Recent content by C Simms

Same here. Fortunately, I picked up two of the last bags last time I saw it. They never restocked after that. Anybody know if this is a temporary thing, or if some or all Walmarts have just stopped stocking it because it wasn't selling?

For butt, do you recommend a rest period (foiled for several hours), then pull and cool the rest of the way? Or skip the rest period, pull imediately once it comes off the smoker, and cool quickly? Chris

Thanks Kevin. I have to admit, I used store-bought canned stock last time, because I haven't ventured into making stock yet. I forgot about freezing - that's a good idea. My wife makes a triple batch of pasta sauce every couple months and we freeze it in quart-size freezer bags. They lay...

I made this sauce substituting beef stock for the meat drippings and thought it was excellent. I'll definitely try it with the meat drippings in the future too. I'm planning to make a big batch (probably sized off a 46 oz bottle of ketchup, which works out to about 6 batches) for a big...