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2006 was a rough year for the troops, so, today I thought I would check them into the hospital to see if I could do some work on the battle scars. Here are the troops wounded and scared from a busy 2006. The CG is my Infantry Smoker; it will handle a whole lot of meat very efficiently but it...

Here is a few shots of one the butts after the job. I gotta tell ya, I may have more business out of this one. Most of my customers family came in the kitchen to see what smelled so good. I let them see those bones slip out of the butts and when I broke into them to pull them, the sweet pork...

Matt, Welcome aboard! And make sure post those pics dude!

Jerry, I plan to let them rest until party time and pull then. This is a drop off gig so I plan wow the crowd and then get out of dodge. When those bones slip right out and the aroma starts wafting around, I hope to pick up some new customers!

Well its almost done! These have cooked at 250* for almost 12 hours and they are at 196*. I won't pull them off until 200*.

As promised I have more pictures! These babies are on and smokin'! My WSM is packed baby! 8) 8) Now for the bonus. My wife took out some ground turkey so she could cook dinner - yeah right! So, I took over the task and made some grilled turkey patties...

Hey y'all, My beloved sweetie done messed up and bought me a new camera! I am cooking 4 butts for a birthday party on Saturday. There will be 25 people - half will be kids, but they love BBQ! I will be posting my progress. I have decided to use the WSM on this one. Here is my start...

Awesome brisket! I know tasted great.

A few of us in my department at work decided to have an end of the summer lunch bash. This was to celebrate our productive summer and our uncompromising committment to the job. Ok, the second part was a bit much; but we did want to the summer with a bang! My friend and co-worker Ralanda had...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Dekleva: Tony, Congrats on a great event! I'm getting hungry just imagining the smells you described. Just a quick question... what is the model...

YUM!!!!

Craig, The ribs were excellent! Not too fall-off-the-bone-ish either. The meat pulled away clean from the bone but not over cooked at all. I had that concern the first time I tried using my GE as warmer but with the setting 140, I have found thats all it does is warm and keep the meat at an...

Sorry everyone, my digital camera is broken and I don't have pictures right now. I plan to fix that soon though. A few weeks ago, one of my co-workers in another department asked if I would cater their August birthday lunch for 20 people. Of course I accepted. There have been great things...

I use the GE electric oven instead of a cooler. I wrap the meat in heavy duty foil, set the GE to 140* and put the wrapped meat in covered with dish towels. The last cook I did the meat was in the GE for almost 7 hours because I over estimated when it would all be done so I had to hold it...

My last briskets I did fat side down, foiled at 170 and removed at 190. They were juicy, tasty and had an awesome smokering. I cooked them at 250*. Tony

I have to start this with a big BUMMER!!!!! Why? Because my digital camera died and I dont have any pictures! Now on to the cook. I am cooking pulled pork, brisket and potato salad for a crowd of 60. The customer is going to have guests bring additional side items, desserts, etc. I...

Well, it finally happened to me! I smoked two slabs of ribs Sunday; after they got done I took a cooks taste test and Yuk! They were spoiled! They smelled fine out of the packing but there was obviously a problem so I had to throw it all out! Whats worse is the fact that I use some of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis T.: Hi Tony, I have no catering advice to offer ... but I wanted to say that I just looked at your web page. Congratulations on having the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: Tony, I can see that you have a valuable tool there. In running a catering business, you are bound to have many other costs such as...

I downloaded an Excel catering worksheet from the internet and it is pretty good but I wanted one more customized to my needs and how I will be catering. Here is a link to where you can get it. Please give me your thoughts on how it can be made better. You can also customize it to fit your...