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My wife lived in Florida for quite some time, and she really likes Cuban Bread. Since we live in southwest Virginia, what they try to pass off as Cuban Bread around here is, well, just bread. I would really appreciate an authentic recipe for making Cuban Bread. Thanks, in advance, for your help.

Doing my first attempt at a chuck roll today. It's a 21.72 pounder! IT'S HUGE! Got it on at 11:00am, hope it's ready to eat sometime tomorrow. Check my webpage for some pics. Wayne

Doing two butts on top grate and brisket flat on bottom. The butts totaled 17lbs (2 in cryo from Sam's, $1.02/lb) and the flat is 6.5lbs choice (from Sam's, $2.38/lb). Hope them big ol' butts on top keep that flat happy! Gonna be cold and calm tonight, no wind to mess things up. I know the...

Just decided to change my all night butt smoke to tonight instead of tomorrow night. Got a 7.8 lb. butt a couple of days ago ( .99/lb at Food Lion), planned to cook Saturday night, but changed my mind! Gonna be down in the mid 40's tonight, but I think the winds will be calm (nice change from...

Did my third cook on the WSM this weekend. Three slabs of back ribs. Loosely followed the BRITU instructions. It was a bit breezy, but I was able to keep the temp around 250 (measured at the lid). Five hours of cooking resulted in some pretty good ribs. Go here for some pics. I think I'll...

Started my first pork butt (7.5lbs) at 11:40pm last night. Using the Minion method. Now 10 hours into the cook and the internal temp has hit 165 and holding there for the last hour. Everything is going great! I am grinnin' like a mule eatin' briars!

My WSMs arrived today! Put one together and left one in the box. Now if Isabel moves on by late Friday or early Saturday, and doesn't tear things up around here, I'll be smokin up the neighborhood this weekend. I hope the smell of smoking pork doesn't keep the neighbors awake all night (he...