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I believe I found this on CopyCat or TSR years ago. Red Hot and Blue Potato Salad 8 red potatoes, washed and unpeeled 1 cup Hellman’s mayo 1/4 teaspoon celery salt 1/4 cup chopped fresh chives dash of mustard seed 4 hard boiled eggs salt and pepper to taste Paprika, optional Cut potatoes...

Very nice logo. Looking forward to seeing it in real life out on the circuit some day. I've had Patrick do the artwork for two projects and have been amazed with his skills and quick turnaround each time. Ken

Gotta side with John on this one. I'm not a fan of marinating thick hunks of beef, especially prime rib. If I want something that tastes like a daquiri, I'd dig out the blender. Instead, treat it like the fine piece of beef that it is. A rub of salt, pepper, some herbage if you're so...

I have to side with Doug on this idea. Save the bourbon for making a mushy mess of yourself. Instead, prepare the ribs as you normally would and apply a bourbon-laced finishing sauce/glaze during the last 30 minutes or so of the cook. Ken

If neck bones were worth the time, money, and trouble as a standalone product, they'd already be on every joint's menu as a poor man's delicacy. 69 cents per pound sounds like a lot of effort for the two to four ounces of meat you'll have to meticulously pick from each pound. Aside from...

I've always found over-smoked to be a bit of a misnomer. Food that I've heard other people called over-smoked is to my mind the result of a cook eoither losing control of a pit or purposely maintaining a dirty fire under the assumption that cranking out a lot of smoke equals great smoke flavor...

Fuel consumption goes up as the outside temperature goes down, but as long as there's a suitable wind break, absolute zero is about the only limit to how cold is too cold. My coldest WSM session was at 25 below. I remember a post here from the past year or two where somebody in Alaska fired up...

Seventy pounds of butts on the CTO to pull and bag for a catering job next weekend. Also had a bowl of lump burning in the WSM for keeping warm while fiddling about in the garage. That led to a weenie roast over the coals. Not quite prime rib but still pretty tasty! HNY

Bill, I was going to make the same observation about the size of the grates on the SM008/009 & SM50/55 models but chose not to mention it since Jason didn't refer to any particular model originally. I also didn't want my post to be construed as a Cookshack bashing session. I use mine for...

I used to have a $29 electic Brinkmann and it was a happy day when that thing finally took a dirt nap. At that price point, there was no way to control the temperature. In the summer, it could easily sail away around 250 with no problem. On cold and windy days, hitting 175 was a real...

Thawing the packer in the fridge over a couple of days is definitely the safest and most hassle-free way to go. Storing it in the refrigerator for a week as it thwws is also not a problem, as long as it's in the original COV package. Many competition cooks wet age their briskets in the...

OK. I checked the calendar and it doesn't say April 1 so I'll bite. Three butts would take the better part of two days to cook, if you cooked one after the other after the other. However, if you are going to cook them all at the same time, you'll be done with all three within 12 to 16 hours...

Yes, close the other bottom vents. The Stoker and Guru are both designed to provide air to fire as needed to feed the fire. Leaving the bottom vents open circumvents that level of control. Enjoy your Stoker! Ken

Like most things in life, there are at least two schools of thought when it comes to skinning a picnic. Because I'm generally lazy, I'm in the camp of leaving the skin on. When the meat is done, the skin and underlying fat will slide right off. If I'm feeling a little less lazy than...

Using the 50% loss rule of thumb, 30 pounds of raw meat would leave you with about 15 pounds of finished meat, or enough for 60 4-ounce sandwiches. For a mixed crowd of all ages and appetites, that amount should be sufficient, especially since side dishes will be avaiable.

For a mixed crowd of men and women of all ages where sides are also served, 1/4 pound per person is a pretty reliable rule of thumb. If it's a men-only group, figure 1/3 per person. If it's a group of linebackers (I'll assume they're all men), go with two people per pound. Ken

You're likely to get conflicting opinions but, since you asked, I'd skip the basting part of your plan entirely. Unless you're cooking over direct heat or cooking on both the top and bottom grates, there's no real need to flip/rotate mid-cook. The benefits of basting are purely psychological...

To my mind, the effects of putting vegetables, wine, beer, (gasp) whiskey, or other liquids besides water in the pan are purely psychologcial. If you firmly believe doing any of these things imparts additional flavors to the final product, then it's the magic bullet that really sets your food...

It takes as long to cook two slabs of ribs as it does one. If you have the space, cook both now and vac-pack the extra slab. That way, you'll have it ready for gentle reheating whenever the mood strikes, regardless of the weather or your other obligations. Also, for all you know, the ribs may...

I'd go seven or eight inches up from the bottom. This would put the thermo above the imaginary beltline where the dome starts to curve more dramatically. This would probably put the dial's face about 45 degrees to vertical.