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I decided that it's time to stop just drooling over the pictures and descriptions of the pizzas some of you have been creating and get in the game. I'm sure that as I progress in this I'll get more adventurous, more complex, and more comfortable, but I'd like some advice to help me get off to...

JC's is located just west of the intersection of Croton and Aurora Roads, on the south side of Aurora. I don't often eat BBQ out, especially in my hometown, but they are the exception. Formerly just a roadside trailer, they moved "inside" when the local taqueria that occupied the building on the...

Since these are on sale at my local supermarket I stocked up, and all but one went in the freezer. As for the remaining one, it went directly from the supermarket to the cold drawer in my garage fridge. How many days do you think it's OK to wait before I cook it?

I've got a good couple of pounds of diced rib meat leftover from this past weekend, and I'm looking for some ideas (complete with recipes) to use it in. Got any favorites? Thanks!

My wife and some her friends had a girls night out at a spa, and my son had soccer practice, so I took the opportunity to make a dinner that I knew I'd like without having to worry about what they don't like. Stopped at the supermarket on the way home and got stocked up - boneless country style...

I got an email from Cooking.com that had , as it's featured sale, a "Wusthof Gourmet Carving Set" that consists of a 10-in. Super Slicer and a 6-in Fork, for $69.99. I looked around a little on line and it appears that the knife alone often sells for much more than that. Since I don't really...

I was looking for some pork for a weeknight (no time for low and slow) cook and came across a rib end pork roast in the meat section of the supermarket. This still has all of the bones intact and weighs three and a half pounds. Last night I put it in a molasses/herb brine and will cook it for...

When I was making the stout pepper beef (delicious by the way), it struck me that once I put the roast in a foil pan and sealed it with foil on top, it might as well have been in an oven for the duration of the cook. This weekend I plan to cook a number of different things and since there's...

Had my second attempt at the HH method for cooking brisket this weekend, and I failed. Not miserably, by some standards - it was still worth eating - the wife and kids said it was good, but it didn't come close to the first one I cooked a couple of months ago. That first one was so tender, so...

Hi gang, I'll be cooking for our upcoming biannual family reunion. There will be about 40 adults/teens and another 6-10 little ones (from infant to 8yos). Other family members will be bringing ample side dishes and desserts, I'm just in charge of the meat. I've been asked to make pulled pork...

I'm going to a good friend's BD party this upcoming weekend and in response to my asking if there was anything I could bring, food-wise, I was told "finger foods". I decided on some fatties, probably four, and as many ABTs as I can fit on the top grate. Since I'll probably be running with a...

I plan to cook a couple of butts over night, and add 3 racks of ribs in the morning. I plan to have the butts finish a good 2-3 hours before the ribs are done, so there will be some overlap time when both are on the WSM at the same time. My question concerns the smoke wood. I will have some...

I was in the supermarket and just happened to pick up a brisket flat that only weighs in at 2.75 lbs. It wasn't until I got home that I realized that this wouldn't be the long, slow smoke that I had envisioned for my first attempt at a brisket. So, what should I do with this little guy? High...

I finally got a chance to use the WSM with the clay pot yesterday. I cooked three racks of baby backs, all on the top grate in a rib rack. I de-membraned and rubbed the ribs with Raichen's all purpose rub (the recipe came from somewhere on this forum, and I still had some on hand) while I...

I had a ten pound turkey that I brined in preparation for a "fry off" at a friend's house. I had made a last minute decision to brine rather than inject the bird, and it wasn't until well into the brining that I read an admonition on the turkey talk forum against frying birds brined in apple...

This is a great site! I really appreciate all of the knowledge that is shared here - what a resource! I'm a long time Weber kettle devotee, and I will soon be taking the leap and replacing my third Brinkman water smoker with the WSM - can't wait. In the meantime, I've ordered a replacement...