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Nice salmon! However....how did it pair with the 90 Minute Dogfish I see behind it!?

Congratulations Kemper, that is a fantastic transformation! As a former super heavyweight myself, losing the weight opens up a whole new world of activities! Keep up your excellent work!

That Walkerswood is wonderful stuff, great cook!

Congratulations on a successful yet stressful cook! I do four butts a lot, and 6 occasionally, and I guess I just don't get too wound up about positioning. I'll stand them on their sides, with the prevailing "lean" to the inside so that if they do tip, they'll just fall in to each other and...

Good looking trout! I've used the Walkerswood a lot, and by looking at that piece of fish, that thing had to be HOOTTTTT!!!!

If you're after some real, live, primal, hot, sweaty, flamey, fire time, then it's time for you to do a Cavemen Ribeye. Lump charcoal is necessary, but it's not too hard to find. Light your lump, get it screaming hot, blow the ashes off, and throw the steaks on the coals. Yes, on the coals...

Regardless of the outcome of the contest, that is the greatest salsa in the history of salsa signs!

I did an event a couple weeks ago, and I did 6 at once. 4 is the norm for me, so you're more than fine doing 4. Two on top, two on bottom, you're ready to roll. Stand them up in the bone side (it it's cut flat) and they won't tip over either.

I use a lot of cherry, that I cut myself, and the smoke coming out of the cooker smells amazing, and I can absolutely tell the difference between it and hickory, which I also cut myself. There is a definite difference in using "fresh" wood, as in not something packaged that sat in Home Depot...

I use a chimney and a propane turkey fryer burner. 0-hot in about 3 minutes. Love that thing. No paper to mess with, no lighter fluid either.

David, I'll echo what Cliff said, as well as my own $0.02. The KA grinder works well, but I do some big batches a couple times a year, and it's much slower, as well as having a pretty wimpy blade which effects your texture. With the LEM being all stainless, it's tough as a tank too. Speed...

Works for me! If you're near St. Louis, you can't be too far from me, and if you need to stay over, the weiner dog wouldn't mind a snuggle partner anyway!

Bob, you are a wizard. That's the one! Thank you very much! I'm throwing an Oktoberfest party and want to use those recipes as a starting point for some German delights. And in hindsight...that's about the simplest URL possible.... Thank you!

Hey everyone! A few years ago, there was a PDF circulating with about 100's sausage recipes, everything from brats to hot dogs to chorizo and everything in between. Some of the recipes were for giant quantities, others for just small amounts. Anyone have a link to this? I had it bookmarked...

Good looking brats, Cliff! It's my birthday month :) so I gifted myself the LEM #12 big bite grinder. I did #11 pounds of sirloin tip for hamburger yesterday, as the maiden voyage. I used to use the Kitchen Aid as well, but wow, what an upgrade this is! I've had the LEM stuffer for a few...

I've not had one off of a cow, but I always take them from the deer I shoot. We eat them the same way as the other prime cuts, and I've cooked them with the tenderloins, in the same meal, and I may actually prefer the ones from the hind quarter!

Great looking wings, Leo. Where on earth did you get those skewers? Those things are awesome, and I love the rebar for a support. I'm a little disappointed in myself that I hadn't thought of that, since i've got a ton of it laying around!

Beautiful pizza Troy, really well done!!!

Foil is the only way to go. Cleanup involves throwing out the foil, and done!

Sorry about your first brisket rodeo. From my experience, I think you also got a bad case of "paralysis by analysis." When I very first started with BBQ, I read and read and read and monitored everything like I was crew chief with NASA. Then, one night, I was doing an overnight butt cook, and...