Search results

With all the corned beef in the stores this time of year, I decided to make my first pastrami. I got a small piece of corned brisket, about 3 1/2 lb. and soaked it overnight to de-salt it. Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that). Smoked...

Been a long time, so I figured I'd cook a New Year brisket Baby, it's cold outside! Nom Nom Plated Freezer ready

This timelapse video caputures the 25th anniversary of the Rolling Thunder "1st Amendment" Run in its entire 4-hour duration. Every motorcycle that participated is filmed passing by Marine Sgt. Tim Chambers, otherwise know as the "Saluting Marine". http://www.youtube.com/watch?v=zZ1L-Q68 ...

I decided to smoke the fully cooked Easter ham this year. I rubbed it, and put it in the WSM, running at 200-210º. I basted it every half hour or so with a chicken stock/pineapple juice/dry mustard mop, and glazed it with a honey/pineapple juice glaze...

You hardly ever see them out here, but Wittdog scored a case at the RD a couple weeks ago, and he very kindly passed one on to me. I took advantage of the amazing weather (66º! :shock: here today) to give that bad boy its just reward. Seasoned with Montreal Steak and given a quick char...

Meat loaf. [attachment=1:1nyjxls8]IMG_5258.JPG[/attachment:1nyjxls8] The old Ann Landers recipe, grilled indirect at 350º for about 1-1/2 hours with a hunk of maple in the lump. Served with garlic mashed potatoes and frozen "Oriental Blend" veggies...

Haven't had a turkey breast in quite a while, so I did one today. My go-to recipe is Oak's Pastrami Turkey Breast, so yesterday I rubbed it up and let it cure overnight. On the grill. Skin was pulled away from the meat and the rub put inside the skin, so it does look a little pale at this...

The kids and grandkids were all in town, so I did up a 10 lb brisket[attachment=1:1zr0m6bf]IMG_2981.JPG[/attachment:1zr0m6bf] It must have been pretty good, because it got 4 thumbs up from the world's toughest judges, the Wittpups. [attachment=0:1zr0m6bf]IMG_2989.JPG[/attachment:1zr0m6bf]

Hadn't heard from Diva Q in quite a while, and then she pops up in the local fishwrap... er, newspaper.

I read smokemaster's post about Bacon Jam Fatty and asked myself "Wotinhell's bacon jam?". Did some googling and found this blog Then I HAD to make it. Pound-and-a-half of bacon [attachment=5:3aehfuvs]IMG_2765.JPG[/attachment:3aehfuvs] Onions Attachment...

http://www.youtube.com/watch?v=7Xc5wIpUenQ&feature=player_embedded And bacon strips

Click here: Help you make it to your flight

Wittdog already showed you the kielbasa I helped him with, but he also made some andouille and Italian the same day. I scored some of the Italian for being his stuffer-cranker/sausage-mover/scullery-maid. Tonight I had to have me some of it. Some fine-looking stuffed guts...

So the PP stash in the freezer was getting getting low, and the local market chain had butts on sale. [attachment=3:2wx7ja3u]IMG_1799.jpg[/attachment:2wx7ja3u] [attachment=2:2wx7ja3u]IMG_1811.jpg[/attachment:2wx7ja3u] Figured that as long as the charcoal was in the WSM, I might as well do the...

Let's see you pass up this one http://www.thinkgeek.com/interests/valentines/ce5c/

Ma and I had had our fill of brisket sammies, from the brisket I cooked last week, and there was still quite a bit left. I've used this hash recipe for leftover pot roast and it rocked, so I decided to use the last of the brisket in a batch. It was FANTASTIC! Recipezaar #87171

I cooked my first brisket! My daughter told me that I might as well put a butt on as well, seeing as how I had that lonely extra grate. So I figured wotthehell. Put 'em on at midnight Being the gullible, errr, trusting guy I am, I fell for the WSM hype and went to bed. Got up at 6:30 and...

I've been taking advantage of the tropical heat wave (3 days in a row above freezing! :shock: ) to get acquainted with my Xmas WSM. Night before last it was ribs, rubbed with Swine Syndicate RubOut and lightly sauced with a maple sauce I've been experimenting with: Last night it was chicken...

I had it put together by Saturday night, of course, but it wasn't going to cook much in the living room. So I took it outside today and loaded it up. By the time I got done calibrating temps and such, it was too late to start a long cook. So I decided to cook a Griff Loaf in honor of Griff's...

If you raise your kids right, Good Things will come to you: Thanks, Chris, Lynn, Beth and spouses for the great Christmas present!

Found this turkey breast w-a-a-a-y back in the freezer, so I figured I'd better cook it up. Sprinkled liberally with WRC under the skin Cooked indirect in the kettle with lump and hunks of cherry and maple Served with zucchini and tomatoes roasted with garlic, chopped onion, olive oil...

I've heard a lot about it, so I thought I'd finally try it. Rubbed with WRC, fueled with Labatt's Blue Light 2 hr. later WHY did I wait so long?

Did a rack of ribs on the OTS today. Scored a good price Rubbed with Swine Syndicate Rub-Out rub 6 hours in. Had some fun maintaining temp in the rain. Yum!

The local produce market used to carry Hump Lump, but now carries this Parker's brand. No review of it on Naked Whiz, and a Google search found that the company appears to be a wholesale house who will bag their lump in custom bags. Anybody have any experience with it? --Doug