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Hi all. Been Qing a bunch, but it's been awhile since I've posted. This one was so nice I had to share. Asked my butcher for an 8-10 pound chuck..."11.7 ok?"...Yep. No trimming necessary, just wet with fresh lemon juice. Then covered with Bovine Bold, and rested in the fridge until the...

Sorry, some of the pics came out kind of blurry. 9.5lb Picnic. No trim, skin intact. Injected with Harry Soo's injection found here: http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/2/ Tiger for the hot sauce. Reserved the remainder for the foiling liquid. Rubbed with a...

Sorry, I didn't take any pics of the process, but I'll do my best to describe it. The rub: 1/8 cup Kosher Salt 1/8 cup Dark Brown Sugar 1/8 cup paprika 1 tbsp freshly ground pepper pinch of cayenne 1/2 tsp dried mustard For more heat, you can up the cayenne and / or mustard. ~5lb. bird...

http://www.smokingmeatforums.com/t/94076/wsm-mods/40#post_1034069

So my good friend and I have another good friend and from this point on will be referred to as Friend#1 and Friend#2. They are both really...I mean really good friends. So Friend#1 wants to do some competitions with me. Neither of us have any comp experience, but we both think it would be fun...

For the record, the Devil has a little butt....6.66 lbs. to be exact. Friday around 6:30pm: Trimmed up and injected with Lilly's Championship injection: http://virtualweberbullet.com/pork4.html Rubbed with stock Bad Byron's...no sugar cut. Put the little devil back in the fridge. Started...

The untrimmed Choice roast had been marinating since Sunday in Wishbone Italian, TJ's black pepper sauce, worcestershire and some leftover rub I had lying around. I planned on trimming it, but forgot. Not a big deal as it wasn't overly fatty. Got home at 5:30pm and assembled my fire with oak...

The redneck: The hightech: Lol...you can see my dome in the dome. :) Got a cheap smartphone bike mount...plug n' play.

Started out ~13 lb Select whole packer. Cut 6lb flat off and would be cooking point+ 1/2 flat. Rubbed and wrapped overnight. Rub = Coarsely ground black pepper, Kosher salt, Turbinado sugar, onion powder, mustard powder, garlic powder, ancho chile powder, cayenne pepper, cumin Saturday...

Didn't have much time last night to do real smoking, so I did one of my favorites. Recipe and instructions can be found here: http://tvwbb.com/showthread.php?41424-Crispy-Skin&p=426519&viewfull=1#post426519 For those wondering about the infuser apparatus, this is it...

Ok...I have been working on this for a while, and now I think I have it perfect. I'm providing instructions for an 18.5 WSM, so adapt for what you have. This method requires 2 fires. First get your meat. The closer to 1 1/2" thick steaks the better. I like to buy a whole roast and cut my own...

Hi Dave. Thanks for spending the time to chat with us. I have never been to one of your restaurants, but I just looked and there a couple not too far away from me...Thousand Oaks and Simi Valley. I plan to take the family soon. Maybe this Thursday. :D On to my question. We usually buy the...

So I had a friend that owns a stainless shop make me a Smokenator knock-off in exchange for some smoked cheese. I think I got a good deal. ;) It's not perfect, and in retrospect I would change a couple of minor things...mainly placing the 2 round holes further back so the grate did not cover...

Went to Costco and bought a 7 lb....what the hell is this??? Guess I'd better do some research and figure out what to do with this. Almost no fat or marbling. This is gonna be a challenge. As luck would have it, I'm thumbing through the latest Cook's Country and lo and behold - "Inexpensive...

Hi Kevin. Thank you for bringing your knowledge to the forum and taking the time to answer our questions. :) Ribeye is my family's favorite steak cut, and I've grilled them using many methods. I have a few I'm planning on cooking within the next couple of days. I want to get as much smoky...