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Looks like a little "Mental Trip" South of the Border... That and a little spicy stuff and some cold Cerveza or Tequila drinks will help to ward-off the Winter Blahs

I feel your pain, bud! We haven't had the SNOW, but the COLD of late.... Needed a healthy dose of "Smoke-Therapy" - so took a shot at some 3-2-1 Spares that I had frozen about a month ago, with a few tweaks. The WSM was a bit hard to get up-to-temp at first - but then the heat came-on a bit too...

Just tried the "3-2-1" for the first time this weekend. My cook was impacted by TWO main factors: -A bit of difficulty with Temperature Control (ambient = 16-F as in brrrr.....) -MONSTER spares (started at almost 10 pounds for a two racks) Started a bit slow and ended a bit Hot - but results...

If I were to pick only ONE wood - it would be Apple. However - I keep several types on-hand You may also want to factor-in the type of Charcoal that you're using when selecting the type and amount of Smoke Wood that you use: Some charcoals ALREADY have a certain amount of smoky flavor...

That looks really tasty! Another thought - has anyone tried Chinese 5-Spice mix for a Bacon cure around here yet? I'll bet that it would also be really good.

Sounds like a TVWBB Road-Trip Version of "The Blues Brothers": We're on a mission from God, to: -Pick-up some delicious, affordable Texas Brisket -Sample some local Cue, make pilgramages to some worthy joints -Meet some delightful, colorful Texans

I remember seeing an episode of "Imsomniac" - and they (Animal Control officers, with guest sharp-shooters from local clubs) were shooting Nutrias with (I believe 0.22 rifles) within the City Limits of New Orleans. IIRC, they were doing it at night with Infrared scopes.

Wow Rich - That bread looks outsdanding - crunchy crust outside / fluffy inside? (bet it was perfect for sopping-up some meat juice.) My FIL is of Bohemian / Hungarian descent and describes the "perfect Bo-Hunk" meal as: -Good crusty bread (check!) -Nice, thick soup or stew (but Tri-Tip is...

Jim - You are an Ar-Teest with that collection of Webers! If it tasted one-tenth as good as it looked, it must have been out-of-the-park. Thanks for sharing

Nice "whirlibirds" Chad! I'm LUVIN' my Roti / Performer setup Now that TG is past - I'm going to snap-up a couple of birds when they go on sale and cook-up some good, cheap yard bird. I'll have to look-up those recipes. How did the Veggies / Stuffing turn out? Did you leave it in there the...

On my 18" WSM, I use hardwood lump almost exclusively I use a local brand = Grove I find that it is more flavor-neutral than K or RO, but not quite as neutral as Cowboy - which seems to be made from (mostly) wood-shop scrap. If I do a good job of packing the charcoal ring - I can get about 6+...

Oh, I agree with ALL that you said above (Crazy-Good Pitmaster!). But who says that one cannot be all of those things and still at least a little bit crazy? If I recall correctly, from a pic with his little guy a few years ago - he even resembles that one a bit (Or is that actually him, and...

Is that maybe Geir Weidar? (I thought that we used to have a crazy Norweigan member here by a name something like that)

For those of you tuning in from PETA and the SPCA: No animals were harmed in the creation of this thread, BUT IT WAS TEMPTING!!!...

That's why I was thinking the White Sauce - The stuff that I've read about is mayo based, which mostly melts-in like butter with some herbs (Definitely with ya' on NO "typical" BBQ-type sauce)... Most Lamb that I've had had what I thought was a "tallowy" taste to it (maybe it was more mutton...

AND did you notice that Rat seems to have the lower half of a Joe or Joe-Jr next to his tent. He's one of US!

Where I grew up (Eastern Wisconsin), we used to drive up to Door County and pick tart red cherries up there. Part of the Summer tradition would be to whip-up a batch of Cherry Bounce - which is, essentially, the same thing as you are making except that we used Brandy in place of your whiskey...

I've never cooked Lamb on my smoker - but knowing a bit about how fatty it is and the quality / texture of it. I would: Take about the same COOKING approach that I would for Baby Back ribs Use the usual herb mix that people do for Lamb (Maybe try Alabama White Sauce with it - I...

Nice arrangement you got there, James! Man-o-man - set me up with a place like that, attached to a pier on a nice lake somewhere so I could cook and fish at the same time, and wifey would NEVER see me (except maybe Dinner time) That last pic is Dope!

We had a similar recipe that we used to make (Indoor stove-top version). Tasted GREAT (I'm sure that John's is even Better) Only one drawback - white beans put me into "Holy Bejeepers, Batman! - Keep away from open flame!!" mode. (especially when washed-down with a good beer or two or three) if...