Chef No Name

This was a short cook, but for consistency of temps (and being able to knock down the heat flare quickly, at about 230° each time), this was by far my best charcoal and wood cook.

Just a ribeye for one, I didn't even bother to make a side; I'm just eating it cave man with fingers, right off the cutting board. Got some fat and a meaty beef bone for my smoking buddy Leo, if he's allowed to have it. (He's been in San Diego with the rest of the household.)

®️™️🇺🇸💯 It turned out really good, maybe a few degrees past my preference, but delicious. Meat Church Holy Cow seasoning, with a touch of Killer Hogs Hot BBQ rub on top.

Leftover baby back ribs, and pork andouille sausage in some chili. Yeah yeah, it's a canned chili, buts its from Costco and it's really good.

®️™️🇺🇸💯