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Thanks for bringing this one up Watched a few on U-Oobtae and really enjoyed the interviews. (I gained a newfound respect for Rachael Ray - didn't expect it.)

What is it that BBQ and Blues go so well together? I particularly liked SRV's mix of Rock and Blues and the way that he mixed-up tempos - some slow & mellow / some loud and fast and all shades between but still ALL shades of his / his band's own kind of COOL. I may be getting up-there in years...

Yup! I hear ya' on that one. We have the "quad-Redundant, Hillbilly Alarm System" = 4 Basset / Beagle mixes. "Mailman Time" (Or ANY sort of delivery / doorbell...) is the HIGHLIGHT of their day! Even our 15-year-old, deaf dog gets revved-up, because she sees all of the other dogs howling...

We have some really nice "Twisties" in the South West corner of our state (Kickapoo River Valley and almost anything leading-down to the Miss. River) I firmly believe that habitual drunk-drivers should be forced to re-locate to "the sticks" out there and the problem will pretty quickly resolve...

It'll be worth the wait - trust me :cool: Wonder if the shipment was set-up as "Signature Required" and UPS managed to show-up during the half-hour when you were out doing something... Sounds like It has been attempting to "return to the Mothership" It seems like whenever I order something...

EXPERIMENTAL RESULT - KILLIAN'S RED WITH TRADITIONAL BRATS = "KEEPER": Cooked-up 4 Dozen Traditional Brats this weekend for BassetFest (A Fund-Raiser for the Rescue group that my wife and I volunteer for) Traditional-Style Brats from Bunzel's Market (theirs are a bit more "peppery" than...

OBVIOUSLY a CALIFORNIA Costco (Doesn't EVERYBODY out there carry around that sort of pocket-change?...)

Do they have Ace Hardware in Canada? That's where we recently bought one for a charity event auction item.

I would also assume that a lot of the "famous" BBQ joints put a fair to large amount of effort into getting CONSISTENT sizes and fat layers in the meats that they use. (plus, and intrinsic ability to use knowledge of their big cookers to put the right hunk-o-meat in the right spot - Different...

I tend to agree with JRPfeff above My uncle made a tripod rig that he uses over a backyard fire-pit (Stainless Roller type thrust Bearing for smooth "spinning" of the grate) hanging from and adjustable chain. Somewhat like the principle used in some of the inventive German "Schwenker" type...

Ooohhhh - Those look good I love me some thick pork chops and those look particularly tasty!

It's funny that they would be making SHEBOYGAN brats in Cincy... (I grew-up about 20 miles North of Sheboygan.) Sheboygan Sausage Company is somewhat of a "cult favorite" among the Standard, regular-brat (at least, Wisconsin-Style Brat) aficionados. I believe that they license-out their...

Yup! Brats are to many Wisconsinites what Back-Bacon and Hockey are to you Canucks (Plus they go-down REALLY swell with a mug or three or four of your favorite suds, which we also are very fond of....)

+1 for Apple, particularly if brined first. (We like to add salt until an un-boiled egg floats, then add about a cup of Brown Sugar - pepper it a bit before tossing it on.)

I've found that adding a Smoker Box across the flavorizer bars (if your new Gasser does not have a built-in one) can add a kiss of smokiness - particularly for those longer cooks. [Park it near the end where the flame is relatively low]

A Wall could make a good wind-break if you ever take the plunge on a WSM.... Dustin - making it PRETIER won't make it COOK any better, but you'll have a grilling machine with your own personalized touch on it. My gasser is a less fancy version of what you have (essentially, same burners and...

Yeah, but don't you have problems with "Reverse Flow" (Air coming in the top vent and leaving the coal bowl.) Down Under? Actually, IIRC there are SEVERAL Aussie members on here. The international perspective makes this thing even MORE interesting than it would be otherwise. Keep-up the good...

Welcome fellow Badger-Ite! You've stumbled into one of the friendliest places for inspiration and advice about Smokin' in the Virtual World. Enjoy the addiction

The stuff that we tried was from Ruef's - IIRC we had a pack of Brats with Onion (which I thought were particularly good), a few regulars, and some spicy jalapeno ones New Glarus is a fun "road-trip" - we stopped at a few cheese factories and came home with some good eats for the fall. Def...

I've been enjoying Grilled and Smoked food since I was about 5 years old, but Low-And-Slow "Barbeque" (you know, the REAL stuff...) was really not common around here until fairly recently - Some of my earliest memories involve Dad cooking-up stuff on his old, brown super-deluxe 26-incher that...