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Sure looks good to start.

Seven of the nine slabs of baby back ribs that I smoked today. Two got appropriated as I was taking them to the house. Three were done with a Carolina rub and six with a sweet spicy rub.

Outstanding!

Six or eight slabs of Baby back ribs.

Did a couple of thick cut chops last night.

For $17.60lb, I assume you bought prime? How was the marbling in the grass fed beef?

Other than the normal maintenance parts and fuel line, nothing else.

I bought an 038M new in the 80's. Still have it and still use it. The most dependable saw I own.

Did some baby back ribs over the weekend. Heavy pecan smoke from a smoke tube and a spray of Apple juice, vinegar and water.

Outstanding!!

As @stillhunter said, Queso is good on omelettes. I like to fry chopped bacon then toss in some chopped Jalapeño or Poblano peppers. Folded in an Omelette and topped with Queso cheese, it's pretty good. I also like to use leftover steak or tri tip, bell peppers and onions, sautéed in butter...

Looks outstanding Charlie!

I cooked three pounds of candied bacon yesterday morning. I left it on the island in the kitchen when I went out to cut wood. Several of my wife's friends showed up late morning, for a gathering of the Coven. When I got back to the house, mid afternoon, here's what was left. At least I got to...

Outstanding!

Did some Cajun shrimp on the grill yesterday.

Did a little Pastrami, on the smoker, yesterday. After coming off the smoker and being cooled, ready for slicing. Sliced and ready to eat. Two piles were vacuum packed and frozen. The other two got eaten. Good stuff.

No, I was too concerned about eating it.

Whole Brisket 12 hours total cook time. Four hours uncovered with smoke at 250*, then eight hours wrapped at 200*. Ready for the smoker After coming off and resting for an hour. Ready to slice. The first few slices off of the flat end went into the baked beans.

Outstanding

A few slabs of ribs, on the smoker.