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I did a small brisket. Came out real good. http://community.webshots.com/album/373832888gbuBeP

http://community.webshots.com/photo/357684202/357687605dPXusq I got the first two on the left at a resuraunt supply store. I take it you don't have one of those around you? If you do, why pay for shipping?

Google for "Temporary Food Service License". It doesn't look to painfull.

I too have done them and they come out fine. Use lump open all vents and spray with a little oil to get some good crust on the skin. Don't use too much wood, they get overpowered easily IMO.

You could do this ... when people come over to see the food they've been smelling, you could say "Would you like some?" When they say "Sure! you ask ... " and how many items have you purchased at the garage sale? ... None? I'm sorry, you'll have to come back later."

I take it that the probe was clean? Congrats on the girls BTW !

Are we to get rid of the seeds? ... Keep them in? .... or did I miss that?

Or you can put a paper towel on top of the meat before sealing. Another tip is to roll down the bag before putting the meat in so the seal area doesn't get wet.

I love my Forschner's. I have a 14 inch Granton Cimeter, and a 10 inch Chef's that I use the most.

Acid rain?

Mmm Mmm Mmmmmm Lar. Weber should use those pics on their site.

I've heard several people say that. They also mention that what remains is only trace amounts, and there's nothing to worry about serving the food to people with alcohol allergies.

Some of the injection devices looked pretty serious too! Co2 tank attachments, 5 gallons buckets and such. LOL!

I just sold my gas grill, but kept the propane tank. My intent is to get a Turkey Fryer unit, or maybe just a weed burner attachment to light my chimney.

So you just rubbed them and left them for 2 days? Yeah, I would expect them to be a little overpowering. I only put my rub on after I've lit the chimney.

I did some Elk Sausage on Smoke day... came out real good! Awesome flavor. Tons of garlic in it and it was flavored with Guinness.

Wow. Her show was the first time I've heard it called E.V.O.O. I thought she made up the acronym.

EVOO stands for Extra Vigrin Olive Oil. It's a Rachael Ray thing.

My neighbor just got his bullet yesterday. It's sitting right next to mine....empty. Later it'll have Meatloaf, and Elk sausage on it. Mine's got a 13 pound... (well it was) packer brisket, and 2 pork butts that I didn't weigh, just took em right out of the cryopack, washed em, slathered, rubbed...

Blues Hog with a little honey and hot sauce.