Wagyu Tri-Tip cooked to 140 and then a quick cast iron reverse sear in some leftover Wagyu (from a brisket) tallow. A few brauts smoked and then seared in the same cast iron and tallow. Risotto with baby portobello mushrooms, spinach and 3 cheese blend using the leftover Wagyu brisket jus as the liquid base. That was lunch. Baby backs got done a couple of hours later for a "snack." For dinner, I have 1/3 (6.5 lbs) of a shoulder clod and some chopped BBQ beef from a couple of arm roasts that needed out of my freezer to make space for a few packers. Wife did some tzatziki, so that and some pita chips will complete my feast for the day. Clod is through the stall and climbing right now.
Tinker was under foot hoping for something to fall all morning. I had to take a picture since he was looking adorable and finally realaxing (and since I had the camera out).
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