Recent content by Ralph Q

I go all out on Smoke Day and whenever time permits, I brine. I use this recipe below: Basic & Simple Chicken Brine Ingredients 1/2 cup kosher salt 1 cup brown sugar 1/2 cup maple syrup 2 quarts apple juice 1 to 2 - quarts water (part of this should be in ice form) Directions Place all the...

PLAN A (Crash & Burn) - I always have a plan going into Smoke Day, I choose the recipe weeks before and think about it in the run up. I order my shirts and wait with anticipation for them to arrive. The week before, I start to provision. This is where the problems began. I was going to smoke...

Mine on the way. Recipe chosen, just another Smoke Day!

Folks - Here is my cook for yesterday on my homemade "Little Smokey". I think that this might be the best, most beautiful cook I've ever done after 8 years of participating Smoke Day. My only regret is I didn't order my t-shirts in time for the commemorative picture of me and the food. I want...

Hickory Smoked Maple-Glazed Bacon-Wrapped Pork Tenderloin Been behind on prepping for Smoke Day this year. Ordered my shirts late and will not have them in time. :cry::cry::cry: Looked around the house and miraculously have all the necessary ingredients for this dish.

Smoking Bologna for lunch sandwiches and Center Cut Pork Chops for dinner

I have the 22.5 and a family of 4. It gets used enough to justify it's place in the stable but the mini-WSM that I built probably gets more use and is more practical. Sometimes bigger is not always better as the 22.5 eats KB by the half bag. I use various sized rings and also place bricks...

We have a sickness. I wait for this sale every year and stock up. I now have 200lbs of charcoal and 5 bbqs. I'm also ordering meat online now too. When will it stop?

2 weeks ago, I made 3-2-1 ribs and realized I was out of Parkay. I used real butter and brown sugar instead and they were definitely tastier. No apple juice used. They were so good, we did not sauce them at all.

Continuing the tradition in Huntington, NY. Smoking......Bologna! I've been too busy to plan a special smoking event this year, so I'm keeping it simple. I book marked this over the winter, and it's a great compromise for a lazy smoking day. Malcolm Reed's BBQ Bologna

Loved building my mini. Don't think I would have just gone and bought a 14. I have a WSM 22. Right now, I'm considering a Mini-Za build. It's only the shortage of IMUSA and Vasconia pots that is stopping me.

I always had similar concerns of tipping and stuff. When the mid section is loaded up, it's pretty heavy and stable. All that being said, this mod below helps make it more stable and gets you the benefit of grilling capabilities too. http://virtualweberbullet.com/grilling.html - Weber Egg...

Sorry, I haven't read every line of the entire thread so this may have been proposed before. How about a terra cotta pot bottom that is inverted? I was planning to make a mini-za and put this in the lid somehow.

Totally awesome pics and awesome meal. Your camera seems great. I ventured into lamb this summer too and was pleasantly surprised.

This appears to be grill abuse. This poor grill needs to be adopted and restored to it's full Weber glory; what a shame.