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I bought some 1" thick pork blade steaks for me and my buddy to eat while watching the NFL draft this Thursday. I plan to marinate or rub them, sear them and then smoke them at 200-225. The catch: I need to transport them to my friend's house (I don't have cable). Two questions: 1) What...

So I spent most of the late morning and early afternoon cooking almost 50 wings wings in a bunch of different ways. I tried indirect in my kettle at 350 and at 450 (with some of each finished over the coals and some not) and also direct in the kettle at 450 (those cooked fast!!). I also tried...

I cooked some beef ribs this past weekend. I pretty much followed the technique in the article you linked to and it pretty much took as long as Chris indicated it would (I think I pulled them off around 6.5 hours after running in the 215-225 range for most of the cook).

Thanks for all the great feedback/suggestions, guys! It turns out I have an extra package of wings in my freezer so I am going to give each of the techniques talked about in this thread a try this weekend to see which I like best. Then I'll use it to make a big batch of wings next weekend for...

I've decided to make a variety of chicken wings for an upcoming get together. Basically, I want to cook and lightly smoke all the wings the same way and then offer different sauces for coating them in (buffalo, bbq, teryaki, etc...). However, I've seen a lot of variation in the cooking...

Oh man...I am SO making this in the future. The near future.

I just went by Cash & Carry to check things out...it was like being a kid in a candy store. They had pretty much everything I like to smoke (butts, brisket, spares, turkey breasts, even chuck rolls which I haven't done yet). I didn't buy anything because I was just scouting it out, but I'll be...

Can anyone recommend a good "sampler pack" of sauces? I was looking at Big Bob Gibson's sauces and really wanted to try each one, but I didn't want to buy a 18 oz bottle of each one (at least until I found out if I liked them). If they offered a pack with, say, 6 oz of each of their 4 sauces...

That looks awesome. I love brats and the colors and flavors you've piled on top definitely work for me, too.

Thanks for the info!

Does anyone know if Cash & Carry is open to the public? Their website says you have to provide a tax ID or proof of being a non-profit but a friend of mine (who has neither) says he's shopped at the one near him maybe a dozen times in the past two years. Does the policy maybe vary by location?

Thanks, J. I'll post how it goes (gonna be a few weeks before I get time to do it, though).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: Yup. I have made a tomatillo sauce, soak the pork in it and make this the filling for the ravioli. Topped with a cheese sauce. Clark...

Yeah, I've been reading up on them a little more today. I found a couple articles that made the exact point you just made...and different ones that said the opposite. Eventually, I found this one: http://culinaryarts.about.com/...oring/a/nitrates.htm Which, among other things, said the...

No, I don't mind you asking. I was under the impression that they are very unhealthy for you. Or at least, that was my wife's main concern when I said I was going to be making canadian bacon. And a quick google search turns up plenty of links that seem to suggest that they are. Would the...

Is it possible to make Canadian Bacon without nitrites/nitrates (i.e. without either pink salt or TQ)? What would you get if you did, for instance, Kevin's brine from the first page of this thread but substituted the 2.25 c TQ with kosher salt?

I don't know if there is a central location, but the idea has certainly been discussed here. Personally, I have done the following (in addition to BBQ sandwiches) with my pulled pork: 1) Used it as "carnitas" in burritos, quesadillas and tacos. It goes great with cheese, salsa, jalapenos and...

I just ate dinner and that is STILL making me hungry just looking at it. Nice job!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p: A brined whole turkey or turkey breast come out great in the WSM. </div></BLOCKQUOTE> I second the turkey breast suggestion. I make sure I...

Thanks for the feedback, Gary. I may have to rethink the plan then because what you say makes sense to me.