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When the weather gets cold it becomes time to make gumbo. This time I brought the camera......click on the link and hit the small arrow next to the pictures at the top. For those curiuos, you'll see a "how to". Gumbo is well worth the effort...

After seeing the earlier post about scotch eggs, I got hungry and decided to make some. Here's the pics http://www.associatedcontent.com/slideshow/6347/scotch_..._smoker_.html?cat=22

Here is a variation of the popular roadside chicken. I smoked these w/cherry strips (my brothers pre-kitchen cabinet mistakes) and in my jerky smoker. I did leave pics of the wsm's in there. Bryan S- great advice on leaving out the oil when marinating. I've been a knucklehead all this...

1st attempt at pics (lazy) Here is an 8 lb pork loin that i stuffed and cooked last night. It's really cheap meat ($2.29 lb) and there is zero waste. Usually I stuff these with a hot smoked sausage, but I wanted to try boudain this time. The loin cooked in the kettle at 375° with some cherry...

There are those that prefer charcoal over lump. Others that are the opposite. I prefer lump, and always proclaim it's advantages. Using a 20 lb bag of Humphrey's I have done the following: 1- a 14 hour butt cook (wsm) 2- a high heat brisket cook (wsm) 3- a kettle chicken cook (2 loads of...

Went to sam's this morning about 11 am, and saw choice briskets for 1.48 lb. Being the brisket addict that I am, I snapped it up, canceled my other errand and went home to change dinner plans for a lazy sunday afternoon. Got home at 11:45. Topped off the ring with some fresh lump, loaded the...

I went to the restaurant supply house today to grab a few more bags of Picnic lump. Damn! They were out. Instead, they had another brand named "Floresta" on hand. So, I bought a couple of bags. It is also made in Argentina just as Picnic is. One bag on the skid had a hole in the top...

Hey all, Seeing how I need a new toy, I am thinking about getting a pressure cooker. I am thinking about an 8 quart, stainless steel....Cooks Illustrated recommends the Fagor Duo. Any ideas? Endorsements? I appreciate everyone's opinion. Thanks in advance, Craig.

Undecided on what to cook for sunday dinner, I went to the local grocer this morning to see what is on sale. Low and behold, an stack of IBP choice and select flats were there for 2.99 lb. I grabbed a 8 lb choice flat and headed for home. Home at 11 am. Immediately reloaded wsm, and started...

I bought a 23 lb chuck roll yesterday. It was only a couple of days old from the pack date, so I'm gonna let it wet age a few weeks. When the time comes to cook it, I'll have to cut it into a couple of pieces as it won't fit on the wsm grate whole. It takes up most of the bottom shelf of the...

I was requested at work to bring in "some of that pork" on monday. I checked the freezer and of course there wasn't any left. Haven't done an overnighter for a while so I went to Sams and picked up a pair of 7+ lb'ers. Loaded up the wsm with a full ring of Picnic lump along with pecan and...

I didn't know if you'd see it where it was buried. Craig Kevin, I stopped by Sanwa today....here's the skinny: No problem on bringing in the rig, but it is recommended that you call them prior to arriving, as there is definitely enough room to maneuver and they may be able to clear a lane...

Well, I'm finally gonna do it today. I'm gonna cook a brisket flat (7 lb) at 325-350. I'm expecting it to take around 5 hours, plus rest time. I met Myron Mixon, and this is what he does in comps, says there is no need for low and slow(?). After cooking he'd let it rest wrapped in towels for...

I was in Wal Mart this afternoon just checking on their Royal Oak Lump supply. Guess what? No more. They now carry instead B & B Lump from Laralee distributors (Providers of Wicked Good) @ 5.27 per 10 lb bag. The lump is of Brazilian wood(s), and has very good reviews on nakedwhiz.com. The...

FYI- Any wicked good lump users should be aware that they are changing some of the woods used in their current composition. I am assuming this may lead to a shortage of their product for a while. You can still order 11lb bags of the competition brand online, but after that supply has been...

in case anyone is looking for it, Lowe's now carries royal oak charcoal. It was $5.77 for 20lb bag. In orlando....

I was at a specialty meat store in tampa and came across a commercially self promoting "gourmet lump" named Mali Lump. Anyone used this before? 10lb bag was $10....20lb bag was $15 The bag didn't have anything I could reference it to. I wanted to tear open the bag and inspect it......but...

Put two 8 plus pounders over a 12 lb brisket. Cooking over wicked good lump for the first time. It's pretty breezy and chilly ( about 50)....a cold front was moving through so I had to move the wsm into it's cubby hole for a wind break along a brick wall. Butts went on about 7pm and brisket...

Putt on about 9lb butt at 4:45 saturday afternoon.Pulled at 190 @ 12:45 sunday afternoon. Had temps fall in the wee hours (woke up this morning and temps were @ 170). That never happened before, especially since it was warm (low 60's) overnight, and very little wind. I don't know how long the...

I did the brined salmon from Kevin K's link yesterday. Needless to say that the results were once again incredible. It's the first time that I had brined fish, and boy am I now hooked (sic)! Smoked the salmon for about two hours with a big chunk of orange wood. The combo was terrific, as my...