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Couple pork butts I put on yesterday at 2 pm. Meat church honey hog and hot honey hog. 12lb and 8 lb. 16hrs on xtreme smoke. Now time for wrap and bump to 225 untill i.t. Of 203. Going to be feeding the whole shop around noon!

Here’s the result of my first try at buckboard bacon! Couple pork roasts cured with hi mountain buckboard bacon cure. Cured for 10 days in the fridge, 200 degrees with smoke tube on the 700 and hickory pellets to 140 internal. Let set in fridge for 24 hrs then sliced and vac sealed. Fried up...

Seasoning the bullseye griddle today, figured why not fill the bull up with some cecina jerky! This stuff is a hit with everyone I offer it to! Cut cecina into desired size strips, I dusted this batch with a little porkosaurus but it is excellent without it any added seasonings too. Xtreme smoke...

Evening! While at my butcher shop today to pick up my hog I noticed they had some excellent looking fresh tuna steaks. I picked up 3 1lb steaks and plan on doing them tomorrow. Anyone have any ideas on how to do them on the bull or bullseye? Thanks!

Got the bull and bullseye full this evening with some chuleta, or Mexican pork chops! If you have never done these on the recteq’s I highly recommend!

Greetings from MN! Just added a bullseye to pair with the bull. Got some pork chops and t bones going on the bullseye and a 8lb pork butt going on the bull later this evening! Hoping I like the bullseye as much as the 700!