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I just tried this on my last batch of pork. Very tasty, especially after adding some mayo to the mix.

I use a modified 3-2-1 and the family can't get enough of them!

Well, my yield was low 'caause of a big honking bone. But the meat was oh so tasty. I love my WSM.

Just pulled the picnic and, well, I wish I had found a butt instead. It tastes fine, but yield was pretty low. Payed for 10 lbs. and got about 3.75 lbs. of finished product. I'd be interested to hear if others find that a picnic yields less than a pork butt.

Don't know about the taste yet, but it certainly took longer. The shoulder was about 10 lbs. before I trimmed skin and fat. I started at 8 last night and just took the meat off at 5. 21 hours of cook time; average temp at the the dome about 235. It's resting in a cooler right now and I will...

Doing my first-ever picnic tonight, mainly 'cause the local Wally world was out of pork butt. Cool night, light breeze, Ezra Brooks, and pork smokin'. Does life get any better?

Bone Suckin' sauce, when I can find it.

I agree with the brat boats; they are easy to do and very tasty. Slit the brat not quite end to end. Mix some kraut with ketchup and/or mustard. Stuff the mixture into the brats. Smoke for a couple hours at 225 - 250 until done. I got this recipe from the cookbook that came with my ECB.

I did a Cook's ham a couple months ago on the WSM and it was great. The extra smoke flavor really helps, plus you'll get a good "crust" on it besides. Do it on the smoker; you'll be happy with the results.

I used mine to grill a few burgers last night. When I was done, I opened up the bottom vents and access door and just the coals go. It was fun to watch the ring of fire burn down the inside of the WSM. Pretty much took all the accumulations off the grills, too.

Chris put together a nice summary and presented "Pig Candy" as the cooking topic for the month. I have made this a number of time on the WSM now and here are some observations: - Bacon directly on the rack works great, no need to mess up a broiler pan. Line the water pan with foil, goose the...

Thanks for the help. Because of time constraints, I ended up running the temp at 350. Used some oak and cherry for the smoke. The results were fantastic! What a great way to make an inexpensicve ham taste better than it should.

I have a shank half ham (23% water) labelled as "ready to cook." I was thinking of cooking this low and slow. Will this work, or will it just get dried out? Any advantages/disadvantages over the different cook temps?

My mom used to cook tongue all the time when I was growing up. It was one of my favorite meals. When I was younger I liked the tip, but as I got older my preference moved to the part of tongue deeper in the throat. I'd say the middle third is about some of the best eating there is. It is...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Earl Everett: Two 'secrets' which improve any wine are to serve it in a good glass (Riedels are my favorite (and as a gratitious advertisement for this fine site, can be ordered via the link to Amazon) and...

The wine I usually get while Q-ing is "Aren't those ribs done yet?" While cooking BBQ I, too, prefer beer. Lately I've been going through a lot of Blue Moon (or alot of it has been going through me). MGD sometimes sees action. During the shorter phase (eating), it depends on the meat. I...

I've done this recipe a couple of times. It works great with pulled pork (as opposed to completely shredded), just don't cook the meat forever in the chili. Fresh is better, but it works okay with canned chiles. I thougt it could use more "zip" so I increased the amount of jalapeno pepper...

Lamb can vary alot in flavor. We "won" a butchered lamb at a silent auction a couple of years ago that was pretty strong tasting. I think the "lamb" was pretty old, since we ended up with 70 lbs. of meat. I just talked this weekend with another producer that raises lambs for the food market...

I agree with Keri - get your local butcher to do the grinding for you (as long as you plan ahead). I've ground my own a couple of times and it is by far the least fun part of the process. You can get by without a stuffer if you're willing to make patties. I've also seen descriptions on using...

The only BB's I can consistently find are denatured (oops, I mean enhanced). Reduce the salt in the rub and they taste okay, at least on day one. It seems that the "haminess" that people mention becomes more noticeable when the meat is re-heated.