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Marc, If you don't want to brine you could try injecting. I did a small loin last week, injected with a mixture of strained Italian dressing, my favorite rub, garlic powder and a dash of Slap Yo Mama. Heated to a low boil then cooled and injected. Rubbed the outside with same rub. Smoked at...

John, That meal looks larapin! Question. What type of kraut did you use? Canned or homade? I never much cared for kraut until I tried canned Bavarian style which is slightly sweet. Bet the brown sugar you added to your kraut would be very good. Will definitely try what you did.

Thank you all for the kind comments. I really appreciate them. Jim, our cats are probably cousins. Wonder if UPS would ship a cat.

A bit different than Missouri Ozarks cookin' but it sure looks delicious and I would certainly try it!

Smoked pork loin on my old Brinkmann Pitmaster, always turned out like pork leather. Hadn't done one on the WSM so did this little fellow ( 3 lb) Thurs evening just to see. Injected with a mixture of Italian Dressing, Tex BBQ Original, Garlic Powder and Slap Yo Mama seasoning. Rubbed with Tex...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Duckett: Just curious as to which is more commonly used for bb ribs? Ive read bout both on here And what temp?water or no water ?thanks for any advice...

Jim, with the 18" ring do you have any problems with running out of fuel for a long cook on a cold, windy day? Also, can you control temps as good as with the 22"? I'm all for saving fuel so maybe I can learn something here. Scotty W.

Rob went the right way for his cover. Boat cover fabrics are designed to last along time out in the elements with a little maintenance. I would recommend a fabric that breathes unlike vinyl. Scotty W.

Frank, If I'm doing a small cook I just put less charcoal in the 22.5 ring. When I'm done just shut off the bottom vents and always have a little unburned left. Works for me. Scotty W.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Jim, I don't know how you do it but you have again. Everything sounds and looks delicious. Question. Do you hand carve the chuck eye steaks from a chuck roast or does your butcher sell them already cut! I've never seen that cut around here. Scotty W.

Thanks Daniel, I will. Scotty

Beautiful cook! Question. If that's the gravy in the third pic why does it look nothing like the gravy in the plated pic? Would certainly like to have the gravy recipe. Scotty W.

Congrats on your first rib cook. When a probe goes between the ribs like warm butter they are done. Sounds like yours were right. To keep temps from spiking too much as soon as you have the meat removed put the lid right back on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: well, speak for yerself, i ain't got no ocd </div></BLOCKQUOTE> Jim, A lot of younger folks have OCD. I used to but as I've become more...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Beers: Had my first cook yesterday Ribs and chicken.I did not foil the pan and used water.I sprayed the pan with cooking spray before the cook and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: I smoked a couple of pork butts about 1-2 months ago and since I cooked them I've held the leftover meat frozen in ziploc bags in my...

As always. a cook/photographer extraordinaire. Question. How would you describe the flavor of Stubbs Mopping Sauce? Looking for a finishing sauce with just a hint of vinegar and some sweetness. Tried the # 5 sauce from the recipe forum but way too much vinegar taste for our buds

Laura, Welcome to TVWBB. Lot of info at the link and am sure you'll get some replies from folks experienced in smoking a fresh ham. I almost bought one before Christmas last year but at $1.89/lb decided not to. I wish you much success. http://tvwbb.com/eve/forums?a=...rum_scope=1780069052...

Great looking pork belly and your plating looks very appetizing. When I was a kid we ate pork belly often. My parents called it "side meat" and I liked it better than bacon. Gotta try it again! Scotty W.