Summer’s still sizzling—and August 2025 is bringing even more TV heat. Gone are the days of summer reruns, this month’s lineup is bursting with star-studded historical epics, sci-fi thrillers, courtroom face-offs, and even preschool superheroes. Start clearing your schedule (and maybe hoisting a chair on the patio).
If you have teenage boys, you already know: their bedrooms are basically satellite kitchens with worse lighting and a faint smell of Febreeze or Axe body spray. It starts off innocently enough — a glass of water to avoid getting up in the night. Then a bowl of cereal. Then, somehow, every single Tupperware container you own is stacked on a desk like it’s some kind of plastic tribute to their snacking prowess.
At some point, you start to notice the crumbs everywhere. On the floor. In the bed. On top of their dresser? It’s like a squirrel broke in and hosted an all-you-can-eat Cheez-It buffet.
Let’s get one thing out of the way: I’m not here to dump on SEO. I’ve been playing that game for years. Keywords, meta descriptions, internal links, the whole dance. And for a long time, it worked. People searched, Google served, and traffic came. I even wrote about it a few weeks ago.
But something’s changed.
Let’s be honest — the classic 3-2-1 rib method is legendary for a reason. It has become my go-to when pork ribs are on the menu. But here’s the twist: it’s not ideal for baby back ribs, and it definitely doesn’t work when you’re on the clock. So what do you do when you’ve got a craving, a rack of baby backs, and only 4.5 hours to get from prep to plate?
Easy. You adapt.
This method is built for the Big Green Egg, but it works on any smoker that can hold a steady 250°F. I like this approach because it gives you the smoke, the tenderness, and that saucy finish, without turning your ribs into pulled pork on a stick.
Here’s how I do it.
So you bought a Big Green Egg. Now what? Welcome to the club. You’ve either just dropped a mortgage payment on ceramic BBQ technology or inherited one from a neighbour who moved to a condo. Either way, congrats. The Big Green Egg is equal parts backyard status symbol and meat-searing machine.
But here’s the thing no one tells you: it’s a little intimidating at first. The Egg doesn’t come with a user manual that tells you how to not screw up a pork shoulder. That’s where this post comes in.
Updated: August 2026. Once you’ve got these down, check out my Big Green Egg dinner ideas for what to cook once you’re past the basics.
It finally happened. I’ve crossed the line from “guy who enjoys being outside” to “dad who stares into the trees for suspiciously long periods.” Yes, friends — I’ve reached my bird watching era. And honestly? It rules.
I’m not talking about hardcore ornithology with a spotting scope the size of a hockey stick. I’m talking about low-stakes, backyard, out for a walk, “hey, what the heck kind of bird is that?” type of bird watching. The kind that sneaks up on you. One day you’re grilling sausages and the next you’re yelling “Cardinal!” like it’s a celebrity sighting.
In early 2025, I finally deleted Twitter from my phone. Not in a dramatic rage-quit kind of way—just a quiet “this isn’t good for me anymore” kind of moment. The app that once gave me breaking news, spicy jokes, and Raptors trade drama had become, well… exhausting. Less barbershop banter, more dumpster fire.
So when I heard about Gander, a new Canadian-made social media platform that’s promising a safer, more civil alternative? I was in.
Yes, I’ve already signed up for the beta. And yes, you can too.
