Miss Being Here ...

After taking most of the winter off, I went back to work two weeks ago and haven't had a lot of time to check things out. I leave for work about 1:00 P.M. and get home between midnight and 01:00 A.M.
Cooked today, with a vengence - haven't cooked for almost 3 weeks and was going through withdrawal.
Fired up the 18 1/2" WSM and did a bone in pork butt, sirloin tip roast, and 6 pork steaks.
Fired up the 26 3/4" OTG and did 6 bone in skin on chicken breasts and 12 chicken legs + 4 boneless ribeye steaks for dinner.
Also tried to make my Grandma's version of potato dumplings. These haven't been made in over 25 years and Grandma didn't leave a recipe. They're not like any potato dumpling that I can find a recipe for. They're grey and ugly. They clump together. Let shredded cheddar cheese melt over them. We called them "squishy noodles. They were great! Mine didn't turn out but I learned some things and I'll try again next weekend.

Yeah, I hate it when work gets in the way and ruins things.

So were you cooking for a small army or do you have a fridge full of leftovers now?

Brad

Wife and stepdaughter have busy schedules also - both get home from work around 6:00 P.M. + the almost 3 year old grandson keeps everyone hopping.
Just took cooking pressure off of them. Vac packed and froze the sirloin tip, 1/2 the butt - I didn't pull it, and half the chicken. I enjoy the cook and guess it made sense to just load up and go.