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Was nasty up here yesterday and I made this on a whim. First time trying a Gumbo. Came out good. Being the first time making it I pretty much stuck to the recipe, except leaving out the file powder and doubling the cayenne. I used anduille sausage. I'll change some things next time I make it...

You all sold me. Going to give this one a try in the next week or so.

Thx....Can I do without the MSG and Pink Salt? Migraine issues.

Just happened to be talking about BBQ with a guy at work today, and mentioned that I wanted to try and do Hot Links. Told him I couldn't find them around here and I wondered if I could make them without a machine. Well he just happens to have one that I can use. So I'm in business. Anyone got a...

No.....But there are some chips from before that I have been meaning to paint. There is also a spot on the bottom of the charcoal bowl that looks like it's not far from rusting through.

Actually the wind knocked over the screen. I think the screen knocked over the smoker when one of the sides folded up on the way down.

Nah...We were just having some strong gusts up here in Schenectady this morning. Seems to have calmed down now.

Got back from bringing my buddy a few pull pork burritos and found that the wind had blown over my wind block and smoker. Had a half full water pan still in it. What a mess inside. Still didn't have to scrub out all the years worth of seasoning though. That hasn't been cleaned out in years. Very...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.: How do you determine if your meat is done? Are you going strictly be temp or are you probing for tender as well? Just curious...

Dale..No problem at all, I like critiques. Actually here is one I pulled off in the low 180's. One of the few times I let it get that high. Fell asleep at the switch...lol. You can see the bone was clean etc. The one in the pics was just a tad dry actually. 170's just works can't explain it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: I check my thermometers often and the butts I cook go off closer to 190-200. @ 170 and I would have to use an electric knife...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sammy Shuford: I though that was for Briskets (VBG) </div></BLOCKQUOTE> Goes for butts too. Just seems to happen in the 170's. What's vbg?

Hey...I was in almost 30 years ago (82-86). I thought you sounded familiar.....lol.

I always pull mine off somewhere in the 170's. Never have a problem with it pulling apart or fat rendering. I can't see the advantage of cooking to the 190's. Anyone else in the same boat.?

Everything came out great. One butt was done before the other. Roughly 9 hours. Pulled them at my normal 170-175. Pulled easy and was moist. Never understood the need for temps in the 190's, but that's for another thread. Thanks for the advice all.....

The only thing I get every once in a while is a slight off aroma when temps get high while doing a couple different beef recipes. Nothing that affects the taste though. I get no "off aromas" while in the 250 range. I'm about halfway through 300+ pounds I bought around December (I think). I...

So you all have cooked frozen meat. Hmmm interesting. Didn't think it was supposed to be done.

Got up at 5 this morning and took out the butts, left them in the cyro. Got wsm going and made the rub. So far so good. Opened up the butts....and wallah, still frozen. Took them out of the freezer Wednesday. They were only thawed about an inch down. Ended up running water over them in a pot...

Never used it. But once I tasted the smokey condensation dripping off the thermometer. Bad idea....eeesh.

Wouldn't the sauce sort of "protect" the meat. I don't know much about freezing in case you can't tell. Except for working in one all day....lol