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I brined 2 split chicken breasts and 2 leg quarters for about 5 hours in Oakridge BBQ Game Changer. Chicken was rinsed, dried off and then seasoned with a mildly hot Cajun Spice mix that I found on All Recipes. I put the chicken back into the refrigerator, uncovered, for the next 3 hours to...

This is my version of Larry Wolfe’s Pepper Stout Beef. The players for today’s cook. I seasoned the chuck roast last night with Top Secret #2 (a rub a friend of mine makes) and Montreal Steak seasoning. I will hit it with a little more pepper and salt when I get ready to put it on the grill...

A 6 pound pork butt seasoned with Smokin Guns Sweet Heat. After 2 hours in the 22.5 WSM, using hickory, apple and a full water pan. Temperature is holding steady at 235. 11 hours later, after a 1 hour rest, it was pulled. I did wrap it at 180 as we were getting hungry and it...

I picked up the new model 22.5 WSM off of Craig's list on Thursday. I got it for half the price of a new one, so couldn't beat that with a stick! This is an 8.5 pound choice brisket that I injected yesterday with a combo of Better than Bouillon, Worchestire, and Low Sodium Soy Sauce. I...

Tonight’s dinner is stuffed boneless skinless chicken thighs. I saw several stuffed thigh recipes on the Internet and since I didn’t have all the ingredients that some of these called for I went with what I had. I made up the filling with the following ingredients from my refrigerator and...

I wanted to try something a little different today for my chicken. I brined the 5 legs and 4 thighs in 2 cups of buttermilk. I stirred in 2 tablespoons of Way Out West. I brined them for 8 hours. Once out of the brine I seasoned them with just a sprinkling of garlic pepper. Put onto the...

This is a 4.5 pound bone-in pork butt that was seasoned with some spicy John Henry’s Texas Pig Rub, put in plastic wrap and refrigerated overnight. Here it is coming up to room temperature while I get the WSM ready. Put onto the WSM burning KBB and with a mixture of hickory and apple...

This is the last of my pork steak that I had my butcher cut for me a few months ago. It is about 1.75 inches thick and weighs 2 pounds. I marinated it for about 3 hours in Wickers, and then seasoned it with Plowboy’s Yardbird rub. I am using the Vortex in my Performer for an indirect...

I decided to try another way to get crunchy chicken on my cooker. Today I marinated the legs and wings in buttermilk for about 4 hours. I then crushed some French Fried Onions and seasoned them with garlic powder and Chicken Savor. Chicken was dipped in the crushed onions and getting ready...

Since I had to work this past weekend, this is my Smoke Day 10 contribution. I “borrowed” the recipe from this video. It is a variation of the Hawaiian Pulled Pork that was shown on Diners, Drive-ins and Dives. I cut up a 6 pound pork butt last night into softball and baseball sizes. I...

Since I had to work this weekend I am doing my Smoke Day today. I have a pork butt on the WSM, so while waiting for it to get done we decided to make a snack on the Performer. This recipe is from Harry Soo. Here are the ingredients. All put together. Put onto a 400 degree Weber...

I know this is Weber Smoke Day, but since I have to work all weekend I will be doing my Smoke Day on Monday. We wanted something quick for dinner tonight so we threw together some ground beef, chopped up portabella mushrooms and onion, then seasoned with A-1 Cracked pepper. I am also...

This recipe is based on Larry Wolfe’s Pepper Stout Beef. I have made it with beef and I have also made it with pork. We actually prefer the pork, so pork it is today. The ingredients for the Pepper Stout Pork and my Sweet Heat beans. Not shown is the diced garlic, Dijon Mustard and...

I asked my Bev is she wanted to go out for dinner today and she said no. She wanted me to do wings on the grill. This I can handle! I marinated the wings for about 6 hours in Mojo Criollo. They were then seasoned with BPS Sweet Money. Put onto the Weber Performer using KBB and a couple...

This is similar to what Harry Soo of Slap Your Daddy BBQ made. I deviated somewhat from his recipe as I brined a 3.25 pound pork loin in a different Brown Sugar Brine Cure. His was basically the same except I substituted pickling salt for the kosher salt and used a little less of the brown...

Wings were marinated in Weber Caribbean Jerk all day long. Put onto the Performer using leftover KBB and some fresh lump with a couple chunks of hickory. Wings are done! I wanted a few more photos on the grill but due to a nasty thunderstorm that popped up decided that common...

A while back I had my butcher cut up a pork butt into several 1 ¾ inch pork steaks. Today I marinated one in Veri Veri Teriyaki for about 8 hours. I seasoned it with just a sprinkling of Pig Salt and let it come up to room temp while I got the Performer ready. I set up the Performer in...

Ingredients for tonight’s dinner. Put together and seasoned with Penzeys BBQ 3001. I also mixed about a half teaspoon of the BBQ 3001 and some of the shallots with the burger. Put on the Weber Performer using lump charcoal and a chunk of cherry wood. When they were just...

An 8 pound pork butt that was seasoned yesterday with garlic powder, peppered seasoning salt, Jallelujah Bacon Jalapeno and Simply Marvelous Sweet and Spicy rub. Wrapped and put in the refrigerator until this morning. This morning I injected it with a 50/50 mixture of Stubbs Texas Butter and...

I had to go to Wally World this morning to pick up some RO Lump charcoal. Our Wally World now has an enormous selection of Weber grills. I have wanted a Jumbo Joe for a while now so I bought it. Tonight’s dinner is pork chops and corn on the cob. The chops were actually for dinner...