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Pretty darn hot! This past weekend I made some cornell chicken and I wanted to try to stay true to the recipe by cooking on an open pit. So I dumped one chimeys worth of lit into the wsm and cooked 4 half chickens on the lower grate with no water pan and no lid. It got plenty hot with just...

Does anyone make their own potato chips? I have a turkey fryer and a couple of mandolin slicers, so I figured I'd give it a shot. My thought was to slice them on the mandolin and put them in some salted water before frying in peanut oil. What is a good temp to fry at and thickness to slice...

I too grill/bbq all year long, but I prefer to do it in the fall/winter. You get a nice fire going in the outdoor fireplace and sit around it drinking beer while the wsm does its thing. Don't have to worry about the beer getting warm either.

This is great slaw! I have never had leftovers and I always wish I had made more.

I use one of these: http://www.cabelas.com/cabelas...earch-box.jsp.form23 Along with my Coleman lantern it usually does the trick.

If you have the mixer attachment grind your own! Try grinding up some brisket!

Great looking grub! Do you like mayo on your corn too?

I cook beans in the WSM all the time. Since I don't have a lot of free time to bbq I usually foil. I take the beans off when foiling the meat. So they are usually on for at least 3 hours. Never had them come out too greasy. They are always a hit, no matter what recipe I use.

As always, thanks Kevin!

Butts are big pieces of meat and can take a lot of seasoning. I usually rub the meat, light the chimney, and when the coals are ready I apply a second coating of rub. For the brisket I usually just rub once. I would make a double batch at least. I tend to err on the side of caution and make...

You would want to put whatever you have to tend more on top, or whatever will take longer on the bottom. Thats the rule of thumb that I use. Try this rub: Wild Willy's Number One-derful Rub -------------------------------------------------------------------------------- 6 Tablespoons...

Truthfully I have never applied cheese to a brisket sandwich but I am cooking for a crowd and would like people to have the option. Cheddar and Pimento are the only cheeses that I have seen applied. My question is, of those that apply cheese, what is your favorite cheese? Also I was thinking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jfowler: I am cooking 9 slabs of st.louis spares next weekend have any of you guys ever stacked them 3 high and rotated bottom to top every hour or so...

Truly awesome thread! I enjoyed reading it. Anyone have an andouille recipe? Chorizo and andouille are two of my favorite sausages.

Sorry dude. Working this weekend. Glad they turned out well. I usually just rub and smoke for about 3 hours at around 250. If I'm feeling saucy, I sauce and throw on the grill direct to set the sauce.

You also need to take into account the grade of the brisket being cooked. There are competition teams that cook "high heat" briskets and win. I doubt that they would win with a dry brisket.

I've always wanted to try this recipe, I think it would work with bananas as well. Grilled Plantains with Cinnamon Ice Cream Recipe courtesy Douglas Rodriguez Serves: 6 Ingredients 6 ripe plantains Glaze, recipe follows Cinnamon ice cream, recipe follows Pre-heat a grill to medium heat...

Try Super Walmart. I have bought whole packers and whole chuck rolls there in the past.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron G.: In reading this, two additional questions come to mind: Q1. Light or Dark Rum? (Favorite brands to use?) Q2. In the simple syrub - anybody...

What it the process for double smoked bacon? Or double smoked anything for that matter? What makes it double smoked? I have made the Maple Cured Bacon from Charcuterie many times. Saw double smoked bacon, pork chops, etc. at a german deli the other day and was wondering what the deal is.