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If it comes off easy I leave it on, if not I just leave it. Never really noticed an off taste.

Sometimes, when my grates ger real dirty, I burn them clean in my Weber Silver B. About 10 minutes on high and those grates are clean as a whistle, just lightly brush of the ash, no elbow grease or abrasives required! Those grates are Hot Hot Hot though. I picked one up with a hotpad and it...

I never rub my turkeys, I always brine. 1 cup of Kosher salt and 2 cups of brown sugar per gallon of water, no matter if the turkey is in a solution or not. Gets flavor nice and deep all through the turkey. I cook mine at about 250-275 and they always come out juicey and flavorfull. You might...

It could of been an old lamb. It was called a half leg bone in and weighed around 4 lbs. When I was a kid I had leg of lamb and I hated it. In the last couple of years I had lamb chops a few times. A couple of times at this really nice resteraunt near Destin. I noticed that taste was there, but...

I BBQed a half leg of lamb today and had it for dinner. It was absolutely TERRIBLE. Saturday I went to Harris Teeter in Brentwood. They only had one half leg of lamb that was unseasoned. I bought it and brought it home. I tried to butterfly it and debone it but ended up cuttin it in half by...

I like mustard sauces on pork as well. Personally I don't really like KC/tomatoe based sauces normally, but I love Vinegar sauces and mustard sauces. I grew up in Kansas so go figure. One caveat, however, I was born on the East Coast of North Carolina. I moved back west when I was two though, so...

That sounds good. I usually (i.e. always) prefer my sausage on the spicey/savory side. Butt............ thinking back to my youth I loved to dip my sausage in the leftover syrup from my pancakes. So I will definitely have to give this a try. I don't know how/when/why I lost my craving for sweet...

My brisket cooked a lot slower than I thought so I had a veal chop for lunch instead. Which naturally led me to wonder if there is a veal brisket. Would a veal brisket be big enough to BBQ? And if they do exist, how would one acquire such an item?

You can also get hog casings from Joe Ames at: www.theingredientstore.com I get the ones packed in salt, you can take out what you need and keep the rest in the fridge. As for the cheese, I don't know. Might try to find a high end grocery store or a fancy cheese shop. I bet there is a good...

That brisket is slow going, it's been on 13 hours and it's only at 152. Thank goodness I'm not having guests today. I need more practice with brisket, no doubt. Go Titans!

Sure I do! A nice vinegar base sauce, with lots of hot pepper and a little salt. Just like they serve in North Carolina and in middle Tennessee too!

I shoehorned a brisket on the WSM at midnight, hopefully ready for a late lunch on opening day. My Titans already pulled off a win, but can't wait for a whole day of lazing on the couch with my DirectTicket watching football from noon to midnite !!!!!!!!!!! It's Football season!! HELL YEA!!!!!!!!!

I wouldn't do it. Besides, the WSM is a bit small to use as a fire pit, and why risk damage to it? You could dig a hole in your yard and line it with rocks, cheap fire pit right there. Or buy one, they are not that expensive and they will last for years.

I went to Kroger, Piggly Wiggly, and Super Wal-Mart in Columbia and came up empty. Any one know where I could acquire one between Huntsville and Nashville? Thanks

Hey Susan, for anything and everything for making sausage and curing meat, this place has it all: http://www.theingredientstore.com/generalstore/

I'd fly 3000 miles to smoke a camel Seriously, I would like to try it. I have my doubts I could get ahold of camel in Tennessee though

These brats are totally awesome, taste great and pack quite a kick. Big Wheel posted this on another public forum so I doubt he minds that I post it here. You can put the cheese in, but I left it out this time at least. I would recomend using a scale, you can get a good electronic scale at...

I have a KitchenAid proffessional 5. I use the grinder and stuffer attachment. It is plenty for grinding even up to 20 lbs. of meat. I have made all sorts of sausage and home-made burger, ground meat coarse for chili, etc. Stuffing can be done by yourself but it is easier with help. If yall want...

I too pull out all the nasties and every last bit of fat I can when I pull a butt.

I smoked some home made brats tonight for dinner. They were Jalepeno Brats that I made and stuffed in natural hog casing. I fired up the WSM and smoked over Pecan and Oak for about 2 hours, then finished on the grill, man those things were good!