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Last minute dinner idea - It was delicious. Ground chuck, minced garlic (a lot), bread crumbs, a little olive oil, a good dose of crumbled feta cheese, a ton of fresh cracked black pepper, and oregano and basil from the garden. Wrapped in 12 oz. of bacon. Bake uncovered at 365 until done. I...

They look like they've been through battle, but they're hanging tough(ish.) Not doing anything drastic to them except plopping them in bigger pots with some good soil. Some new green growth springing up from those poor, tattered pups. My replacement order, which they got to me ASAP and at zero...

Ow. Yes, that was my mistake - that Sharpie was soaking wet with oil, then dried tacky. I didn't think twice about picking it up a couple days later... BZZZZZZZZZT!

Oh boy, that could have long-lasting repercussions... lol

Yeah, I was gonna just leave that alone. Still "taking the temperature" around here. Some forums are super-uptight. I'm thinking this one isn't. Really enjoying my stay here so far!

Dear GOD! Thanks, GrantMichaels - I'll file that away for use hopefully never. I'm riding it out, but I will CERTAINLY be more mindful of what got used for what in the future. WickedMike mentioned this possibility the other day, and I chuckled. I am NOT chuckling now. :lol: Maybe "Jenner" it...

When you grab that Sharpie you used while labeling baggies full of freshly dissected superhots, then go to relieve yourself of some coffee. Wow. WOW. HOLY $h!&!

Hell. Yes. Now where did I put that other pork butt...

With fresh ground beans? I like where this is going... Pullt. Absolutely melts in your mouth...

Strong pot of French roast and some pig. Sounds like a plan to me!

Soooooooooooooooooooooo, I let everything go overnight at 205 degres. Was stuck at 183 last night and had to grab some sleep. The booty came out FANTASTIC. The bone slid right out, the meat is falling apart, REALLY moist and super-flavorful. It was tightly sealed in a foil tray with a couple...

I have a couple of 'em. Cheap Chinese crap, but has been fairly reliable. I have a couple others, but this is the one that gets used.   I like her already. :lol: I would, quite literally, run the smoker on top of our TV antenna during a lightning storm if needed and "allowed," but I've learned...

So we couldn't wait and dove into the not-quite-100%-done-to-my-liking ribs. Not bad, but not... ready. Booty still working along with another pan of ribs.

Ribs are in and still finishing...

I have as well, so I'm familiar with the consequences of angering The Woman by doing so. This thing has petered out at 144 for some reason, despite temp fluctuations of 10 degrees, max. Finishing the ribs (now lovingly slathered in a secret BBQ sauce mix. Okay, Sweet Baby Ray's, but don't tell...

Le sigh. Had to move everything inside as we're now having fairly intense storms rolling in and The Woman will be somewhat displeased if I continue tending the smoker amidst the lightning. :lol:

As of 3:15 Ribs thrown in for good measure.

180 isn't done, I just want to be alerted when it's over the 175 hump.

Throwing some ribs on a bit later too. And staining fence pickets, and starting on the front porch/deck build, and preparing to move, and... One hour in... I love the remote meat temp thing - got it last year on clearance for like $10 and it works like a champ.

Got a bit of a late start, but I'm confident that I have enough PBR to see it through. Pork booty rubbed with yellow mustard, a shit-ton of garlic powder and some Tony Chaceres. At about the midway point I slide it out (TWSS) and rub some dark brown sugar on. Bowl of apple cider in there for...