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Thanks for the suggestions. Think I'll try the sausage this time with the first frozen batch. Maybe the meatloaf with the second. Next time I'll cook them along with the ribs. Not sure why I didn't originally ! Virgil

I have several pounds of left-over pork from trimming a big batch of spare ribs. Lots of fat, lots of meat hunks. Been in the freezer for several months. Any good ideas for using the trimmings? Should I smoke them and use them to add flavor to baked beans? Any other thoughts. Would appreciate...

"Ahhn-Cree-Ahbl". Never again ordinary spareribs. Virgil

Scott, one thing I find helps is to stretch the bag out horizontally AFTER you have closed the FoodSaver. That helps make sure the bag is really flat at the vacuum mouth, which is critical. Virgil

First smoke since early January. Cold this Winter, but mostly windy, so the Bullet has stayed covered up in the garage. Amazing how easy it is to just pick up where I left off last time. The WSM is such a marvelous cooking machine. This is my third time for BRITU, and if it is as good as...

Thanks, Steve. That is interesting input. I was using a bag of Kingsford that I had opened and used for my previous cook. No smell after that cook. Virgil

I'm trying to find a chemist who might help me make sense out of the ammonia smell I noticed at the end of a spare rib cook. For more details and information, see my posting "Help, please" of January 8 in this forum. Virgil

Bob, as I recall Spike's disaster was a bit more complicated. Chicago Tribune reported that a friend was sitting the house while Spike and family were away. Friend used the gas grill, but ran out of gas. So he put some briquettes on the flavor bars, and fired them up. When he finished...

Jim, I used Kingsford. Same bag I had used from in my last cook. Do you think anything related to the Kingsford could have been responsible? Never had this smell before that I can recall. I also used several chunks of oak (with some bark) and hickory (no bark). BTW, Jim, based on my last...

Just finished smoking three big slabs of spare ribs, cut into a total of six pieces for the rack. Meat was very fresh, looked and smelled good. I know the butcher, and trust him. Cooked the ribs at 250 degrees dome for almost exactly six hours with sugarless Texas rub. Some of the little...

Jane, just buy one small can and try it. Fry it to go with biscuits, or on a little sandwich. You at least need to know what it is. Our kids grew up on it! Virgil

Joe, the black coating on the themometer shaft shouldn't affect temperature readings, except if the thermometer is receiving radiation from a relatively hot source. That certainly isn't happening in a slow cook, where the water pan isn't above 212 degrees. Also, if the thermometer is located...

Jim, excellent observation. Odds are you are correct. I'm going to watch out for that in the future. Only lost one (Weber) probe in the past, but I think that was because it got too hot in my gasser. Virgil

Good going, Alan. Hope I can reach that point soon where I can feel as relaxed as you are with the WSM now. Virgil

What's wrong with a dark tan or even brown gravy. I cook my roux until it is about the color of peanut butter, or darker. Sure, it makes the gravy a bit darker, but also adds a great taste to it. Even tastes good without sausage, just a lot of black pepper and enough salt. Remember, the...

Here's one I'll throw in the pot. Normally do it in a slow cooker, all day. 4 Tbs Crisco (or preferably beef suet,rendered) 1 ½ # stew beef ½ # Chorizo 4 Tbs flour 4-5 cups water 4 garlic buds, minced 1 Tbs freshly ground cumin 1 tsp paprika 3 Tbs chili powder (store-bought or your own) 1-2...

Kevin, you are really a piece of work! Have you ever written a cookbook? If so. I'll buy a couple right now. Virgil

Horse, not house. Virgil

Ron, I gave up waiting for your album of pics to download. We live so far out in the boonies I can't get broadband. One of our daughters lives in Batavia. She lost her horse in that barn fire near Elburn about two weeks ago. Virgil

Ron, sorry I couldn't reply sooner. Didn't check in yesterday evening. Sometimes, like this morning, I can't get on the Forums. Chris and I neither can figure why. Anyway, I finally got through. I cooked a 6 1/3 # butt. Turns out the bone was 5 oz, much bigger than the last one I did...