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I have a Kentucky Legend pre cooked smoked Ham. Has anyone ever put one on the smoker to re-smoke it ?

Michael, Call Bass Pro shop at Opry Mills. I believe they carry it. Also, try some of the groceries. They usually have apple chips.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Wood: Well Jeff, here we go again! Based on my experience with your chicken dip this salmon dip has been printed (two copies, one for the recipe...

John: Might I suggest this recipe for Spicy Chicken Pasta. I have never met a person that does not like this. The best thing is, it is great as leftovers during the week and it freezes great!

What about your other weber toys???

This recipe is a must try if you like smoked salmon...or even it you don't! I made it for a Christmas Party and it was over the top! 8oz Cream Cheese (Room Temp) 1/2 cup Sour Cream 2Tbsp minced fresh dill 1Tbsp lemon juice 2tsp prepared horseradish, drained 1/2 tsp sea salt 1/2 tsp coarse...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Wood: Jeff, Made this dip last nite for a fish fry (served with bugles and frito scoopers) at a neighbours place down here in Ft Myers, FL. You...

Definitly a meat loaf! How about some claims and oysters? Veggies are good too! Cabbage, squash, zucchinni!

I normally use my foot, but Larry, you are a genius! I must have the new fangled tool you call a dandelion weeder!

I am making dumplings to bring in for our company Tday meal. I normally used canned biscuits in chicken stock and boil. Do any of you have any ideas on how to take this up a notch? I am not fond of the flat dumplings in the freezer section. They just don't do it for me. Any help would be...

I agree, go with the apple! I prefer cherry more for poultry.

I would think having the burners lerft to right would make it easier to do an indirect cook. That is the way mine is set up and I either light both ends and use the midde or I light on end and use the other 3/4's of the grill.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: Jeff S Australia is 6 months behind the US with Weber changes. All new releases are done in the US first. Australia will then take some...

I usually have one on the side of the gasser and on on the igniter of the performer.

No. 5 sauce, again! Unless you want to buy straight from some of the famous Q joins on line!

Pickled eggs ARE an aquired taste, I agree. I put them right there with Sardines!

I just cannot stomach the thought of it. How do you guys eat that stuff. IMO, tongue, brains, chitterlings, feet, testicles, pancreas and stomach are off limits. Would not feed it to my dog. (am I eating this stuff in hotdags?

I have seen some brines at TJ Maxx and Tuesday Morning. Has anyone used these shelf bought Brines? I was wondering if they were just as good/effective as making them yourself. They are about $7-8.

Is the taste of Goat very simialr to mutton? I would probably have an easier time finding goat meat than I would a mutton shoulder.

Kevin, I did these a few weeks ago and they are GREAT! I am doing them for Thanksgiving as well. Chris had this on the homepage for a while which is what prompted me to try them. Butterball makes them and they are called Turkey Roasts. You can get them in all white meat or white/dark. Good luck!