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The forecast called for great weather this weekend in Milwaukee so I asked my wife what BBQ she wanted. We had already had brisket and hot links from our favorite carry out place earlier in the week so she opted for ribs. Local megamart didn't have a great selection but I found some Smithfield...

Reading about people using rolling pins for pizza dough hurts my heart. I probably use a different dough recipe every time but still get a nice Neapolitan style crust. I just google "Neapolitan Pizza Dough" make one that looks good. Technique is more important than recipe, as is the case with...

There's a lot going on here. First, gas grill lids are designed to allow for exhaust. In a low-heat setting, you will have drastically varying temperature zones. If you have a thermometer on the grill, it is only measuring the heat in a very tiny area. Even if you have a secondary probe, you'll...

Marinades don't add flavor except to the surface (and maybe a fraction deeper) and probably have a negligible effect on breaking down muscle fibers. Even with mechanical tenderization, it is unlikely the actual marinade penetrates very much, though probably more than without. A marinade is...

Rodgers is a piece of $*** but don't mess with our cheese.

If the seeds and membrane are removed from the habanero, they are palatable, though still hot. I wouldn't give one to my dog but stuffed with cream cheese and wrapped with bacon they can be handled. They have a fruitiness that is very pleasant if it doesn't blow your head off.

I live in a second-floor walk up in the city but my WSM is on a ground level patio. I use a paper grocery bag (or sack if you're in Texas) for cleanup–I always ask the grocery people to bag one bag of groceries in paper so I have a supply. I dump the ash into the bag then scrape down the bowl...

It's like a WI lovefest in here. If cooking for just a few, I grill all the way through and serve hot off the grill. If grilling for many, I'll par grill to get the sausages browned then finish and hold in a pan of beer. I prefer the brats from my butcher but, if I'm forced to get mass produced...

Efficient BTUs, thumb cramps notwithstanding.

Kingsford Blue Bag. There's better charcoal out there but KBB is very consistent, widely available, and affordable.

Wisconsin Cheese Spread - I like Port Wine

I never clean the entire WSM. I will wipe down the exterior so my hands don't get greasy whilst handling. I also scrape out the bottom section from time to time so the grease and ash don't impede airflow. Water bowl is foiled. About once a year I'll run the cooking grates through the self-clean...

1. I've never used water in the pan for brisket (or anything for that matter). For long cooks like brisket and pork shoulder, I make sure my bowl is wrapped with clean foil. 2. Don't worry about the point end. If you are really anal, you could rotate your cooking grate a 1/4 turn every hour. I...

For fall off the bone, think smoke + braise. There are certainly other methods but a braise will work every time. The 3-2-1 or 2-2-1 are great places to start. Be prepared, however, to extend the second phase (the braise) as long as required to get the ribs to the consistency you want. FWIW, if...

I freeze the trimmings from my brisket to make burgers. Best of both worlds. A good food processor will grind the meat to a pretty decent hamburger consistency.

When mine goes I'll go with a deflector of some kind like a UDS. I used water in mine on the first cook and haven't done so since.

If your guests have restrictions–dietary, religious, or otherwise–against pork, they may not appreciate it dripping on their brisket. I'm not an Imam or a Rabbi and don't know all the rules, but its food for thought.

Whether smoking on my kettle or WSM, I shove two Weber paraffin cubes into a full SMS or charcoal basket (respectively) and light those. Since the fuel will burn concentrically from the paraffin cubes, I place my smoke wood accordingly. I find the minion method to be too imprecise, even when...

Sorry if this is obvious...cut the racks in half.

I'll take it.