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Ryan, did you hit the Sams in Bloomington/off 494?

Bought a couple bone in butts at Sams last weekend for sausage making and price was $1.98/lb, up from the usual $1.58/lb.

I'm on as well. Menu still up in the air at this point though.

KirkJ, did you find that the spice rub with the honey added turned to one big lump of goop? I tried that recipe last nite and needed to thin it out quite a bit before being able to apply it to the pork belly. Something seemed not quite right with the recipe that was in the magazine.

I've never had the chance to do this, and thought it might be cool to try it out and see what happens I guess. I saw in a certain sausage making catalog that they sell dry aging bags that you can use in the refrigerator. Has anyone ever used these dry aging bags? Will I need to tightly control...

Nice looking sandwich! I have had the same craving this week and made a couple caban sandwiches for lunch at work today. I didn't have any garlic/lime so I mixed in some jerk seasoning in the pork. Delightful!

On my list for 2014 is trying PSB for the first time. Want to use the smoker/grills for more salmon and fish. Use the kettles more for pizzas this year. Try making different sausages other than brats and andouille. Make more homemade bacon. And finally try to perfect our competition chicken...

Yes, it is possible to sing along and drool at the same time. Stupendous Mr Lampe!

First thing I thought of too was to add a little more wood. Using the Lilly injection and rub, get ready to start making this more often for the folks at work. Since starting my new job about 9 months ago, I usually get conned into making pulled pork for all the techs about once or twice a...

Yep. Finding myself excited to see the results of this as well. Thanx in advance for the heads up on adding additional bacon to the mix.

Bacon cheeseburger sausage sounds intriguing. Might need to give that a shot in the next few weeks.

Seen this done before as well, but like Regina I was not sure I wanted to give it a shot. How long were they dry brined? About 8-10 hours? Wonder if it would work as well without the direct heat at the end of the cook...ie on a WSM.

Wings with a quick dip in OJ? Sounds interesting. More to hold the rub on or add a little tang to the flavor of the wings?

Congrats Shawn! Pretty damn cool to get a call in your first comp.

Good luck out there tomorrow Shawn. We had a rough day today. Placed 7th out of 12. No calls, tied for 4th in pork though. The rain and wind this morning sucked pretty bad. Some bigger teams that have quite a bit more experience than us today.

That's some solid advice there Mr Lampe!

Pretty sure the deadline for entry was Sept 1st. Just got my "packet" in the mail from them today...not real excited on how smooth this is gonna be. Have to transport your smokers/grills from parking lot to competition area. They suggest bringing a 2 wheel dolly to help transport your gear. They...

I would bring a few knives and just use one for each meat. Also, lotsa paper towels, regular hand towels, and disinfecting wipes come in handy too.

C'mon now Jeff, I still have no idea how we pulled the Mackenthuns comp outta our rear ends! I think we were more suprised than the team that had won 7 years in a row.

Shawn, I don't use water in the pan on my WSM. I did use water for a contest last year and I just brought water in a 5 gallon Home Depot bucket and put it in the pan cold. Problem with that is you're never sure if the contest location will have a place to dump the water after the comp, so then...