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Rubbed some beef ribs down last night for tonights dinner. I'll be firing up the WSM at 12:00. These ribs are huge! I'll post some pics later after I lite the cooker up.

I found this marinade on cooks.com. I tried it tonight on swordfish steaks and think they were the best I ever had. Will probably work as well on salmon or tuna. 1/4 cup olive oil 2 tsp. basil 3 tbsp. white vinegar 2 tsp. oregano 1 tsp. garlic minced 2 tsp. equal parts salt, pepper &...

I've got 5 butts for tomorrows big game. I think I have it figured out but want to double check with you folks. 2 butts on bottom rack laid flat. 3 butts on top rack in a teepee method. I'm looking to wrap the butts and store in cooler around 6:00 PM Sunday night. I think I should put butts on...

Just finished lunch with my son. I was sitting downsatirs working and needed some lunch. I knew there wasn't much in the fridge, so I opened the freezer and what did I see???? AHHHHH some leftover brisket in a foodsaver bag. Threw it into a pot of boiling water and 30 minutes later we were in...

I'm smoking a shoulder for dinner tonight. Tomorrow for new years I'm having some people over and I'm looking for ideas to use the left over pulled pork. Not a sit down meal, just some munchies. I'm going to do mini taqauitos. Any other thoughts?

Had a friend call me last week and asked me to bring pulled pork to his house on Sat. for a little get together (12 guys). Friday 2:30 PM I lit my WSM for an overnighter. Put on a 14 1/4 lb. brisket on bottom rack (Just fit) and a 9 1/4 lb. shoulder. Saturday 6:00 AM brisket is at 165*, I pulled...

I did my first meat loaf yesterday. I was actually smart and did two figureing that if it tasted good, I'd have one for ML. Sammies for the week. Well I have to say they are delicious. We wolfed one down for dinner last night, I had a sammie today and my son just had a plate full for dinner...

Just bought a butt at the local Key Food. I went in for ribs for Sunday and came home with ribs and a butt. Couldn't turn it down at $0.79 per pound!! Nick P.

I'm sure somebody out there has already done this but it was a first for me. I made some homemade pizza tonight for dinner and had some leftover chuck roll. It had to be the best topping I've ever had on pizza. For those who have never done this...try it...you'll like it! Nick P.

I just got back from the supermarket and saw a pork leg. Is this the same as a pork shoulder? It looked like a shoulder only slightly longer in length than a shoulder. Nick P.

Okay folks, I've got a small (4.5 lbs.) boneless leg of lamb for this weekend. I haven't found any good receipes yet or cook temp. or time. Any suggestions??? Nick P.

Put my first chuck roll on last night at 5:30 PM. 18.75 lbs. Weather was calling for rain all day, heavy at times so I set up WSM under cover. I'm using info post previously by Bryan and all is going well. It's now 11:00 AM, CR is up to 160*. Foiled it, put a little red wine on before sealing...

Okay...all this talk about chuck rolls got me going. The local butcher just sold me one that I'm going to do next weekend. Need some info fellow Qer's. Weighed in at 18.75 lbs. How much cook time should I expect, foil or not, oven finish or not? Pulled or sliced when finished? Recomendations on...

Does anybody own a Food Saver? If so which model do you own? Any pros or cons with different models that anybody has seen? Thanks for your help. Nick P.

Just put the Bronto ribs on the WSM that Mords talks so much about. If they come out tasting 1/2 as good as they look it will be great. I'm hoping Mords reads this, one question buddy...did you use the meat probe when you did your ribs? If so what temp did you bring them up to. Thanks Nick P.

Quick survey....How do you prefer brisket Shredded or Sliced?????????? I personaly like mine shredded, but I bet I'm in the minority on this. Nick P.

I'm doing a brisket Friday for my son who is on leave for 10 days from the USMC. The brisket is small (6lbs). I need advise on cook time and internal temp. of finshed product. Nick P.

I'm going to smoke 4 beer can chickens this weekend. When Iv'e done 1 chicken it usually cooks 4 - 5 hours. Should I expect additional time for 4 chicks???