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Yes, sir! As much as I like smoked meatloaf, I like cold, smoked meatloaf sandwiches the next day better.

I have 2 slabs of babybacks soaking in a little bit of soy sauce, Head Country seasoning and granulated garlic. I'll put them on the smoker around 1:00 or so. $2.49 per pound at Price Cutter is a pretty good deal.

I trimmed a pork butt and put the fat in my first cast iron skillet. Keep it oiled and use it. The more you use it, the better it will get.

There is nothing better than a great burger. My only advise is use the cheapest ground beef you can find. Save ground chuck or sirloin for other recipes. Although beef fat doesn't have the flavor pork fat does, the burgers will be juicier.

Good ideas. Thanks!

I use a ET-73 and it's been perfect for me. You will be real happy with the ET-732.

Thanks, everyone. And yes, they were the best!

My son and grandson grilling for me on Father's Day eve.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimH: Sounds like the trimmings off of St. Louis cut spares. </div></BLOCKQUOTE> That's what it is.

Smoking a couple of slabs of ribs Sunday and grilling wings Monday.

I have a ham in a foil pan with crushed pineapple, brown sugar, onions and garlic on the smoker. Just adding a little flavor. I'm making Alton Brown's onion soup recipe and will add the last of last year's green beans to it. Mom's making potato salad and we'll take it to my boy's house...

There's your answer.

Some people might not know this but there are quite a few different varieties of jalapenos - that's why there are different levels of pungency. Also, the way they're grown can effect the heat levels. Not enough water or too much sun will make them hotter. All a plant wants to do is reproduce...

I like to smoke once a month and grill 2-3 times per month in the winter. The rest of the year, smoke 2-3 times per month and grill 6-7 times per week.

I've never understood why the manufactures don't put the thermometers at grate level.

I freeze peppers from my garden to cook with in the winter. When they thaw out, they are pretty mushy.

I've cooked ABTs a ton of ways and my favorite is tomato sauce and grated cheese. Simple and just so good.

The reception on my ET73 is horrible but I got it for it's dual temp display. I don't care about the remote.

I bought a 5 lb. pork loin the other day and was planning on slicing a few steaks from it and putting them on the gas grill and putting the rest of it in a zip lock with apple juice and some other goodies and it would go on the smoker today (was going to try out my new ET73, too!!!). As soon as...

I'm a four-season BBQ'er, too. I can remember several times carrying the rib roast from the smoker to the kitchen with several inches of ice on the deck for Christmas dinner thinking the whole time, "Please don't drop this, please don't drop this."