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When I do something like a whole turkey that won't fit in the fridge, I put it in a large cooler and add ice, then just leave it in the kitchen. My cooler is good enough that if I leave it closed, there will still be ice after 48 hours. The food is probably colder in there than in the fridge.

I'll second this! My wife already regrets buying me a WSM for my birthday, and it's only been 3 months! :D

Wow, those ribs turned out great!

I have no idea. By the time dinner was finished and the grill cooled off, it was too dark to deal with it. There's not a lot of plastic on the grill, so I'm not too worried, but I'll give it a good inspection when I clean up the mess.

Tonight's dinner was applewood-smoked extra-thick pork loin chops, loaded twice-baked sweet potatoes and spicy grilled cauliflower. The pork loin steaks were huge... two of them weighed in at just about 2 pounds. I brined them for about 6 hours in salted apple cider, and rubbed them with a...

I've been grilling for more than 35 years, and hit a new milestone tonight! For the first time, I had to put out my grill with a fire extinguisher :cool: I had finished grilling some sweet potatoes and some cauliflower for dinner, and had cranked the heat up to high on my trusty Weber Spirit...

I could eat one of those while waiting for our pork loinchopsto finish smoking!

Awesome idea! My wife makes awesome lasagna too, but I'm expecting her to start throwing things at me pretty if I keep suggesting smoking everything :p :D

Salt, pepper, and perhaps some sweet paprika for color.

Tonight: king crab, jalapeño hush puppies and charred-grilled asparagus salad. Tomorrow: smoked double-thick pork chops, spicy roasted cauliflower, and loaded sweet potato skins. Update 1 - Saturday dinner: Update 2 - Sunday dinner:

Three fingers each of chili and tequila for me!

I'm thinking about making a cold smoke attachment for my WSM for some things I want to try like booze and cheese :)

That there is a beautiful piece of meat!

Likewise. I think using a hot brine is technically known as "poaching" :) :D

I've done both ways, and I don't see a huge difference. The main goal I'm trying to achieve when injecting a butt is to get some salt on the inside of the meat, since the rub really only seasons the outside. I usually cut back in the amount of salt in the rub when I do that, to make sure it...

I don't usually add oil to my brines. Doesn't it just separate out? It also seems like it would leave a mess in the container. Otherwise, looks yummy! I usually add black peppercorns, bay leaf, rosemary and a head of garlic cut in half.

Loves me some shrimp tacos, and those look excellent!

About 1 egg per pound of meat is typical for meatloaf recipes I'm familiar with. Too much egg can give it a "cakey" texture, but the 1 egg:1 pound ratio usually makes the resulting loaf a little firmer and less crumbly.

I definitely want to learn how to make Andoulle. We can get it around here, but only the "Eckrich" equivalent, and I don't find it much different than Eckrich smoked sausage. It's definitely not spicy enough.

Kevin, we're about 7/8 done with the flooring.. all that's left is 1/2 the kitchen and a small entry. We're still planning the kitchen renovation, and the remainder of the hardwood will be installed as part of that project. Ours is white oak stained a medium grey/brown.