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Another rason I gotta get my Costco card renewed! Great looking cook! Haven't looked for where I buy my beer, but due to by my monthly 6 pack - I only drink 1 beer a week, Friday night, when I get home from work. the other two leftover beers go into cooking projects. Will check to see if they...

Good looking meatloaf. On the smoker is the only way I make them any more. I did one a month or so ago.

I have the crossed grates in both my 18 1/2" and 22 1/2" WSM's. Guess it's just me but I always start a cook with a full water pan. I'll experiment with some of the other options one of these days. I use my 18 1/2" more than my 22 1/2" but have a few more cooks under my belt with the 22 1/2...

Looks good to me! Your small pieces were larger than mine. Mine are about 2" wide and weigh a little over 1/2 lb. each. I will know better the next time I buy pork belly.

I cold smoked my bacon on Saturday with mini-minion. Pain in the a** to get started but held 150 once it got going. First time I ever cold smoked on a WSM. I have a MasterBuilt Digit electric that I usually use to cold smoke - that is the only thing I use it for - fish and jerky. I like my bacon!

You're good! Cured mine with maple syrup, sea salt (I din't have any pink), light brown sugar, and half cup apple juice, so I had liquid but not enough to cover. Turned mine twice a day. I like my bacon.

Busy weekend for the WSM's and OT's ... Saturday - 5 lb. corned beef brisket on the WSM with oak for smoke. "Raichlen" cabbage on the OT, with a little oak, - simmered potatoes, carrots, and onions in Harpoon Irish Red Beer, also on the OT. Sunday - Small fire in the WSM to smoke the bacon tha...

Had to wqork a couple hours this morning. Leaving and on the way home. Corned beef point in the smoker by noon - low smoke - think it's about 4 - 5 lb. Plan for it to be done by 6:00. Will grill my cabbage (Raichlen method) and simmer my potatoes, carrots, and onions in a good Irish Red on...

Shopped a local, mainly Hispanic oriented, multi-ethnic grocery today. Most independent grocers in the SW Chicago suburbs are multi-ethnic. Bought something I've never seen before - center cut pork chops still attached at the backbone - 6 chops, 3 pieces. These are nice - about 1 1/4" thick...

We have a nasty habit of storing leftovers in Rubbermaid containers and sticking in the fridge. Most of the time we (mostly I) eat them. Sometimes they get pushed to the back on one of the lower shelves and forgotten until one day there are no more Rubbermaid containers. Some of those things...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Here in Tennessee, "BBQ" is pretty much synonymous with "HICKORY SMOKED BBQ" or "PORK SHOULDER", and some folks won't put anything else in their firebox. </div></BLOCKQUOTE>...

Just up and hadn't finished first cup of coffee and cigarette yet. Not looking for info on a MixMaster - looking for info on the KitchenAide Pro 600.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(No offense to any of you who are attorneys. ) </div></BLOCKQUOTE> Hope to offend the attorney scum that make they're livings off of these useless class actions - we'll...

Does anyone have one of these? I had a standard MixMaster that wife's best friend has and wife's sister has hers. When she bakes, she uses larger SS bowls than what fits the standard - the Pro 600 has larger capacity. I still have the sausage kit from mine. To my suprise, wife was looking at...

I get a good beef bologna sliced about 1/2 - 5/8" thick. Rub it and do a quick grill. With some grilled onions, jalapeno peppers, a nice slice of cheddar or muenster cheese, and my favorite, imported from Cleveland, Stadium Mustard, it makes a great sandwich.

Balsamic vinegar, olive oil, and fresh cracked pepper. Soy sauce, sesame oil, and sesame seeds is also good. Usually don't go for adding cheese to asparagus.

I clean through my refrigerator from time to time and consolidate - just mix up those small bits & pieces of leftover sauces that accumulate - sometimes it's good - sometime's it's not. I also do this with bottles of hot sauce and jars of pickles and peppers.

Reminds me that I got to pull out an old skillet and griddle (both Lodge's), check them, clean them, reseason, and start to use again. Weekend project.

Don't own a box grater. I have one that has a single medium side and actually used it for the first time in years - to coarse and dumplings fell apart when they hit the water. I learned and will try again this weekend.

I have a buddy that had a rib place back in the mid '80's - early '90'sand I have his sauce recipe. Bottled sauce - Uncle Bub's Original - has won many awards, including Best of the West last year in Reno. Not sold in stores as far as I know. Online or at Uncle Bub's in Westmont, IL. I also...