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I think I will use the firebricks that are appropriately seasoned now, sufficiently infused with all that is barbylicious and maybe skirt the offense. I can explain.....What really happened to me was the profound effect inspiring cooks by passionate cookers can have. But I do not comprehend the...

OK, so no one else asked, or I am the only one in the not knowing corner..........Jon, what are the little vermicelli-like offerings on the outside of the casing ? They look like attachments to the mesentery or something. Dave

Now I know what to do, my friend. Thanks for your patience. A common red brick here is about 5 pounds.....so two of them. ( just about the same bricks that I use when I make gravlax, and it is the BEST !!) Just use a common, rectangular meatloaf, bread pan. Top the cloth covered loaf with clear...

Hi, GEIR. Yes, I am following you into SYLTA land.I have been trying to find that stainless press. LOVE GADGETS...but cannot find where to buy..Hope you have a source for this beauty.

WOW...I have one question ,Geir...how much pressure do you put the loaf under before you lock it down ? I do not have a press, but I can easily rig up something, if I had an idea of the pressure you use to get the loaf firmed up. Wow, what a sandwich....the Earl would be begging ! Dave

WOW, I'm ready...I'll bring some of my home made horseradish....hot hot hot. How lon on the rib cook, and did you go indirect all the way...Dave

Arwin....freshwater fish on the smoker............my favorite. We would love more detail regarding the recipe for brine, wood on the fire, temp and time.... off to lake trout fishing now....oh, boy !! Great job, ARWIN

The bone ? Just get out the old hack saw and get a new blade for it.Steaks galore in just a few minutes...then back to the honey-do list !

Dave...no rib rack needed for me with only 2 racks. I think Paul has it with more than 2 racks and using the rib holder. In any case, the two - sided bank would work better, especially since the rib cook is fairly short. I am curious as to the process of saucing if one chooses to do so at the...

Hi, DAVE. Well,I know the issue. I did two spares the other day and barely fit them on my performer. This worked OK but not much room for trimmings which were small, but still doable. My first ribs and they were just fine. I use two thick firebricks for indirect and they work great, but their...

REBA, OH REBA, PLEASE TAKE YOUR GRATES TO TOWN.....NOW !! AND WHAT A SEAR PIC !!! I'm talking 1 inch +, venison leg steaks in minutes per side...grill marks and heaven !!! So, I'm in, REBA, probably for two. Where do I send the pittance for a bit of Heaven. Dave

They can be wonderful, can't they ? Mine hunts with me...shoots,dresses and drags too ! And with this new Weberfliction, she always has a clean fork ready. I Need another 50 years at least.

OK, RON as soon as I can. Hint...BACON, BACON, BACON ! Getting ready for a huge annual WCHA ( canoe ) Assembly in the Adirondacks. Lots of folks from WI...come on over. Soon...Dave

So, I guess as he said " each to his own, as the farmer kissed his cow " I can tell you, I get more grounds work done now with the kettle going, than I ever have. My new son-in-law loves me and we have become fans of Beck's non alcoholic beer...that helps me put in a 6 hour day on the...

Yeah, and did you ever have a small mouth bass chowder with crisped bacon and drippings, onion , tarragon and skillet baking powder biscuits, and wild coral ( clavaria ) shrooms sauteed in Noilly Pratt vermouth / butter. And some just-right, boiled potato chunks, and a can of condensed milk...

Rex, thanks for the advice. I have corned Venison shoulders for NEBDs, and went 21 days and no inject. I suspect the injection does decrease the time in the brine. I'll check the site you mentioned. Dave

JON...I want to use an EOR for pastromi...curing smoking and steaming it seems. Do you have a recipe for this cut/process ? Dave

JUST KINDA PERUSING ??!!! , Oh, Boy... WE ARE SO FUNNY...Great find....

GEIR, Video, absolutely, I would send a little check ! WOW, This is a Christmas item for sure !! I love,I mean LOVE lamb any way, any place, any part !! ( if not the video, then just hand write the recipe,in any language ! WOW I just bought a vintage, Italian slicing knife, and I can see this...

ANDY.....I feel like an animal, here. The front of my shirt...it is all drooly. WOW. My next BBQ will be a brisket......anbd I hope I have a similar experience ....Oh, Boy. Dave