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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Greenia: There's also around 80 chili recipes here: Click here. I haven't tried many of them, so your mileage may vary. </div></BLOCKQUOTE> Yo...

You know, I've made and used a bunch of rubs. What I haven't done is taste them prior to using them. Duhhh..

Tom L. I "discovered" that Ace Hardware after fishing the Hooch one day. For a little store, they've got a bunch of Weber stuff. Don't get up there much anymore, but I try to stop by when I do.

My guess is that you were right. Bacteria were behind the odor. It's a surface thang and the high temps during the cook killed the bacteria. Washing should also reduce the amount of bacteria, but doesn't eliminate the bacteria. Loren

Haven't tried it, but here's one from Smoke and Spice by Jamison. It's really just a recipe for a chili powder made from scratch: Title: SOUTHWEST HEAT Categories: Rubs, Bar-b-q, Mine Yield: 1 Cup 1/2 c Ground dried New Mexican Red chile 1/2 c Ground dried...

Check the thread with the same title that started on Jan 11 just last week. Some more ideas.

Okay, folk. How'd the cooks turn out? Any pics?

220??? Those butts are ready! Hey, saw some smoke on the west side of town today. Wus that you Randy?

You know.....I do. I do feel better now. Thanks Uncle Bruce.

My DietPower program says 4 oz. roasted pork blade shoulder is 262 cal (all lean) and 307 (lean and fat). Loren

Yeah, I'm sick of hickory, too. But, it's just so darned .... available. Like Doug D said, I'm even sicker of Mesquite. I use pellets to get other flavors.

Jason This is favorite way to do wings. It's for a grill, but on a WSM, just cook longer (at 300F or above) until done and glaze at the end of the cook. From Weber's recipes: Chicken Wings with Thai Sweet & Hot Chili Glaze 16 chicken wings, wing tips removed. (I separated the wing...

Been there; done that; will do it again for chicken. I like this "no pan" or "traditional" method for chicken as browning is good and it cooks in the same time as if done indirectly. Most of the guys I know around here using "the big green eggs" cook this way. I recently cooked a brisket...

Jason I've only done the herb crusted method and I'm not sure I did it according to the recipe. I separated the bones and cooked them alongside the roast at a high temp. The roast came out great cooked to medium (not my preference, my family's) and the ribs were at 190F at the same time and...

I'm as impressed as I am hungry. And, I'm VERY hungry. Loren

Eric, Cook time is a function of temperature difference. Initially, if the butt is at 75F and the cooker is at 225F, that's a 150F difference and cooking rate will be fast. When the butt is 180 and the cooker is at 225, the difference is 45F, about a third of the initial rate. Doug's method...

I don't know how much, but it sounds like you're just making your own lump. I have a friend who used this method on a large, brick pit. He burned logs and then put them in the pit. Loren

Larry, Think you got enough meat in there, buddy? I'm surprised you did stuff a few butts into the water pan. They look great! Loren

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Hunter:...Loren, his name sounded familiar so I searched and he is a poet. I assume Susans signature is this piece of his work...