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A local grocery store has Loin Ribs on sale for $2.97#. My game doesn't start till 6:30 tonite so I still have time to go get some. I have a want to do it.

I did some St. Louis spares and some chicken on Thursday. Probably pick the meat off the chicken and make some smoked chicken broth out of the bones and make some jambalaya or gumbo today. I have some Poche's andouille to add to it. Have to work on Saturday but the Tigahs don't play until...

My obvious question is, which team did you tailgate for? Oh, and BTW, dats one good lookin' feast. GEAUX TIGERS

I have 3 leftover tenderloin steaks (some guests didn't show.) They're cooked medium rare. I'm thinking about making some tacos or chili with them so my question is would you slice the steaks thinly or cook a little more and shred the meat? Anyone with any ideas? thanks GEAUX SAINTS

I got a 5# bag of yard bird qtrs for $0.39/Lb. Rubbed down with a some crawfish boil and throwin'em on the 22WSM and watch the Who Dats. weather not too bad here in north LA.

I scored a 24oz bottle of mango wasabi coulis. What would you cook with it?

Realizing that Brunswick Stew is a regional favorite, I like to make Smoked pork green chile verde. Hominy Hatch or poblano chiles tomatillos smoked pork you can do a search for a recipe. Good Stuff Cheftiger

Will a pig this size fit on a 22?

3AM Labor Day morning, just put my 2 USDA choice briskets on the 22. They both fit beautifully on the top grate, boy is this fun. No guru, no polder thermometer, just having to go for what I know.

I have two cov USDA choice briskets going to put on Sunday for an overnighter on the 22". Probably put a couple of racks of loin back ($2.99/lb) ribs on a kettle Monday Today, Saturday, I've got to come up with something for the LSU/UW game tonight. 9:36PM start local time ain't gonna be easy...

I have some spares rubbed down and getting ready to light the 22. Going to porch sit and wait for 6PM and listen to the Tigers play the Rice Owls tonight. Gonna be a good afternoon and evening. GEAUX TIGERS ON TO EAUXMHA

Did a turkey Friday night. Just put some homemade creole seasoning and a little extra 'Slap yo Mama' to add a little heat. I've got an idea for a pork loin (gonna be similar to Steven Raichlen's tapenade pork recipe) that I'm gonna be working on today. I've got to work Easter, so I'm going to...

Did a couple of racks of back ribs yesterday, here's what I did. First, I cut way back on the Kingsford, just a chimney full of charcoal using the MM. Didn't use water pan but put an empty disposable aluminum pan on the lower rack. Hit 240* in 15 minutes and put the ribs on. Climbed to about...

Liked your handles so much, I went out and bought the same ones at Lowe's. I can't believe they have the same centers as the upper rack brackets, most fortunate. They look great. Cheftiger GEAUX TIGERS

Ok, more of a platform 'dolly' than actually mounting the wheels to the legs? did you hard mount the smoker to the platform? John "Cheftiger"

of a 22" WSM? Safety concerns? Wouldn't be a difficult procedure.

at Kroger Supermarkets in North Louisiana. Going to stock up AND christen the new 22"WSM. Probably weekend after next. I don't think I'm going to get a day off between now and then. BTW, they also have pork TENDERloins on for $2.99/lb. Probably get a couple of packages for some quick grilling.

Have to agree with Edwin. It does make wonderful gumbo. I think that the smoke flavor benefits from a very dark roux and leaving the gumbo more on the thick side. I won a silver medal with this gumbo at a culinary competition back in the nineties. I make it every fall and winter and it's...

and put it together. The question I have is about the water pan, it's huge. Could I just foil the original and put a smaller foiled Brinkman pan in the Weber? May have to replenish more often but I don't see that as a problem. Y'all have any thoughts on this? Thanks GEAUX TIGERS

My 22.5" just arrived, it's monstrous.