outside which I would like to use. Does it come with a conversion kit? Any recommended size? Space is not an issue. Thank you for any advice.

For a Valentine's Day party I am cooking 1 1/2" prime ribeye steaks that I will have aged 42 days. It's a 20 lb boneless roast. I have 8 people coming. I plan to Sous Vide the steaks and finish them off in cast iron skillets. The issue is that 8 steaks take too long to sear on the stove top...

I wanted to report back on my experience cooking picanha. I cooked a lot of interesting cuts of meat but I have never cooked this. And it's fantastic. I live in Southern California and this is just not a cut of meat you see in the grocery store. I bought two picanha roasts at Wild Fork...

I have a large Cambro cooler I use when I do big parties or catering. It has multiple shelves. I've never used it with my smoked meats. Probably because it's so big and a cooler works great. Since smoking meats, I have always used a cooler and large towels to hold my meats. I'm having a...

A friend is sending me a Wagyu full packer brisket. I have cooked many prime briskets and I use Chris Lilly's Slow-Smoked Beef Brisket recipe (this is his competition recipe). I have never smoked a Wagyu brisket and I'm curious if anyone has had experience with one? Does it require any...

I'm wondering how you all handle your brisket when you make burnt ends from the point. When it's just me and my hubby, I cook the full packer and when the brisket is ready, I separate the point and begin the burnt ends process. Doing that leaves an ugly area where the point was removed. For...

I need to smoke my 3 racks of St. Louis Ribs for a lunch tomorrow. My time is limited today and I can't smoke them until they are done (in my case 6 hours). I smoke unwrapped these days. I'm thinking of smoking them for 3 hours unwrapped at 225, 1 hour wrapped (just to infuse some moisture...

My husband noticed that the legs on the 590 were feeling wobbly when moving it. We don't move it more than 10 feet in any direction. And it rolls on our flat concrete patio where it stays year round (covered). He decided to tighten up the screws at the top of the legs. Good idea. But now he...

I have made bacon several times using the recipe from Amazing Ribs. It's a liquid brine. I like it a lot. But wanted to try a dry brine which seems easier and less "wet" . I used Steven Raichlen's recipe from his book Project Smoke. I found the end result to be way too salty (and I do like...

Happy Valentine's Day! Tomahawk Steak (32 oz), Hasselback Potatoes, Broccoli Rabe. Wine...2005 Napa Silver Oak. Cooked the steak on the 590 and seared it on the Bullseye. Perfect marriage of machines. I hope you all have a wonderful Valentine's Day. 💗

Would anyone have a recommendation for a stand alone meat grinder? I want to be able to grind my own meat. Basically from trimmings and purchased meats as well. It would be nice if it had a sausage attachment. I don't want to use an attachment to my mixer. I know many people do. I would...

Well, my pork butt and Coppa roast have been stuck in the stall for four and a half hours. Doesn't look like we're going to be eating pork tonight. I never worry about the stall or when my cooks will be done. Fortunately (for my hubby) I made four turkey thighs that I brined a couple of days...

I'm making a pork butt tomorrow and I thought I would share a picture of how I separated the Coppa muscle, which includes the money muscle from the rest of the roast. I do a lot of trimming on pork butts. It's a fatty cut of meat that benefits from long and slow cooking. I have personally...

I am forever experimenting with St Louis ribs. Like most of us, I started out using the 3-2-1 method. It's a no-brainer, predictable and the ribs come out great every time. What I was not liking as much is the texture. I wanted a little more bite and a lot less fluid in the wrap What I am...

I decided I would get my lamb roast ready for smoking tomorrow. All of the herbs came from my garden. I just love the colors against the meat. Looking forward to a fun cook tomorrow.

Just gotta say... it just doesn't get much better than 11 inch beef Plate ribs!

Happy Thanksgiving! I made my first smoked turkey on the 590 (first photo). So pleased! Very moist and super crispy skin. I also made my traditional spatchcock turkey in the oven (second photo). I love the smells of Thanksgiving in the house. Hope you all had a great dinner!