Good Luck to everyone going to the Royal!!

The test kitchen is open! Doing a couple of Briskets & a couple of Butts to try out some new Rubs.

Congrats to my Friends Shiggin' & Grinnin' on their Win at the Royal! 1st place overall out of 525 teams! I'm proud to know you guys!

Bad Wolf is cooking Brisket & Turkey Breast for a Memorial event. Roger Berg-R.I.P.

Cooking for a Memorial event ! A heart Felt Toast To Roger Berg! R.I.P.

Making the brine for Duck Pastrami :)

Pulled the Brisket out of Brine, set up over night, tomorrow "Pastrami"

Brisket/Pastrami is at 149* Should I pull it as per Charcuterie or wrap at 165* or so and cook to 200*

Doing home cured Pastrami on FE today! Question: Do I pull at 150* as per "Charcuterie" then cool it down, and... fb.me/1n6TNQvMb

Is there a down side to cooking a home cured Pastrami all the way through to an internal temp that is pull apart if done low&slow

Opted to split the difference b/w Charcuterie & BBQ Comp style wrap gabriel*pull@205*

HAPPY THANKSGIVING TO ALL!

Making head cheese book calls for cured pork tongue? Is there a step missing?

Making head cheese from book, calls for cured pork tongue, did I miss something?

Hey send me the twitter-only deals

The Beef Brisket is now transformed into corned beef, ready for Smoker:)

@Aschmaed Glad yer having good time,call home or contact me I have question :)

Picked up a tub of chicken livers, got a pound of bacon! One wrapped in the other and then smoked!!! Oh yeah

The Snow is subsiding & I'm smoking Ribs! Good luck to all the Teams cooking in Iowa this weekend!

Happy IPA Day!!! fb.me/6m7X2sQO1