In the 6 rack:
Bottom Rack 11lb shoulder cod

I injected and brine with Sweetwaterspice Brisket Bath and added back the brime spices and a little Malabar Pepper.

Next shelf is (6) 2&1/2" Pork chops cut from a whole loin side sliced and stuffed with Boudain
Next on the dance card is Eye of Round (from the freezer) that got dusted with Salt, Pepper, onion powder, and garlic powder

Next is this Darling

8 1/2 lb boneless ribeye with Sea Salt, Cracked fresh Pepper only
Next two racks are 2 each of Venison/pork sausage, Jalapeno and cheese, Jalapeno and green onion.
And of course 3 racks of Boudain.