Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

Pulled pork B.L.T

Here’s a look at the first coat. Waiting a few hours for it to be dry enough for the second coat.

Pork butt on the smoker right now. Couple more hours…

Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter

Also showing off my new steak knives.

Kabobs today

Managed to get 3 coats of epoxy over the entire floor. I’m pretty happy with the results so long as it holds up for awhile. It won’t be fully cured for about 10 days, but now I can move on to finish electrical and wall coverings.

Grilled up some chicken thighs tonight

Burgers and sweet potato fries

Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon

zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.

I’ve got a lot of pork butts on hand and definitely need to try this out at home. I’ve done a few commercially and they turn out really nice. I’ve never had a chance to eat it though.

Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.

Jonathon no difference in seasoning that I am aware of, but I have never worked in a plant that does the hot boning so I could be wrong on that. Maybe someone else has more info about that.

zbigjeff great looking burgers!

GWG8541 looks good. Zucchini is my favorite food. I would honestly take a plate of fried zucchini over a nice ribeye even.

wdaly thanks!

I do pork brats with 3/8s usually. All depends on what you want.

gus4416 thanks!

Dave in AZ one of the rare times that my baking expariment worked out great. I’m really just a so-so baker.