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I have done 14 St. Louis cut spareribs over the last week. They were originaly whole spareribs. I got as much meat off of the long section right above the ribs as I could and Im braising that in a jerk/almost carnita type recipe I just threw together. If its good I'll post some pics. My question...

I made sausage yesterday also. I used a few recipes offline then I opened Paul Kirks book which I got for Christmas. I didnt know there where so many recipes in that book. Please let me know which ones you liked. I have a Kitchenaid Mixer how did the grinder atteachment work?

Thanks Kevin for the reply. It might not be my best effort but I found a Summer Sausage "kit" from Hi Mountain Seasonings at Bass Pro Shops. Im going to try a few pounds with it and grind the rest for breakfast sausage and some just plain. I havent decided if Im going to add any beef or pork...

I cover my stuff but I have been caught with an uncovered WSM its ashamed that it collects water the way it does.

I just was given a whole deer. I've been wanting to try making Summer Sausage. I'm going to use the recipe in Charcuterie but substitute venison for the beef. My problem is I don't think I need 5 lbs. Of fermento. Are there any cheaper sources than allied kenco or a supplier of smaller amounts?

The finishing sauce by Bryan S is what I use. I think its equal parts chicken stock, BBQ Sauce ( I too love the No. 5), and butter. Makes a thin sauce just right for adding moisture not a great condiment though. I also usually add a little rub as Im pulling the pork.

Paul, I have a GE Advantium Oven that goes over the range. I will say that the fan is as strong as a regular vent hood but you can certainly upgrade to a more powerful stand alone vent hood. One thing you need to make sure about is your clearence under your microwave to the top of your range...

Elmo, We have the older model with the 2 arms that hold the bowl and raise it up and down. I dont know what we would do without ours. We do alot of baking around christmas (25+ pound cakes, cookies, even use it to mix up cheese for cheese balls). We have had it over 10 years with no issues.

Thanks guys. I thought it came out good. Most of it is going as part of Christmas gifts. I hope I have some left for the family.

This has been my project over the last week. I think it came out pretty good. Next project will be maple bacon but I'm having a hard time finding pork belly. Canadian Bacon Pics

So 22 hours at 250? Ive never had any to take that long but have had some look similar to the picture.

Ok guys Tom Leonards here in Richmond has spareibs for $1.49 lb. I usually do baby backs but I couldnt walk by these so now I have 2 big racks.Im thinking I would like to experiment with high heat Ed Mitchell style anybody have the technique down/recipe?

With this board Steve all I can say is hold on, its going to be a long ride, because once you get hooked you will want to try and replicate everything these guys do. It is addictive.

I use laundry baskets to store my smoke wood. I keep it in my garage on a shelf and the holes seem to keep it dry and also easy to see.

I think it would be more cost prohibitive to waste all that good meat. I would be leary of the pine ( I have no experience with smoking it but in the stove it gives off alot of "pine smell") try to find a couple of bricks or some hickory or oak blocks for spacers

I have 8 jalepeno plants that are still rolling. The only time a few turn red is if I miss them when I harvest.

I planted 4 Habenero plants in my garden and they are really producing. I have pickled 6 pints (way more than I need), I have given away probably 100, Im thinking about drying some but not really sure of the process. I would really like to make a shelf stable hot sauce. I have canning equipment...

I just did almost the same cook as you but I had 4 butts but the biggest was 8 lbs and it had to be ready for dinner at 3:00 pm. I prepped the smoker before dark, even loaded the chimney. I have a big tub that I prep my butts in. I brought the tub and butts out at about 11:30 pm Friday night. I...

Thanks Bryan. I think Im making them later If they turn out picture worthy I'll post. I will probably do some with and some without sauce.

Does anybody have a cabbage roll recipe? Im thinking of taking my stuffed pepper recipe and using the filling from that in the cabbage.