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I picked up a belly and some blueberry maple sausage from a local butcher. Neer tried blueberry sausage so I thought I would have it tonight and make "brinner"-breakfast for dinner. On the way home I was thinking maybe I would try to make a blueberry maple bacon cure. Has anyone tried using...

Some of my non stick pans are getting pretty bad and need to be replaced soon. While I've never used stainless steel I wouldn't mind adding at least a stainless fry pan to the collection. Any recomendations on either SS or non stick pans?

I got a bottle of really nice balsamic as a gift a few months ago. Problem is I have very little experience cooking with it. Any good ideas?

Howdy folks, Doing some PP for a neighbor having a house warming party. I've got 4 butts each around 7.5 lbs. She'd like to have them done by 5pm when her guests start showing up. I've done plenty of butts but never this much at one time. Any ideas on a time frame for this cook? Thanks!

I finally got around to trying Kevin's butt rub for Jane. I kicked the heat up a bit and was sitting here thinking that a little lemon zest would go great with it. A coupla questions I have... Does zest store well? If so, how? (freeze or dry)I have no intention of storing as I just use fresh...

I put two butts on last night around 11. My plan was to have them done around 11:30-12:00 today. One is about done the other needs a little more time. Is there any reason I couldn't pull and foil the one that's about done off for an hour and then put it back on? Any food safety issues with doing...

My grandparents are celebrating their 60th wedding anniversary next Saturday. They wanted to take the family (18 of us) to dinner. Instead it was suggested that we do a potluck so we could more easily visit with one another and not just the few people you sat next to in a restaurant. I spent...

Anyone? Thanks!

My wife usually drags me to the inlaws for Thanksgiving dinner. We get along just fine so it's not a big deal. What IS a big deal is the dried out bird, mushy broccoli with the bland cheese sauce and the canned green beans that are "fancy" because they dumped garlic salt on them. So, I'm taking...

So I got my small WSM about 3 weeks ago. I noticed right away that my lid didn't sit flush with the middle section but thought I just needed a couple smokes to seal it up good. I've since used it 5 times and have had trouble with maintaining temps. I looked closer after tonights cook and found...

I've been looking for some baked bean recipes simalar to what a local bbq joint serves. They have a nice smokey flavor that's blanced well with some heat. Any ideas? If you've got a good one that isn't what I'm looking for still feel free to post it.

I was reading up on converting the smokey joe into a mini wsm and had an idea. Has anyone attempted or heard of anyone attempting to convert an 8 or 16 gallon keg into a sort of mini UDS?

Need a little help with temp control. I've only done a couple chickens so far. I haven't had time for anything low and slow yet. Can anyone give me a breakdown of how you get to the cooking temp you want and how you keep it there and what kind of heat sink, if any, you use?