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i'm sure it was a ready to eat ham. i'm getting ready to put a spiral sliced ham on the wsm. i do them per the cooking topic and they turn out great. this year i decided to put generous amount of dizzy pig's raging river on the outside of it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jonathan Jarembek: i had the probe pinned between the top grate and the corner of the rib rack. </div></BLOCKQUOTE> bingo. you were reading the temp...

Bottom Dollar food has butts for .89/lb this week. i plan on getting 4 to do this weekend and food saving them in 1 pound increments just for christmas. i will freeze and give all the guys at work a bag and 1 cup of my pulled pork sauce. i think that is a more thoughtful gift than just going out...

i believe that is the brand that foodlion sells here and i love them. i try to steer clear of the bigger ones though as both of the ones over 2 pounds i bought had a piece of gristle running the entire length. the meat on either side of the gristle was great, i'd just rather not deal with it.

and they taste more porky

every year we do thanksgiving at my dad's house. there are always 15-20 people there including the kids. the consensus this year was that i make pulled pork and just turkey breast(no whole bird) along with a huge batch of hog-apple beans. so right now i have a 10 pound butt on the bottom rack...

i'm putting PP AND a smoked JD maple sausage in my hog-apple beans for thanksgiving

the last two pots i made i smoked a maple sausage rubbed with wolfe rub indirect on the kettle and put that in the beans. the maple sausage with the cinnamon in the Wolfe rub go great with the hog apple beans. oh, i also used the wolfe rub in the beans.

i love mine. they are also good for holding a ham while slicing with the other hand.

the same thing happened to mine about 6 months ago. use a toothpick to get it on and then flip a battery around to turn it off from now on.

can't go wrong with apple

the last batch of these i did i took a jimmy dean maple sausage roll and rubbed with wolfe rub and smoked with hickory. then i chunked it up into the beans.i also used the wolfe rub and sweet baby ray's for the sauce best batch yet and i plan to do it again tomorrow.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by clyde l. olson: Bought my first BB from Sam' Club, and altho I looked I didn't really, and missed that it was an enhanced piece of meat. It looked...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike in Md: The Skins have a bye, so I will actually get to watch some good football </div></BLOCKQUOTE> i wouldn't be so sure that the redskins...

will be the same. i always try to do at least 2 butts. i thinks it's a waste of space and fuel to do just one since it freezes well and tastes just as good thawed and reheated.

they have chucks on sale for 1.88/lb too. i might do a butt and a chuck roast sunday

man that is one well proportioned chuck roast! i bet it is going to be fantastic

those threads have some good info. i have kirks championship bbq book and it is ok for the basics but that's about it. if you want a good all around grilling book, i love "mastering the grill" a ton of usefull info is in that book.

i always brine and do a higher heat indirect cook with a little smoke wood. i try not to take it any higher that 148 internal. usually i will pull it off at 145 and it will rise to at least 148 tented under foil.

10 pound roast picked up at foodlion for $1.77/lb. last night it was slathered with lea&perrins thick blend and then sprinkled with dizzy pig's cowlick. this morning i dusted with some more cowlick and did a minion start of sam's choice(wallyworld was out ot RO lump ) added a few chunks of...