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It's been a while but I didn't want to start a new thread about this item. Other than Amazon,where can you get it? My daughter lives in Houston and couln't locate one for Xmas for me. Any retailers carry it. I couldn't even find it at the Weber web site. Does it really exist or is this a trick!LOL

Morgan, Having cooked both,I agree that goose fat is better than duck fat.It's also prettier if that counts.Problems I encountered were (1)Goose costs about twice what duck costs(2)The goose that I cooked..I brined and smoked it for gumbo didn't tatse as good as the duck no matter what i did...

We had a party New Years Day. For presentation,I bought a #2 wash tub and filled it with ice and long neck beer of various vintage. Also smoked 2 turkeys.Turned out that the water pan and both grates fit in the thing perfectly!! Poured in some liquid degreaser,covered everything with water and...

Thanks for the feedback. That's what I figured that the recipe was for one liquid cup. I sometimes get way too involved in things that really don't matter that much! I find myself thinking that water weighs 8.33lbs/gal. All I have to do is find the Specific gravity of honey and I'm set. As I...

Thanks for the partial credit! Being from LA. I consider Gumbo as a food group along with Jambayala,redbeansandrice and most other one-pot meals. Haven't ever pulled the skin before smoking. But I used Store-bought ducks which have been plucked. My son the professional chef ahs preparedd duck...

I wound up smoking 6 turkeys (2 at a time)on the WSM at XMas. I used Shake's Honey Brine recipe exclusively. It calls for 1Cup honey per gallon of Brine. Honey is sold weight. Which do most of you use 1 cup or 8oz. by weight. Small thing but one that has bugged me! All answers and replies are...

Sounds good. Most sausage recipes use ice water to help keep bacteria growth down while mixing the sausage. You use hot. Is this OK? Please forgive me for asking,I'm just trying to get this straight before I try to make some!! Thanks for any help.

I keep waiting for some kind soul to give us some help with this. I want to buy one but am not sure if it is good or just another gadget.

Sorry about not checking the thread closer!! I ahve been busy getting ready for my annual 4th cook for the fireworks display. I haven't tried this without the pan. The burning leaf problem only happens to the very top of the package that is not constantly moist from the marinade/meat juices...

OOPS!! JUST UPDATED MY PROFILE

Thanks for the kind words. The local Big Box is H.E.B. and they have startes stocking what they call' Carnitas..Pork for grilling. It looks like large chunks of Butt and they run it for about$1.40-1.60/lb. The chunks work perfectly as you can really get a good coating of the marinade on every...

Really weird that you should post about pibil since I didn't think anyone here did it very much. We had an outdoor party for about 30 two weeks ago and i did puerco and pollo pibil,18lbs of pork and 4 chickens halved. I wrapped the pork in the banana leaves in two packages of 9 lbs each and put...

Been away from the PC for 2 days. Thanks for the feedback. It appears from Doug,if you don't care to do anything with the trimmingspre-trimmed is the way to go. If you don't mind trimming and have a use for them,full sopares is the way to go. Both sides of the discussion. Excellent.

Where I shop,full spares are $2.49/lb when not on sale. St. Louis trim are $3.29/lb. Anybody have any idea which is the better deal considering I remove the "big" bone on the bottom and do some other trimming.

I love Weber starter cubes also. We have a chiminea(sp?) that we fire up most evenings when it doesn't get too cold. I light 2 cubes and put some lump on top and add as needed. No mess. Jerry, I had the same problem with trying to light a few briquettes in the Weber chimney. I solved the...

Thanks Jeff. Hope I didn't hit you with "information overload". I tend to do that. Ask the time and I will try to teach you how to build a watch!!!

http://www.lomexicano.com/barbacoa.htm http://www.batista.org/cochinita.html http://www.davidscooking.com/recipes/yucroastpork/yucroastpork.html http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_3698,00.html http://www.globalgourmet.com/destinations/mexico/tradachi.html Try these URLs...

I've done it once,though not this specific recipe. I used butts and cut them into fairly large pieces. Wrapped the chunks in banana leaves and put the package in a disposable aluminum pan. Cooked on the top grate at about 250 for several hours. Used a turkey baster to baste with pan juices. The...

This is a brine from chef John Folse in La. He uses it for a roast turkey recipe. I used it with(I think)great success yesterday for smoking 2 ducks. I will note my changes where applicable. I reduced the recipe to a per gallon of water measurement because I used a dfferent amount than he had...

This is it. Hope I'm not violating any copyright laws. SLOW-GRILLED PORK AL PASTOR Cooking "al pastor" means to spit-roast meat in the style of the shephards. Sheepherders in northern Mexico,often Basque in origin, perfected the technique over campfires with mutton,skewering or splaying...