Due to time restraints, I haven't been around for a while but hopefully will get more active.
I am still grilling and barbecueing as often as possible - more grill than barbecue. I've done burgers and Italian sausages, porked tenderloin sliced into medallions and marinated in 1 part worcestershire sauce, 1 part soy sauce, 1 part raw organic blue agave - high heat 'cued at 325 degrees with a little mixed hardwood for smoke, 2 dozen ABT's with leftover tenderloin, cheddar, a McCormick Pork Rub - of course draped with bacon and a couple lbs. of Jamaican Jerk Shrimp in the past week. Grilled chicken pieces - legs, thighs, and breasts on the agenda for tonight.
I've also done a couple batches of tuna jerky in the past few weeks. Had some fish in the freezer that was getting to either use or toss and decided to experiment. Sliced ahi tuna for jerky, smoked tilapia and a shark steak. All were cured with Billy Bones Wall's XXX Cherry rub. Liked the jerky so much, I bought more ahi and a little albacore and made a batch for my Dad as part of his Father's Day gift. Will do more tuna jerky this week. I like the tuna so much that I may never do beef again.
I've also done boneless beef short ribs, from Costco, a couple of times in the past month or so. With the new renaming of beef and pork cuts that is taking effect, I do not think these are a true short rib. Look like a well marbled 6 or 7 ounce strip steak - know they are not. I've done them with a couple different rubs and a couple different woods for smoke. These might be my beef of choice, for the season, as long as I can get them.
Hope you all are doing good! Although I haven't been active, I've lurked a little and know there are some really good things going on. Happy grilling and 'cueing to all!