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Over the next few weeks, I'm smoking several butts for pork sammies - b'day party, work event, and the like. The Fat Johnny's sauce Keri C posted a long while back is just the thing to serve with the pork, but I kinda want to make it my own. My goal is to make the sauce as appealing as...

Ordered a gallon each of Blues Hog BBQ Sauce and Tenn. Red, as well as some Blues Hog Rub. I've used the rub and sauce on chicken, flank steak, and hamburgers so far, but was thinking about using it on two briskets I'll be doing Saturday night into Sunday. Seems like it'd be pretty good but...

Did twelve racks of spares this past Saturday in two batches over about ten hours. Used Humphrey's lump for the cook and foiled for the last half-hour, both of which are firsts for me. The lump took a bit getting used to, what with adding some more as the smoke went on. The foiling was no big...

My oldest son turns six tomorrow. Aside from the usual Pokemon cards, Gameboy games, and baseball glove (which he already has), he wants me to cook his very bestest favorite meal in the whole world - spare ribs done BRITU style. I'm going to try something a bit different - brush on...

The last several time I've wanted to fire up my WSM, I've run into a problem getting decent meat from the local outlets of many of the national big-box grocery stores. Even my locally-owned supermarket - which is known for it's selections - has been a called strike three when it comes to meat...

I'm going to try foiling the ribs I'm cooking this weekend. The goal is to make them a bit more tender than they've come out in the past. Not mushy, just a little less tough. My plan is to put the six racks on the WSM right after putting on the smoke wood (cherry) and filling the water pan...

My five year old has been bugging me, for the last two weeks, to make some ribs. By all accounts, they're his favorites. Watching the weather, I deceided to construct a shelter for my WSM using a tarp and two six-foot ladders. The forecast for Sunday was for rain and wind. Only the wind...

I'm doing some ribs this weekend, but BRITU has gotten a bit old. Don't misconstrue that - I still love 'em. I just want to try something different. Heading to Border's or Barnes & Noble after work to looking for Willingham's book, but I was wondering if someone would be generous enough to...

The temperature here in the nether regions of Western NYS has been hovering in the mid-80's the last two days - perfect weather, no clouds, blue sky, moderate winds. Perfect for firing up the WSM for the first time in a few months. My five year old son has made it known that he wants me to...

The company I work for is running a little promotion for our distribution partners. Anyone in sales knows these promotions. "Sell our stuff and you can win points redeemed for valuable prizes!" Well, I just got my eight page, glossy-color, prize booklet, and there, amongst the Razpr Scootors...

It's tough to get fresh spices locally. There is one place here in Rochester that sells only spices and baking & confectionary flavors, etc., but they seem to just repackage from bulk. I ordered the Penzey's catalog, which arrived last Friday, and it's chock full of all sorts of stuff...

My WSM never ceases to amaze me! As family and friends gathered for the long Thanksgiving weekend, it was suggested that leftovers - universally agreed to be as much a part of the tradition as the turkey itself - just weren't in order this year, what with so many of us gathering together for...

Thought I saw posted here on the list that Paul Kirk was making an appearance in Utica sometime in the not-too-distant future. 'Course I can't find the post now, but I believe Jim Minion noted it in a response to something or other. Jim, if you read this message, would you please post the...

In case you missed the flyer in your Sunday paper, Tops Supermarkets has pork butt on sale for $.99/lb. My wife picked up four for me today - two to smoke over this weekend and two for Thanksgiving weekend. I have no affiliation to Tops, just passing along the info... Peace. Out. Alan Bosch

Jim, Please accept my sincere condolances on the passing of your father. We are better people, country, and world as a direct result of the sacrifices and hardship he and his generation endured, present circumstances notwithstanding. He survived the Depression and WWII and probably wouldn't...

So this friend of mine asks me to smoke up six racks of ribs for him, in return for some fresh salmon that he hauled outta Lake Ontario. Yum, I'm thinking, smoked salmon fillets. So I smoked up his ribs this past Sunday and he dropped the salmon off at my desk this morning. About a dozen two...

I've seen posted to this here list, many of you veterans only use smoke wood for the first fee hours (1/4 to 1/3 total cook time) of your smoking session. Why is that? Do you actually remove your smoke wood from the smoker at that point? Do you only put enough in to last a few hours? Why...

We're leaving for vacation Thursday for a week of sun, sand, and sea, on Cape Cod. My sister, who lives there year 'round, requested that I bring some pulled pork with us as no good BBQ is to be had anywhere on the Cape. So Sat. morning, I fired up the WSM, using the Minion method, and smoked...

Some on this list may recall my begging and pleading, about two weeks ago, for some kind of pork butt recipe for a large smoke I was planning for May 5. You may also recall that an executive decision was made two days prior to the cook, to use the mustard-slathered pork butt that is listed in...

To those who responded to my post about a pork butt recipe, thank you. An executive decision has been made and we're going to smoke a mustard-slathered butt with a generous sprinkling of a Cajun rub from a BBQ joint in Syracuse, NY - Dinosaur BBQ (where, I found out, they boil their ribs before...