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this is by far my favorite fatty John !!

hey guys it's been a while but here is a post for my sunday morning tailgate it is a breakfast fatty with breakfast sausage, eggs and cheese ... and of course bacon wrapped ! I first smoked it in my WSM and than i deep fried it to get the bacon real crunchy

jerk chicken is really good you got to try it ! but to my taste most of the recipe do not use enough spices ... i put a lot of allspice, cinnamon and nutmeg !

Hello everyone, Well i tought i'd share my dinner with you today, at least in pictures. It is the result of a thread i made last week. I needed idea for a big dinner party (80 persons) where i have to cook in june ! This is what it's gonna look like. Thanks everyone for your help This is...

wow i go with david for this one ! looks terrific !

wow you guys are awesome ! thank you very much for all the amazing ideas Now, about some recipe :) any of you can point me to the perfect recipe for : Cornbread ? bakes beans ? any vegetables ?! fried or not .. Thanx !

Hello Guys, Now more than ever i need your help ! I have to plan the menu for a friend 30 years old birthday where nearly 80 persons will attend. I know she would appreciate a typical southern US menu. Can you please give me some suggestions and if you have a real good recipe to go with it...

21 pounds of raw meat with 10 big pepper bell and 4 onions was juste enough for 36 persons .... there was some leftover, maybe for 2 other sandwich ... Just in case someone is looking for the same answer in the future :)

Thanx guys ! I bought around 21 pounds of nice chuckroast !! My butcher cleaned it real well !!! :) i'll serve it with a home made horseradish sauce and cheese !

Hi guys, Well i've done pepper stout beef once before but i did not check how much person ate and how big the chuck roast was so.... i am asking you !! This saturday i need to make enough pepper stout beef in order to feed 40 guest ! How much meat do you think i need ???? your guess is as...

Hi Marty, There is of course a small difference in temp between the two racks. Personally i would rotate my butts because i often find that the heat on the bottom rack is too direct so the meat is always a little bit more dark than on the top rack

Hi Christopher, sometimes i use bigger chunks but 4 small chunks will make more smoke than 2 big one, where smoke will last longer ... Personally i want a lot of smoke in the first hour of cooking, after that i often stop smoking

Hi Gil and welcome to the forum ! 1) indeed get a chimney starter and use the minion method ... i always fill the chamber 3/4 full then i start a 3/4 full chimney that i had to the unlit coals. I then put wood chucks on top of that. 2) with ribs i usually use water to help with the temp but i...

indeed it is a really beautiful place Mike ! If you ever come back, tell me, i'll fire up the WSM ! when you say to wear gloves, you mean when i'll sharpen the pipe ?

Thank you Michael, i will order a package right away !!! Also, yesterday we were celebrating the "St-Jean-Baptiste" over here and i made a spin from your recipe ! i stuffed a pork loin (center cut) with chipotle and maple saucage, wrapped it bacon ... since i had no "meat glue", i used a...

Wow thank you for the "how to" Michael ! I will try this for sure in the next week !! do you know where i can get Activa online ??? i am not sure i will find this easily over here ...

Wow mike that looks fantastics !!! Can you explain whats in the stuffing and how you stuffed it ? Did you smoke it ? How long did it cook ? Internal temp ? Wood ? I gotta try this please give more info

What about us ? Can we come too ?

Hi ! Place them bone side down right on the grate and you have to use both grates switch them after 1 or 2 hours of cooking ! I only use a rack when i need more space !

How do you suggest doing that? I've sprayed the heck out of it with WD-40 and it won't budge at all. </div></BLOCKQUOTE> Well personnally i would cut them off but you need the right tool, like a Dremel with a small cutting disc ... You can also try a to hit the nut with a punch and an hammer...