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I bought a big pork loin (not tenderloin) a few months back with the intent of making it into Canadian Bacon. Since then, I've lost my interest in making (or even eating) CB so I'm looking for something else to do with it. Suggestions? The loin is 9 lbs and it's basically a big tube ~2.5 feet...

I picked up a 10 lbs untrimmed brisket flat with the intent to grind it for hamburgers. However, it turns out there will be a lot less people coming for dinner than I thought so I'm left with the prospect of having too much meat for us to eat in one sitting. With that in mind, I'm looking at...

Today is my 40th birthday and I have to say my family (especially my wife) out did themselves. Yesterday was a surprise birthday party and today, my wife rented a boat and the two of us spent the afternoon alternating between zipping along the waves and dropping anchor and soaking up the sun...

It looks like I'll be getting a Kitchen Aid grinder attachment for my birthday later this summer. With that in mind, for those of you who grind your own meat: What is your favorite cut of beef to grind (for burgers) and why?

http://www.stansbarbq.com/ I ate lunch at this place on Front Street the other day and it was a bit of a mixed bag. Let me say this right now - Stan can smoke a brisket. It was moist, tender and flavorful, just the way you want it and far better than any other brisket I've had in the...

I bought some 1" thick pork blade steaks for me and my buddy to eat while watching the NFL draft this Thursday. I plan to marinate or rub them, sear them and then smoke them at 200-225. The catch: I need to transport them to my friend's house (I don't have cable). Two questions: 1) What...

I've decided to make a variety of chicken wings for an upcoming get together. Basically, I want to cook and lightly smoke all the wings the same way and then offer different sauces for coating them in (buffalo, bbq, teryaki, etc...). However, I've seen a lot of variation in the cooking...

I've seen people discuss the "day later" phenomenon (i.e. the fact that many smoked foods taste better a day after they are made) and I'm wondering if the same applies to beef ribs. I've never done beef ribs but I was thinking of doing some for a get together in a few weeks. And I'm thinking...

The northwest isn't really known for it's BBQ but I've found a BBQ joint I really like so I figure I'd pass it along for anyone in the area. The place is called Cedar River Smokehouse and it is in Renton near the intersection of Wells and S 3rd. Here's their site...

I'm going to be doing a brisket (whole packer) for the Super Bowl and it's starting to look like the number of people who can come won't be enough to eat the whole thing. I have a Food Saver and have had great success sealing and freezing left over pulled pork and turkey breasts for later...

A couple of months ago I smoked several boneless, skinless turkey breasts. We ate one immediately and vaccuum-sealed and froze the rest of them. We're in the mood for some turkey this week (not to mention a meal that won't cost us anything after the expensive Christmas season) and I want to...

With T-Day coming soon, I've been wanting to smoke some turkey, something I've yet to do. When I saw my local store had the breasts on sale, I grabbed a couple and decided to get things going this weekend. I saw the rib listed in the article on how to smoke bl/sl breasts here but cinnamon and...

I know there are a number of posts about reheating BBQ and I have searched for and read them, but there are a couple of details I'm curious about, hence this post. I recently bought a Food Saver and this past weekend sealed and froze most of a 3-butt cook. I now have about 13 pounds of frozen...

I've been making my own pulled pork all summer and I think it's getting pretty darn good (and so do my friends/family based on how often they ask me when I am making the next batch). But today, I had chopped pork at a BBQ joint I hadn't been to in a while and I really liked it. The texture was...

I've seen a number of posts mentioning foiling a butt during cooking. After doing a search, I think I'm understanding the idea, but I want to make sure. From what I've read, it sounds like you can reduce cooking time if you foil your butt towards the end of the cook (say, at 170 internal?)...

I'm having a bunch of friends over for some football in a couple of weeks. I plan to do an overnight pork butt on the WSM the night before and serve pulled pork sandwiches. However, I've had a few requests for pulled chicken as well and I'm more than happy to oblige if I can make it work. My...

I've seen a number of posts mentioning using a clay saucer instead of water. I understand the principle, but I'm not 100% on the implementation. Is the sauce supposed to sit in the water pan or on top of it? Also, I see a lot of comments that a 14" (or #36) saucer is the right fit for the...