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Never had that issue when wrapping them. Normally do a full 3 hours of smoke and charcoal before wrapping with some bbq sauce watered down with cider vinegar. I think the idea is to conserve the fat that renders to coat them with when you eat them. These are baby backs that were really thick...

No rain in the forecast for the next couple of days, so prepping some salmon for smoking tomorrow (rubbed and in fridge), a hunk of bottom round for dinner tomorrow (rubbed w/pastrami rub in fridge) and some ribs on the grill for tonight. Also watching Aaron Franklin's Masterclass on ribs so I...

Pizza night. Took a break from it for a few weeks, back in the saddle with 4 made. Pepperoni, cheese and marinara w/anchovies (GF not pictured).

That actually make me feel better, I was getting a little worried that my wife wouldn't have to change my diaper when I get incontinent in a few years, lol.

Yup, that's an egg case for sure. If you only have one tree of heaven, they will probably suggest you leave it there as it will attract the bugs and eventual egg cases and hopefully they'll stay away from your grape vines, I'm hoping at least. I work on a publication here in PA that I remember...

I was searching YouTube for another angle on cooking down fresh tomatoes for sauce (got a peck at the local Mennonite farm) and this video was suggested. Just can't imagine the programming that goes into this nor the technology to make such a responsive machine. Still wonder why it was...

Very nice vineyard! I just realized you are about 1 1/4 hours drive south of me. Curious if you have seen any lanternflies yet? Wondering what they are suggesting to do to control them. This is the second year they are in my yard, they are infesting any maple or walnut tree (the younger...

You only like that video for the golden retriever sloshing through the water, lol!

Mmm, might be time for some peppers on the charcoal grill. Have two "Big Jim" New Mexico pepper plants and an Utri for dried paprika in pots. About 15 fruits on the NM plants, most of the peppers are 6-8 inches long at this point, the biggest is 9". I tend to let them go until one of the...

Ah, nothing like a weekend morning! Looks like sunrise over pork butt today?

Wish it was as nice as it is today on Friday when we attended an outdoor wedding for my nephew. Just beautiful here, had to grill something. So threw some peppers, onions and Italian sausage on the grill for some sausage and pepper pasta. Yum!

Humph. Redoing a phone setup, no kids around to help. My old one had what would equate to the video card go out on it, and I don't do cloud storage (I'm Amish like that). Makes for a fun time when you gotta take a trip to philly the next day for a wedding, lovely timing. Wondering if my brother...

Pizza night! Pepperoni mushroom (two other pizzas made but I need not bore you with more pizza pics). Yum!

I bet you could get a nice tomahawk steak from that giraffe in that image...

Here I thought that was just a sticker to commemorate how my wife got me to go along with having 4 kids?

Pop up storms abound, so got some raw materials smoked and made up some ham salad, chicken salad and salsa. Just finished cooking the overnight bagels, daughter says yum. Now gotta figure out if I grill or bake the boneless pork ribs in the oven.

Pop up storms all around (we just had a 45 minute downpour, 0.95" at my brother's site a mile away). So decided to cook something inside that's easy. Wifey working late, so that opened the door to seafood, shrimp in particular. Did a quick and easy shrimp fried rice, which my son loves. Tasty...

And I had it set low! It goes up to 550*F and the steel gets above 600 if I move it close to the top element. Just seems to cook better at 525, not in such a hurry to remove it. Plus, when reheated it is more like what I like verses a hard inedible crust. Yeah, no gluten is a pain, sticky, hard...

Mike, where in the heck are you?