Busy day today hitting the smokers before the Winter
8# pork shoulder (back left), 6# rib roasts (back right), 4# peppercorn tri-tip (front) on MAK at 200° for about 2.5 hours...rib roast and tri-tip are going to get sous vide at 135° for 6 hours and pork shoulder is in a beer bath on the Memphis now with the ribs
2 racks STL ribs, italian meatballs, italian sausage, burgers, grass fed NY strip steaks
after 275° for about 90 minutes
and some peppers grilled in the air fryer