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Here is a link to the cajun microwave. http://www.crawfishguy.com/images/Cajun_Microwave-Inside_View-Apr_01.jpg http://www.crawfishguy.com/images/Mark_with_Caj_Micro_and_Dog_laughing-Apr_01.jpg http://www.crawfishguy.com/images/Pork_Pieces_in_Caj_Micro_at_Marks-Apr_01.jpg Anyone...

Two racks of spares from Albertson that are only 1.99 lb. but were frozen before. Do they lose a lot of quality that way? Do they need more mopping to keep from drying out? Never used meat that was frozen before.

Stogie, Is the 6 hours for baby backs? I thought you cooked like 9 nine hours for spares. Does the paste act like a marinade? Do you then take the paste off and slather mustard and rub or do you just put the paste back on?

My suggestion is to take it out when the thermometer says 150-155. Let it rest and the temp will rise to 160. If you pull it at 160 it can get dry. Use mustard and your favorite rub. For me it takes about 3 1/2 hours more or less.

I cooked some ribs this weekend that were mini bronto ribs 4.5 lbs more or less. I slathered mustard and then rub about 30 minutes beforehand. My temps were all over the place as I didn't watch very carefully. Anywhere from 190-300 degrees and everywhere inbetween. I opened the lid 4 times total...

In my opinion start off doing it only 45 minutes if you dont want fall off the bone. You can always go longer if it needs it but if you go too long you are out of luck.

I have never eaten a goose before and wonder if anyone has cooked one on their WSM or kettle?

Read my post about cooking a duck. Maybe you can try my peking duck method with chicken. I think the best way to get the skin crispy is to rub the skin with a vinegar and salt rub mixture to thoroughly dry the skin. Let it sit uncovered in the frig for 3 days if you have to do that to get it...

I have been using the weber kettle more lately it seems. I have grilled a butterflied leg of lamb, peking duck, steaks,veggies, etc. I love it and I am also using lump for the first time and it is fantastic. If I smoke this weekend it will probably be baby backs with a mixture of lump and...

Well how did it go Henry Joe??

I am new to using lump. I like it very much so far! I dont know when it is burned out though. Can I just put freshly lit lump over the old lump? Or just throw it away? What to do?

This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end. 1 whole duck big pot of water 1 cup of mollasses 1 cup of vinegar 2 Long Island ducklings (4 to 5 pounds each Marinade: soy sauce( get the good kind from the chinese store if you can) minced garlic...

Is this going to cost a fortune.

Kelly, Thank you so much! I will let you know how it comes out when I try it. I posted the recipe in my forum, I hope you don't mind. http://forums.delphiforums.com/homecook/start Thanks again!

Kelly, Care to share that recipe and method of baklava? I love that stuff.

I saw a 'Chef's Tour" last night on the food channel and they cooked a whole lamb in a sand oven, They have been doing this for thousands of years so I don't see a safety issue. The proof is if the final product comes out better.

Jim, Do you cut your ribs St. Louis style?

Jim, How long and at what temp do you cook your spares? Dry rub with mustard slather? Any tips appreciated.

Is it just me or is it a coincidence that my baby back ribs always come out much better than my spare ribs. I think it may have to do with the meat. I go to a customized meat market for my baby backs and go to costco for my spares. I am certain that the meat is about 90 percent of good bbq...

I did some ribs yesterday at 250 deg. with a 267 deg. spike. Baby back ribs came out really moist, tender, good bark. They only weighed 1.7 lbs cooked on the bottom rack with brinkman water pan. Mustard slather and homemade rub. Took 3.5 hours and were very tender and didnt need any more...