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This is a marinade/brine I use on chicken a lot. It's based on a recipe by Su-Mei Yu in Fine Cooking about a year or two ago. I never look the recipe up any more, so I'm not sure how much I've deviated from it. Asian Marinade/Brine <UL TYPE=SQUARE><LI> 6 cloves garlic, minced <LI> 6 cilantro...

I remember reading a thread about this last year sometime, but I can't seem to find it. The screws on my WSM are starting to rust a bit, and I wanted to replace them with stainless steel screws. What size(s) do I need, and how many? Any other parts I should pick up while I'm at the store...

I've got the in-laws coming over for a 4th of July cookout. I'm going with Spare Ribs, Beer Can Chicken, and a BBQ Cabbage. (And a few lovely beverages...) I can't think of a better way to celebrate our country's birthday. (Well, OK, cooking 109 slabs of baby backs overnight would be a...

Does anyone have an estimate of how many ribs you should serve per person for 'average' eaters? Or how many people per slab of ribs? Also, what about loin back vs spare ribs? Thanks.

Since the VWBB doesn't seem to talk about the pork picnic shoulder cut much, I figured I'd post the details of how my cook went. While I was writing it, it turned into a dissertation on the science of barbecue. You've been warned... For some background on my picnic shoulder questions click...

I saw a link to this site over on the BBQForum, and I thought it might be of interest to some of the people here on the VWBB: BBQ - A Southern Cultural Icon

...and another question for my big barbecue next week: I'm going to need to reheat about 25lb (pre-cooked weight) of pulled pork. I can think of three ways to do this: 1. Store in ziploc bags, use microwave(s) at work. 2. Put in crock pot(s), reheat at work. 3. Put in oven in foil pans, with...

I've volunteered to cook for a company barbecue next week, and I told everyone I was going to bring in some pork BBQ. Last night, I went to a couple of local grocery stores looking for cheap pork butts. The cheapest I could find was $1.79/lb (!). Since I need to buy enough to feed fifty...

I was at a WalMart yesterday that had a lot of the BBQers Delight pellets on sale, so I bought a bunch (two sampler packs and two 1lb packs each of apple, cherry, and black walnut wood.) I'm planning on trying them in both my WSM and new Weber Genesis gas grill. I figure I'll use them more in...

After a failed attempt last year to cook Potatoes on the WSM, I decided it was time to take a thorough approach. Last weekend, I cooked potatoes in the following way on the WSM: Smoke Cooked Potatoes (recipie from How To Grill ) A Baking Potato and a Sweet Potato, both with their skins on...

I am going to try cooking a pair of ducks on the WSM this weekend, and I'm thinking about going with a 'beer butt duck'. My question is: what size beer can? Unfortunately, right now they're frozen solid, so I can't look at them. I'm guessing the typical 12oz beer can will be the right...

A while back I tried the smoked potato recipe in Smoke and Spice. I didn't like the result - the potatoes were too smoky, and not cooked enough. I'm thinking of trying it again this weekend while cooking a Meatloaf. Has anyone had good results cooking potatoes on their WSM? If so, what...

I cooked a pork butt this weekend using a technique I read about in the Cook's Illustrated "The Best Recipe: Grilling and Barbecue". I had an 7 lb pork butt, and with the cold weather I didn't trust an overnight cook. So, I put the pork butt in a aluminum pan before putting it in the WSM...

I did a cook of the following last weekend: Chicken sausage (planned cook 2 hrs) 3 slabs baby-back ribs (planned cook 5 hrs, then rest in aluminum foil for 1 hour) 3 beer-butt chickens (planned cook 4 hrs) BBQ beans (planned cook 1/2 hour) My timing was: Start with baby back ribs (planned cook...

I have a question about the Prime Rib recipe in the Let's Cook section of the VWB. My question is about the cheesecloth. I used the recipe last year, and the cheesecloth stuck to the herb paste and the crust on the roast when I was removing it. It looked like the cheesecloth had been absorbed...

I've got a family pack of country ribs I'm going to cook tomorrow. This is the first time I've done it on the WSM, so I've got two questions: 1. "Pork Shoulder" Country ribs? The package says they are pork shoulder country ribs. My understanding was that country ribs came from the pork loin...

I found this recipe on the BBQ Forum, but it's since disappeared over there; I think they lost their archives for the day it was posted. I've made some changes to the directions for clarity, and added non crock pot directions. It's a great use for some leftover pulled pork! Credits: Original...

My overnight cook of beef brisket and pork butt was a success, but it left me with a question. I refrigerated the brisket and the butt with the intent of reheating them later in the day, just before serving. When the time came, I was in a hurry, so I sliced half the brisket, and pulled half...

Smoked Cornish Hens report: (Or, as my grandfather always calls them, "Little Chickens") The Meat I bought 4 frozen Cornish hens, roughly 1.5lb apiece, from my local grocery store, and thawed them for 2 days in the refrigerator. Margarita Marinade (My variation of a recipe from the book Smoke...

I'm planning on cooking a brisket overnight this weekend, and was thinking that doing a pork butt at the same time would be a good idea. I've ordered an 8-10lb brisket. My questions are: <UL TYPE=SQUARE> <LI> How long should I expect to cook the brisket? I've seen numbers from 1hr/lb to...