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I think I may just try these this Sunday on the gasser instead of the WSM, Ken

I'd try it with Proscutto next time instead of bacon, Ken

I freeze in glass all the time, just fill it up to the same place you would if you were canning in a hot water bath or pressure canning, Ken

I have been foiling ribs for a while now. I usually foil for one hour wether doing spares or bb's. I decided to try foiling my spares for 2hrs yesterday out of a 6hr cook and really didn't see much of a difference with the extra hour. I was trying to really make them tender since my mother in...

Ive always questioned the whole week thing. If you look at what most people put in homemade BBQ sauce its all things that last forever in your fridge or cupboard for the most part. Im just wondering if the heating and reducing thing effect their stability. I freeze mine as well but always...

I just licked my screen

Sorry don't have it in front of me but when I'm in a hurry and need a simple pork rub I use the all purpose rub recipe from the Slap Yo Daddy BBQ homepage. I've used it on pork butt, spares, and baby backs and never had a complaint. Very simple and you already have everything in your cupboards, Ken

Someone on here did. I remember seeing the pics and it turned out awesome looking from what I remember. Did you search on here? Ken

Babybacks,Spares, Briskits, and pork butts. Way better quality than Sams club but more expensive as well. I've never been dissapointed with anything so far, Ken

Thanks for the link, I think we are just going to fly by the seat of our pants. I mean how hard can it be right? We both have alot of experience and we know when pork is done. Besides we will just make sure everyone has plenty of home brew in them before serving and it will all be good lol. I'll...

Ball makes plastic mason jars now specifically designed for your freezer, Ken

Lance, my stepdad makes his Polish farm chicken soup with only fresh killed Capons every Holiday and B days etc. We go to a market in Detroit and get it killed fresh. He always used them in Poland and refuses to use anything else. I think the flavor is better besides being a larger bird. I only...

Rolf, I don't have it in front of me but look up Norwegian coleslaw on I believe Allrecipes.com. I never liked vinegar style coleslaw until trying that one. It still has sweetness to it as well and I freeze it all the time in mason jars and enjoy it all winter long with cabbage from my CSA farm...

Dave, I worked in a BBQ joint for four years in high school and they took the flap meat off of all of the slabs and ground it into burgers. Alot of people ordered them all the time and then were surprised when they found out it was pork. The place is still in business and still serve the same...

I know it's too late but for future reference I found if you foil them meat side down with pineapple juice (I do this salty or not) you can pull some of the salt out. Also like the other suggestion honey works well also. Good luck for next time, hope they were edible, Ken

Ok, so I came up with an idea to have our first annual Brewmaster and Pitmasters party. I hang out with other home brewers and BBQ'rs. I suggested ribs,pulled pork, and brisket . It snowballed and turned into my first attempt at a whole hog. Myself and one other guy will be in charge of the pit...

Ok, sounds like a challenge for me to post mine now and to make Keri's to see who makes the best LOL

I don't own a 22 but my best advice is never get rid of a smoker. Tuck it in the corner of your garage for smaller smokes or break them both out for block parties etc. I'm thinking of getting a 22 to add to my 18. I've gotten rid of two other smokers and regretted it numerous times.

I used to deer hunt with three guys from down south. They thought they made the best cornbread. I thought it was awful. They liked kinda dry and very corn flavored. I like the sweet style (cake like) with fresh sweet corn cut off the cob added. I think it's like anything else. Where you are from...

We have an area in Detroit called Eastern Market. It's a couple of hundred years old. The farmers used to go there to sell and trade goods. They still do the outdoor market on the weekends. Also there are alot of businesses in the same area. It is loaded with meat markets, slaughter houses etc...