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Well, you screwed yourself now. Good luck trying to eat a store-bought tortilla! My wife and I make tortillas too, and store bought just doesn't cut it anymore. And the steak looks good too.

Wow, that's a great looking wing! As for the drink, you're better off with a diet ginger ale over the cranberry, check the sugar/calories on that cranberry!

I have a vegetarian friend, and my standard for her, which she really enjoys, is usually a grilled portabella in the form of a burger of some sort. They are really versatile, and work well with a multitude of flavors. Grilled bella, ciabatta roll, blue cheese, red onion, tomato, lettuce...

For pork steaks, it depends on the thickness. If you get thin ones, like pork chop thickness, you can do them hot and fast and they will be delightful. If they are thick, like mini-roasts, they do well with longer cooks, like 3-ish hours at 300 or so. They are very difficult to screw up...

I only do brisket via the HH method, and usually opt for sliced flat and then burnt ends with the point, all in the same meal usually. I separate the point and flat, wrap the flat and cooler it while the burnt ends resume cooking. For the burnt ends, I put them in a foil pan with a small...

Looks great Jim! I revisited this one on the 4th, and it was a huge hit as it always is. It's one of our favorites, and instead of the cheddar/gouda I always do crumbled blue cheese. If you're a blue man, that's the place to be with this recipe.

I must either be more laid back, or just not care as much! The last cook I did overnight, I got a little heavy handed on the Southern Comfort bottle, never moved once I went to bed, woke up at 7:00, and it was cruising right along at 237 degrees, right where it always settles in at. The WSM...

Waste of beer if you ask me...but I'm also of the mindset that the cedar plank is also a waste of time...so perhaps my opinion should be disregarded.

You have plenty of room in your smoker for those two butts. Put one on each rack if you want, or both will fit fine on the top shelf too. As for moistness, I've never poured anything in with my pork. Pull of off the smoker when it's done, and you won't need anything else. I always do sauce...

The cook time naturally is going to vary greatly based on pit temperature alone. I do packers using the high heat method, and i've done them up to 18 pounds, and that one went exactly 4 hours and 5 minutes. There's a million ways to skin a cat/brisket, but i've not found any other method than...

I've never used an injection, and quite frankly, don't really think any meat needs it. Your odd texture on the packer side could very well be due to that injection. With all of that extra liquid in there, your brisket probably basically boiled in it's own liquid. I've only ever done HH...

I'm with Kevin, temping is immaterial, and more of a cause for stress than any kind of indication of doneness. I've never done an overnighter on briskets, only high heat, but they've all come out very nicely. I think it would be worth it for you to read the high heat brisket thread and give...

My brother gave me a box of these once, he got them from one of his suppliers just to check it out. It was an interesting mish-mash of parts, that's for sure! It ran the gamut from a 5-bone rack of baby backs, to some flap meat. It made for an interesting cook, and it all tasted great. If...

Definitely Roadside. If you haven't had it, you've never had anything like it! It's fantastic, super simple, and a crowd pleaser. Marinate overnight, then baste as many times as you have juice for. Each baste will build a tiny bit of flavor.

Don's comment made me laugh, a lot. I throw them on, no husk/silk, turn them until nicely brown, then eat. Occasionally slather with something, usually just plain though.

Excellent innovation on the setup. I've done lots of pizza on the grill, raising the stone up with fire bricks, but your setup really has my interest piqued. A couple questions if I may: 1. Did you have anything in front of the "door" while the pizza cooked? 2. You mention that there was...

Interesting question, and one that I really hadn't ever thought about in depth before. For me, the caveman is part show/part novelty/part unique flavor. It really does produce a tasty steak, if you like your meat med-rare (which we do.) It's an odd description, but it's almost like you can...

Larry's amount is where I was going to go as well. For 40-50, I usually do four butts (they come in 2 packs at Sams...) and there is some left at the end, but never enough to say I'd cook one less. I've also got an 18" WSM, and for four butts (two top, two bottom) you can expect it to go a...

Your 13 hours doesn't sound terribly odd to me. I did two 8 pounders on Friday night/Sat morning and they were done right at the 13 hour mark as well, and I started with cold water in the pan since I was wanting some sleep and a longer ramp-up in temps. With butts, it just seems that each one...

I roll my dough out on the table, then transfer to a cornmealed peel. I'm thinking the pressure of the rolling while on the peel really welded the two together. I use a stainless peel, and a dusting of flour rubbed around on it before the cornmeal really gets it slick.