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**Bogy** · April 28, 2023, 08:29 PM

Smoked two pork butts today in the Blaz'n Grid Iron. Most of the time for family I just chop it up and we don't bother with buns. Or sauce. Or waiting to put it on a plate before starting to eat. Spent the night with some kosher salt and MMD. They started at an IT of 28F, cooking at 250. Wrapped when they hit 170 and kicked it up to 275. At 203-206 they went into the cooler for an hour and a half. One was for tonight and tacos tomorrow, the other will get warmed up for a potluck on Sunday.

**troymeister** · April 28, 2023, 09:08 PM

Some Steak tonight...A little bit of Crab Meat...Au Gratin Potatoes and Asparagus ....Happy Friday!

**Michael_in_TX** · April 28, 2023, 09:23 PM

Around 1:30 pm today I opened the fridge and started shuffling through things I needed to use up, with the aim of using it for lunch. I saw bacon, jalapeños, sausage, serranos, shredded Mexican cheese. Hmmmm......I just need some cream cheese to do Jalapeño poppers!.

So I took a quick jaunt to HEB and picked up a block! While I waited for it to soften, I diced up the aforementioned ingredients and combined them with the cheese....

I then cut out of a top of these Texas-sized jalapeños and stuffed them with the mixture. (Underneath the shredded Mexican cheese is a generous dusting of Meat Church's The Gospel, which has become my favorite all-purpose BBQ rub.)

And then, we wrap in bacon. HEB pepper bacon, of course, with another dusting of The Gospel.

This afternoon was gorgeous so onto the Chimp they went at 400 F for about 35 minutes.....

These were so, so good. The andouille sausage took them to the next level!

**realdocBBQ** · April 28, 2023, 11:01 PM

Haven't smoked anything in quite a while... so I decided I'd make up for it tonight...

And the coops de gracie...

Cooking for a charity event in the AM, our annual Walk A Mile In Her Shoes event. Been rainy and yucky all week, tonight, smoking all night, rainy and cool and yucky all day and all night.

Tomorrow it is supposed to be clear, sunny and up to 71ºF. Almost like someone, somewhere, planned it that way.

**realdocBBQ** · April 29, 2023, 04:59 AM

Few extra pics.

Back on for the final run before a few hours' rest:

**Elton's BBQ** · April 29, 2023, 09:40 AM

Burgers today.. one with cheddar and one with bluecheese..

**ItsAllGoneToTheDogs** · April 29, 2023, 11:37 AM

My wife grabbed me this hot sauce direct from the source while in Belize a few weeks ago. Had some eggs I needed to cook up as well as some left over red onion and a little cheese.

The sauce is super tasty, can't wait to try the habanero next. Marie Sharp's is available via multiple sources locally and Amazon I've just never bought it before.

**Spinaker** · April 29, 2023, 03:08 PM

Some pork belly slab and burnt ends for a get together tonight.

**grantgallagher** · April 29, 2023, 03:12 PM

Did some cast iron chicken thighs as we are getting the yard redone so my cookers are out of commission right now.

**Foghorn** · April 29, 2023, 03:58 PM

Chicken Kabob

**Foghorn** · April 29, 2023, 03:59 PM

Bacon wrapped cream cheese and pineapple stuffed jalapeño

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**Finster** · April 29, 2023, 04:11 PM

Just me and the boy tonight.
my first attempt at shrimp and grits..

**cruiseplanner1** · April 29, 2023, 04:18 PM

Fresh smoked Lake Trout out of Lake Huron. Smoked low and slow yesterday on my offset smoker using wild cherry wood from our local woods and charcoal. Pure Michigan!

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**Meat_Man_76** · April 29, 2023, 05:08 PM

Cooked up a little feast for my son's 15th birthday and the Hasty Bake Legacy, griddle and Jealous Devil lump charcoal put in some work. Chipotle style marinated chicken thighs, Carne Asada skirt steak, and shrimp in a garlic citrus herb marinade . Served with a side of homemade refried beans. I need a drink!

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