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I'm getting ready to try my hand at sausage making and have a few questions. What brand of natural hog casings do you use and where do you get them. Amazon has many products but the reviews for each vary widely. I have a kitchenaid mixer with grinder, but so far no stuffer. I'm thinking of...

The cheapest I've seen is 22c/lb at HD on Memorial Day, apparently I didn't buy enough, only have 2 bags left.

Whoa, i want to make that plated pic my screensaver

Great looking recipe, I'll be trying this soon. What do you guys stuff the artichokes with?

David, thanks for all the information. This process seems daunting but I want to give it a try. For sausage making do you use table salt (iodized or not) or kosher, or something else?

Thanks to everyone for the tips, and thanks to Tony for the recipe, which will be tried soon.

So this is my first time making carne asada and it came out pretty good, but Im going to look for a better marinade. Also, my grocer doesn't carry skirt steak, and the flank looked poorly, so chuck eye it is! Tacos for dinner Tostadas for lunch After seeing Tony and others put up so many...

Great pics! Did you catch the drippings for the gravy, or make it from something else? I would think the fat from the WSM would be too smoky.

Great pictures, great food. What kind of cheese on the pork sandwich? Is there a sauce on the bottom bun?

Damn, that looks awesome. I will be trying the pork loin weave soon.

I never liked bs until recently when I tried America's test kitchen's roasted brussel sprouts, simple and delicious recipe.

I love that wine, $8 a bottle at Costco, can't beat it.

Wow that looks awesome. How long in the pan with the broth? What temp did you pull the ribs?

Looks perfectly cooked, I love pork tenderloin.

About what temp did you cook them?

That steak looks perfect, almost sous vide like. Love the outdoor table, nicer than any indoor table I've had.

I've seen you put those shrooms on many a chuck eye and they always look great. Do you put anything in the skillet with the mushrooms?

The chicken looks perfect. I've been wanting to try my hand at jerk chicken for a while now, was the addition of the habanero too spicy? My cousin uses a recipe from the Jamaican travel website and he loves it, though he subs jalapenos for scotch bonnet to mellow it. I might give it a go...

That looks amazing, can you share the recipe?

How did it come out?