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Found this copykat for the Hot Chicken Rub--1/2C of cayenne is primary and salt figures prominently as well https://montanahappy.com/nashville-hot-chicken-seasoning-mix/?utm_source=rss&utm_medium=rss&utm_campaign=nashville-hot-chicken-seasoning-mix

Make a buffalo wing/blue cheese/ONE pepper hummus. SOOOOOOO good 😁 Here's the recipe I use https://tvwbb.com/threads/buffalo-blue-cheese-hummus.72734/#post-799239

The way to know when to water is to watch when the leaves start to wilt. Then give them half the amount of water you usually would. Repeat at the next "wilt".

Kinda look like these Anji Peppers (at 30,000, not all that hot). BUT considering how many varieties that look alike, who knows 😉

These p-nuts are addictive (but you must get raw-I use red skin) p-nuts, not ones that are "ready to eat" as the cooking is part of the process https://panlasangpinoy.com/adobong-mani-fried-peanuts-recipe/

I've tried several times. Just won't process/100%, pic is "black" (I can see the "delete" button but the box is just gray) but nothing. A refresh just eliminates all that was loaded and/or typed. All the pics are under 4mb so should not be an issue. But there is...

All done. Hardly shrank at all ( 18" long when done ) and I have pics. Just can't load 'em. and not going to wait a couple of hours to do it.

Taking way longer than I figured (translate=miscalculated). At 5 hr and just wrapped at 163o. Gonna be a late dinner.

Waited 5 minutes for it to show (even as just a thumbnail)-->no joy

I did wait (100% then it disappeared/waited a minute or 3 but still nothing). DIdn't think those hard knobs rendered down (from what I read anyways). I do know that soft fat between p&f is absolutely devine. Dare I say, better than the meat itself 😉

as an update before peeking--meat temp is 140 and WSM has held rock steady at 333 (target is 325-350).

Getting a whole packer brisket ready to smoke in my WSM smoker. This baby started at 16 lb but after trimming, she comes in at 14 lb (my last packer was 13 lb and lost 3 lb to fat so this one is the better version (y) ). This is 21" long trimmed This is with the rub on. Only one side as the...

https://virtualwebergasgrill.com/2014/08/vieluxe-the-weber-luxury-grill-youve-probably-never-heard-of/

That is priceless (y) Haven't even put gas in the s'blower yet :(

Had our usual Rum Cake (google for Bacardi Rum Cake) with a golden rum base. It uses 1/4C in the cake and 1/4C in the "sauce" so 1/2C total. Was perusing recipe sites and as I like a good Scotch, included that in my search. Well, as much as I like Scotch and cake (not usually together), this...

You sure it's the unit (although it is 14 yr old) and not the probes/cord itself? Tend to separate internally what with all the bending and heat exposure. Of course, if you really want the newest and greatest.......... 😉

40 lb raw = 20lb cooked (give or take 5-10%)

Actually, not quite true: American AP flour has much less protein than Canadian flour: All-Purpose Flour – A blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). All-purpose flour is one...

I think a rack works just as well but to each their own

https://tvwbb.com/threads/how-do-you-clean-your-wsm.79271/ https://www.virtualweberbullet.com/cleanup-maintenance-storage/