Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davidd: I cooked two slabs, plus the flaps (are the large flaps good to eat, how do i serve them?). </div></BLOCKQUOTE> IME they make great scraps to...

Mike, you should be able to put the feeders back out by June at the latest -- by then there's plenty for bears to feed on in the woods, and if they're not used to getting food from people, they won't come visiting. You might have a word with your neighbors, though. Feeders go back in once it...

The question is, why was the bear in your yard a couple of weeks ago? Do you have a neighbor who's leaving bird feeders or pet food out? That's what will bring bears around, not a WSM smoke every week or so -- but if they're in the habit of walking through the neighborhood, I wouldn't count on...

Darron, what are you using to fit the four racks in the smoker?

Okay, Shawn, I took your approach, tossed the bellies with Tender Quick until they were coated...then into ziplocs with a good slug of maple syrup. We'll see how it comes out. Thanks!

Recently I made my first batch of bacon using the maple bacon directions. Unfortunately, while quantities were given of maple syrup and Tender Quick, the instructions didn't state how much meat that should be good for, so I kept in in proportion but kind of winged the quantities. Results were...

Hey Mike, So, tell more about your chuck roast results: is it basically shredded/pulled rather than sliced? How long do you put the rub on for? Do you sauce it afterwards, and do you have a sauce that you especially like? TIA,

Thanks for the info! I think, weather permitting, I may do a "sausage sampler" this weekend with a variety of fresh sausages: chicken, sweet Italian, fresh kielbasa if I can get it, maybe some bratwurst or knockwurst or whatever. Should be good...

Thanks for the words o' wisdom, y'all. I ended up using two chunks of hickory, one chunk of black cherry and a handful of maple chips. The results were really very good -- I thought it was going to be kind of bland, because I've had some bland-ish beef ribs in the past, but the combo of rub...

Meyall, Subject says it all -- I've got hickory, mesquite, apple, cherry and alder to choose from. Which would you use for some nice beef ribs? TIA,

I've got a medium-sized cook coming up (beef and pork ribs) and thought I'd throw some sausages on the side just for nibbles. What sausages make for good smoking, and what temp do you cook 'em to? TIA,

1 cup unsalted roasted (not dry-roasted) peanuts 1 tablespoon maple syrup (no fake stuff) 1 teaspoon red pepper flakes 1/8 teaspoon granulated garlic Mix all ingredients in a small disposable aluminum pan (drip pan for a Weber gas grill is ideal, or you could make one out of heavy-duty foil)...

Okay, that's some yummy food for thought. I like the basic strategy of "do some big hunks of stuff in advance and smaller stuff on party day" -- that will let me finish up with a mess o' chickens and such. I'm wondering if you did a butt-and-brisket overnight, so it was done mid-morning, how...

So let's say you're going to have a big ol' party, and you want the tables groaning (or at least sighing) with q. You're cooking for an eclectic crowd that's pretty much guaranteed to like anything made out of meat, and you've got one WSM to work with. What would you plan to cook if you wanted...

Thanks for the replies, all. I've used a bunch of different rubs, most recently a variant of Armadillo Willy's rub (used chili powder instead of the cayenne). I don't think I'm using too much. I guess what I don't like about rubs is that they're too heavy on paprika and in general...

I may be totally alone in this, but I'm just not a fan of rubs. I've tried this one and that one and the other one, and they all just seem...I don't know...too much. Too overpowering. I'm thinking I'll bag the whole idea of rubs, and stick to a simple marinade. Does anyone else take this...

Well, that's all most encouraging. I do need to build a proper windbreak at some point, but I will try the water heater blanket for this week's cook. It shouldn't be that bad -- word is we're going to get into the double digits above zero this week!

It's cold enough to freeze anatomical parts off a brass monkey here in New England...and I have a need to smoke. I'm not sure it's a great idea, though (we're talking as low as double digits below zero at night). What's the coldest sustained temps you've ever successfully done a cook at? Will...