Search results

Nice score, 76-77 according to the chart.

Smokey Joe silver, gold has no ash catcher.

I save them and use it to make sausage when I get about 4 pounds. I have also smoked them with the ribs for about two hours and then put them in the beans.

Plan for about 1/3 to 1/2 lb. per person...you got plenty...plus leftovers...:D

The name Boston Butt does not refer to where the cut comes from on the pig, but rather how it was cut and packed way back in the days. Here's a quote from Ochef.com. In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog,"...

Nice job Enrico...what's next? I think I'm hooked...:D

Don't think there is a placard. Appears to be a Silver B. Genesis Silver B parts.

I went with Cast Iron for mine. Should last forever. Weber cast iron grates. I found em' on sale at HD...about $50 I think.

Chi dawgs are da bomb!!!

While ording charcoal online at Lowes, I ran across the Weber Charcoal Baskets on sale for $3.75. Not sure if it works everywhere but here's the link. Normally $15. Add to cart to see the price. http://www.lowes.com/pd_297976-505-7403_0__

Good deal...thanks.

Not sure, but THIS might work. May be tight around the handles. You wanna be the first to try it?...:D

Short Ribs eh? Ok, I'll give it a shot. Found some nice meaty bones. Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours. Then into the Mini...about 250º. After about 4 hours. Into a foil pan, covered and braised for about two hours in Irish...

36 lbs. for $8.98 at Wally World...sale start 3/30.

Check your local ad...36 lbs for $8.98 here...I'm on my way. Edit: Starts Sunday 3/30.

MMM, shrimp and sausage...two of my favorites.

Nope, use it to add fat content.

I buy the 3 pound packs of bacon ends and trimmings and use it for sausage all the time...works and tastes great.

Nailed it!!...:p

If you outgrow one Mini...build another one...:D