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After taking the day off for my son's outpatient surgery where he had his adenoids removed, and tubes put in the ear successfully, I took the evening to grill even if the weather wasn't ideal for cooking outside. Within hours of being home, Marshall was acting completely himself, and showed no...

After a big day of yard work, I cooked a Hanging Tenderloin (Hangar Steak) for the first time from my local meat market that sells only locally sourced beef, pork, and chicken. Once my 18" redhead was good and ready, I started with some potatoes, wrapped in foil with a little bit of onion and...

Cook it and give it to your MIL... or the dog.

Man that looks good.

This week I discovered a local meat market that sells locally raised and butchered meats that are USDA inspected. I stopped in on Monday and purchased some chuck eye steaks and a pork steak. My wife and I were so impressed with the quality that I stopped back on Thursday to stock up for the...

I've made turkey noodle soup twice so far with turkey leftovers this year... I'm hoping to make turkey bone gumbo sometime after thanksgiving with leftovers. http://www.nolacuisine.com/2006/11/30/turkey-bone-gumbo-recipe/

I've been volunteered to cook 3 pork butts for a co-workers "luau" on my 18.5" WSM. My plan is to smoke all 3 butts at the same time, but to use different rubs or sauces to give each one their own unique flavor. The co-worker asked for 1 "bbq" flavored pork butt, but wants the other 2 to be...

Those cheese curds would be fine to make mac and cheese... or poutine... or fried cheese curds... The fresher the cheese curds are, the better!

Just tossed a 3.5lb chuck roast on the wsm. Don't have any Stouts in the house, so I either need to run to the store, or just use what's in the house. Looking forward to an awesome dinner tonight!

Is anyone else smoking for the holidays? My wife traditionally hosts an open door Christmas eve get together for friends and family. I decided to make a pork butt using Chris Lilly's rub for the event. Using mulllberry wood for the first time, along with some maple. First time smoking in...

I couldn't find the article on buffalonews.com is there a link to the original story?

most of the curb pickups are taking the grills for the scrap metal value. If you think it has value as a grill, I would try calling a church or some other charity and try donating it that way.

I just eat them cold, or let them warm up to room temperature. From reheating pulled pork in my microwave though, the microwave has a distinct smokey smell to it now...

I don't really have any suggestions, but man that sounds good.

Something else to consider... I wanted to do wings a few weeks ago for a football game. I ended up doing chicken drumsticks, as Wegmans had wings at $4.29/lb, while drumsticks were $.99/lb. I did them like wings and they came out great. I was able to get the whole package (13 drumsticks) on...

I've done chicken, pork butt, and spares in the wsm. I'm not sure the wallet can afford a brisket right now, but I'm itching to try something new. Anyone have any suggestions?

Kingsford is what most people use with the WSM it seems. If it was too smokey in flavor, I would try less wood the next time you try chicken. Hopefully someone with more experience will also post some suggestions.

I trim the fat cap off. Others put it fat cap up, with the thought that it will keep the meat moister as it renders. Others put it fat cap down. I think it's really personal preference.

I would just cook it. Nothing wrong with trying something new.

Since the beans should be cooked for 6-8 hours, I decided to put the tips and flap on first, with the beans below. I'll switch out the trimmings for the real thing in a few hours. Thanks for the advice!