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New camera!! Bring back the food Pr*n. So what do my wandering eyes should appear, but choice bone in NY strips on sale for 6 bucks a pound. I grabbed a couple big ones out of the supermarket. Each one was over 21 oz. For this cook, I used the bottom of my WSM as a grill. There were also...

I've been trying to cook things from JC's French cookbook with my own WSM twist for awhile. This one was a simple grill untill I started making the sauce. I wasn't about to spend 40 bucks an ounce for truffles, so I made a basic madeira sauce with shrooms then added some black truffle oil and...

What's happening is that the vents on the bottom are basically closed shut. Seems I can't move 2 out of 3 without distorting the metal vents. Any advice would be appreciated.

As you might suspect, about the only time that my WSM gets inactive is when I get to cook something that wouldn't be so good on it. So I won the annual 2$ raffle in work and won this massive 6+ pound bug. The cutting board is about 18x24. The claw was bigger than my hand!!!! Into the...

It's gonna rain buckets soon here in Middlesex county, and man do we ever need it. So most of Saturday afternoon was spent doing some cooking so I can be lazy during the week. I decided to do a small meatloaf, shrimp with pineapple, and a rack of ribs. And drink a couple cold brewskis along the...

Jim's excellent post on spatchcocking chicken gave me the idea for this post. Last year I was asked to attend a little girl's 1st bday. So I decided as a present, I would cook up a bunch of chickens to feed the expected crowd. I figured it would be a lot different than the usual burgers/sausage...

So I went to my 'better' meat market and picked up a nice roast... Certified Angus top sirloin butt, choice grade. This puppy weighed in at a little under 9 pounds.... about 7 inches thick. The butcher wanted to cut off a lot of the fat, but I knew better... that stuff would all render off in...

Last weekend, I headed up to my freind's farm for a day of food & music. A great time was had by all, and I brought 3 racks of applewood smoked ribs. I cooked the ribs the night before, and only had to gently reheat them in the oven. I was told that the time I fail to bring ribs will be the last...

This recipe ... I've been making it for at least 30 years and in never fails in being delicious. Simple ingredients... stuffing mushrooms, bacon & sea scallops. Pop out the stem on a mushroom, then put a big scallop into it. Then wrap with bacon. You can cook them in the oven, or on the WSM...

So here it is Columbus day weekend, and the GF & I get invited to a party in the woods. My better half was going to be tied up most of the day with a baby shower. Sounds like fun for her. But it means that we won't be able to head out till 5-6 PM-ish.....and I'm really not in the mood to schlep...

I am not going to toot my own horn, but hot damn this is some of the best I've ever done. The sad part of it is that I promised to bring a lot of it to work.... Here are some pics of the cook. The first shots were at about 2 PM, the fire's ramping up, and the meat's just gone onto the smoker...

Okay, here's the scenario. I've been invited to an overnighter this weekend and I'm bringing a brisket. Thing is, The party is gonna be on Saturday PM, and I need the meat to be ready then. What I was thinking of doing is to fire up my WSM Friday night after work..~ 6-7PM or so, and let the...

All from HD: terra cotta saucer for the water pan: 8 bucks 2 garage door handles................<10 bucks cheapo charbroil thermometer......... 9 bucks The hungry look on my neighbors faces when they smell what I'm cooking..............PRICELESS The thermometer will get me by untill I can...