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1/2 tsp. Olive Oil 1 Can Shoe Peg Corn (Drained) 1 Can Black Beans (Well Drained) 1 28 oz. Can Bush Original Baked Beans 2 tsp. Yellow Mustard 3 tsp. Malt Vinegar In a hot saute pan with the olive oil, quickly saute the well drained corn. The corn should have a roasted appearance. A little...

Greetings all, Several years ago I ran across a recipe in the Southern Living football edition (yes, it does exist, it is published in Alabama)for something they called a barbeque cocktail. It is basically a parfait of pulled pork, baked beans, slaw and pickle stacked in a glass. You eat...

Hello All, I have two picnics (full) on the smoker, one at 10 and one at 8 lbs. I have heard in the past that they can have a tendency to cook up a little faster than a butt. I've done one in the past but did not notice a difference. I would mention that I did not remove the skin that time...

First I am heavily indebted to the post of Jul 3, 2005 started by Jon Liberman concerning this cut. As is his custom, Jim Minion was available with much gentlemanly advice, which was well appreciated. This post if in the Beef Recipe section for those that are interested. One thing I am...

Suzanne bought it at the Winn-Dixie going out of business sale. Can I smoke this thing? It's about 3.5 lbs. Thanks!

I'd like some input on something that I have noticed. Typically when I smoke a butt (usually Mr. Brown), we will pull it, eat some, and then I will put the rest in gallon zip lock bags and throw in the refridgerator. Over the next week, we will reheat in the microwave and eat some more. If I...

I decided late this afternoon to throw a small brisket on for tomorrow (5 lb. flat). My meat guy did not have his usual selection, so I ended up with this instead of a larger packer. In addition, most of the cap has been trimmed off. To compensate, I thought I might put some pork on the top...

Yesterday, while traveling on business in Northeast TN, some locals took me to Ridgewood Barbeque, in Bluff City, TN, near Johnson City. Ridgewood has been in business since 1948, and in the mid 1990's was named best barbeque in the country by People Magazine. It is a regionally famous place...

Has anyone ever had barbequed mutton? I think it is reasonably popular in central and eastern Kentucky, but I have never tasted or known anyone that has. Has anyone else ever had any, and if so, what did you think? Thanks!

A question for the professionals out there..... In many of the posts, I see various cooking times and temps mentioned. For example, Stogie and some others discuss cooking ribs up to 7-8 hrs. at similar temperatures as I use. If I cooked ribs for 7 hours, they would be as appetizing as a two...

This weekend at the local restaurant supply wholesaler I ran across a large (12-15 lb.) cut of meat called a "beef knuckle." Does anyone have any insight in what it was I was looking at? Can you cook in on the bullet? Thanks!

We have recently had our first Costco open in Birmingham. I have been buying meats from the local Sam's, and was wondering if anyone had tried both and might have any input as to which is superior. Any information would be helpful. Thanks!

Hello All, Due to recent family events (a long terminal illness of a family member) I have been away from the site and my beloved bullet for some time. I was looking for some tips on smoking a spiral ham (Recipe Section, Thanks Chris!) and so came to the site for the first time in quite a...

First, let me say that I was well into my third decade before I ever even tried brisket (last year). For me, and most people in our part of the world, barbeque is predominately pork. That being said, I found brisket to be excellent and I have enjoyed it ever since. Naturally, when one gets...

Chris: On this, the fifth anniversary of the virtualweberbullet.com sight, please accept my sincere congratulations on this milestone, and my sincere thank you for all the work and effort you have put into this sight over the past five years. You have brought much pleasure, comraderie...

While I've been at this awhile, there are still a few things I wonder if I'm doing "right" or at least close to what everyone else is, so..... 1) When you put your smoke wood in the Kingsford, do you lay it on top, or shove it down into the Charcoal? 2) How Much do you fill up the charcoal...

I received my order of oak, apple, and cherry wood chunks from www.barbequewoodchips.com yesterday (Great deal incidentally, I highly recommend them). Anyway, along with my order, as a gift I assume, was some coffee wood chips. Has anyone had any experience with this? What will it work well...

In looking at rub recipes I have seen several of them (BRITU specifically) call for non-iodized salt. Why is this and why does it matter if it is iodized or not? I have also seen some call for Kosher salt. Is there any rule of thumb to use iodized, non-iodized, kosher, or sea salt? I'd...

This past weekend, I was "elected" to provide barbeque for 14 hungry souls deep in the woods of South Alabama. These are my college classmates, and we have a semi-annual weekend trip away from the wives, significant others, bill collectors, etc. In any event, the WSM performed in such an...

In our part of the country, BarBQ has traditionally meant pork. Therefore most of my experience has been in pork butts, ribs, etc. I am interested in trying several different cuts of Beef on my WSM, but aren't certain if some cuts are appropriate or not. As best I can tell from the Forum...