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I was at Sams yesterday and one of the sample tables was making these to sell a bbq pork product as well as Pillsbury pie crusts.' It was tasty but I knew it would be a ton better with some of the pulled shoulder from my freezer. Use a 3-4 inch round to cut out as many circles from a crust...

Just picked up a used 22 1/2 in and it came with what the guy said was a Teflon coated Grill grate. Whether tis teflon or -not I don't know but its nonstick or coatedsd in some way. nice as there is no rust on it but I was always told that or high heet that non stick surfaces were not...

These are going to be part of my football sundays. Making an extra hot batch tonight for the Skins game!! I hope the Skins beat the cowboys bad!! Thanks Larry loving the rubs and especially this recipe!! THANK GOD THAT FOOTBALL SEASON HAS FINALLY ARRIVED!!

I'm going to talk to the meat manager at Sams. they used to be the best place to get them but would usually only get them in the summer. will let you know how that goes.

Is anyone finding any sources for reasonably priced packers in the Milwaukee area? Costco only carries the flats and I haven't been out to Sam's lately (but last time they only had the flats. Even super Walmart which used to have the select graded packers only had the flats. I'd like to try...

WOW!! that is a really well balanced taste! I did this using the guajillo and 1/4 tsp cardamom. I may have undersalted (though I thought I salted liberally with kosher salt prior to applying the rub so I was surprised a bit by that) I also may have slightly underapplied the rub (but...

would you do the double wrap in foil for a rest that you did for the spares? Some of them are being picked up and going to a few friends. I thought I'd glaze them with the sauce before sending and rewrap in foil and send in a cooler to keep warm but would love your insights?

I really like the way the rub smells when is on the pork!!! you may be onto something really good here. I am experimenting on two pork suppliers in adition to the rub so I have 5 racks of back ribs with a couple of nice pieces of oak on the 22" should be done around 6-7ish. Would you spray...

Kevin, go some Guajillo today at the spice house. What difference do you think one would notice betwen that and the NM Hatch Medium?

Kevin the NM peppers you have turned me onto are AWESOME!!! can't thank you enough or that recommendation and would recommend them for anyone wanting to kick up their rubs a notch!! I know there are a couple of vendors one can get them from. I used Da Gift Basket.

Hey Kevin, I don't have any ground guajillo but can get it tommorow if they have it at the Spice House or Penzys. I've never used cardamom so I'll check that out tommorow. What qualities does it bring to the rub? I'm not looking for a particularly hot or even spicy profile on these at...

Going to cook some babyback ribs and was wondering what your favorite rubs are for rib's. I'm going to finish them with Blues Hog. I'm deferential to making rubs from a recipe rather than buying a commercial rub since I have access to such fresh spices with The Spice House here in Milwaukee.

The only stamps on my pan are "COOKS by JCPenny homecollection... Made In China, hence my concern with the quality of the steel. It's only something I use occasionally but I'll just keep an eye on it. Thks for the replies.

I have two really nice ten inch 5 ply frying pans that I'd like to keep on on my boat but am afraid of rust. Its a super humid environment and I'm wondering if I need to be concerned. The pan is a knock of of all clad JC penny did a few years ago with two plys of stainless on the outside and...

Well I have been meaning to make pastrami for over a month now and finally was getting around to it and realize the date on the 3.5 lb flat I bought from Sams says use by March 7th. Use it or lose it now the dates that sams puts on their meat usually have no correlation to the date on the box...

I think 4 butts on the top and 4 on the bottom max out the capacity for the 22 and half that for the 18 as I previously stated. so for lbs thats 60 lbs vs 30 lbs precooked weight roughly

its more about fuel consumption for me as the difference between the two. I'm hedging doing three buts on the top rack of the 22 tonight just to see how long before i have to refuel. The 18 is more economical on fuel. I predominately use my 22 for ribs and then I'm usually using the charcoal...

9-10$ gets you a gram of the really good saffron from the spice house!!! I love good Paella. There is a restaurant in Barcelona open since the 1800's called the 7 Portes that is one of my alltime favorite restaurants in the world that has such a great menue and incredible Paella. The produced...

Tommorow I am going to cook a 8 lb beautiful choice ribroast and have the choice of coking it on a 22 1/2, WSM 22 or WSM 18 or on the 221/2 using the rotisserie. I'm leaning toward the rotisserie and looking for some ideas. I've done it a bunch with montreal steak seasoning/worstichire sauce...

Well I usually dont buy forzen pork ribs to begin with but in southern WI there is a pork processor that has dome very good Ribs called Calumet meats in pleasant prarie that sells frozen meat. I stop at from time to time when in the area as they carry some convenient allen bros meats for cheap...