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Bill, I did exactly what you did, my sirloin was about 1 1/4 to 1 1/2" thick. After rereading the blog I may have salted a little heavy and let set a little long for that size. I could see where some would consider too salty. I figure just a little less time or less salt would do the trick...

ironic timing to find this thread, I had a sirloin that was too big for one meal, so I cut in half last night and grilled the usual way. Tonight I tried this method. Notable difference, excellent flavor! I will definitely do some more experimenting with this.

Reviving an old thread here... was exactly what I was looking for. Here's my situation. I love the WSM, but find myself with over rick of seasoned hickory, a rick or more of apple with access to more, some cherry, and just stacked a bunch of mulberry that will be ready in a year or two if I get...

hmmmm.... like the sweet but the ketchup has been a little dominant to me.... love the idea of tomato paste, will make it thicker too, a bonus! gotta try that... SOON!

37 degrees.... but still fired up the Weber Gas grill... boneless pork chops and potatoes sliced about 1/4" thick grilled with No. 5 sauce plus my additions... used it like ketchup with the potatoes too.. MMMMMMMMMMMMMM

wow! what a great deal! Thanks for heads up.

Just Occurred to me another thread may be a good recommendation. Canadian Bacon. Should be pretty low fat but not sure about the salt? Sounds intersting anyway.

Hi Neighbor to Dale! I'm with you on blaming the bottomless pit plus sitting at work all day. On the survey, HAH! not sure if that is funny or scary!

Back on topic with the ideas, I think smoking and/or grilling is a great way to add flavor. I too have had some of biggest compliments on Salmon. Turkey came out great. Here's another off the wall idea... go HUNTING! Venison has the same fat is chicken, but when properly prepared, as good or...

Wow! great information as always! I had one of those 20% off coupons in my email so I pickedd up one of those HF ceramic knives today, just a small paring knife to try out, but got one each for my two sisters as well! Always wanted to try one but not expensive, so this is a perfect trial.

Thanks. I did also check Sam's and Costco, only spiral sliced there too Well, besides boneless fully cooked. Good suggestion on talking to the meat manager. Wish I had a good butcher close by, but those are across town for now.

Okay so I know spiral sliced hams are all the rage, but for smoking, the original "ready to cook" whole bone-in hams are the best. Last year around the holidays I even did 2 in the WSM. Like some other posts, this is a really easy smoke with HUGE rewards. You cannot believe how this gets...

I did a first try of venison meatloaf today. Came out quite tasty. I modified a combination of 3 recipes from other sites, but any meatloaf recipe would work. Here is what I did. I will try later to add some pics. Kingsford Charcoal, Hickory wood chunks. Outside temperature was in the 50s...

Wow! That was fast! Thanks Kevin! I printed it AND bookmarked it! I searched and searched and couldn't find that thing this morning. Bruce

OK, one of the first and best things I've tried on the WSM is the Mustard & Whiskey glazed ham. I almost had the recipe down by heart at one point, but has been a while. I have searched about every combination I can think of, I most likely don't have the title just right. Anybody know where...

That Chimayo can sneek up on you. I used 1 tablespoon today but omitted Tobasco. The beans did have a bit of an afterkick, but my elderly Dad with sensitive stomach didn't complain. 3rd batch and they just seem to be better every time! And quite amazing... with 75mph winds today! Yes this...

There has to be some kind of bonus points for a successful cook today. I did what started as a 12.5 lb. brisket before fat trim and a batch of Barbie's beans today. Why the bonus points? OK, let me preface this by my location, Louisville, KY, we're talkin' at least 600 miles from nearest...

Wow! I did the flip flop thing just this morning! 7 am start to get a wet rub brisket going. Funnier part? Yes I had shorts on.. but I did have a welding glove on to protect my hand! Hah! OUCH on the halapeno story! I have peeled them and had my hands burn for 3 days, but don't recall how...

That's a great idea if you want the drippings, plus you probably get a little extra smoke flavor on the bacon that way! All this talk made my mouth water, I picked up another can at Sam's today to go with the brisket I got too! Probably start sometime tomorrow for Sunday dinner.

Wow! I think you guys are way above my league. I FINALLY got a decent set of knives for Christmas. Well, I got what I asked for, just didn't know they were made in China crap. Those promptly went back to Cabela's and I got a nice set of Wustof knives. I love them! Cabela's has some buyer...