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I'll give a nod to Clapton's Tears in Heaven. A few more... Crying - Roy Orbison and K. D. Lang Sing Me Back Home - Merle Haggard Green, Green Grass of Home - Tom Jones Forever Blue - Chris Isaak And of course, Teen Angel - Mark Dinning

Yum, curd patties! Let's BBQ tofu. NOT! What kind of curd? milk curd, bean curd, soy curd? Place Mr. Yuck sticker here.

I also trim 'em and cook the scraps for snackin' and other recipes.

I've read all the info, but I still rinse the butts and brisket.

The moderator was attempting to buy a part Weber was reluctant to sell. That's a little different than scamming free parts.

Be careful cooking that beer. You want to pull it when it's reached an internal temp of 42F or so.

Just at room temp. Mix it all together and let it sit for a while to let the flavors blend, overnight is good if you have the time, but definitely not necessary. Refrigerated, it will last a long time.

Oh, women - don't get me started! I keed, I keed. It's an individual thing. I know women who like spicy and many that don't. Kids generally don't like spicy. I have had to adjust the heat of my rubs to cater to the kids and others. But sometimes I just warn dinner participants and spice it up...

Personally, I like Alabama white BBQ sauce. The horseradish in it goes well with brisket.

Looks great Michael! I smoke salmon, but I use a Little Chief smoker. Never have tried it in the WSM.

Charcoal grate is standard equipment. Shoulda been in the box.

I've only tried sand - so that must be the best! Sand, foil balls or the clay saucer would have to be a few of the easiest to try. Then if you like it and it's working for you, you could figure out how far you want to take it.

Not doing anything for Christmas. That's being taken care of by others in the family. Wait, I am doing up a bunch of smoked salmon for snacking. New Year's I'm seriously thinking of doing a prime rib. That sounds so good, I can't resist. Sides all kinds of sides can be done in the WSM. Bread...

I have found the same attitude when I mention I grow a garden. Why bother!? I can go to the store and buy broccoli for .89 a lb. bunches of onions 2 for a buck. It's just not worth the time. These are people who buy everything and do nothing themselves. And if you look at what they eat - most...

With the pink salt or Prague powder #1 or Insta-cure #1, isn't the proportion of cure to lbs. of meat the important factor? Trying to go from memory here, is it 1 ounce of #1 cure to 10 lbs of meat? Or 1 tsp per 10 lbs.

I agree with you Mike. That vinegar sauce is the best with pulled pork. IMHO That is if you feel the need to put anything on it.

Heard from somewhere (possibly a post on this forum) that if you crack or break the joints (pieces still connected together), the heat gets in there better and can eliminate that bloody joint problem. Any truth to this?

By storm, Mr. Howlett meant winds topping out at 97 mph in some places around Puget Sound. Where I am, we only had winds to 58 mph, but then I wasn't outside BBQing, just down at the marina in a downpour, battening down the hatches and making sure the boat stayed attached to the dock.

If you're sure your fridge is a cold one, 38F or so, (kids don't stand staring into it for hours at a time trying to figure out what to eat) I don't think freezing is necessary. You start the butts late Saturday, pull 'em Sunday afternoon/evening. Or even start 'em Sunday morning, run your...

I would think keeping the temp up won't be a problem. Now transferring the coals could be.