Recent content by Mike_Mc

Getting ready to assemble my first batch of tots! Thanks for the awesome idea!

That's awesome! I can't wait to give bacon a try. Thanks for the info.

Really interested in trying my hand at bacon. Do I get pork belly at my meat market or grocery store? Any ideas on general pricing? Thanks! mm

I've done 2 turkeys now and brined them both. They were also both "enhanced" with solution. Used a simple apple juice brine found on this site. Certainly had no complaints. Everyone loved both and raved on how juicy they were. I will add though, the skin was not edible...not sure if it was due...

I agree with Jim. I would see about having people chip in to rent a pit. My local meat market rents one. I think it is reasonable. That's gonna be a lot of wings! We need some pics whatever you decide.

Thank you so much for all your help. I think I'll probably go with one of the standard Dutch ovens. I think that will fit my needs perfectly. Hopefully if I'd grab one of these things for Christmas I'll be able to post some delicious looking pics of things I make. Thanks again everybody. mm

Hey all, So I am interested in getting a dutch oven (at least I think so) to accompany my WSM. I think the idea of chili and stews on that thing sounds fun and delicious. Can any of you direct me to the proper dutch oven. I checked Lodge's site and saw two different models (camp fire and...

Dave, I think that might be my problem. I do grill @ least 3x a week, so I probably just need some more regular cleaning. Thanks for the advice. mm

Hey guys, So I have a seven/eight year old genesis silver. Love the thing! Great grill, all my friends are jealous, you know how it goes. Lately however, I have been having a run in with grease fires (one as I post actually). I clean the drip tray and pull out the larger piece (bottom tray) and...

I never really thought about that Bob. I guess an ATC would essentially be the same. Speaking of, how much do those things generally run? Never been interested in them myself, but I have some friends that might be. Also love the car analogy...go stick shifts! I know it's not the thread for...

Hey all, First off, this is not a "Weber is king and all other smokers/grills suck" thread. I had the privilege the other day to BBQ some baby backs on my friends brand new Treager (he wasn't home and someone had to cook). That bad boy is sweet! Dial in the temp and forget about it. Ribs...

Mike, I can't say that I have ever tried it on a boneless porkloin, but I would have to say it would be worth a try. I am smoking 25 lbs. of pork butt this mother's day and I am going with the champ. injection recipe. My family can't get enough of that stuff when I make it. Hope it turns out...

Just wanted to say thanks for the info. I will post some pics of the cook this weekend and let you know how it went. It will be the largest quantity of meat for me to date.

Hey all, Love all the advice I have received on here and still looking for more! Father-in-law signed me up for smoking for a mother's day bash. Looking forward to the cook, but wasn't sure on quantity. Thinking pulled pork. How many butts do you think I should use to feed 40ish people? Also...

Nice looking first ribs. Ribs always seem to be my go to meat of choice! Keep on smoking!