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Being from New England,I much prefer my bugs fully grown........ here's a cooler full, none of 'em are under 4 lbs. Most folks up here like them cooked plain in seawater, but I do cook the critters with all the usual Louisiana seasonings for myself.

Sweet jeebus Do I love making asian food! That is some of the best looking lomein I've seen in a very long time. Well done indeed!

It's gonna rain buckets soon here in Middlesex county, and man do we ever need it. So most of Saturday afternoon was spent doing some cooking so I can be lazy during the week. I decided to do a small meatloaf, shrimp with pineapple, and a rack of ribs. And drink a couple cold brewskis along the...

Indeed a massive steal! Nice looking cook. Hope you made some pan gravy with the drippings.

Welcome aboard David. I can tell you that even with a WSM 22 incher, you'll have to cut that half hog up anyway before you smoke it. I know a guy who has a rotisserie setup for his cooker. He did a fresh ham on it that turned out just incredible. The skin & fat layer held in all the juices and...

Outstanding looking cook there Blake. You are well on your way to a lifetime of great eating. I should also point out that the girls will show up in droves once they find out that they might not have to do the cooking.

Those fatties are a thing of beauty.

Jim's excellent post on spatchcocking chicken gave me the idea for this post. Last year I was asked to attend a little girl's 1st bday. So I decided as a present, I would cook up a bunch of chickens to feed the expected crowd. I figured it would be a lot different than the usual burgers/sausage...

Outfrigginstanding poultry & plating there Jim! Bet there were zero leftovers from that cook.

I had that happen to me last year. We had a 3 week stretch of rainy & cloudy days where I didn't use the WSM at all. When I did open her up, cooties were growing all over the place and it smelled horrid. So I borrowed the thick playtex gloves outta the kitchen, and scooped the wet mess out of...

I need a meat slicer before I make my next batch of jerky. My brother has one that is good for cutting up softer stuff like cheese and poultry breast. It's not very heavy or powerfull, and it slid all over the place when I tried to slice up a raw top round. A definite hell no in the safety...

I can vouch for the Hannaford NC's, they are quite good. FYI, many of the hotdog brands up here in New England are now made by Kayem. My personal favorite dogs are Essem NC's. Before ballparks decided to cut costs, they were THE hotdog served in most sports venues. The only thing is, Kayem makes...

That stuff looks great! The real question is..... how much is left? Not a scrap I'd bet.

Nothing lately, but last year I bought a couple of roasting chickens that were nearing their expy date. Put 'em in the fridge, and they sat for at least a week. Opened the cryovac to cook, and they smelled rude. Those went straight into the trash. A month later, I had a fresh shoulder working...

My tummy is growling..... at 8 am. Why not throw in a dozen cloves of garlic to roast up too? I do that in the oven a couple times a year, I suppose the WSM might be a bit better for flavor.

Depends on what you are using for broth. Homemade stock can have far less salt in it than store bought. As far as cook temps go, I can't give any advice without knowing what you are cooking. Something with lots of fat like a piece of chuck can handle low & slow fairly well. Forget about searing...

Man that is some fine looking food. That stuff will cure the hungry horrors any day of the week.

Welcome to the board Tony. Your ideas sound alright, as long as you watch out for the salt content. As the meat cooks, the salt will get a bit concentrated inside and out. I'd also not be so definite about the heat level, depending on the cut, fat content, how big it is, and how well done you...

Wasn't tricked. My niece wanted to play my Strat. She helped a bit, and it only took me 15 minutes to do a new setup. I listened to her play a bit, then left her to rock out. By that time, the carnage was more or less complete.

OMNOMNOMNOMNOM........