My Easter Prime Rib with smoked mushrooms. Six hours on the Treager then a quick sear on the Char-Broil at 500 + degrees to give it some char.

Dropped it in the wrong part of Washington, should have been in Roy. Nice addition

Pork ribs, pinto beans, corn bread and asparagus were on the menu tonight. Got pics of the ribs and beans. The corn bread got eaten before it got it picture taken.

Jonathon thought I might give you the updated pictures of the Bronco now that I’ve cleaned it up and got it out into the sun. Have lots of time with the stay at home order, of course I’m home most of the time anyway.

Made chicken Parmesan, got carried away and ate the after pictures before I could take them. I got a before they went in the oven though.

Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.

The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.

Jonathon Do Traeger not count as a smoker or do you call it a grill? All my smoking is done on the Traeger, never use it to grill.

Breakfast this morning. Creamed Chipped Beef on Rye Toast!

Joe Hell Try using more honey in your recipes for mead and adding fruit. I used to make mead, made a Marion-berry mead that placed 2nd in the National Homebrew competition in the 90’s. 18 lbs. (12 lbs per gallon) of honey in five gallons plus the fruit

Smoked Pork Sirloin roasts with John Henry’s East Texas Sugar Maple Rub. Made some Boston baked beans to go with it. Intended to make cornbread, but got tied up getting my 85 Bronco restoration project running

beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.

Tex_77 We have Cargil but only at certain stores. Most of ours is IBP/Star Angus/Chairman’s Reserve which are all Tyson. Costco and Safeway all use IBP as well as a lot of butcher shops that don’t buy their sides and rather cut primals.

Joe Hell Your Buick looks good, a few less miles than the Bronco. It has 114,000 miles on it. It has been sitting since 2000. Had a bad rear main leak, so I re-powered it this winter and restored the running gear and braking so far, and polished it up.

Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.

Smoked meatloaf with mashed baby reds, and NW blend veggies.

I use roasted garlic, butter and Johnny’s Seasoning Salt, put them on bamboo skewers, grill them and then back into the marinade until served. Easy peazy.

Joe Hell I used to use local wildflower honey for mine. If you can get some orchard honey or fireweed that would give some great flavor too.

Jonathon Here you go Jonathon. I lit the re-power off on Sunday and took her out on the maiden voyage yesterday. Been 20 years since it has seen the road.

spanky just watch the temps. I use my rib rack to do all my sausages, it keeps them off the grill and away from the heat. I usually just use the smoke setting on the thermostat since they aren’t that accurate for temp control, this the rack usage. The cold smoke chamber on mine doesn’t get hot enough to process the meat properly.