Recent content by Vernon N

David, I agree with Paul. I brine my turkeys (trying the salted/butterfly recipe this year), fill the WSM with lump, open the vents wide, cock the lid, maybe cock the door and try to run it at 350 to 400 or as hot as it will stay. My cook times are in the 2.5 - 3.5 hr time range with birds...

I'm trying it. No pickling spice so: Looked at this and then faked it from available materials. Brine smelled divine! Bird is soaking, butts on the smoker for snacks and ABTs. Thanks to Larry!

Wolgast, that fish sounds interesting. I need to try that one of these days. Starting today with 4 boston butts (for snacks) and soaking the turkeys -- trying to decide between the apple brine or trying the bourbon maple syrup brine. (Family will not let me retire from turkeys.) Saturday...

I think that I am going to HAVE to step up to the 22" WSM. The WSM just does not have as much room for ribs as I think I deserve!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Got up at 6:15 AM to put a six lb-er on. . . And here I am,drinking coffee and posting on my favorite forum. I am insane and love it...

Thanks Y'all. The ribs have lots of meat on them, over 3lbs per rack. No need to feel sorry for me this time, Ernie. I will cut an hour off the cooking time. Next bit of fun will be figuring out how to get 4 or 5 racks on the WSM. I have between now and noon. Phil, I live not too far from...

Blue Cheese summer cole slaw?? Sounds tasty, what's your recipe??

The lovely bride just showed up with 20 lbs of BB instead of spares. (she is a farm girl, trained home economist, and SHOULD know better!) SO, what are the differences in cooking? I usually do spares at 225 for a 5-1-<1 cook.

The lovely bride (35!+ years) and I tried this on top of rare grilled tuna. BIG HIT!!!! Thanks, Drew.

I am going to try Michael's cooking method!

Kevin, The bride and I buy horseradish root at the grocery store and grate it. We add enough Heinz Catsup to cover the horseradish, throw in a little Tabasco, stir and eat. Needless to say, we like horseradish!

Welcome Jim! For some reason, the first cook in a new WSM is always HOT! I think I screwed ribs up on my first WSM cook. I tend to do ribs around 225, generally 4-5 hours bare, 1 hour foil and 30 min to 1 hour bare w/ finishing sauce.

No cooking today. Planning the Christmas cooks. Wife has new braces; we will be eating clam chowder.

Thanks Kevin and Doug. Stuffed pork loin just went on the menu for Christmas, in addition to a smoked turkey!

We used to make a whole stuffed pork loin but I cannot find the recipe anymore. The recipe involved chopping and sauteing onions, mushrooms and apples and used italian bread crumbs. The daughter has requested this for Christmas. Please help! Thanks