Recent content by Joe Amuso

2 - Swordfish Steaks 4 - thinly sliced lemon slices Compound butter 1/2 stick of butter pinch kosher salt 1 tsp lemon zest 1 tbsp lemon juice 1 garlic clove chopped fine 1 tbsp fresh dill mix all butter ingredients - roll together in wax paper - reshape like stick of butter - and freeze...

1 lb - meatloaf mix, pork/beef 1 lb - jimmy dean bold sausage / spicy 1 small onion diced 1 small green pepper diced 1/2 bonnet pepper diced 4 cloves of garlic minced 6 sliced bread dried and cut into cubes 2 tbs worschestire sauce 2 tbs bbq sauce 1/4 cup half & half 1/4 cup gorgonzola cheese...

DO NOT BUY CHARBROIL. That was my 1st one and the only thing that's good about it is that i use the charcoal pan as the water pan in my WSM. IT's much bigger and more sturdy than the one that comes with the WSM. Other than that - it's junk.

great thanks...i'll give myself 7 hours and if they're done early - just wrap them till we're ready to eat them.... I'm ok charcoal wise? should i minion? (can you use that a verb?)

Hi... i want to smoke a 4 lb rack of spare ribs this weekend and a couple of fatties... little unsure ot time it'll take - my reading leads me to believe about 5-6 hours should suffice... sound about right? Was going use 2 full loads of charcoal from my weber starter... Thanks...