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Have you guys ever heard of **bork**? 😂🥩I spotted this sale sign in the meat section and honestly thought someone had ma...
06/10/2026

Have you guys ever heard of **bork**? 😂🥩

I spotted this sale sign in the meat section and honestly thought someone had made a typo. “Ground Bork” sounds like something the Swedish Chef would proudly cook while yelling in a language no one understands.

At first, I took a picture because I was sure it was supposed to say beef, pork, or something normal. Then I looked down at the package and realized it was actually a ground beef and pork blend.

So apparently… bork is real. 🤷‍♂️

I know mixing beef and pork together is common. That part doesn’t surprise me. But calling it **bork**? That was new, and I’m sorry, but it’s hilarious.

Ground bork: when beef and pork join forces to confuse everyone in the grocery store. 😂🐄🐷

I accidentally bought a pork loin that was sitting in with the ribs, and now I’m trying to figure out what direction to ...
06/10/2026

I accidentally bought a pork loin that was sitting in with the ribs, and now I’m trying to figure out what direction to take this thing. 😂🥩

I was in a hurry at Sam’s, grabbed it out of the rib section, and clearly was not paying close enough attention. Got home, looked at it properly, and realized… surprise, it is not ribs. It is a whole pork loin.

Before anyone says it — yes, obviously I’m going to eat it. I’m not asking whether food should be thrown away because I accidentally bought the wrong cut. I’m asking for recipe ideas.

What would you do with it? Slice it into chops? Roast it whole? Stuff it? Smoke it? Cut it into smaller sections and freeze some? I’m open to anything that makes this accidental purchase worth it.

I know being oppositional online is everyone’s favorite hobby, but I promise this is not a crisis. I just wanted ribs, came home with pork loin, and now I need dinner ideas. 😂🔥

I smoked a baby back rib slab and a pork butt today, both butchered fresh off the farm, and my Pit Boss pellet smoker al...
06/10/2026

I smoked a baby back rib slab and a pork butt today, both butchered fresh off the farm, and my Pit Boss pellet smoker almost ruined the whole cook. 🔥🥩

It kept shutting off and throwing an **ER1** error code, which points to either an auger issue or a fuel problem. At first I thought something was wrong with the smoker itself, but after messing with it and checking things over, I finally figured out the problem.

The pellets were too long.

Some of these dang pellets were close to **2 inches long**, and I didn’t even notice when I poured them into the hopper. They were jamming things up enough to cause problems, and I nearly lost the whole smoke because of it.

I’ve been cooking on this smoker for about 4 years, with plenty of cooks under my belt, and this is the first time I’ve ever run into this. These were **Pit Boss Competition Blend pellets**, and I definitely wasn’t expecting oversized pellets to be the thing that tried to sabotage dinner.

Has anyone else had this happen before? Because this was a new one for me. 😂🔥

So this is supposed to be the “good stuff”? Because I think this bag and I are officially done. 😂🔥I decided to give this...
06/10/2026

So this is supposed to be the “good stuff”? Because I think this bag and I are officially done. 😂🔥

I decided to give this natural hardwood lump charcoal a try, expecting hotter, cleaner, longer burns like the bag proudly promises. Instead, I opened it up and felt like I got a mix of random chunks that were either too big, too weird, or just not what I expected at all.

I know people swear by lump charcoal, and maybe this brand works great for some folks, but this was not it for me. Between the way it burned, the pieces, and the overall experience, I can confidently say I won’t be trying this one again.

Maybe I got a bad bag, maybe I’m picky, or maybe this charcoal just isn’t for me. Either way, lesson learned. Back to what I know works. 😂🥩🔥

Smoked this roast at **225°F for about 4.5 hours** until it hit **120°F internal**, then let it rest before giving it a ...
06/10/2026

Smoked this roast at **225°F for about 4.5 hours** until it hit **120°F internal**, then let it rest before giving it a hot sear at **500°F** to finish around **130°F internal**. 🔥🥩

The outside picked up a beautiful crust with all those herbs and seasoning, and the inside stayed perfectly pink and juicy. That low-and-slow start followed by the high-heat sear really did exactly what I was hoping for.

Rested, sliced, and ready to disappear off the cutting board. 😮‍💨🔥

Practice run for Thanksgiving.Cooked this turkey on the Pit Boss Pro Series at 350° for about 3 hours, then let it rest ...
06/09/2026

Practice run for Thanksgiving.

Cooked this turkey on the Pit Boss Pro Series at 350° for about 3 hours, then let it rest for 30 minutes. I injected it with Tony C’s, seasoned it with Montreal chicken seasoning, and pulled it when it was temping around 168–173°.

It smells amazing, so now I’m just hoping it tastes as good as it looks.

Would you eat 4-year-old venison if it was professionally processed and vacuum sealed?Found these packs in the freezer a...
06/09/2026

Would you eat 4-year-old venison if it was professionally processed and vacuum sealed?

Found these packs in the freezer and now I’m debating whether they’re still good or if I’m about to turn dinner into a science experiment. It’s been frozen the whole time, professionally packaged, and doesn’t look terrible… but four years is four years.

What’s the verdict — cook it or toss it?

Smoke safely, folks, and don’t let this happen to you.Consider this your reminder to keep an eye on your smoker, clean i...
06/09/2026

Smoke safely, folks, and don’t let this happen to you.

Consider this your reminder to keep an eye on your smoker, clean it out, watch the grease buildup, and never assume everything is fine just because it was fine last time. One minute you’re smoking dinner, the next minute your smoker is auditioning to become a bonfire.

Stay safe out there.

Am I wrong for being this mad?We bought half a cow, and when I got everything home and started unpacking the boxes, I fo...
06/09/2026

Am I wrong for being this mad?

We bought half a cow, and when I got everything home and started unpacking the boxes, I found my brisket was only about 2 lbs and labeled as just the “tip.” Honestly, it feels like the butcher stuck me with more than just the tip.

When we called, they first argued that the brisket was small because the cow was only mid-600s hanging weight. Then when we pointed out that it was literally labeled as just the tip, they told us, “Most of our customers don’t like dealing with brisket, so we cut most of it into stew meat.”

Who does that?

So now I’ve got a 2 lb brisket tip and I’m trying to figure out what’s even worth doing with it. Pastrami maybe?

Edit: I probably should’ve clarified — they asked on the cut sheet if I wanted brisket, and I said yes. Apparently their standard is to only give a small piece because “most people don’t want that much brisket.”

Please tell me what is wrong with my Pit Boss Pro Series vertical before I haul this thing straight to the landfill.I bo...
06/09/2026

Please tell me what is wrong with my Pit Boss Pro Series vertical before I haul this thing straight to the landfill.

I bought this smoker about a month ago and have only done four smokes on it, but every single one has been nothing but problems. It won’t hold temp, it randomly starts dropping, and then it throws an error even though it’s completely loaded with pellets.

I had an Austin XL before this and never had a single issue, so I’m losing my mind trying to figure out what’s going on with this one. The igniter is working — I checked it with a temp gauge. But when I opened the fire box after it errored out, it was packed full of pellets and nothing was hot.

Please, for the love of barbecue, tell me what is wrong with this thing.

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