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New Albany to be exact. Just across the river from Louisville, KY. Love BBQ, bourbon, beer and all the great things here in Kentuckiana! Randy

I'm a clinical psychologist. My current work is with disabled children.

What happened to the Zucchini? I didn't see it on your plate.

Wow. that looks super.

I made Ms Piggy for some shoulders I smoked this weekend and it is really interesting. It was sweet, sour a bit spicy all at the same time. while I like it, I don't know if it will be my new favorite or not. I also made some #5 and then saw my housemate using sweet baby rays at lunch....ouch...

Christ, did I really use the word "yummy" on the VWBB?

I just made this. The sauce is very yummy. I left out the red pepper flakes since Mary Anne doesn't like hot stuff. Haven't tried it cold yet. I think that it is a good base recipe to add some additional Chinese veggies ( water chestnuts etc).

I just used this recipe last Saturday and the brisket came out great. It was 13 lb untrimmed. It cooked for about 14 hours and came out fork tender and moist. I served it with some cooked red cabbage. It was so beautiful I almost cried.

I don't know if they're my throw down dishes, but the bbq bacon wrapped shrimp and smoked maple fatties are always being requested by the people who have had them.

I'm with Larry on this one, not just the the WSM but things in general. No matter how much you pay for something, if you use it all the time it's worth the money. If you save money by buying something cheaper and don't use it as much or don't enjoy it-you really haven't saved any money. Maybe I...

And just for those who would wonder, here is the recipe for the White Carnation: The traditional drink of the Belmont, as served until 1997. It was repelaced in 1998 by the Belmont Breeze. Ingredients: 2 oz. Vodka 1/2 oz. Peach Schnapps 2 oz. Orange Juice Soda Splash of Cream Crushed ice...

The traditional drink of the Belmont Stakes since 1998 and invented by Dale DeGroff. The previous drink was the White Carnation. Ingredients: 1 1/2 oz. Seagrams 7 3/4 oz. Harveys Bristol Cream Sherry 1/2 oz. Fresh Lemon Juice 1 oz. Simple Syrup 1 1/2 oz. Fresh Orange juice 1 1/2 oz. Cranberry...

I got mine through the special posted on the board, and couldn't be happier with it. It survived a dunk in the kitchen sink and came back in a couple hours. I guess it is a matter of taste.

I don't have any advice on Moose, but this is one of my pet peeves about people who give me game...I mean don't they think that I need more than cow or pork to cook something? Grumbles, but beggars can't be choosers. I have my best lunch with deer when I brined it, seems like the salt water...

I buy ones that have like garlic or something else on them and just throw then in the smoker. Made them for thanksgiving last year and they were super. I have never heard of people putting loin in crock pots, but that just sounds so wrong to me. Give those folks some of the one you smoked and...

Make plenty. They go fast.

Like Mike R, I have always been afraid to use hickory on turkey, but I use it all the time on everything else. But if Larry Wolfe says hickory is good on turkeys, that's good enough for me. I will try it with one of the birds setting in my freezer.

Always had used mustard until last weekend. Made ribs last weekend with no mustard and they had a great crust. Probably will still use it on pork butts.

Been like 12 years since I quit. All I can say is that you have to learn how to be a non-smoker the way you became a smoker. And I wasn't a heavy smoker, probably about half a pack a day and usually didn't light up in the morning until I had a cup of coffee or two. Guess I wasn't addicted since...

Made it for a dinner with my mom's church group. She couldn't believe how much of it they ate. It's a keeper for sure.