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Not sure how many folks have tried this...... I followed the original recipe for RSC, EXCEPT I substituted Teriyake for Worstershire. I also eliminated the salt, except I lighted salted the entire mixture once the chicken was in the marinade. I marinaded for approx. 20 hours and the results...

This is another thank you to the members of the tvwbb. I prepared a flat from BJs over the weekend using the high heat method. I started with a ring about 3/4 full with K and added 1/4 chimney of comp K (I ran out of reg K). I had all of the vents open and the lid thermometer was pegged! It...

I tried my hand at spares for the first time over the weekend using the following method: I started with three racks of standard ribs, partially trimmed, not quite St. Louis style. I rubbed them with a home made rub, K salt garlic, paprika, brown sugar/sugar and some cumin. Cooked them (WSM...

I've done a lot of PP, chicken, ribs, etc. over the past year with great success. Yesterday, I did my first low and slow brisket (whole packer). I used advice/recipes from the many threads here on the subject and it turned out wonderful. The point had the consistency of PP and tasted like the...

I know ABT's have been beat to death but my wife got me to make them with lowfat cream cheese and they were wonderful. I mixed about 6oz of Philly lowfat cream cheese (3/4 of a small box) in a mixing bowl with onion powder and McCormick's taco seasoning (to taste......I like a lot). I halved...

Sorry.......no pics. Yesterday I smoked a LARGE Purdue Oven Stuffer Roaster using the Minion Method. In the past, I had problems with the dark meat not getting done at the same time as the breast, with little pink/bloody bits close to the leg and thigh bones (my wife cannot deal with that) ...

I thought I would add his restaurant to the fray. He is a retired Baltimore Colt and he is locally famous for pulled pork and BBQ chicken/ribs. I eat there every couple months or so and I always leave full and satisfied. He uses home made sauces and he slow cooks his food over wood. He...

I've read a few of the threads and I think I'm just about sold on the idea of using a clay saucer in the water pan. Does anyone have a good source to get one? I'm going to start poking around Lowes and HD; I was hoping somebody already has the skinny on one. I've read they're harder to find...

I have a large supply of small limbs from a mature crimson king maple I trimmed a couple of years ago. It's off the ground and covered so I'm assuming it's fully seasoned. For the most part, the limbs are too thin to split/debark. I could easily chip them. Does anyone have experience smoking...

I saw a recipe on the outdoor channel (Larry Czonka's show I think), where he made a baked bean dish with reindeer. I decided to make one myself using the following. -about two pounds ground venison -one medium sized onion (sweet vidalia) chopped -one medium sized yellow pepper chopped -a fair...

Over the weekend, I attempted to follow Larry's recipe for sriracha wings, only using thighs on the WSM.....btw, many thanks to Larry for the orange marmilade recipe; the sauce is VERY good. I rubbed and marinated them accordingly to plan, cooking them on the WSM at high heat (lid temp around...

Sorry.....I only took one photo of the prep and I'll try to add it tomorrow....... I remembered an idea from BBQ U on MD PBS a couple of years ago and thought I'd apply it to roasting whole chickens on the WSM. I made a paste out of margerine (actually used Brumel and Brown), lots of fresh...

After a couple of high heat attempts, I decided to do an overnight low and slow butt........Saturday night into Sunday in time for the Ravens game at 1pm. I used a Sammy special; I think it was about 12-15 pounds of meat all together. I trimmed it fairly close and rubbed with liberal amounts...

just seeing if I did this right for the future! test someone please let me know if you can access, thanks!

This is only my second cook, using the WSM (22). I brined an oven stuffer roaster (cut in half)and two cornish game hens in my fridge for about 5 hours (simple brine with Kosher salt and apple juice). I then dryed them and did a dry rub consisting of garlic powder, onion powder, paprika and...

I'm a Gas and Charcoal grill veteran. I've also been using an electric Brinkman for a while and decided to kick it up a notch. I just got a new Weber 22 and I'm going to fire it up for the first time on XMAS Eve! I bought a large whole Inside Round from BJ's and I want to do some Pit Beef. I...