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(see Pork Roast under recipe request) Hello all, I did the PR Sat. It was a 7 lb. bone-in butt. Suffed it with a mixture of chopped garlic and green onions and my homemade salt-free seasoning mix. Added enough olive oli to made sort of a paste. Cut slits and forced in the stuff with my fingers...

Jim, This is one that I found at chef2chef webbie. It is called Tidewater Barbeque Sauce by the originator. -1 cup cider vinegar -1/2 cup prepared mustard-I use plain yellow -1/3 cup white sugar -2 TBSP butter -1 " Worcestershire -1 TSP salt -1 TSP ground chili peppers-I use chili...

My wife and I love grilled veggies,especially this time of year when our veggie/herb garden is cranking out toms and eggplant along with fresh basil,thyme(2 types)oregano,etc.If I am grilling some pork chops,chicken breasts or shrimp on the 22.5 kettle its not a problem to throw the veggies on...

Recently My wife bought Imperial Granulated Free-Flowing Brown Sugar. It really made a difference in the "flowability" of rubs.

Morning all and a Happy Father's Day to those to whom it applies. All of this talk reminded me of a question for the group. I only have 3 serrated-edge knives in my collection. All Henkels,one 8" and 2 5". I am looking for an inexpensive sharpener for them. I don't want to invest a bunch of...

Thanks for the reply. I am going to freeze/vacuum the BBB this PM so I'll size the portions accordingly.

Another question about the Weber Chimney: I recently started using lump that I get from Wallyworld. I use it mostly in my chimanea as it burns clean and hot with little residue. The problem I have it all of the little pieces of lump that fall thru the bottom grate in the chimney during the...

Anyone ever used anything else but honey in the Honey Brine recipe st the web site? I was thinking of trying cane syrup. I hate to sound cheap,but honey seems to be expensive considering you just throw it away when done.

I am doing 2 butts this weekend that total 13.5 lbs raw weight. Since I got a Tilia,I want to vacuum/freeze the leftovers. How much should I freeze per bag? One sandwich worth/bag is a waste of bags. It is just my wife and I here and I want to give some to my daughter who is single. Does 1/2-1...

I,m probably too late for this thread but I have smoked,chedar,provalone and swiss with some success,I think. I usually do it in the fall when it is cooler. I get a 1lb chunk of cheese and put it in the freezer for a day or so then get a good head of smoke up in the WSM. Fine wood chips will...

Strange as it may seem,I vote for split whole chickens as a maiden voyage. The"Let's Cook" section of the website has good info about the prep/cooking of birds. They cook in a reasonable length of time,they are tasty and they are cheap (in case it doesn't turn out)

Me again!! LaPlace,La. is the "Andouille Capital of the World". If you ever travel between Baton Rouge and New Orleans get off the Interstate and go there. The palces to go are Jacobs and Baileys. Arguably the best there is according to Tom Fitzmorris, of the Times-Picayune. You can order from...

Greetings, Being from louisiana you are in my culinary territory! Jambayala along with gumbo are the two classic one pot foods from south of I-10. The great thing about both is that there are countless ways and combinations of ingredients for both. I leardned to make it from my mother who...

Jim, Thanks for the prompt reply. As you can see it's 0340 here in the Lone Star State,39 deg. and drizzlin' rain. Glad I have a large covered patio to cook. The WSM is ready,the hams are draining and the briquettes are getting red. Later

Hello again, Long time no post. I have 2 whole,fresh hams that weigh 18 lbs each. They have been curing in a brine-type cure that I got from Allied Kenco. I also injected some into the hams per directions. I am not real sure as to how to proceed. I want to smoke these,but just to the point...

A little late to chime in but here goes. I have 2 Krup grinders,one white and one black. The black one is for coffee beans only and the white one is for herbs,spices and Cayenne peppers that I grow and dry myself. Trust me,you don't want to have your coffee taste like Cayennes!!!!! They are...

Larry, Go to Chef2Chef.com and enter"smoking salmon" in the recipe box. It will give lot of info about the total experience of smoking salmon. Good luck.

I"m with Frank. Diamond stones but I use a regular steel to maintain the edges. You could start out with the medium grit diamond stone. The different grits are color-coded. I have 2 diferent brands DMT and Smith's. They are kind of pricy $25-45 each.

I ordered a ham curing kit from Allied-Kenco there in Houston. It has two packs of seasoning, one for injection and one for emersion brining. So I guess it's "semi-traditional" if that term exists. I wasn't concerned about it but my wife started worrying so I told the slaughterhouse to leave...

As you might remember from a previous post,I am going to attempt to smoke some fresh ham. My wife raised a question I hadn't thought of and need some help with.I want to separate the ham into butt and shank portions for eating. Do I have to cure/smoke the whole ham and then cut it or can I get...