Search results

Hey guys, just wondering what your favorite place to get wood is these days? I've been out of the loop for awhile. I checked smokinlicious but they didn't have any apple or pecan which I was really looking for. Brandon

Saturday I decided to give grilling a pizza a try. I fired up the egg and put my pizza stone directly on the grate from the beginning so that it would preheat. I opened all the vents wide open and let it go, at about 350 the pizza stone cracked in half. When I looked inside there were some...

This is what I did instead of going to work on Sunday. I've grown to love me some chicken drummies, they are cheap and delicious I have only done them a handful of times so I'm still experimenting but they turned out really well. I used McCormics Grill Mates Marinade dry mix (the kind you...

Well its been a long cold winter in Iowa. Cold weather hasn't held me back in previous years but I've had a bad case of the blahs I guess. I finally got off my duff and did some ribs Saturday. Nothing exotic for a rub since my cupboards are pretty bare spice wise, I used some famous daves rib...

I just woke up to the guru ringing in my ears, low temp. After stumbling around in the -15 degree cold, trying to figure out what happened, I realized that the guru was flashing as if it were trying to run the fan. I reached under the guru fan to the opening and spun it by hand a few times and...

After having mediocre smokies a few times this holiday season I got to thinking... The plan for the day is to try some "real" bbq smokies. I bought 3 packages of lil smokies, going to put them on for an hour or so at 225. I got some Jack Daniels wood chips for christmas that will be used for...

Its been a long time since I had a belly full of pulled beef, and Larrys Blog inspired me to do a big ol chuck roast this weekend. I picked up a choice 12.67lb chuck roast for $2.99/lb, it looks nice There is no party or extra people coming over, just looking for a relaxing 20 hour smoke and...

Were going over to a friends house tonight for a little Halloween party and I've been nominated to cook the meat. I chose this brined pork loin recipe that I've had good results a couple times in the past with. I started with two whole pork loins, both about 6 lbs. Heres the brine recipe...

My friend just got a 22" WSM yesterday and he gave me a call to ask if it being "oily" was normal, and asked if he should degrease it. He said it smelled like oil too. His first cook is supposed to be tomarrow, a ham, at 300+. Has anyone heard of this before, and what do you think? I'm...

Is anyone else sick of cherry smoke on poultry? I smoked/grilled a bunch of big chicken breasts this weekend for sandwiches during the week, and I'm not all that fond of them. I think I've just grown tired of the cherry smoke flavor on poultry. Any thoughts?

I was all excited to do my first overnight brisket on the BGE, just got my new guru door for the XL and a good looking 10lb packer yesterday. Fool proof right?? Well, I went to a co-workers 50th birthday party last night and, lets just say, I had a little trouble getting the brisket going. I...

Its been awhile since I posted and I was doing some topic searching, almost forgot why I love this place! Anyway, I got a little 5 lb butt seasoned well with DP swamp venom, and an extra dusting of turbinado. Trying to get a sweet/hot mix that both the wife and I will enjoy. Going to do my...

I finally got my hands on a couple pounds of morels and I've read a couple ways of cooking them. The most popular two involve breading with either flour or a egg/cracker mixture and frying them in butter. I wondered if anyone ever grills them and how they would go about it. I have quite a...

Yesterday was our first day home after our 4 day stay in Omaha and also happened to be mothers day. I was foaming at the mouth to grill something after eating junk for days, so on our way home I picked up a nice 3 lb choice tri. I also grabbed some ****aki and baby bella mushrooms and a sweet...

Does anyone else skip adding rub to the fat cap on a pork butt? Awhile ago I decided its mostly going to melt away anyway so whats the point. I'm not generaly stingy, but a guy does go through a ton of rub, this will save a little. I just thought of it again tonight when rubbing 2 8.5 lb...

I have a ~5 lb chicken thawing in the fridge for tomarrow. I've never tried my hand at brining anything and thought it would be a good time to try it. I see that the most simple brine is just salt and water, I would like something a little more complex then that. I plan on using DP's Swamp...

Seeing the new Smoke Day V merch got me thinking. How do you guys think the magnet would hold up to heat It would sure look cool stuck to my wsm. I've done some searching for "high heat vinyl" and didnt really find what I was looking for. Anybody have any ideas for dressing up the wsm?

I've been spoiled lately with tenderloins. This is the second one I've done in the last couple months, and I cut the third one into filets. I had great results with the first one on the performer and wanted to do this one one the wsm. I got it all trimmed, tied and rubbed with Dizzy Pig Red...

I got my guru last Friday and took the day off to play. It had been awhile since I did a low/slow brisket so I cruised over to Walmart and picked up a 14.5 lb packer. The coals were lit and meat was on by 9:30 pm Friday night. Long story short.... My temps with the pit therm clipped to the...

I'm going to say thanks in advance to Toby Keil for linking me this meat grinder, the reviews for this grinder are incredible (I was sold after reading only 30 of the 120 some) I cant wait to start grinding my own burger If your in the market for a grinder read some of the reviews on this...