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So, I have two racks of ribs that I need to smoke tomorrow and I was wanting to try something different and after some internet searching, I found this recipe (it is for oven baked ribs but I will obviously be doing them on the Bull). I'm curious if anyone has done anything similar and have any...

Costco had a packer that apparently needed to be sectioned off for some reason so caught this Prime cut that resembled a flat only. Little different to do but easier than the full packer. Turned out pretty nice...

Filet mignon and eggs, smashed potatoes finished in air fryer.

16lb Wild Fork Prime Grade brisket, trimmed down to 12lbs. 4 hours at 200, 225 til the wrap (170ish), peach paper wrap and finish. 3 hour rest in cooler. Even with wind chills down to -20's, the bull is just a complete beast. And quite the smoke ring even with all that.

So, I have instagram, and bc of follows and such, it loves to show me what people are cooking. I must admit, I am having some brisket jiggle envy. Many of these guys throw down a dark bark and jiggle that makes me want to throw dollar bills at it. This lead to a buddy of mine and I talking...

About the cheapest I've seen the new One version. And signals. ThermoWorks: Prime Savings on Thermapen ONE & Signals-30% Off Both! https://thermoworks.attn.tv/l/W0e/R9Xs8

So, I have a prime brisket and a couple pork butts in my freezer and I really don't have a good idea how long is "too long" for something to be frozen before it's going to affect the quality or safety of the meat? If you bought a brisket a year ago and froze it within a few days of buying it...

So, I decided to pick up one of the 2.5lb Choice Tomahawk ribeyes from Sam's Club. I selected one with good fat strip down the middle to retain as much flavor and prevent drying out on longer cook. Seasoned with St. Elmo's Steakhouse Seasoning, 45 minutes at 215 to get max smoke penetration...

Trimmed from 17 down to 13.5, injected with Meatchurch Holy Cow Brisket injection and rubbed with Holy Cow (its heavy black pepper but that's how I like beef rub.). On at midnight EST, unwrapped for 7 hours, currently almost at pull temp.

Hey hey. As we are approaching the last big "sale" holiday of the summer, I think it would be nice for us to share relevant deals that may help those on here. I'm stalking Wildfork and other meat sites for sales. Maybe it's thermometers, pellets, etc. I wanted to start a thread to house...

@admins, if this is not acceptable feel free to delete but I wanted to give a shout-out to the fine people at the Thermoworks company. Many of you know some buddies and myself have been smoking pork butts and delivering with other items to flood victims in Eastern KY. I finished numbers 10-14...

Hello my friends, I am here in KY and unfortunately it's just the beginning of cleanup and rebuild efforts after the unprecedented flooding. My buddy and I are going to take a cooler full of 7-8 lb pork butts to the most affected parts in the backwoods of Eastern KY to relief workers and...

Shown in video is a 10lber. I put it on at 9:30pm est and probes showing 195 at the time of this post which is 11:53. I did this as a no look cook, this video is first time I'm opening the smoker, now 14.5 hours in. I don't need it finished until 3:30 for Easter dinner so I don't have a need...

So I was at butcher shop and they had a nice 1lb Prime grade NY Strip with great marbling. I'm going to throw on Bull until internal temp of 105, maybe 110. Then sear on Bullseye set to Riot mode bc I love a hard crust but medium rare center throughout. Is this plan solid? I've seen some...

So, I do my share of shoulder. I'd say I smoke 3-5 a month for a household of just me, but I feed the neighbors and family. I've gotten pretty decent, with some coming out better than others just like everyone I'm sure. But, I like to experiment and try different flavors. With that said, I...

I did my first couple racks this weekend and another rack today from @Wildforkfoods. There website has a huge selection of meats, fish, poultry, sides, and a ton more. I found the ribs to look amazing on arrival, they're far better trimmed than Swift, Hormel, Tyson, Costco, etc packers and...

Pork butt separated into sliced for sandwiches and shredded into my most popular soup amongst family and friends. Pork and cannellini beans with green chilis, poblanos, onions, jalapeño, and chicken broth. Cast iron skillet potatoes drizzled with what I call "crack Mexican cheese", available...

I bought whole wings, then cut them into flats and drums with some good kitchen shears. I put them in a gallon freezer bag overnight with Franks xtra hot sauce. I do not like overly spicy but since this is being done as marinade I found that not enough sauce penetrated to make them too hot...

I had not removed my drip tray and heat deflector in about 6 months of cooks. I filled two large 18" metal dustpans worth of ash out and I noticed it cleaned up my smoke. If you haven't in a while, jack up your Bull to the max temp, let it do a good burn off and then scoop or vacuum out the...

So, I feel like my biggest issue with smoking whole chicken or even just the party wings (wing and flats separated), is the SKIN. Yes, I have read people jack the temp up at end or smoked the entire time at 3-375 and achieve crispy skin. Yes, I own a Bullseye and can finish them super hot on...