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So I put the new WSM to work in anger for the first time. Decided to do a couple of butts. Bought a cryovac pair from Sam's; $1.28/lb I trimmed and salted the butts, then rubbed them. I looked at a bunch of rubs and decided to make up one using fairly common ratios: 1/2 cup turbinado sugar...

So what's wrapped in the bacon? I don't know that a Moink is...

That is R2D2 on Hoth.

I did a forum search for "spreadsheet" and got some hits that sound really interesting, but not a reference for what I'm looking for. I would like a spreadsheet for ingredients for Rubs, Marinades, Brines, Mops & Sauces. I'm thinking rows of ingredients and columns of recipes, with...

Will be doing steaks on the Weber Gasser Christmas Day, served with a roasted garlic / goat cheese compound butter. I also have two cast iron griddle/grill plates for the Genesis that I use to do fish and shrimp and the like. I'll be doing some shrimp in a wonderful marinade that has, of all...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Simon: They look great, DQ! It seems like they have a nice bark. True? </div></BLOCKQUOTE> I know those are great looking dogs, but you can't fool...

Several folks have asked for a compilation of the High Heat method. I have a recipe database on my Mac, and so I was creating a compilation for myself. I originally posted this in the original HH thread that Craig started. I've corrected and added based on comments there. You'll notice a lot of...

I would love to have a stash of Mew Mexico-style dried chiles. Big Jims, Poblanos, Hatch. Great for green chile salsa for cheeseburgers or the like, or for making New Mexico Red Chile Sauce. Not sure if those are found in Mexico proper. Maybe look for peppers of similar heat, like Ancho...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> All great ideas. I threw them in a food saver bag for future consideration. As for the dog, he's a Silver Lab - I'd be worried if he DIDN'T hang around the WSM. Nice pic of...

I just got a new 18 for Christmas (Santa came early.... in a white FedEx truck) and I tested the thermo for accuracy. It was spot on in boiling water. As was my Thermopen. What amazed me was my trusty Taylor digital thermocouple indicator/alarm was WAY off. Like 179 in boiling water. I...

Thanks for the feedback, Kevin. Do you ever use the fat trimmed off your pork butts? Or just purpose-bought fatback? Will pork shoulder fat make decent lard, or just stuff suitable for soap?

Looked up the ingredients for Zatarains crawfish boil: mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed, allspice, cloves

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">so i just tested the thermometer in boiling water and everything is registering around 210 degrees.. i also used an instant and analog and they all came in within a few...

Heh. Classic line from Caddyshack... I tend to save a lot of stuff when I cook that most folks toss. Shrimp shells. Mushroom trimmings. All goes into stock bags or containers in the freezer. For example, I typically save fat from cooking bacon or Owen's Sausage (my fav). I have little...

Here's a repost of Kevin Kruger's sauce: ¾ cups apple cider vinegar, preferably unfiltered but the regular is fine ¼ cup rice vinegar, plain (not seasoned) 6 tablespoons Dijon mustard 4 teaspoons Worcestershire sauce 2 teaspoons hot red pepper sauce, (recommended: Cholula. Second choice...

I know the regular recommendation for smoke wood is chunks, say tennis ball to fist size. And when doing a brisket by the High Heat method, even this size is consumed pretty quickly. Chips would disappear in a flash. But sometimes it's easier for me to find chips than chunks. For example...

BTW, I'm noting the comments so that I can post a version with feedback. So thanks to everyone that comments. Craig, if your pictures would mesh well, maybe we can eventually get this posted to the home page list. Also, I've done similar compilations for Kevin's versions of ribs and pork butt.

Craig wrote: I saw the references to the vacuum foodsaver. I didn't know how common these were among the group. I have tried to approximate that with zip bags by sealing them almost all of the way across, and then sucking the air out through the remaining small hole... followed by a quick...

Thanks for the kind words... Paul, seems like this would be the perfect size: Oval Foil Roast Pan 18" x 14" x 3" a five pack is a buck a piece. Or 50 for about $0.60 each

I'm a total noob. I've been gassing on Weber Genesis grills literally since they first came out, but Santa is now adding a WSM to my arsenal. Since it's coming for Christmas, I've been reading here, getting ready. But I haven't even touched it yet. But I am definitely Jonesing to get started...