Finally had a day not in triple digit temps so I grabbed a 10 lb. butt for the smoker. Feels good to be outside without fear of having a heat stroke 
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Great looking butt. Made one a couple weeks ago and it only took 20lbs of charcoal and 17 hours to get it to 293 degrees F. Had to finish it in the oven for the last 4 1/2 hours.
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Not a BBQ but since it’s only 60 degrees a shitload of pot roast is in order. Doesn’t look like it but 4 lbs of chuck in each pot
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House is going to smell good in the morning
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Wow, sounds like the perfect meal for a chillier day.
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Yes it is. Going to chow down tomorrow
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I will be right there!
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Looks fantastic. No pics and not a BBQ but made some delicious Greek chicken a couple of days ago and made tzatziki sauce for the first time. The chicken was very good and the tzatziki sauce turned out fantastic. My apartment-mate asked that I make more and said we should keep it as a household staple because it works with so many things. Last night I made a huge cold veggie dish with tomato, onion, yellow and green zucchini and cucumber (left over from making another batch of tzatziki) and stirred in some of the tzatziki. Was filling, tasty and refreshing.
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Well, never a bad time to que, especially when it’s in the 40’s. Once again, into the fray …
And YES, it’s for science and shit …
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@SessionDrummer I see you posted this 5 hours ago, by my calculations the ribs should be ready or very close to it, It’s 2:55 here so I’ll be there for left overs later this evening! 
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Shit, you’d be good for lotsa feasts from my backyard. We got black, grey and brown squirrels. The brown are a little smaller.
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Delicious! I was raised eating wild game and fried gray squirrel is near the top of the list for me!
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Had to fire up the Ol’ WSM this afternoon. Now sitting down to some luscious ribs, corn pudding, sautéed fresh spinach, and herb roasted potatoes
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Man @TimWV, looking good.
I still have my WSM, but it remains inside it’s cover. I think I gotta break it back out. Do you use the Minion Method ?
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Damn you lucky bastards. Lol i wish i could still eat ribs and brisket. I made them great too. Making my mouth water.
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