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I've done roma tomatoes before, with good results. However, having someone for dinner that's allergic to tomatoes, but not tomatillos. If no one has done this, I'll be sure and post whatever results I get. But I'm curious if anyone can point me towards something helpful about them. I see...

So I'm trying the smoke-dried tomatoes recipe. First off, my cast-iron pan was rusted from when I did pizza, so I had to scrub that out a bit. I only bought 20 tomatoes in case I goof it somehow, which, in my case, may happen. I did start with a few pieces of smoke wood instead of one...

Was going to do some PP, but Brisket was on good sale so I went with that. Went to fire up the WSM and found my guru wouldn't turn on. First cook with Lump as well. First time to use an electric charcoal starter (10 minutes to Minion!). I forgot to add water to the pan (guru, so I've been...

So, the local supermarket had some 3.5# butts and an 8# brisket...a full brisket..not the flat. Trimmed it's about 12 pounds of meat. After doing a 16# brisket this one looks almost comically small, but we'll see how it goes. I also left the butts stay in the fridge rubbed for about 36...

Borrowing a friends' and going to set up starting Friday for my housewarming saturday. Mr. Brown, midnight rub brisket, and BRITU. The butts are half-sized(3-4#). The local store only had 'em that way, I don't know why. I'm going to try getting some more tomorrow morning from another...

Did but over brisket with the guru for the first time. Almost went great. One thing I didn't plan on was the rain--I'm using my friend's WSM at his place, and we left it 1/2 way out from the eave of his deck. Sometime overnight, we had a spot of rain. Got up this morning to sub 200 pit temps...