Search results

If you have one near you Trader Joe's has really good dumplings

I wrap in a foil pan and always put some of my homemade E.Carolina sauce in with it. Great for mixing in with the drippings after shredding the pork.

I have the 18 WSM and did a 8 pound a couple weeks ago. Put it on at 6 and pulled it off around 4:30 and let sit for an hour. I do wrap and run mt pit temps between 250-275

I also started looking at every single mod for the WSM when I first got my 18" about a year ago. After a couple dozen cooks in it I have no ambition to do anything to it. I know exactly where to set the bottom vents for my temp range and it works perfectly.

When I do pork butts I warp using a disposable foil pan and cover with foil when wrapping. I pull the pork and use all the juices from the pan and toss it with the pork. No reason to waste it.

Nothing boring about ribs. It's my favorite thing to smoke. Fairly quick and easy to cook and delicious.

I have a Genesis e-310 that I got about 8 years ago that has the cabinet with 2 doors. Leave it outside with no cover most of the year. I bring it inside for winter and I have zero rust on it.

That sucks. About 7 years ago I got a Genesis E-310 and after a month straight line winds came through overnight and blew it over. Had to replace both doors, the manifold and all three knobs. I think it set me back around $200. My 22" Kettle didn't move at all.

The weather is finally nice in Michigan so I broke out the kettle pizza attachment. Actually did 4 different pizzas but only had the chance to get a pic of one. Homemade dough and sauce. My wife will roll the dough out and assemble the pizzas and I cook them. I think it only took around 30...

We are doing Gumbo today. Great winter meal. I was in NOLA about 10 years ago and picked up a cook book from the Gumbo Shop. Fantastic recipe.

I once grabbed a cast iron skillet out the the oven without a towel on the handle. Never done that again.

Grew up in Northern Indiana and have lived in Michigan for the last 20 years. Snow I can deal with no problem. Ice is another thing.

Tim, I am north in Rockford and have about 5" and still coming down. Some genius on 96 decided pulling a 40" boat would be a good idea until he wrecked.

What Larry said. finally last week I was able to get fresh sweet corn directly from the farm. Needs nothing but some butter and salt and pepper.

Husk on. Directly over coals or gas and turn every 5-10 minutes until done.

Case, That salmon bake looks fantastic.

I think the 2-2-1 or 3-2-1 are just guidelines for people starting out smoking ribs. I don't follow it instead I check the ribs about every hour. Once the bark sets then I wrap. At the hour mark I unwrap and use the rest of the time to get the bark set again and then sauce. Every cook can be...

This is how I have been doing salmon or years. Never fails.

I don't do any more then an hour in foil. Two hours in foil will make your ribs overdone and fall apart.

A pork butt around 11pm Friday.