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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...

Inspired by Chris's post last week, I ventured to my local Hispanic grocer and hunted up some cow bones. I'd looked at them several times before, but just never bought any. I picked out a pretty symmetrical 7.2 lb slab to the tune of $1.59/lb and headed home. I seasoned them simply with SPOG...

Howdy! My local mexican grocery store is now carrying La Flama lump. The bag says 100% Pure Mesquite Charcoal. Any experience out there? I'm not a huge mesquite smokewood fan, but no experience with it as a charcoal. Thoughts?

Ribeyes and Seared Tuna tonight. Weber Egg configuration provided the super high heat I was going for. I really like cooking with the WSM in that configuration, it gives great grill marks, but still allows use of the lid for some super high heat cooking. Got all the meats at Sam's yesterday...

Got a little obscene with the Apricot and Sriracha glaze on Sunday. I had planned to do some rib tips anyway, then decided to thaw some chicken thighs and take Larry's Sriracha glaze for a spin, so I whipped some up with Apricot preserves, and man, it was DELICIOUS...so it got slathered on...

Did some ribs three different ways a week or so ago, just uploaded the pics. One rack was the old standby of woosty slather then rubbed with TBR Original, one was woosty and Lawry's, and then the third we decided to call Sicilian because it was salt, pepper, garlic powder, onion powder, and a...

Hey Mike, glad to have you on the board! My only complaint about my kettles is with the legs. Has there ever been any thought to using like a cotter pin system to keep the legs in place? I have three kettles, my dad has 5, and both of us have two that the legs don't want to stay in. One of...

Hey guys, Question for y'all: In a couple weeks, there is a neighborhood wing cook-off I plan to win. What is the best way to get my wings from my home to the home of the cook-off. I have about a 25-30 minute travel time. Cook them as usual and wrap in foil and throw in the cooler? Or is...

Hey folks. Killed some geese, which was great fun, but now I need to cook them. I've always just done them in the oven like an italian beef style, but want to branch out. Any marinade ideas or other ways to effectively cook them on the WSM? I have 8 breasts, all fairly large, close to 1...

I know its here somewhere, I just can't find the darn thing. I saw a recipe for a brisket sauce that was brushed on right after slicing. Brisket juice, mustard, honey...anyone have the original anywhere?

This past weekend was my birthday and I decided to have a party for myself and do the cooking. I did two 9 pound butts and 3 racks of spares on the WSM. I got up at 4:30 a.m. and got the butts going, put the spares on at around 10:00. Butts came off at 4:30 with an internal temp of 181. I...