Search results

KC does whiskey tango well. 90 deg at 9:00pm gonna be a hot one.

Kansas City- Specifically the Costco in Overland Park, KS.

I was recently at Costco and found that they are selling USDA Choice packers for $1.89lb. I picked up a 10lb-er for this weekend. Finally, they have seen the light. (of the WSM smoldering)

I did my first hh brisket yesterday with great results. I did a 12 lb packer from walmart. I guess the best advice is that the foiling will produce artificially hi temps that can throw you off. Mine reached 209 when I pulled it off. Just wait for the brisket jiggle and remove when the probe...

The temp dropped 40 degrees during the torrential rain, but i'm getting thru the plateau right now. i should foil soon. It's been stuck at 167 for a while.

I put on a 7lb whole brisket this morning just to find out a line of t-storms were moving thru. 60 mph winds and torrential rain. I love a challenge!

I'm smoking a 9.5lb pork butt with some beans below to catch the drippings.

If you've ever been to the American Royal or other BBQ contest you'd never know that everyone there were some of the best and brightest. How many people sit around and blog about the things we do? Is it cause we are up all night watching the Que (not really with the WSM) reading books? Is it...

I've found the best way to save money for Christmas presents is to give BBQ. I mean, how may gift cards can you really get excited about, right? So my family made me promise to give them tasty BBQ. So I'm conflicted in these economic times. Do I purchase butcher store quality brisket or those...

Hey everyone, I'm doing my first high heat flat today. I heard that you can unwrap at 180 and continue the cook to get a good bark. When I did this the temp went down several degrees and it's taken an hour to get it back to 180. Was this a mistake? Should I rewrap or will I still get a...

I'm going to hit costco on the way home and pick up a flat. I usually do whole briskets, but I only have about 6 hours to smoke tomorrow. I'm going to try teh high heat method in a aluminum pan, cover at 150-160 until 180 and uncover again for the bark. Does that sound about right?

Once you make these the relatives will be asking for them every year. 1 lb breakfast sausage 1 lb ground beef 1 brick velveeta cheese 1/2 teaspoon red pepper flakes I T garlic salt 1 T pepper 2 T Worchester 1-2 packages of small rye rounds Brown meat in pan and pour off extra fat. Mix all...

I just got woken up with the ET-73 alarm. Temps when down to 170 in smoker as a large storm front is hitting. It was really lucky actually cause I could "weather proof" the WSM before the rain. I'm waiting for the temps to get up and will try to vent properly.

When I was a peace corps volunteer I ate a lot of weird stuff. Best story though, is I was waiting for a bus at the border of El Salvador with a friend. We ordered the "special" of the day at some real local place which consisted of a wood fired oven and comal. What I got was quite a...

I got the butts on at 7:45 per your advice. I'm rolling at 50% vents and the temp is hovering around 240. I plan to cut the vents to 0% 0% 20% once the temps of the butts rise a little. Usually i can get a nice steady temp when the butts hit 140 or so. I did them early to ensure they'd be...

Hey all, I'm finally doing my first overnight smoke tonight in preparation for tomorrow's dinner. I got two 8# butts yesterday, slathered and rubbed. Rub consisted of Brown sugar Salt Smoked Paprika cayenne onion powder granulated garlic pepper greek seasoning ancho chili powder all spice I'm...

Do you find that oak is much lighter than hickory? I'be been steered away from hickory and mesquite because I was told they can make you food have an acute acidy taste.

Hey all, I've been loving my new hobbie for two years now, but I still have a newbie question about woods. I've been shy about using anything but the sweet woods (like Cherry and Apple) on my que. I generally throw on 6 large fist sized chunks at the beginning of my smoke, and do not add any...

It depends on how long you want to spend smoking really. 34 hours + seems like a long time, but it may be worth it. IMO I'd cut them in half. I think the skin can be one of the tasties parts of the swine so leave it on. It will naturally separate from the meat. Good luck!

Hey everyone, I wrote in a couple of weeks ago about some issues I was having with the clay pot. I couldnt' get the temps stabilized for some reason. Thanks to your advice I smoked up a pork butt the other day and did not have to adjust the vents for 8+ hours. The only adjustment was made...