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So I have had my WSM going on 20 years now, I am coming to of period of low to no usage. It's been a couple years since I've really used it. Anyway, as I am getting back into barbeque I am trying to reeducate myself on trends and adaptations to the art. Back in the day we had a pretty good...

My Stoker finally died. It was one of the first and It's been a great tool. Can't even imagine how many cooks and hours it has seen. Anyway what is everyone using these days? Are there new IOT devices that do the job?

So two weeks ago I made Pastrami after a few years. It was fantastic, unfortunately the family killed it within 3 days. So I decided to make a another batch, this time I am doing 2 full packers and 8 lbs of Round roast. I've never tried anything other than brisket before hope the Roasts turn...

So I've made Beef Pastrami, everyone thinks is great. Now I would like to take on making some Turkey Pastrami and I am looking for a curing recipe for the Turkey breast. The recipes I have found online seem to present a faux curing of the breast to just add flavor, I see nothing on preserving...

So it's been quite a few years but I figured it was time to make some Pastrami. Started with a 15lb whole packer, separated the point and flat. Cured for 10 days, then rubbed and sat in the fridge for 2. Now it's on the smoker.

So I picked myself up a Mojeo Griddle a few weeks ago and have used a couple times. Did some burgers one day and stir fried some veggies and chicken. all good stuff. Well on Monday after getting home from work I decided that pork tacos sounded good. So I took a bag of pulled pork from the...

wow , just realized that haven't posted in a long time. My last post way back in November of 2012. I've been really busy and haven't had the time to enjoy this ole past time. This last month I've finally gotten back to it, cooking for a team party. 12lbs Italian sausage, 12 lbs Cajun hotlinks...

This year the timing on the bird is gonna be a bit messed up. My 14 y.o. son play ice hockey and this year we are playing in a home tournament. Usually the Thanksgiving tournaments are not much of an issue, if we are outta town we eat whatever and I smoke a bird when we get home. But this year...

I just finished making another batch of #bacon, and I was wondering what people normally find their shrinkage is? I started with a 9.2 lbs porkbelly and when I finished packaging it with my Foodserver I found I had 4 x 1.5 lb packages for a total of about 6 lbs. that roughly a 33% shrinkage. Is...

Ok, so I followed the Pastrami recipe in the cooking section, execpt for 2 things. 1) Cured for 4 days not 3 2) Doubled the "Pastrami Cooking Rub" part of the recipe as it seem like there wasn't enough. Anyway I smoked it today to an internal temp 165° and all went well. I have two...

For once I find myself with the funds to enable to me to buy a decent gas grill to go along with my other cookers. Usually I go for the Cheap POS gassers. My last one, which has recently given up the ghost, is a Uniflame Gold from Walmart which lasted me about 3 years. The burners and...

Ok I am trimming up an 8 lbs. Pork butt, going to use it to make Italian Sausage. Anyway when I started to debone the butt, as I cut into I found lots of bloody spots throughout the meat. Not sure what it's from, but I have never seen this before and wanted to know if I should be worried about...

So I've been working on a sauce for a while. Always felt that this was the weakest part of my Q. Anyway, I think I've got the flavor finaly right but it is coming out to runny. So my next step was to go ahead and reduce it until I got it to the thickness that I was looking for. Unfortunately...

Ok so, I have been making sausages since the beginning of this year. Made about 35# so far, all of them using Hog casings. This week I decided I would give sheep casing a go. I bought 2 packs from Amazon this week (Eastman Outdoors), while I havent had a problem with hog casing from them I am a...

Getting ready to buy some casings and was wondering which way to go. When you buy natural casings, do you buy hanked casing or tubed? What the dis/advantage of each?

I have question for those of you who use gasser. Last week while grilling I ran out of propane bone dry. Next day I went down to my local station and traded in my cylinder for another. When I brought it home connected it up and slowly open the valve I got no gas flow to my burners. I figured I...

You know over the years I have found a lot of good resources online for purchasing kitchen equipment. I though I had found another good resource in "Restaurant Kitchen Warehouse", they list just about any piece of equipment you may need. Anyway, after my experience I would caution anyone from...

Thanks to the advice of everyone on this board I got motivated to make my own sausages, Pleanty of you have read my previous posts and are probably tired of reading about this topic from me. But what the heck, I had a pretty succesfull experience and thought I'de share. So I got my grinder last...

Ok, so I got my grinder last weekend. I finished my first read through of "Charcuterie". I also read "SAUSAGE MAKING How-to Techniques for Making and Enjoying 100 Sausages at Home", and my hog casings arrived today. So this weekend I am going to make my first sausage. I am thinking a bratwurst...

Knowing that I wanted to start making my own sausages my brother gave me up a meat grinder as a Christmas present. I used it to make some ground beef and then the next usage was to grind up a pork butt for some breakfast sausage that I used to make pork sausage gravy for breakfast the next...