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Good lord those things look deelish!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: Home Depot has 2x20 lbs for $9.97. I picked up four bags yesterday. </div></BLOCKQUOTE> He he..... I got 6, so I think I'm set for a little...

So I went to my 'better' meat market and picked up a nice roast... Certified Angus top sirloin butt, choice grade. This puppy weighed in at a little under 9 pounds.... about 7 inches thick. The butcher wanted to cut off a lot of the fat, but I knew better... that stuff would all render off in...

I was given one of these a couple christmases ago as a yankee swap gift. Came with a couple small tins of rub....I hid it. I use it for much more than the BBQ, it's so handy. http://www.target.com/gp/detai...ref=tgt_adv_XSE10001 Mine in use last year:

Cooked in a restaurant.... 15.99 a plate + bar tab... nah. Home cooked with leftovers for work's lunch tomorrow.... Your co-workers eyeballing the meat and the smell of it all.... priceless!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: The local STL grocery store chains are doing battle with Wal-Mart Superstores. One weapon used is advertising their meat as having no...

I was given some applewood last year, basically 12 inch long. Some is only 2-3 inches in diameter, and some of it is much bigger. I can split the stuff, but it's too much work to make chunks. Thing is, since the pieces are long, they tend to give off a good amount of smoke... and for a...

Really fine looking brisket..... you sure you didn't use any ah-so sauce to make that smoke ring?

I'd suspect that you will be putting the butts in the smoker some hours after you start the briskets? Butts take lots less time to cook than briskets even for pulling... The alternative of course is to cook some of the meat ahead of time, and warm it up. I have to agree with Canada Mike too...

Oh man does that stuff look good! Never seen one of those woks before. Does it work work really well or does it take awhile to get hot?

I've been using something similar since I bought my WSM. There are a couple different brands, they are all pretty much sawdust & wax. Wally World stocks them, usually during the colder months for starting fireplaces.Shove a single one into a bottom hole of a charcoal chimney, fire it up... 15...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Great pics, Jim S! What else is in those other than the kielbasa? JimT </div></BLOCKQUOTE> Nothing fancy, a bit of green onion tops.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley: Very cool, thanks for the suggestions. Looking forward to this one. Just another meal to master! Now, any ideas for side dishes? Bring...

I've been using the 12 incher in my WSM as well. All foiled up it sits nicely in the water pan. I only foil the top of the saucer and tuck the rest underneath. If I could offer one tip, take off the foil once the thing is cooled down and clean off any grease that might have snuck through. If it...

Very nice indeed! Looks very tasty.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Very good looking ribs! Did you highjack a log truck? </div></BLOCKQUOTE> Almost.... a guy at work was cutting down an old apple tree in his...

Last weekend, I headed up to my freind's farm for a day of food & music. A great time was had by all, and I brought 3 racks of applewood smoked ribs. I cooked the ribs the night before, and only had to gently reheat them in the oven. I was told that the time I fail to bring ribs will be the last...

What I do with chuck eyes borders on the obscene. I usually buy them about 4 lbs so the cook time is reasonable. What I do is to give them a nice brown mustard mop that I've added some rub to. The rub is basically granulated garlic, onion and turbinado sugar. Into a ziploc bag, then the fridge...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

This recipe ... I've been making it for at least 30 years and in never fails in being delicious. Simple ingredients... stuffing mushrooms, bacon & sea scallops. Pop out the stem on a mushroom, then put a big scallop into it. Then wrap with bacon. You can cook them in the oven, or on the WSM...