Search results

I'd like to get some input from you with a lot of experience on your favorite ketchup based sauce recipe. I'm personally not a huge fan of sweet sauces like that and prefer mustard sauce or just straight vinegar and pepper. on my ribs i don't like any. BUT. Others do so i keep trying different...

i recently had to purchase a replacement food probe for my Maverick ET-73 after lighting it on fire...long story... anyway, the one i got was the followin: http://www.amazon.com/gp/produ..._o01_s00_i00_details which says it's for the ET-732 but i figured that shouldn't matter right? well it...

i'm going to pick up a boar shoulder relatively soon and want to have my plan in place before i do. with no experience at having made one i'm thinking that i will just treat it like a pork shoulder and smoke it until it's done. i'm concerned that as a leaner piece of meat than traditional pork...

hello, i'm picking up a fresh ham on the 13th to start brining it for dinner Christmas Eve. I plan to brine it for a full 10 days and smoke it to 140F with some hickory and applewood and a honey and mustard glaze towards the end. i've never done a fresh ham before and just want to know if...

i'll be having a party in a couple weeks and am estimating about 100 people. i have one 22" WSM and a grill at my disposal. i'm trying to figure out a couple things and some logistics. 1)i really prefer very different types of smoke wood for pork than for brisket. i usually do...

the only two times that i've made brisket i just sliced up the whole thing with the point still attached. the more i read the more it seems like people don't actually do this. why not? why make 'burnt ends' out of it or chop it up instead of just eating the whole thing? it was so much more...

i grilled a 1.5 lb piece of filet mignon last night and time wise and everything it was fine (though in the future i'll probably stop it at 125F rather than 130). BUT i thought that i would throw some mesquite chips on the charcoal to impart a "little bit" of flavor. i generally weigh the...

i picked up what i was told was a 10lb shoulder the other day. i need it for a party today at 1:30 so i figured the time out to have it done around noon so it could sit for a while, including traveling time. i put it on around 8pm last night. it's now 8am and i got something weird happening...

i'm really wanting to do some kentucky style bbq mutton. i got my hands on the moonlite inn cookbook and i'm just looking for anyone that has done the same cook. the recipe in the book says to get a mutton "hindquarter". When i call the butcher to order this piece of meat what exactly am i...

i made a rack of spareribs in the WSM yesterday per the Harry Soo method as described on the PDF. 3 hours at 275 with no water in the pan. sprayed with apple juice every 15 minutes during the third hour prior to foiling. then i foiled in a pan with 1/2 cup of apple juice in the bottom for 1...