One of the things I have wanted to try my hand at cooking for rather a long whole, was a whole beef plate rib section. This is perhaps the m...

For some reason, I got to a place where grits were on my mind. Growing up in California, and in a Japanese-American community, grits were ne...

I do love sausage, and it doesn't take much to get me wanting some. In this case, it was a thread about Boudin sausage on the BBQ Brethr...

So, the idea of doing an outlandish cook to mark the middle of summer occurred to a few of us, and the subject of meat, specifically somethi...

I got back into the swing of cooking and taking pictures, and today was the day to try out a couple of new-to-me products that I have been m...

I know, dead blog come back to life. In any event, here it is, I received a roast from 4505 Butchers, for my birthday. It was a sandwich of ...

Decided to cook a brisket, it had been a while, and felt the need to run the smoker. Details: Packer Brisket, 16 pounds, Angus Choice gra...