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We have a lovely ~11 lb bone in prime rib we are doing tomorrow. The problem is that some of us want it med-rare and the rest want it med-well. Any suggestions? Thanks in advance

Doug, I love 'shrooms, but my wife is a REAL 'shroom maniac. I am thinking of putting her in "schroom rehab"! This sounds really good, I think we need to try this, thanks so much.

Kevin, You dog, you stole my recipe too!!!!!! I find that making the Guac a few hours before serving then re-mixing it before serving is a real help. Letting it sit for a while lets the flavors blend. I think the secret is the lime and garlic and maybe a shot of hot sauce if you want.

Kevin, In the Prok section I posted a similar recipe for Pinchos, a prok kebob from Spain. Yours looks really good! Thanks

David, Good plan, at first you need to do some smokes until the WSM is "seasoned". Once it is seasoned the temps will be more steady. I prefer my own rub to anything any packaged. Mr. Brown is a good start. CAUTION: Smoking IS addictive!

OMG! My Dad used to put a hard boiled egg in his meatloaf anf I though he was the only person who did that. I think it adds a nice touch; nice memory!!!

Dan, I sued to live in Wisconsin and you folks take winter VERY seriously. Nice set up! For me any change in the weather just means to change the recipe! I wish you many good meals!

Joon, I did a lot of smoking on my kettle before I got my WSM. You really have to nuture the coals and wood about every 1-2 hours to keep the heat constant. Unlike the WSM where you can do the Minion thing and go to bed, a kettle needs constant attention.

Michael, We are in Columbus. The best place to get meat is at the North Market-Bluecreek Farm. All organic and free range. They can do about anything with a little notice. 2 weeks ago we smoked 34 lbs of Brisket and it was really good, very little left overs. Shoot me an email! mdb51@earthlink.net

I lived in Spain for a year and really feel in love with the food there. The dinner time does not begin till 9PM and lasts several hours. the is NO rush in Spain. Not much gets done, but no one cares-a good way to live. If you want to eat before the time when everything opens up, go to a bar and...

Steve, What I have noticed when I cook a big meal is that by the time it's ready I am less than hungry. I think it is because in the process I get so saturated w/ the smells etc.. If I wait for a while my appetite comes back and it tastes ok to me. But other really like it, so it works!

I don't know how to post the pics, but believe me it was fantastic! I had the WSM and 2 kettles going for about6-7 hours. I foiled them for a couple of hors and gently reheated it at 250 for about 1/2 hour. There was about a 1/3 inch smoke ring and I had a problem with keeping up w/ demand. The...

OK, All 34 lbs. of Brisket are on. The 2 biggest are on the WSM, 2 smaller ones are on a rack on a kettle and the other one is on another kettle. I am doing a high heat w/ Hickory and Apple. Pics to come later!

Jim, Thanks for your help. A couple of the briskets are bigger and my fear is that by the time the point is done the flat will be near carbonized. So in the bigger pieces I plan to seperate them. I will put the thinner pices on the bottom and the bigger ones on the top. I just hope I have...

First of all, it can't get too smokey for me. I just picked the meat from my blessed butcher-34 lbs. of trimmed birsket-6 ones in all. I plan to seperate the flats and points. I will put Worchestershire on it for a day or so, then apply the rub for a day or so, then put the flat on the bottom...

Rita, He uses Veg. stock. I used the stuff from the store w/ really great results.

Without a doubt the best brine is Alton Brown's for turkey. I first tried it 5 or 6 years ago and will not cook a turkey anyway unless it has been brined w/ his brine. If you can find a fresh and free range bird you will be rewarded in the flavor. Here is the link...

Gentlemen, Thanks you all for your input(s). Before I got my WSM I did a lot of smoking on my Weber Kettle w/ really great results. Of course it was at a higher heat and shorter time. I used the top vent to regulate the heat. I have noticed that there was a bit of a better smoke flavor...

OK, Next week I am smoking about 4-5 Briskets. My butcher can only get me 6-8 lbs trimmed Briskets. So that comes to about 30 lbs of meat uncooked. I am planning on about an 18 hour smoke with hickory and apple at about 220-240. I have done a lot of smoking, but not this much meat. Is this a...

Guys, Thanks for the advice. What about on my kettle or is this a waste too. Thanks again. MDB