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Now that's a spicy meatball!!

I think for us it usually depends on, first, how wet the food is - we means real plates; secondly, how many guests there are - the more the more likely is paper; and thirdly if we're siotting at the dining table or not - wife *never* has paper at the dr table.

Well, sure there are a bunch. But what good is 200' if it has to be without walls! That's useless unless I'm just going over to my neighbour for a beer! :confused:

I got an iGrill from my wife for my birthday. I really wanted one and she syrprosed me. OK, maybe it was the email saying I wanted one and giving a link to the website - can't be sure. BUT, it just doesn't work. I mean by that it doesn't have anything like the advertized range. I live in a...

These are what guide me, and forgive my not having the urls. BBQ - Fatties Sausage "Fattie" A sausage "fattie" is nothing more than a 12-16 ounce roll of breakfast sausage cooked whole in the WSM. I use Jimmy Dean maple-flavored sausage because I like the sweetness, but any favorite brand...

Hey, and welcome from the Big Smoke!

I begin with bear paws which are especially nice when it's still hot. Once that's made the intital break up I put on my vinyl gloves and use my fingers to finish.

OK, so turns out the recipe is not really for sharing. But, I cn tell you the main ingredients are brown sugar, butter, and, the secret ingredient, Carnation condensed milk. Basically, that's all of them.

Thanksgiving, my Yankee friends, is a harvest festival. Not surprisingly, the harvest up north is earlier than in the south, ergo, Thanksgiving up here is earlier, in fact, the same as Columbus Day. As for the recipe, I'll ask my wife if it can be shared. I will tell you this much: She tried...

I'm a mixer as well. For ribs it's usually 2/3 hickory and 1/3 apple. For chicken all fruit, apple or cherry.

I'm afraid T day is out of my hands. My wife buys at 25 lb bird and makes the best turkey you ever tasted. There's tons of other stuff, but the capper is always authentic Quebec sugar pie the way her great-grandma made it. To be honest - I never complain! :o

Hi, to a fellow Canuck. Welcome, and chicken is always tricky just for the reason you mention. I smoke my chicken in the WSM, always thighs because no other parts have enough fat. But after they're done I put them skin side down on a low grill for 3 - 5 minutes to crisp the skin. Some folks put...

Great work! My first amateur comp, I came in next to last, so you're way ahead of me!

It is a long time, but most butchers will help you out.

My favourite is Peace, Love and Barbecue by Mike Mills with Any Thrnclifee. http://www.amazon.com/exec/obidos/ASIN/1594861099/thevirtualweberb?tag=TVWB-20

I think that 8 hours was not nearly enough. I usually go to closer to 16. Also, if you're wrapping it on then cooking longer, you'll not get your fat to become bark. The bark happens when the fat melts and the skin crisps. I never trim except for big chunks, and always end up with a fully 360*...

TB is right. I'd think in terms of 16 hours all in.

Hey, Terry, welcome. Good board, eh? I live in Toronto forever, but back in the 70's I was in KW, hard by Guelph.

I that with butts and ribs there's often a plateau at 160ish that takes a while to break. Might be the same with briskets.

Garlic. I smash four cloves of garlic for each of two slabs in a curing bag. Also, pepper and a hint of maple sugar. That's it.