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I learned from 2 different people (both from KY) that when you add chocolate to a pecan pie, it becomes a "Derby" pie. I followed the directions to a "T", but the centers came out very runny. I had to leave before they came out of the oven and had my 13 year old take them out. Had I been there...

Alright Keri, I'm trying 2 of these for Mother's Day this weekend, with the chocolate added in. I'll try Mark's suggestions as well, unless I read otherwise. Any last minute details I need to know? I'll post how it turns out, wish me luck.

I've killed, cleaned, and eaten a rattler. Still have the skin. It was probably 20 years ago. Very white, delicate meat. And from what I remember, yeah, it tastes like chicken.

Nice, natural growth progression.

I've got some of their Fibrox handled knives and love them, by far my favorites.

As a follow-up... Soaked the sweet candy corn in ice water for 4-5 hours. Didn't open it up at all, which as some mentioned was a good idea. The corn was ready in about an hour and a half, but I was able to leave it on the smoker and "hold" it for 6 hours and it was still in real good shape...

Thanks guys. Sounds simple enough.

I saw lots of people eating corn they had bought at a festival, that was obviously from a pit. Anyone ever done this, with the husks still on? I'd like to try selling it at our Mardi Gras parade coming up. I'm thinking maybe boil in some Cajun seasoned water for a while (how long?), then put on...

Ditto on the cool shot Jim! Very nice!

Congrats on your wise purchase Jim, you'll love it.

Wow, yours sounds like the poster child for defects. Get a new replacement!

Yep, it's shot. Give them a call and they'll send you a new one, n/c. When you checked the other probe in boiling water, did you have it "waterproofed"? Remember that they are not meant to be submersed.

Usually within an hour my temps are tuned in and holding. Like you mentioned, try not to micro-manage.

Hey Richard, that's a great, well-done photograph. I'm guessing it wasn't just luck that it came out so good?

Tough loss for sure. I almost wish they would have been blown out by Miami, like they were supposed to be. They got my hopes all up... After your Friday overnighter, be sure to post how your ET-73 did and your temps held. Good luck!

Kirk, I set mine for 275-280 on the high side, and 215 for the low side. I've been awakened 2 different times, once high and once low. Both times it only took 3 minutes of adjusting to get it back on track, and me back to sleep.

Steve, it stands for Atomic Buffalo Turd. Here's a current discussion on them in the recipe section. In the most basic sense, it's a halfed length-wise jalapeno, deveined and de seeded, packed with some cream cheese and a small chunk of bbq'ed pork/beef on top. Wrap it with half a slice of...

Our local chain store (Publix) is much more expensive than the small family-run butcher shop I use. From what I remember Publix is: BB's - $5 to $6 Spares - $3.50 to $4.50 Brisket - $3.00 + Butts - $1.89 My family-run butcher shop is: BB's - $3 to $4 Spares - $1.59 Brisket - he doesn't carry...

Hi Cy, I couldn't tell you if they're any good reheated 'cause we always eat them all! If I had to try it though, I'd probably put them in a pyrex-type dish, or even a cookie sheet, and loosly cover with foil. Probably put them in a warm (175-200*) oven for 15 minutes maybe, then check to...

At the recent BBQ Competition I was in, the team I was with cooked their butts/briskets in right around 7 hours at 250*. And these were 8-12 pound pieces of meat, too. The butts I cook in my WSM always take 16-20 hours. I think most WSM's (except yours Howard) tend to cook slower than many other...