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Well I decided to cook a Leg of Lamb this year for my grandmother since its been a while since she's had any, so, I thought I'd give lamb a shot on the WSM, why not, well it was a little over smoked in my opinion, and done instead of medium rare as I've normally eaten it, I used Live oak on it I...

So folks, what is everyone cooking for Easter? I myself decided I am going to Smoke or Grill a Lamb and Pork Tenderloin Roast, haven't had Lamb in about 5 years I think.

I have been on the hunt ever since I heard about it for the Wild Turkey Bourbon Barrel Stout has anyone found this yet?

i just brought it in the garage and stacked it the way i bought it on the concrete out of hte elements

that's what I was wondering on this was mold.

I just acquired some Live Oak logs that'll last me a good while, is the best way to store this just stack in backyard and let it be?

That is what I figured, should I spray an anti oxidant on it and keep it in the garage?

Did a passing truck hit that cow, knock it onto your already running grill and sear it some, cause damn that looks good.

Ok, this may seem very early and make me out to be a not to take care of my grill very well, but here it goes, I received my 22-1/2 a little after christmas and used it once on the superbowl, and forgot to clean out ashes for a couple weeks and went to clean it out yesterday and saw the charcoal...

My answer to the looking ain't cooking, is a cheat, mag flashlight and the top vent damper.

wow, I've always eaten roast almost like a soup, that looks good. I've seen this in a number of photo's on here, they may or may not be yours, but is that plate with the what looks like a oven element, well an heating plate or is it just a plate?

Here are my pork spares I did up for Superbowl, Rubbed one with The Salt Licks Dry Rub, and the other with Fiesta Brand Pork Rub, then basted them 2 hours in Salt Lick with the obvious Salt Licks original, which I heated up on the stove which I will not do again it didn't taste the same, and the...

two racks of pork spare ribs and pack of chicken leg quarters(4), will do just regular Lawrys Pork Rub on both racks, and use webers recipe not the bottled stuff as the baiste on one and salt licks original on the other. the chicken is already seasoned. Could only find mesquite, hickory, and...

how bout doing a pork rub on a butt?

I am wondering how big of a difference it makes on a Butt or any piece of pork to Rub or marinate then throw into fridge or cooler overnight or for 24hrs. KCCO

awesome, did that bad boy get taller during the smoke or is it just me?

Never-mind, you're in my neighborhood pretty much, I'm just across the water in Attascocita.

Welcome and what part of Houston you from?

I'd like to try this if they still carried it down here. The odd named beers are usually the best.

Did you do that on the bullet?