Search results

I wanted to throw a pizza on my performer tonight, but I don't have a pizza stone. Anyone have any ideas for a makeshift set-up? Should I use the non stick pizza pan I usually use for the oven and prop it up on something?

I trim alllllll of the fat cap, including false cap. IMO it prevents bark formation on the bottom of the butt. There's more than enough marbling in the butt.

Short ribs are good, since they are cut up individually you can get more suface area for smoke flavor than if sold as a rack. In short, I like either short ribs or some meaty beef back ribs. Don't be alarmed when they shrink considerably.

Nice Brisket Bill! 337 is the wife's favorite as well.

Very nice, never thought about breaking down a pork butt like that. Good way to get lots of bark I suppose.

^^^^ Beef ribs need a lot of time to get tender.

J, good job on the 12 lbs! As a former personal trainer, those things make me smile!

Untreated I hope?

What he said.

Nice cook Jim! What's that dental-looking tool that always shows up in your cook pics?

Richard, check out: http://tvwbb.com/showthread.php?13312-Bacon-made-easy&highlight=bacon+made+easy Bob C did a nice job detailing the steps. You can see he converted bacon buyers to bacon makers, including myself.

That's a nice looking accessory, but how would you use a maverick probe on the meat while it's turning?

Looks great, so is it not necessary to bring the internal temp to 145?

I also go to the sams in tinley park. Berkots is the name of the number 1 on the south side.

One more for Maverick ET-732, nice range on remote monitor.

Hi Jonathan, you could try a silver bullet smoker jacket if you feel like purchasing an accessory for your WSM. I increased my fuel efficiency by approx 2/3, and you won't have to worry about temp dips(maybe temp increases though-it's a great insulator!). http://www.thebbqguru.com/

I smoked them the same way I always do. I didn't save the packaging, but I remember it said "Premium Pork" and it was a 3 pack of BBR's. I may give em another shot, but the flavor of the pork itself was just very bland. Maybe I'll smoke them side by side with the grocery store's near my...

So I picked up some Sams club BBRsat $2.50/lb and was excited cause they were super meaty. I smoked em like I normally do, little longer actually cause they were so meaty. I was very disappointed. They didn't taste bad, but seemed to not have the flavor of other BBRs I normally get. Anyone...

Andrew, Cold weather with low wind you should be okay. If you haven't started yet, I'd recommend start with one chimney lit, put the WSM together, take off the access door, and wait til it gets 50 or so degrees above your cook temps before throwing the ribs on. If you start with 3 lit and...

I know a lot of folks here are making their own sausage. My question is can I buy a summer sausage from the store and smoke it at home? If so, what temps/wood/etc?