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If he does, I hope he does it on the charcoal platform promising two grills on every back porch!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig Cole:The only bad part is the slices are very small from having to quarter the roast to fit in the chute. </div></BLOCKQUOTE> I don't think the...

That looks really good. BTW, what kind of bread is that?

Check your freezer to see if any of my socks are in there too. I swear, there is a black hole in my drier that socks go through never to be seen again.

Just went to Hasty Bakes web site and I gotta say, those things are pretty cool. I really liked their portable model. Looked like a small toolbox. I really like the idea of an adjustable height charcoal grate.

I'd thaw them out and open them up and take a good long whiff. If they aren't any good, your nose will let you know.

I did a whole fresh bone in ham this past summer. I brined it for a little over a week before smoking it. When we sliced it, we noticed that the brine had not completely gotten all the way down to the bone in a few places. (I did not have an injector at the time). In my opinion,with easter being...

Had some left over pulled pork from this weekends smoke so I decided to do something different from the standard pork sandwich. I made the Velveeta Queso with Chorizo sausage in it. I also seasoned the queso with a little of the Weber's Smokey Mesquite BBQ rub. Heated up a few soft flour...

I would cut a section of carpet out of my living room and light that before using lighter fluid.

What's the green leafy looking stuff next to the meat?

I had the pleasure(read luxury) of having a filet mignon at Bohanan's Steak house in San Antonio. It was an Akaushi beef tenderloin. It was heaven. I have never had a steak that cut under the edge of a fork before. And apparently there is only one ranch in the U.S. that can breed the Akaushi...

Doesn't matter to me so long as it tastes good when I eat it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KevinJ: So dinner started with Pulled Pork BBQ Egg Rolls with chipotle mayo dipping sauce and a vinegar bbq dip. Larry, Thanks for the inspiration...

Moinks!

I hear Alder wood is real good for fish and am also told to go easy on the amount of smoke or else you'll overpower your fish. Other than that I will be of no help. Good luck.

Gassers make good work benches for charcoal grills too.

Thanks Mike. I'm going to make some for New Years eve. Everyone is supposed to bring some kind of an appetizer. I'm doing these and my egg rolls.

So how long did you have those moinks on? And at what temp?

Those are pretty close to what mine looked like the first time I used my WSM. Now that you've gotten that first cook out of the way, things just get better and easier. Good luck.

This is the link to the whole fresh ham that I did this past summer. Came out tasting way better than any store bought ham. (Yes, I am tooting my own horn here ) http://tvwbb.infopop.cc/eve/fo...80069052/m/987108432