Recent content by Tony Weisse

I guess I'll give it a try to see what happens!

Any thoughts on how it might go with salmon?

I cut a big lilac tree down this spring and wonder how the wood will do in the smoker? I did a quick search and see that others have asked this question, but no definitive answers yet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: Where is Nabob, WI? I thought I had heard of every town in the land of cheese. Jim </div></BLOCKQUOTE> In between West Bend and Allenton...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Greenia: Sounds interesting! Ever try adding sugar, then the butter and then the hab to make a caramel? </div></BLOCKQUOTE> Yep. Skip the hab...

1/2 stick butter 1 habanero, seeded and cut into 2-3 pieces 3-4 ripe bananas, sliced lengthwise Ice cream Melt butter in frying pan. Add habanero and cook for about a minute. Add bananas. Cook on one side about 4-5 minutes until caramelized. Flip and do the same on the other side. Keep...

My family loves it. It is now the "treat meal" of choice in our household.

Let us know how that lamb turns out!

I agree with Paul. 6-8 unlit briqs at a time. Add a whole bunch and you know why it's call charcoal.

I used my ECB (El Cheapo Brinkman) about a half dozen times over the ten years I owned it. Made some pretty good turkey, but just couldn't stand to deal with the thing. Finally got a WSM 'cause my grill went to heck. Thought I could get an all-in-one device. Yep, great Q and not a bad grill...

I've done a couple of picnics. The first one I left the skin on. Not a mistake, but lost a lot of bark that way. Slow smoked pork skin is not a delicacy. Take the skin off before applying the rub. I have also found the picnic to be slightly drier and a different texture. The pulls into...

I really like Grandville's, especially the original spicy version. It's pretty thick and sweet, but very tasty.

Our local Walmart usually has it.

Finally decided to do a meatloaf on the WSM. Settled on the recipe Chris posted here, but had a bit less beef and a bit more pork. Read some posts and decided to cook at about 265, plus it fit into my schedule. Got everything on in fine time and thought I had the temp stabilized. Got a call...

Sugar in the raw. It works great in flan, too. A big box didn't cost that much (maybe $3?) and it's lasting a long time.