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Has anyone frozen the whole butt and then reheated in a slow (200-225) oven or smoker and then pulled ??? G.

I made my final arrangements to judge at the Casino Queen Inaugural Contest on October 18th. Hopefully the Cardinals will be in the playoffs at home that weekend. Anyone else attending? G.

Jesse: My son and I will be judging on Saturday. I should have my TVWBB flag flying. If you or anyone else wants to meet up please PM me and we can trade cell #'s. My last email from command central said there were 43 teams entered. George

I am looking forward to the "Que at the View" competition at the Island View Casino in Gulfport this weekend. I will be judging on Friday and Saturday. G.

Here is a place to start. It is very important to keep the acid level up to acceptable levels. When canning tomatoes you normally add lemon juice in stated amounts/ratios. In the recipe below they closely monitor the vinegar proportions...

I am on my way to Menard's later today for a roll of reflectix.

I am considering a water heater insulating blanket now that the weather is so cold in Wisconsin. Can anyone tell me what temperatures they feel insulation would be necessary for a long Minion-Method smoke [225-275 degrees] in a wind protected location. I am going to do a look-see at Home Depot...

I know this is off topic but I need a tried and true "corned beef" recipe. Thanks, G.

Thanks all!!! What I normally do is to "pull" and then use Zip Lock bags and carefully press out as much air as I can and then freeze. I posted to see if someone had a better idea or procedure with the whole butt. g.

I am in the process of smoking two pork butts for use at deer camp which starts here in Wisconsin next Saturday. They will be done in the a.m. Here is my question: #1 Double foil the butts and store them in the frig without "pulling" the meat? #2 Pull the meat and then store it in some...

I use BRITU rub on my beer can chicken and it comes out great. In my WSM I usually do two chickens on the top rack with beer can holders and just lay a third chicken on the lower rack. They have always turned out just fine.

I think I need a new probe for my Weber Remote Temperature Probe (I believe they are an Oregon Scientific product). Does anyone know a good source for this. Thanks.

Yesterday we made a quick trip to WalMart and at the last minute we picked up a package of chicken thighs. We had a small pork tenderloin in the refrigerator and I thought I would cook something in the WSM. It was kind of a last minute idea. When I got home I washed and dried the chicken...

Just did three chickens today on the WSM. Two beer can chickens on the top rack and one horizontal on the lower rack. They turned out great.

I am considering making a pot of chili and finishing it off in my WSM with some type of wood smoke. Any ideas? I can get it going in the house on the stove and then transfer my dutch oven to the WSM. I figure that a half-chimney of Kingsford, no water pan and some mesquite chips ought to do...

My meatloaf recipe includes eggs and rolled oats and it held together very well. I used 2 1/4 pounds of ground round, 2# Jimmy Dean breakfast sausage, and 4# of ground venison. I molded this into two large loaves. The venison didn't have any pork or beef added when it was ground. I used...

During my last beercan chicken smoke I used two of the WalMart stands with the outside ring on the base and placed them on the top rack. I then put a chicken on the lower rack with a clove of garlic and a peeled onion in the body cavity. I used Britu rub and some olive oil on all three...

First try today with Johnsonville brats. Turned out great. About 45 minutes at 300 degrees, beer and water in the pan, mesquite chips for smoke. Two large peeled onions on the top grate with the brats.

Has anyone used a beercan type procedure to cook a turkey in the WSM? I was thinking about using my standard BRITU rub and two half cans under an upright bird, etc., using only the bottom grate over the water pan. Has anyone tried it? Thanks.

I have been considering skinless pheasant as well. One idea I had was to use a garlic/olive oil rub like I have used on lamb and perch them on my beer can racks with half-cans of beer, etc. With lamb I put sprigs of rosemary on the coals and rosemary should go well with pheasant. Could you...