Fodder for the smoker, Fresh Meat

Yes Sir: some Akaushi beef, much like Kobe beef so I am told. This beef comes from HeartBrand Beef. Received this beef from one of our vendors Ben E. Keith food service co. One item I am looking forward to smoking is the Tri Tip cut. Never have smoked one before but have been reading it is wonderful.
 The other is some of the most beautiful rib eye steaks I have ever seen. Looking to grill these on the BGE. Gonna be some good eats. Hope to post photos of more mouth watering cooks. Thanks Bill

Tri Tip Beef: 

Rib Eye Steak:

Got 41 steaks from 2 whole rib eye cuts.

freezer ready: 

Just a few things that have been going on.

Been Kinda under the weather, having breathing trouble and blood pressure is out of control. But things are looking better. Bill

You know my wife won this large BGE smoker. So I have been trying to learn how to use it and do a good job on the smokes. Yeah, some have been better than others. I do however love the heat control that this smoker provides.
So here goes, first up more ribs and a pork butt. Seasoned with my favorite rub. That being SuckleBusters Hog Waller.
Ribs on the smoker:

On the way to some great eats.

Spare Ribs, Man I love these things.

Pork butt, my first on the BGE. I love the color and just right amount of smoke.

 
Spatchcock chicken:
I really like smoking chicken this way. The temp and doneness is more evenly cooked. It also makes for a nice presentation. Dang I may do another one today.