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As a cheese head we know a thing or two about Brats. Best brat in WI are the fresh brats from the Elegant Farmer in Mukwango. Best "fully cooked" ( burn-n-serve ) are Vollwerth. I like the cheese and smoked, but the "plain" is good too. As for hot dogs, I like what used to be "Bucky" brand, but...

I just received an Oklahoma Joe Half Time charcoal starter, and I'm quite impressed with it. It seems much better than other ones I have been replacing about one a year. But now I need new charcoal baskets as my weber branded ones are looking more like the Titanic vs a DeLorean. Is there a...

I think there might be a little bit of “chicken and egg” here. Nothing new going on, so nothing to post about? I love my HM and have thought about building another just to get the 4 buttons!

I spun my turkeys for years, but last year I spatchcocked it and stuck it on the WSM with out the water pan and it was one of the best dang birds I’ve ever had.

I often hoped for one of these, but designed around a "full sized" servo rather than the micro servos. Mine seems to be getting "stuck" and forgetting what it is supposed to be doing. One of these days I'll learn AutoCad or some other 3d design program.

Wire feed, flux core mig is pretty easy. The hard part is getting the settings correct. Add shielding gas and it starts to look like you know what you are doing. I suggest you take a class ( most trade schools offer a one day “into” class ). That will get you well on your way.

I’d sand the rust fairly aggressively before treatment, then sand the rest lightly (like 300-400 grit) so the new paint has some tooth. High heat paint is good, but will not keep the semi-gloss from reacting to the heat near the firebox. Rustoleum does make a semi-gloss high heat.

Both of my cross members by the firebox are rusty. One is 90% gone and has to be replaced and the other might be able to be saved, but…. I could buy steel tubes and weld them in, but I was looking at the repair using the threaded inserts and bolts and that got me thinking of using aluminum...

That is just a liner? Nice.

Hopefully an offset stick burner. My only complaint with the WSM is inability to do full racks of ribs with out cutting them or rolling them and then cooking on their sides.

"Beauty" shot. Needs a power washing, but everything works - except the thermometer. Middle burner with custom "power ribbon" slot. This is going to be replaced. I'm hoping to "burn off" the rust on the flavorizer bars. This is the left side mounting spot rust. I hope to cut this out and...

I have joined the dark side. I have my first full sized gas grill. Sigh. Lol. Got a really good deal on it. It needs a few parts ( center burner tube is just one long slot instead of holes ) and the frame by left hand mount area is rusted through. But both of those should be a pretty easy...

I prefer all my “BBQ” dry rubbed, but you’d better have a selection of sauces available. In my book of eating, I judge your sauces along with your meat.

West Tennesse? That’s a new one to me. I wonder if that’s a new name for Memphis “dry.” Perhaps a way to avoid confusion on what “Memphis Style“ is? But then again I’m from / In Wisconsin and I’m just guessing.

If you are only cooking ABT (and not doing a butt, etc. as well) then I find a higher temp like 350-400 makes for better bacon.

I do cream cheese, shredded cheese (what ever is in the fridge, might be cheddar, might be jack, might be 4 cheese blend…) some of my BBQ rub, charred or grilled corn, and beer. This is piped onto the split and scraped jalapeño with half a little smoky and then wrapped in bacon.

This whole season has been a bit of a let down. Yeah the Pack won a lot of games, but A-Aron has been a bit of a whiny hoe and never looked like he was trying all that hard.

Opps…..

We will see who is happy on Sunday.