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I've used leftover skin, fat & bones from a shoulder cook to make stock for pea soup. I have never seen pea soup disappear so fast in my life.

I work with a Puerto Rican guy, and he's brought in pernil on many an occasion. He said it's one of those things you prep during the week, and cook on the weekend. He doesn't make a flap under the fat cap. He merely runs a knife into it and squeezes his paste rub into it. That will sit in his...

Global warming my a$$. Up here in the winter wasteland known as New England, I merely throw on another layer of clothing. To this I fortify myself with a few shots of high octane adult beverage, basting whatever is inside the WSM with the same. The first weekend after New Year's I did a rib...

I've been using a foil covered clay saucer in mine since I got it. I change out the foil for a new piece each time I do a cook. About the only thing you need to worry about is putting a hole in the foil. Even then, the saucer cleans up really easy with a stainless scrubbie if some grease does...

The thing about MSG is that it doesn't make salt taste saltier. That is a myth. What it does do is activate other taste receptors on your tongue. I add perhaps 1-2 tablespoons of MSG per 12-16 ounces of rub. That's only about 1/4 oz, probably less. Some commercial preparations are much higher. I...

I was talking Q with my boss today and told him the price of it. He hadn't been to HD in about a month, so he said I was being a BS artist. He had to go there anyway to pick up some items for the shop, so I told him, "If I'm right, YOU buy me a couple bags just because you were wrong." When he...

I'm thinking once I get to the farm, I'll baste the brisket with bourbon mixed with a small amount of rub and mebbe some hoisin sauce. With any kind of luck, I'll get plenty of smoke ring.

Okay, here's the scenario. I've been invited to an overnighter this weekend and I'm bringing a brisket. Thing is, The party is gonna be on Saturday PM, and I need the meat to be ready then. What I was thinking of doing is to fire up my WSM Friday night after work..~ 6-7PM or so, and let the...

Another approach is to use a different kind of sausage meat or combination thereof. I made fatties at one time or another using italian sausage, fresh kielbasa, and even chinese style sausages with ginger, scallions & cilantro.

One of my favorite things to do is smoke roast a big piece of sirloin. What you want is called either shell or New York cut. If your supermarket cuts its own meat from the primal, it can be cheaper than a butcher shop. I usually buy a piece from the center anywhere from 3 to 6 inches thick. I...

Thanks for that link Rich, Looks like they have smoking wood too. Are those decent prices? Up here where I am, I havn't had a chance to shop for firespice all that much.

I do on occasion. The thing is, you might want to get some quicker cooking add ons for the next cook. Make a fattie or two, mebbe a bunch of kielbasa , or perhaps a couple roasting chickens. While the brisket & butt can be the stars of the show, you need to have a warm up act or two.

I actually cut the skin off, lay some rub down, and then cook it down in a drip pan along with the meat. The nice thing is, you can use the flavored grease as a baste. Yea, the doctor will say it's bad for you cholesterol numbers.... I say invite him to your next cook and let him get a taste.

I gave my new WSM it's virgin cook on Monday night. Cooked a slab of ribs 'cause I wasn't up for a longer cook. Terrific food. The first thing I did to pimp my cooker was to hit HD and buy a terra cotta tray. It cost all of 8 bucks. Thing is, just like in a pizza oven, it evens out the heat in...

Up here in NE Mass, I've been paying between .79-.99/lb for fryers, and roasters start at about .99/lb. Ribs have been holding steady at about 2.39 /lb, but every now and again I'll find some for 1.99/lb I don't bother with baby backs, I think there is too little meat on 'em. The only place I...

Truffle oil, be it black or white is delicious. I've been using this stuff for a few years on various things. Perhaps one of the better things you can do with it is to melt a half pound of butter, and then add a good amount of truffle oil to it while it's hot. Turn off the fire and let it start...

All from HD: terra cotta saucer for the water pan: 8 bucks 2 garage door handles................<10 bucks cheapo charbroil thermometer......... 9 bucks The hungry look on my neighbors faces when they smell what I'm cooking..............PRICELESS The thermometer will get me by untill I can...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: It's called "branding". The consumer infers quality based on a name or term that has no bearing on actual quality or USDA certification. The...

I think I'll cook a pork butt, and mebbe a couple of scallop stuffed mushroom caps. And I'll definitely be knocking back a few beers and making my neighbors jealous.

As a noob to the WSM picture, I look at it in a slightly different, more automotive way. Weber has provided us with something very reliable and fully functional straight out of the box. Kinda like a car without much flash. But add a few choice options, and you end up with something like a...