Search results

...and prayers. There's a 25,000 acre wildfire burning in Prescott, AZ and it's only 1% contained. There are mass evacuations in the whole area. I pm'd Rich yesterday but haven't heard back. Let's hope they are safe and hopefully far enough away from harm.

A former co-worker called me yesterday and asked me if I wanted his SJS - he was going to throw it out but remembered I'm a Weberhead. I said SURE! He brought it over in the afternoon. It's in pretty good shape except for the bolts that attach the legs to the bowl. The wing nuts, washers and...

As promised, I want to let everyone know about the grinder I bought (STX Turboforce 3000 from Amazon.com using the TVWB link). I used it today to grind a 6 lb boneless pork butt into breakfast sausage. I did a coarse grind first, seasoned the meat with Penzey's Breakfast Sausage Seasoning, then...

I decided that I needed a meat grinder for personal use. I've been looking at them for well over a year (I'm a research freak) and after looking at ratings ("top 5" or "top 10" meat grinders under $200...), one kept coming to the top of the listings. It was delivered Tuesday...bought it from...

DxO and Digital Photographer are offering a free copy (with activation code) of DxO Optics Pro 8. This is an older version but it is free in hopes that you will want to buy version 10. The download page also has a link to a page showing the cameras that are supported with this version. It will...

This just in from America's Test Kitchen...gotta love Weber!

I just ordered a new Maverick ET 732 from Amazon (through TVWBB) and was wondering if anyone has any tips about using it before I break it in. It seems pretty straightforward - I downloaded the manual from Maverick's web site, and I know to never submerge the probe wires in water. Just wonderin'...

I just want to say that out loud. I am on this forum almost every day…I read posts in almost all of the topics (barbecue, grilling, smoking, charcuterie and the rest), and love the interaction with all of the members! Everyone is polite, helpful and at times very funny! I have friends here that...

I bought what was advertised as a pork shoulder roast - bone in (on sale). It weighs 2.25# and is about 1.5" to 2" thick. Looks more like an extra-thick pork steak than a small pork butt. I was going to put it in the WSM, but now I'm thinking indirect on the kettle might be better. I've never...

Has anyone tried this? I'm thinking of trying this setup on my next smoke - I'm guessing I might be able to keep temps lower in the WSM (without the use of water). The three vents on the bottom of the stock WSM base can be a bit finicky at times regarding airflow and temps, and I think (maybe)...

I bought a small bag of this to try with some ground pork. All of the commercial sausage I've tried has been very disappointing to me - lots of gristle, too much sage, no flavor, too hot, etc. etc. So I decided to try my own with Penzey's help. I had my local Basha's grocery store grind up 2 one...

I have been wanting to try a boneless pork butt on the rotisserie for a long time. I finally got around to it and I gotta say I was very happy with the results! I tied it seven ways from Sunday to keep it together and it worked great. Here are a few pics of the cook...

I've searched this forum for information on pork sausage, but all I can find are recipes for stuffed pork sausage. I am a HUGE fan of ground pork sausage patties. I want to grind my own pork, add seasonings and cook up some patties. Does anyone here have a good handle on making your own ground...

I have a 2 lb. pork butt in the fridge curing as I type. I used the Hi Mountain Buckboard Bacon cure. My question is - how much fuel do I use in my 18.5" WSM for a 2 lb. pork butt to smoke it? I've read that I need to run the smoker at 170 -200 degrees until I reach an internal temp of 140...

I normally smoke my pork butts in the WSM using the high heat method and have been very happy with the results. However, I'm always looking to try something different, so I was thinking of putting one on the Weber kettle rotisserie, trying to keep the temperature between 325-350 degrees and...

For those of you who trim spareribs St. Louis style, what do you do with the "skirt" section? I was thinking of putting the skirt in a pan with thinned BBQ sauce and just letting them simmer while the spareribs cook, but I'd love some other ideas. I haven't fixed pork spareribs since... well...

Not being very familiar with the origin of ABTs, but having made and enjoyed them on several occasions, I think they are "misnamed". I have made them according to recipes on this site and I think they would be more appropriately named "APTs" - Atomic Pig Turds - considering the pulled pork...

I'm going to smoke a small (4 lb) boneless pork butt this weekend. I got out my free samples from Fred's BBQ and decided on the "Original" rub. Have any of you tried this particular rub yet? And if so, do you think it needs any additional salt, sugar or other seasonings? I usually just use...

... do you use to start a chimney? I know the answer will vary with the amount of charcoal in the chimney, so please let me know that too. I have a new box and I've NO experience with them. The box says to use 2-3 for a chimney, but is it really necessary to use up 2-3 each time? Thanks for...

Is there a beef equivalent to country style pork spare ribs? I know that the "beef clod" is similar to a pork butt (only huge!)- I just want to find something smaller than a beef clod to cook occasionally, just like the pork country style ribs instead of the whole pork butt. I haven't seen...