Search results

Hi friends! Long time, no chat. I haven’t done much cooking to report because it’s cold here in WI and also because I kinda got annoyed fighting the constant wind. For Christmas, my wife got me a Lava Lock blanket for my smoker. She did some research and thought it might help me with my battles...

Y’all know I was not happy with the way the latest pulled pork cook turned out. The cook was stupid. Once I calmed down, the flavor was good enough. It was a tad bit dry. So, what does a Southern boy who misses Brunswick Stew do? He smokes chicken on the kettle rotisserie, uses the wife’s...

Hi gang! If I haven’t mentioned it before, I moved to Wisconsin a couple of years ago. In FL, whenever I cooked a butt, it was always done in 13 hours. It would consistently reach my desired IT at that point. I’ve done pulled pork a few times up here and each time it’s been waaaaay longer. Tried...

Been a while since I posted…just posted a thread in the bbq forum. Since I’m here, I decided to drop a couple pics of last night’s dinner. We were planning on making kabobs, but the misses couldn’t find skewers. So, we made them “deconstructed” style. Only difference is the veggies were cooked...

Happy Saturday, TVWBB!!! I’m looking for some advice. Since I moved to WI, I’ve used the WSM some, but not as much as I’d like. There are lots of reasons, but one of them is fighting the wind. In my little village, it is always windy. So much so that calling Chicago “the Windy City” is...

I had hoped to settle on one method to cook all the wings. That’s hard to do when you have a smoker, a kettle and a vortex. So, I chose to smoke some on the 14” WSM and some using the Vortex in the kettle. Here’s the smoker doing work. Here they are right before I pulled them. Side by...

I’ve got a few pounds of wings to cook tomorrow. I want some smoke on them, but I also want them crispy. Do I: 1) Grill indirect in the kettle? 2) Grill using the Vortex and smoking wood? (If so, where do you put the wood? Wouldn’t it get consumed without making much smoke directly over the...

Smoke Day weekend was just weird. Since moving to WI, my 18” WSM has been moody. I think she’s mad at me for not using her for so long. That and it’s always windy where I live. Temps aren’t holding the way they did in FL. Anyways, before too many words are used for the photo gallery, let’s get...

Wife did groceries today. Came back with a ridiculous amount of food. Mahi Mahi, Tri Tip, a beautiful 10 lbs. prime packer brisket, and 18 lbs. of Boston Butt. Will probably freeze half the butt. Definitely cooking the tri tip tomorrow. So, what about the other butt and the prime brisket? What...

Started off the week with spare ribs: Used 3-2-1 method and when I unfoiled, the end bones fell out. They were pretty good! I also did some burgers. The wife finally found London Broil, apparently these parts of WI don’t demand that cut much. Marinaded in Worcestershire Sauce, Soy Sauce...

Hi gang!!! I was pretty active around here up until the end of last summer. I got a new gig, moved from FL to WI and lived where I couldn’t have a charcoal grill or smoker. So, no Weber, no action. My smokers are packed up in the POD still, and the misses didn’t pack my two kettles. But, today...

On Saturday, the wife and I were debating via text about what I was going to cook while she was out grocery shopping. We were going through the various types of fish (none of which interested me) when she sent me a picture of a rolled up pork belly with no caption or message. The butcher...

A friend of mine is from California. We got talking about making good food a while back and got talking about Tri Tip. I explained that I've found it at our local grocery store and that I really enjoy it. We talked process, ingredients, all of the usual. As we were talking, he kept extolling the...

A friend of mine is really darn good at CrossFit. It seems like every year she goes to the CrossFit Games. This year was no different. One of the traditions for Games athletes is to have a fundraiser to help them defray the costs of going to Wisconsin for a week to compete. My friend always does...

I’m cooking for a fundraiser that starts tomorrow morning. I’m using the same Boston Butts that I normally do. They usually take me right at 13 hours at 250* when I do them one at the time in my 18.5” WSM. Any idea how cooking 3 at once will affect my cook length? Thanks in advance!

I'll be serving up pulled pork sandwiches next weekend at a friend's event. I'm assuming a crowd size of 40-50. So, I went and played around on the Pulled Pork Butt Servings Calculator to get an idea of how much to buy. One thing that I noticed in looking at the calculator page is that there's...

I really like cooking on a rotisserie. I have a Showtime Jr. Rotisserie from the master of informercials ("Set it and FORGET it!"). It was a bridal shower present. We thought the aunt who gave it to my wife was being a smart alleck, but she swore by it. Over 15 years and it's still going strong...

I took Friday off of work to meet the pest control guy at the house. After he came and visited, I knew I wanted to grill something. The wife was craving steaks, but she wasn't more specific than that. So, I went to our Publix (which has some of the most beautiful steaks in the butcher case) in...

My plans went all wonky this weekend with the impending storm and friends being in town, so my cook got put off until Monday. When I've done ribs, I've always done baby backs, I have seen a bunch of y'all do spares and have wanted to do them ever since. Picked up a cryovac bag of spares weighing...

I took Friday off of work to make this past weekend an extra long weekend. There's nothing to do at work right now, so it was nice to be able to just goof around and hang out. Thursday was our anniversary. I don't know how on God's Green Earth it has been 15 years. The misses and I were texting...