This week's custom mustard is extra spicy; in addition to the usual wasabi, garlic, ginger, and black pepper, I used chili sesame oil.

(To a base of yellow mustard and soy sauce.)

@BESW That sounds flipping amazing.

I unfroze one of the pork butt's i'd gotten and did about an 10 hour smoke on it. Made a vinegar sauce for it of cider vinegar, maple syrup, salt, pepper, red pepper flakes, and some lawry's. Because I put lawry's in everything.

@NautArch [mouth waters uncontrollably]

@NautArch That looks so good!

After 10 hours, only a portion was done and we were hungry. So I cut off that bit and kept the rest smoking.

@NautArch now you're making me hungry and the problem is I don't get any of that!

@Rubiksmoose hahaha! I've got another butt in the freezer and some beef ribs. Along with chicken I can smoke, too.

Downside is tonight I need to clean the grate and the water bowl.

@Derpy Adorable :)

@NautArch That sounds like an acceptable tradeoff to me. Though not pleasant for sure.

@Rubiksmoose oh, it's a worthwhile trade-off :)

@Ash Is "Condiment Creativity" the name of the next alliterative channel to be made? :P