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That is not a butt. It is a picnic, the section of the shoulder just below the butt (at least that's how they cut them here). You can tell because of the way it tapers down. It could be a gamon as Kevin suggested...but I would doubt that because it probably would have been labeled as such and...

Well, the ribs with the metamorphosis rub turned out great. The only thing I would recommend is to give the ribs a pretty heavy dusting of it. I used a bit less that I should have because I was cooking for guests whose tolerance for heat I wasn't sure of...and the smoke flavor was much more...

Well, I made the rub tonight. A lot of work, what with the toasting/grinding of the chilis and other spices. This rub better be good, Kevin! I'm going to be making some spares with it. Anybody have ideas for sides? I'd really like to do something with blue potatoes. Maybe a blue potato salad...

Bryan, IMO, tomatillos with brownish husks and bright green fruit are the best. They're not like a tomato in that the ones you find in the store in winter will not be inferior to those in the summer (winter tomatillos, like most winter tomatoes, come from Mexico...at least around here). I...

I'll 3rd what Bryan and Paul said. IME, 2 hours in foil is way too much. Of course, it depends on the temps.

That's a hell of an accomplishment, Bryan. I wish I could quit...but a part of me says "you're still young, quit later." Ther other half says quit NOW. I know, I know. It only gets harder.

Dave, I think you'll find that the majority of people here prefer to cook butts bone in. Many think it adds flavor to cook meat on the bone(I agree). Also, whenever I've purchased a boned butt it's all hacked up and sort of flappy, like a skirt steak that's been rolled up or something. Give...

I never mop, spritz, or anything. The reason I don't is because I think it adds about zero to flavor and that it prolongs cooking (opening the lid + cooling the meat with the mop). I mopped when I first started but quickly quit after I didn't realize a taste difference.

One of my favorite recipes is hot-smoked (350+) rack of lamb...smoked till just rare over high heat with a great rub, then cut real thick. Mmm. I really should post the recipe, but it's really just like it sounds and I'm sure most people here could handle it without a recipe. Just need a good...

Bryan, Looks awesome! Wish I could take credit for the recipes, but I think I'd probably infringe on multiple copyrights if I did. How was the crispy pork belly? Did you make the sauce?

Bryan, Here's one place I found on the net. Hopefully others will chime in as well with good sources. $2.59 is a good price (at least compared to what I normally pay...somewhere around $3-3.50). I think you guys will really like the bacon...It is truly fantastic. You haven't had a BLT until...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p: (2 lbs of butter) </div></BLOCKQUOTE> Ahh, ya gotta love French cooking.

Goodness gracious...Sauce Bercy for sure! There are poeple who would commit heinous crimes to get their hands on that stuff without all the cooking (myself included). The chicken stock is a bit odd for a fish bercy sauce, but I'm sure Kevin could add his .02 about reducing it down to make a...

Kevin, while kale is in season please! I'd love to try that recipe.

Great recipes all. I have a basically unlimited supply right now so I'll be trying them. I do, however, disagree a bit about the simmering. Maybe I just like the taste of the greens, but I have been really happy witht he taste/texture by just sauteeing them. It's peak season for them right now...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Bramley: How bad is store bought lard? </div></BLOCKQUOTE> IMO, bad. Really bad. That being said, I only have access to the stuff in the green and...

Today I bought and cooked some collard greens. I cooked them without a real recipe (just kind of gleaned info from the web) and they were absolutely fantastic. I just rendered some bacon, removed a lot of the fat (saved it, of course) then fried some shallot and garlic in the leftover oil. After...

Neil, Great shots. What was the texture like? For short ribs, I like absolute "falling off the bone". Don't want any pull at all with them. Let me know how yours turned out...I may try them again in the WSM. P.S. Loved the shot of the bacon..."Eat more pork, be a better lover"

After eschewing it for a long time, I like to foil spares (but not loin back ribs). IMO, the reduced cooking time makes the bark much more tender (in my experience, without foil they can get leathery in the time it takes to get the inside meat how I prefer it).

Neil, I've done short ribs in the WSM before. I could swear I posted about it but can't find the post. Anyway, the results weren't very good. I've had *much* better results from moist cooking methods like braising. Then again, I may have over/under cooked them in the WSM...or maybe I had poor...