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Chris, if you're not on Q overload, I'd suggest a visit to Franklin BBQ just east of I35 in the downtown area. The best Q in the area IMHO, even better than anything in Lockhart. If you go, go early otherwise you'll be in line for a while. By early I'm talking around 11ish for lunch. Enjoy...

Ryan, I discovered there's a Penzeys in Austin not far from me so I went there a few weeks ago. I picked up a few 'blends' and liked the Fox Point and Chili 3000 the most. I usually mix my own, but gave these and a few others a try. If you like them, all of their labels list ingredients so...

Matt, Looks great! Let us know how it tastes. And welcome! Paul

Branon, Yes, I grind the chicken skin in with the meat. Poultry is so lean that you need some additional fat. Many will recommend adding pork fat, which works as long as you don't want a pure poultry sausage. If you grind only the meat and no skin, then the sausage will be very dry. Even if...

A #12 should be more than enough to handle 20lbs at a time. I spend more time cleaning up than I do grinding and stuffing. Paul

Welcome Dave! Here's a good link that covers the most common salts most of us use. There are many salts out there, but this is a good starting point. Kosher salt is just a flatter style, as opposed to the more cubicle crystal style found in ordinary table salt. Kosher salt also doesn't...

I'd guess around 1/3 to 1/2 cup depending on the orange. An exact amount probably isn't critical to the recipe though. Paul

Congrats on a great dish Bill! Paul

So the pressure's on. A nice fish dish, a good bottle of wine, and chocolate; you'll be just fine . Here's a handful of recipes that look pretty good: http://www.fl-seafood.com/recipes/pompano_recipes.htm And here's one similar to what you maybe looking for...

Very nice! How long did you let this cure? Paul

Welcome Mike, Not a stupid question at all. Many swap out the powder with granulated at will but keep in mind 1/4 t of powder = approx 1/2 t of granulated due to the difference in volume (same holds true for table salt vs crystal salt vs kosher salt). The granulated will hold up longer in...

At 1/2" thick, I think 3-8 hours would work. Since you'll be hitting the heat twice, I'd only smoke until an internal of 140-150 (don't want to dry out the chops). Then on Sunday, go with a high heat direct for grill marks and then glaze with your sauce and finish until sauce is firmed up. Paul

Sometimes pineapple, peach, raspberry, mango or cherry. Not all together; always individually depending on what the sauce will go with. Paul

I favor chipotles. Love the smoky flavor. Paul

What Lew and Scooter wrote about the 140*/smoke ring and smoke flavor accumulation is true. Personally I put wood on when the coals are ready and then the meat goes on immediately. I usually don't add more during the cook. If you're looking for a nice smoke ring, that's the time to do it...

Interesting; what were their recommendations before? Were specific cooking temps mentioned? I think residual cooking is longer with higher temps and larger masses of meat. Paul

Welcome Anthony! I like a crispy skin on my poultry so I recommend grilling. You can add some wood chunks for a smoke flavor. Brining is good for all poultry (pork loin, shrimp...) but on wings I don't usually brine. What I've been doing lately, just last week as a matter of fact, is using...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> It could be that I am doing it myself. </div></BLOCKQUOTE> That sounds like the issue. Someone here had a good suggesting and that was to cut your meat in strips rather...

Bob, Looks real good. On the air problem; keep a push pin (thumb tack) handy and 'pop the bubble' as it grows. Keeping a constant feed of meat in the grinder helps too. I use a tack when I start stuffing as you get air trapped at the tied end. What kind of grinder did you buy? Paul

Dom, The weight you describe leads me to believe you have butts, but the skin on indicates 'picnics'; the lower portion of the leg. In my area, butts are sold no skin and usually bone in. Either way, you should be able to smoke what you have successfully. The picnic has a bit more connective...