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Decided to try giving snack sticks a whirl. 5lb test batch. 50/50 pork and beef. Wille's Snack Stick Seasoning from Walton's Sure Gel meat binder Encapsulated Citric Acid Hand mix for about 10 minutes to get good protein extraction. Stuffed into 19mm casings. I was worried about thermal...

Hey everybody! This past weekend I experimented with making my own hamburger buns. Found a relatively easy recipe and they turned out amazing! Here is a link to the video I found for the buns: Now to the fun stuff. Just some simple burgers using the buns and some quality ground beef. The...

Hey all, Question regarding Food Savers with Dry/Moist function. For whatever reason, my Food Saver seems to automatically switch to "Moist" even though I have "Dry" selected. I've cleaned the tray, wiped off the gaskets, etc making sure there are no imperfections. It's still sealing and when...

Got a hold of a pack of prime tri-tips from a local butcher. Smoked on my new Rec-Tec 700, but then finished with a sear in the cast iron pan on the Performer. Trimmed up: Untitled by C Lasko, on Flickr Seasoned with Pork Mafia Texas Gold. Was great, family loved the rub: Untitled by C Lasko...

Hey there! Going along with my jump into making my own bacon, I've been dabbling in making my own sausages. A week or so ago, I got together with a buddy of mine who was curious about making Italian sausages, so I said for sure I'd love to try it as I've only done brats to date. Spent a Saturday...

Hey there everyone! Haven't posted in a while, but definitely lurking! I'm a bit ashamed to say that I had never made bacon before. Over winter break I decided to give it a whirl. This first go was more of a test than anything. I bought about a 10lb belly from Costco, and divided it into 5lb...

Hey there, been a while since I posted a pic. Never fear, been lurking and enjoying everyone's posts. I decided to do some Texas style smoked turkey breasts and used the method on this forum. Thawed and deboned some Butterball breasts. Salt and pepper rub. Set up the kettle with a snake and had...

Been a while since I posted. Picked up a 13lb brisket from Restaurant Depot. Let it sit in fridge for about 4-5 weeks. Wasn't planning on doing it until next weekend but got a little nervous about it going bad. Opened cryovac, just smelled like beefy goodness. Seasoned with Meat Church Holy...

I know it's not a Weber, but figured this crowd would appreciate anyway. You gotta love having a brother in the beer biz!!! Untitled by C Lasko, on Flickr :cool:

Brother hosted a birthday party and wanted pulled pork, so he made that. I wanted to try and start working on honing my brisket skills, so I did that. Technically there were no losers, but dang I feel like I nailed it. :cool: Rubbed with a light dusting of kosher salt and pepper, then with a...

There's not much about Illinois these days that makes one proud, except when you live 15 minutes from the unassuming mecca of the Weber parts warehouse in Palatine, IL. I went in to buy a replacement cover for the WSM 22" but walked out with a new grill. I give you, the burger for 1 grill...

Finally picked up a couple of slabs of beef short ribs from Restaurant Depot. Choice Grade, really well marbled. I liked to think I have fairly large hands at 6'2" 275lbs, but these ribs made them look smallish haha. Untitled by C Lasko, on Flickr Seasoned up with Oakridge Black Ops. First...

Ashamed to say that I've never tried the Oakridge rubs. Just received my package in the mail the other day so I'm giving the Dominator Sweet Rib Rub a whirl today. 1 slab baby back, 1 slab St. Louis. Running 275* with some cherry wood. Untitled by C Lasko, on Flickr

Just a few quick brats boiled in beer and onions, then on the performer along with some caramelized onions. Untitled by C Lasko, on Flickr

Who am I to argue when the wife wants BBQ for Mother's Day? Had a slab of baby backs and a couple of beef short ribs. Sorry no plated pics of everything with the beans, mac and cheese, salad, and corn on the cob, but it was a feeding frenzy! Short ribs rubbed with salt, pepper, and some garlic...

Hey there everyone, just enjoying the weather around the Chicago area. Just a little spatchcocked bird. Looking good so far. :blueperformer: Untitled by C Lasko, on Flickr

Giving the Vortex its inaugural run. Big Red ready to go Untitled by C Lasko, on Flickr Vortex loaded up Untitled by C Lasko, on Flickr Ring o' wings Untitled by C Lasko, on Flickr Added a chunk of cherry wood Untitled by C Lasko, on Flickr Smells great! Can't wait for the finished product. :)

Had some leftover pulled pork in freezer from some butts I smoked for Super Bowl. I've always loved and have wanted to try making tamales, but a bbq sauce version. I woman I work with gave me her way of making the masa which includes pre-made masa dough, and just jazzing it up with chicken...

Making some pulled pork for tomorrow's game Rubbed with some Famous Dave's and a little Blues Hog. Untitled by C Lasko, on Flickr Got half of a small chimney fired up. Untitled by C Lasko, on Flickr WSM is up to temp @ 235, and butts are on. We'll see how they look come the morning.

Hey everybody! Been a while since I posted, but I have been lurking and cooking. Not a cook here, but just thought it was pretty cool looking my Weber family in the snow by full moonlight. Untitled by C Lasko, on Flickr