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I use the wood as-is for smoke logs. Usually I start out with about 6 pcs of well-lit charcoal, cover it with a handful of hickory chips for instant smoke, and then build the logs around it to smolder. There's a vent to the front of the smoke box which controls air intake, and creosote...

Ooops. Forgot to mention that my basic recipe includes 15 finely ground cloves (at the rate of about 1 per lb). Can't forget something that important. I like fooling around, Steve, hopelessly engaged in just about anything that won't earn me a buck. Here's testament, a pitcher of my smoker...

Bacon is pretty easy to do. I call my local slaughterhouse ahead of time and tell them to save me a coupla loin bellies when they get some lean, meaty ones. I like brines better than rubbing on cures because rubs tend to get the meat too salty and because they're messy. Brines just about require...

Rich, this ain't store bought bacon, but it's pretty danged good. Just out of the smoker yesterday and sampled today. pork belly bacon

Pretty good for inside tenderloins. In proportions of 1/2 cup Kikkoman soy sauce, 1/2 cup olive oil (need not be quality stuff) and 1 TBS honey, marinate for two hours. Cook hot over lotsa hickory smokewood.

Among North American wild animals, only bear and feral hogs have flavorful fat, and feral hogs don't really count as wild animals, even the ones that forage exclusively on roots, grasses and mast. Fat must be trimmed away from all other wild meat and done so meticulously. This reality...

In my opinion moose meat is the best meat I have ever eaten. The tenderer cuts surpass any beef available anywhere (again, my opinion, but one which I share with many others). However, there isn't a cervid on this continent with leaner meat. Therefore, you are not going to treat your roast...

Shows you how much I pay attention to the baking dept. of the grocery store. I assumed this was an obscure item because I never see it in any of the sausage supply catalogues. Thanks, Gal. $3.69 for 12 oz. bag at grocery store. $4.29 for 14 oz. at health food store. I woulda figured the...

Powdered buttermilk is available at health food stores. You can also use powdered milk, but the granular type is not as good as the powdered type, or so I read somewhere and can't remember why. FUnctions as a binder to the meat proteins in retention of moisture. A sprinkle of soy protein...

This works with any game grind (elk, moose, venison, buffalo) to which no fat or domestic meat has been added. It's essence is my mother's recipe. Put approx. 1 lb. frozen pkg. of grind in fridge day before meal to thaw. Add 1 heaping TB powdered buttermilk to one egg and mix together with...

Happy Birthday, Keri. Dean (Who thought it was time I wrote a post instead of my regular book.)

Here's a salad dressing from my boyhood friend, Jan Adkins. Writer, illustrator, chef, sailor, raconteur. In his words, "Greeted with surprised acclaim, always." Probably as much for whodunnit as for the results. In a clean jar, assemble: 2 tsp salt 3 tsp powdered sugar 1 tsp ground mustard...

Bill, I read over your post more carefully in a leisure moment and am curious why you choose celery hearts over regular celery. Are your tastes that refined in the face of a flavor that robust? Not a challenge, mind you. Just preparing myself to marvel, as I do at musicians with perfect pitch or...

Pat, gotta agree with the browning of bones as a flavor bonus, beef or wild cervids. Very hot oven in iron skillets first. Then you gotta add about a half cup of white vinegar to the water to help leach the bones. Them cervids is tough, but when they yield it up, they give you the same heart.

We make stock regularly, both chicken and beef (ok, so it ain't usually beef bones in there). Made a full stock pot the night before last with chicken bones. Seems I been collecting a few lately. When you butcher game, you always want to bone it, never want to saw through bones, as you do with...

People use the term "smoking" when they mean bbq, and grilling when they mean bbq, and "cold smoking" when they mean regular smokehouse smoking, etc. and so forth. Drives me nuts because I like words and terms to count for something. In your case, don't worry if you are using it with the WSM...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Cy Robinson: Saturday, 7-19, is our wedding anniversary, 47 years with my first wife. <HR></BLOCKQUOTE>Congratulations, Cy. 47 years is pretty cool.

P.S., Let us know if the lamb is imported or domestic. They're different from one another.

I'm sure interested in your results, Jim, and will be looking for them. I haven't cooked lamb for a while, but when my mother was alive I'd get an Easter lamb butchered every spring for roasting and fricasee. A lamb of 60 lbs live weight (no more) is most excellent for that, whereas grocery...

If you're leaving them whole, you skin them rather than pluck them, right? Even with skin on, how would you keep them from drying out? More to the point, is there really enough meat on the carcase to justify the bother? I dunno, Greg. Onliest ones I've done were breasted, marinated overnight...