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Spatchcocked chicken has been on my list of things to try for quite a while. Today was the day. Rubbed them down with olive oil, one got Aw Shit seasoning and one got a bbq rub I picked up from a local grocery store. 225 most of the way, but did crank up to 350 for the last 10 degrees to get to...

Had a little backstrap left from 2 does I shot 2 seasons ago. Marinated half in Italian dressing and put a dry rub on the other half. They were on the small side so I pulled them at about 120, then seared them on the gasser for about 1 1/2 minutes per side. Served with some over-roasted sweet...

My girlfriend wanted pork steaks today. Bated with mustard, hit them with some Aw Shit! Seasoning and threw them on the Bull on low for about 45 minutes. Then moved them to the charcoal grill for a quick seat, then into a pot with some beer and KC Masterpiece ( no Maull’s today lol) where they...

Good to know. In case I’m feeling nostalgic one of these days!

Not sure if Maull’s is around anymore. It used to be on shelves everywhere in the greater STL area, but I seem to remember they were bought out some years ago.

I baste them with yellow mustard (mostly because that’s how I’ve always seen them done in my 40+ years on this earth) plus seasoning of your choice. Give them some smoke if you like, but it won’t take long to overpower a standard pork steak. Much like Smoke OCD I then hit them 4-5 minutes per...

Smoked pork loin, garlic Parmesan sweet potatoes and broccoli. Eating gods on a Tuesday night!

Don’t overlook Smokin’ Brothers pellet grills. Made in SE Missouri (Cape Girardeau to be specific). I gave them serious consideration before I decided to pull the trigger on my Bull.

I had a few people drop by and I got so caught up in talking and watching the race that I’ll forgot to take pics in the end. Both roasts turned out good. I just let the probe tell me when it was done. No complaints from the people who are it. I’m in a NASCAR pool with 11 other people. I have...

I’m curious how these work out. We butcher our own beef (an extended family ritual) and these 2 still have bones in them. It wasn’t until after I put the rub on that I thought to myself, “I probably should have trimmed these up.” I’m just using the Recteq probes, but temps have been all over the...

True to my word, I put a couple of chucks on about an hour ago. Going to be in the 70’s today in east-central MO. One of them has a basic SPOG rub and the other has that plus some coffee, fresh ground coriander and a little dark chili powder. Used Dijon mustard as a binder on both. 180* for a...

Damn, that chuckie looks great! You may have helped me decide what’s going on the Bull this weekend!

Headed to a Super Bowl party this afternoon. Making a whole bunch of jalapeño poppers as my contribution. I brought 3 dozen to a small family get together a few weeks ago and they disappeared in a matter of minutes. I’ll have the Bull loaded up for this cook. Not sure how long they’re going to...

Taco Bell…used to love it. Now on the rare occasion I eat it I start to question my judgement. I’m sure the quality has gone downhill like many, many other products from years ago. But man, it used to hit just right.

Yeah the stuff on the left was teriyaki. The right was the Dr. Pepper jalapeño recipe from Hey Grill Hey. Needed some snacks for hunting season last fall. Foil balls were just a little redneck engineering. Turned out great though. My young nephews have been begging me to make some with/for them

Like this…or something like this…

A couple of racks of St. Louis Spares for game day. Spicy brown mustard for a binder, rub is the recipe that Greg Jones shared some time ago (great stuff btw). Had to pull the smoker through the mud to get it to my “spot” in the backyard but it’s been too long. Tired of winter, haven’t seen the...

I’ve made jerky a couple of times on my Bull and it has turned out great. I do use the offset to cook at a lower temperature. I have a dehydrator but I’ve been letting it finish on the smoker instead of trying to move it from one to the other. My nephews keep hitting me up to make some more so...

Smoking a ~3# chuck roast today. Doing a little housework, football on in the background, good tunes to listen to, and some cold beer waiting for me when I get my work done! Used horseradish mustard as a binder, then just SPOG with a little smoked paprika. Got started a little later than I...