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I went into Sams last week and saw a couple of new cuts of meat. They had pork brisket I haven't even heard of anyone talk about that let alone see it. I didn't pick one up, I thought I would ask before I tried it. They also seem to be carrying tri tip. They are marinated. I looked at the cut...

I saw back in December Sams had a real cured ham that they had just had hanging in a cheese cloth on a coat rack looking display. I was very tempted to try one but had other things to buy then. I was there last evening and saw they still have the hams. Not necessarily the same hams. The sell by...

Bacon Explosion A guy at work told me about this earlier in the week. It went around his wifes work. He had a copy off of some blog. I looked up the original site. I haven't tried it yet. I have the stuff in the fridge will be trying it later.

I saw a thread a while back where someone pre smoked sausages and froze them and heated them up later. I searched and can't find the thread. I thought they cooked them to a lower temp since they were going to cook them later. Any how my question is what temp should I cook them to? A friend of...

I make what I call pig wings at the BBQ shack and have had quite a few left overs lately. My nephew told me about pork salad similar to ham salad. Getting tired of reheated pig wings I decided to try something different. First Pig Wings are a pork loin cut about about an inch and a quarter to...

I have a stoker I would imagine it would pertain to any temp control system. I have the stoker fired up tonight and it is the third time I have used it. First this is on my magnum and not my wsm although I doubt that will make any difference. My first burn last week I put a full bag of rancher...

A few weeks ago my nephew calls me and suggested making a meatloaf out of salmon. Kind of like a big salmon patty. I had him over yesterday and I made this recipe. I doubled the recipe. Actually I got carried away and added an extra 6 oz can more than needed. I also used 3 shakes of cholulua...

I was at Sams Saturday and saw they had fresh tuna. I used this recipe for the marinade. I fired up a chimney of rancher and put on a couple of chunks of alder and got the wood smoldering before adding the tuna. I added the tuna without a water pan and the temps running about 350. I left it on...

Yea I know it is late, but I always say better late than never. Question is they now have a 10 cfm blower. I have been wanting a stoker for a while now and was complaining to myself that I'm not sure the 5 cfm would be enough. The moment of truth is here. They now offer 10 cfm and I am ready...

Well I have looked at a few lists that have been posted here over the years on species good to use as smokewood. I saw beech on one of those lists and wondered if it would be any good. I had a large limb fall early in the summer and grabbed some up. I cut some small pieces to expedite drying and...

Well been smokin for several years. I have tried chicken in various forms. From beer can chicken to thighs and wings. All of it was ok just not good enough for me to go through all the work to do it again. Well I am talking to this guy about catering his party. He bought some things off of me...

I was in Meijer today and did a tour through the grill/bbq area. They had a nice selection. I got the charcoal and started looking for lump. They had the kingsford then I noticed the frountier. Last year they had RO lump but I didn't see any of that. I hope this frountier is at least as good as...

I had been cooking brisket for the Q shack every weekend. I went to wally world thursday and they didn't have a whole brisket. They just got their shipment and was putting a lot out. But they didn't recieve any more packers. So I go to sams to get the rest of my meat and I decide to get a...

Well my second weekend open in the restraunt business and things are a little smoother and more customers this past weekend. I had sysco give me some prices on meat and such and am finding that Sams prices are equivilant at least in the meat department. Anyhow back on subject 2 weekends ago...

I got the finishing touches done to the magnum and the reason to cook a lot of meat. I have one brisket and 4 butts on 3 racks. I started it about 7:30 at 9:30 it was at 230 degrees. I shut them all to about a quarter open. I just checked and it has dropped about 5 do I am starting to open them...

Boy am I excited. I spent the past couple of days working on my weber kettle to magnum. I got all of the parts assembled and currently have a fire built trying to burn off the paint on the outside so I can paint it with some high temp paint. pic1 is of starting the charcoal for the first time...

We had a company picnic last weekend and someone brought in this cake. I want to tell it was awesome. I asked for the recipe and thought I would share it here. This should be a great summertime dessert. Reminds me of the orange popsicle with the vanilla ice cream in the middle. Orange...

My dad has a friend who owns a restraunt. I got talking to him one night and he said my dad was bragging on my ribs. Believe it or not the place is called Old Hickory and they don't put any smoke to the ribs. Anyhow he says I want to try your ribs and he would donate a case of ribs for me to...

I bought a nice full packer at wallyworld to use for pastrami. I used Chris's recipe and put into ziploc bags for the next 3 days. I split the point from the flat and trimmed the fat for the cure. Monday was the end of the three days and I got home from work late. I figured I would just wait...

I just want to thank everyone for getting me addicted to something new. I was begining to think the only way I would get to try tritip was to have a friend ship it from california. Thanks to the thread a month or so ago I found I have a local trader joes and have been there 4 times in the past...