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This past weekend I decided to try a new recipe out of Salumi by Rhulman/Polcyn. Everything went well and I stuffed in UMAi dry casings, 2" and 32mm sizes. After stuffing I started to think about the amount of bactoferm that was called for. I am starting to get concerned. The recipe, 2# pork...

I HATE cleaning my 22" WSM. I always forget post cook and have to get to it the next day. Seems lately I have to wait until it stops raining then dump out the gallon or two of water in the bottom along with the ashes. The water usually backs up and out the bottom vents and then the lower grate...

I do this thing… any time I drive past a butcher shop I have to stop; my wife doesn’t understand, I would bet some, or most, on this forum would get it though. A few years back I happened upon a small town old style meat shop while out of town on business. Small place, not much to look at...

Last night my local Home Depot had the Kingsford Mesquite briquettes on clearance for $2.83 per bag. They are 15.7# bags, so ends up around $0.18/lb. It was stacked just as you entered the store, and there were a couple more bags in the grilling isle. The sales associate told me they are...

A friend's annual 4th of July party is coming up and has asked me to do pulled pork instead of his usual shredded turkey (purchased). I will not be able to make up this much pork fresh for the party. I have about half of the pork smoked now and the another half on the smoker now. I plan to...

How many full packers can I get in my 22" WSM at a time? I ordered 100 pounds of whole packer briskets from my butcher last week. I will be picking them up later today, but I anticipate 6-8 briskets depending on size. My only time constraints are that I would like to have these cooked by late...

Cast iron grate, griddle, and wok insert for 22.5" grills. Got this is an email from Weber, IIRC it was available in Europe prior to now. http://www.weber.com/gourmetbbq/ https://store.weber.com/Items/GourmetBBQSystem/ Combined with the free shipping for online orders offer (code: HOLIDAY10)...

After a lot of reading I did some reverse sear steaks last week & weekend. The first I did was a sirloin, it was fantastic. Between the seasoning and rest for 2 hours on counter, and reverse sear technique, this was the best steak I have ever made. (not eaten, but made myself - top 5 overall...

The BIGG one, side view and arial view. Gets so hot with 20lbs of lump in it that it glows red hot. I wish I would have remembered my infrared therm to see just how hot this thing is. I imagine it could hold 30lbs of lump, but temp of the chimney is insane with only 20lbs. I have never used...

Over the last five years I have planned and executed our company picnic with the help of a few others. We have always done brats, hot dogs, burgers, chicken, and corn-on-the-cob. This became a lot of work for the morning of the picnic, so we have decided to do pulled pork as replacement of the...