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Do you cut the meat into chunks or leave it whole while it's smoking? I often use a chuck roast when making chili. I'm thinking maybe quartering a typical chuck roast would be a good approach and then cut it into smaller pieces when it's done smoking.

A number of years ago we started getting magazines addressed to my niece. There must have been five or six different ones. She swore she never signed up for them. The only thing we could figure was she took some classes at the local community college and either she signed up for them without...

Somebody here suggested the same idea years ago. They put everything but the cubed meat in the Dutch oven, putting it on the lower grate. Then the meat went on the top grate right over the open Dutch oven. When the meat had taken on enough smoke it was stirred into the pot and the rest of the...

I'd go by time under smoke rather than worry about temperature of the meat. It will be very thoroughly cooked after three hours simmering in the chili so you don't have to worry about it cooking completely on the smoker. I'd think two or three hours of smoke would probably be sufficient. If...

The mention of them was not intended to be an endorsement. Thirty years ago they used to be pretty good. I had a small disagreement with a friend about quality beef so we did a blind tasting of a supermarket choice filet, an Omaha filet, and a local specialty meat market prime filet. Nobody...

They have to pay for the meat to be graded. I can't imagine it costs that much but some places skip it to keep costs down. Omaha Steaks doesn't grade any of their beef. You have to take their word that it's just like prime. I don't know how much there really is to the "Certified Angus" thing...

Don't know if this will apply anywhere else, but Meijer today had packer brisket for $3.99/lb. I didn't check the grade. Probably choice. They had quite a few in the case.

Yep. Last time I was there I bought some of their Italian sausage to use in a long cook pasta sauce. Sad to say I think Jewel makes better Italian sausage. Wurst Kitchen's was quite bland. I was surprised because everything else I've had from there was very good. I love their Kicker brats...

My backyard is the only decent BBQ joint I know within half an hour or more. Even the mediocre BBQ restaurants around here have closed up.

The cheese-burglar has struck again! Check the piece he left behind for prints!

Now that you mention color coding I see that one of the toothpicks is red. I'd noticed them and wondered how they got burned like that without the cheese melting.

There's a sausage place not far from me that makes all their own sausages. They have over two dozen varieties of bratwurst on their product list. They seldom have that many fresh in the case, but they do usually have at least half a dozen types fresh and many more frozen. I think their Hawaiian...

True, but then the same applies if you're wearing gloves. As soon as you touch anything, the exterior of the gloves are contaminated and will spread whatever you picked up to anything else you touch. If the objective is solely to protect your hands from what you're touching then this is fine. If...

The great hunter is sharing his kill with you. That's the highest of praise.

:cry::cry::cry::cry: Costco was doing one of their $4 off per loin sales when I was there this week and I was sorely tempted to pick up a couple, but I've still got a couple months worth of Canadian bacon in the freezer.

I've had a rabbit living in my garden this year. I have a clump of chives that started from one plant about four years ago and now threaten to take over the whole garden. The rabbit has found a hiding place among the chives. Fortunately, I didn't plant anything the rabbit seems interested in as...

Ah, the little buggers are kind of cute, even if they do dig under the pavers. I'd probably have a different attitude if I had a lot of them around causing a ton of damage. So far it's just been the one. Hopefully it stays that way.

Seniority. They really need to switch to automated ball/strike calling. There would still be an umpire behind the plate but he would concentrate on whether the ball hit the batter, was fouled off, the batter actually swung, stuff like that. The best of them are only slightly better than a coin...

When I first read about this it seemed like it was just trading a bit of a mess on your hands for a more difficult to clean up mess on the roller. Your review confirmed by suspicions. I've never thought squeezing the ketchup out of the packet was that big a deal. It's the opening of the packet...

Man, I hope not. I'm no lover of the Dodgers, but that damn tomahawk chop nonsense they do in Atlanta drives me crazy. I root for anyone-but-Atlanta in the postseason strictly so I don't have to listen to that. It wouldn't be so bad if they only did it once in a while but they go non-stop with...