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Hello, and Happy Thanksgiving, Christmas and New Years to everyone!! I found a recipe that serves 4, but I need to serve 6 - 8. In a perfect world, I would just double every ingredient and it would work great. But all recipes are not created equal. This is White Bean & Ham Soup by Rachael Ray...

You're welcome, Lynn. :cool:

Hi Clint, here's the link to the original recipe on Food Network... It's meant to be a thin Vinegar sauce, like the ones we got when we went to the old, cinder block take-out places to get "a pound o' meat and sauce".

So... I threw it out. It didn't smell right, and was probably 50% fat.

Lots of great replies! Thank you all so much! I think I'll thaw it, smell it, and then decide what to do. Timothy, I like the idea of chili or stew. I make a mean Brunswick Stew. I'll reply to this thread when it's all said and done. :cool:

I guess this is the right forum for this, since the Kruger Safety Sticky is here. ;) We were gifted a piece of frozen meat, labeled "Pork Shoulder". Other than the weight 7.3 lbs, there is NO OTHER INFO on the label or the plastic wrap (which is not vacuum sealed!) I believe it IS pork, but...

This is my go-to sauce for pulled pork. (About 2 cups) cider vinegar 3 tablespoons ketchup 2 tablespoons paprika 2 tablespoons brown sugar 4 teaspoons kosher salt 1 tablespoon hot sauce 1-2 teaspoons cayenne 1-2 teaspoons ground black pepper Add additional hot sauce and/or cayenne...

Came out all right. I like it with https://tvwbb.com/showthread.php?75175-Jack-s-Old-South-Competition-Vinegar-Sauce

Currently resting inside a towel in the oven. Pitmaster privilege on the meat from the bone! I'll pull it in about an hour.

You should see this dog eat. She stole a whole bologna off the cooking grate once. Inhales boneless pork chops and loin. Steals pizza off the kids plates. Turns her nose up at the dog food. I wonder why?? ;-) She's the best-behaved, sweetest dog I've ever had. FYI: Just realized the...

Smokin' some pork shoulder today. Sent the dog outside with strict instructions to "Guard the Smoker". Pictures and more when it's done.

BTW, I made some CopyCat Arby's Horsey Sauce to go on the buns with the beef. Delicious!!! I only ate 4 sammies. :-( In the top picture, that roast is GONE! Just out of stubborness, I'm gonna havta do that again some time.

Bob, you always set me straight. I did slice thin, but not against the grain. I'll try that now and let you know...hold on... Across the grain is going to be good! Not nearly as tough, almost tender. I got's a lot to learn about smoking roast beef! Thanks again, Bob!!

Well, they came out looking good and tasting good, but tough. This cook was darn near a train wreck. The recipe called for 200* for 5 to 6 hrs. or 220 to 250 for 4 hrs. The TVWB.com charcoal table says 2 chimneys of Kingsford will give 5 hrs @ 250, so I fired up 2 chimneys. Dumb move. It was...

You may come out of the corner now.

Gosh, that sounds good, Tim! Easy, too.

After much research and thought, I'm going to do this...https://www.umami.site/section/recipes/smoked-roast-beef/

Thanks, Bob!

Hello All, I have 2 3# Rump Roasts that are VERY lean. I wanted to try them on the WSM, so I looked at Pot Roast a la Stogie. Chris did a great job with this cook and post, but it's 11 years old, and 7-bone roasts are not to be found unless the butcher is your brother-in-law. ;-) What...

I have retired to the deck with Mr Beam and The Blues. Peace and love!