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grilled hamchi for lunch i remember the first time i grilled fish i didn’t brush any oil on the skin. never made that mistake again..

Made a couple pork butts today for my daughters 5th birthday. Kids don’t eat the pork but the parents do. Used two different rubs that @jonj was kind enough to turn me on to as well as his recommended marinade which I injected into the butts yesterday cooked at 250 for about 15 hours with apple wood. Whipped up some Cole slaw, Mac n cheese and Caesar salad (not pictured) I always serve with Hawaiian sweet tolls and sweet baby eats bbq sauce i finish my butts after they are pulled on the broiler for 10 minutes and I dust with brown sugar, apple juice and soda ha to get a finishing crust on the pulled pork didnt get any finished pics as it was hectic serving and kids running around

This little critter is called a Chuck Fillet Roast and like most po'boy briskets it's cooked the same way. It stayed on the offset today just giving me another chore to do while I was raking leaves and cutting the grass. This took 7-8 hrs to probe seemingly well, but in the end my wife was hungry and it didn't get the opportunity to rest....what can you do. Salt, pepper garlic rub and it was done, nice bark and smoke ring served wih the best leftovers I could find. A litttle dry as expected with no rest, however it was all alone in that massive cooker, but the gravy did help. Oh well, next time

This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that @Aussie Ora sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer.

@Troble, Happy Birthday to your 5 year old. I see she had one of your feasts to celebrate.👍👍

German Rabbit Stew, hadn't cooked this in quite some time so it's pictured here with potatoes one day and linquine the next. Cooked on the KK, lid off at first for some smoke injection, then stirred and finally sealed to tenderness. It took a while to find a vendor that supplied rabbit in the area, quite a few calls here and there but I was pleased with the result. You know rabbit is nothing like chicken except in texture so don't be confused surrounding the taste, and do come prepared with a sharp knife or cleaver to separate the joints which are unfamilar to chicken because it is a bit puzzling. Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Bon Appetit

Great minds, @Aussie Ora - chicken thighs last night - mix of 3 different rubs, one was the Icelandic, one was that new chook rub you sent me, and the 3rd was the Wing Dust that you also sent me a TON of! Thanks again! Had a recalcitrant tomato that wouldn't ripen on the vine. Owing to the sub-freezing temps we're getting at night now, I picked it anyway. So, being a good Southern boy, it became Fried Green Maters! Homemade remoulade sauce. Thighs on the upper grate, 325F. Sorry, no other plated pic. Only side was some curried rice done in the donabe.

Taking advantage of the never ending summer here in the PNW before rain moves in this weekend. All about pork. A no wrap pork butt for the first time. I was interested in seeing how good the moisture retention was without wrapping. Overall it tasted excellent. Bark a bit tough if you get a big piece of it but not something I mind. Also tried some pork belly for the first time. Made burnt ends out of it. While the flavor is very good, they weren’t quit melt in your mouth. I just smoked open the whole time and then carmelized at the end. I missed the step where I was supposed to place in a tray and cover with a stick and a half of butter and brown sugar. Still good though just a little tougher. Sent from my iPhone using Tapatalk

Thank you, thank you, THANK YOU to @Tucker for these incredibly well made moving boxes for my KK’s! These are super sturdy and will definitely survive the move unless the movers severely manhandle them. Please consider these a community resource. I will gladly send to anyone who needs them for a move once I’m done with them in February. Just PM me or post here.