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Congratulations, Chris. Maybe time to consider The Actual Weber Bullet Annual Rendezvous and Cookoff (as in The AWBARC and Bite), staged somewhere in Indiana or Illinois, centrally located, where Stogie or Dale Groetsema could ramrod the event, and Weber to sponsor it. Be a companion tribute to...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mike Chavez: Do you think I should add more sodium nitrite ... I realy like the flavor of the regular high mountain stuff. <HR></BLOCKQUOTE>Mike, I assumed you were mixing your own recipe and leaving...

Mike, blend a tsp of Instacure (sausagemaker.com) or a tsp of DQ Curing Salt (butcher-packer.com) into the recipe for each three lbs of meat. Tenderquick already has salt and sugar added to it and will change the proportions of your recipe, so I almost never use it for anything unless I use it...

Doug, I coulda used that today. Had ribs and chicken on and near the end of the cook a gully washer came, about an inch in an hour. Whew. Mark, stove pipe has a male and female end. When you assemble it, you always put the female up, the male down, even on an incline, to prevent creosote from...

The principle works with stove pipes and creosote, yes. But a simple design such as Weber utilized on the kettle's lid would have solved the drip problem, if not in both places, at least on the lid. Perhaps they did the bottom unit thisaway as a concession to a greater stability and decided to...

My stuff stays outside in the elements, all winter long. I don't know how old my Weber kettle is, but Mary has a better sense of time and sez it's over 20. Never been under roof, never been covered. Grates are about shot (originals), and so are wooden handles, but a little rust is only now...

Nine kinds and some for supper! So, how were they? I don't have a reference book, Gal. Thought to myself more than once to get one because I find fungi I'm not sure about, but I stay with what I know and what I learned early on. Fried chicken mushrooms? Never heard of them. Wonder what they...

Kevin, I been fishing for ideas, casting thoughts here and there, reluctant to invest in a large dehydrator, but unaware of an alternative. Beyond the expense, it represents another storage issue, and darn if even po' folk can't accumulate too much of everything living in one place for over 35...

Enjoyed this sentence from the corrected link: "According to some people who have eaten death angels (and died), they have a rather good taste." Presumes that among their more pressing concerns?perhaps for their immortal soul, or an antidote?dying men cared to grade their final gustatory...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Randy Parr: Fool me once...Not this time buddy...I'm gettin wise to your ways... <HR></BLOCKQUOTE>Gal, you're a good sport. Wish I learned as quickly as you. Mike, I can't get the link to work. Are you...

We have them up here just like that, Doug, and find them in the same place, too. There's one rehydrating in the dishwater right now. Dang, I didn't know they were edible. Am heading for the rinse water and the cracker meal pronto.

Mike, morels are a spring mushroom; Death Caps or Death Angels are a fall or late summer mushroom. No poisonous spring mushroom resembles a morel. Take a look at the photo on the "zoom" link. That's a morel. (Honest.) Sponge appearance, yellowish-tan to grayish-yellow color. Never white or...

Try this for a close-up. zoom

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Randy Parr: ...would love to know how to hunt for morels without poisoning myself. Any suggestions? <HR></BLOCKQUOTE>It's a legitimate concern, Gal. I've heard it said that only fall and not spring...

This was a bumper year for morels, best it's been for maybe 5 years or more. Fried and made soup and consumed them in spaghetti sauce. Surfeited on them, but now that they are gone, wish I had more. Freezing them in water does not work. They break down. Air drying them I've tried with mediocre...

I made some great brats recently. Chopped up green and red sweet peppers, a bunch of white onions, and folded them into the meat and recipe and then ran them through the sausage stuffer into casings. Really good stuff having the vegetables steam and simmer right amongst the meat inside the...

PS, when smoking casings or any sausage, be careful not to get much above 180. You start melting fat and you mess it up. Kevin's timetable and temp range corresponds with my experiences.

Kevin's website is excellent, and I've commended him on it in private correspondence. (Will try his chili recipe at the next opportunity.) His way of mixing spices into sausage is the way I do it, the way I was taught, and, therefore, the correct, best and onliest way. (ok, dammit, insert smiley...

The first salami I made with venison turned out too hard and too dry. Learned that I had to mix in some pork. Best thing to do is buy some pork trimmings, either 60/40 or 50/50, and add at an amount of about 20 to 25 percent to the venison. For a mild sausage, it's hard to beat a good...

Randy, various sections of the WSM will provide you different readings, some of them wildly apart from one another, depending upon length of time into the cook. The only meaningful WSM temp is at the grate. Dome temps, for example, need extrapolated to give you approx. grate temps. Therefore...