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Hey, they forgot the fried egg on the hamburger!

That looks absolutely delicious! Thanks for sharing! All the meals I've had in Australia were excellent as they use the freshest and local ingredients. From what I understand, they don't have large distribution companies like Sysco so a lot of times, the ingredients were made or harvested...

Looks great! Who got the bacon?

Pigs, Your sauce sounds interesting, I'll have to do a trial run with that. Thanks! big dude, That's a neat idea. When do you start foiling to collect the juice? I don't have a lot of experience with my family and BBQ, so I don't know what they prefer. I get the impression they are the type to...

Hey all, Last year instead of buying presents for some of the family, I gave vacuumed packed BBQ'd ribs. I think it went over well, so I'm going to try it again, but extend the sampling to pulled pork as well. The big question is do I lightly sauce the pork before vacuum packing so all they...

That looks very niiice. What kind of cheese is that?

That looks amazing! Is Pit Beef traditionally cooked through, or can it be served medium/medium rare?

What about a gas or electric smoker? Would be better than the oven, I think.

Never had a pickled egg before! I guess I'll have to add that to my list. Thanks for sharing! -Kyle

Neat idea. Makes me wonder where they get their steel. Can't steel contain some nasty stuff like lead? How's the maintenance on a steel grate? Seems like you'd have to be extra careful to keep it from rusting.

Yay! I've been waiting for this. My order is in and I can't wait to try it.

Oh damn that looks good. I'll have to give the spinach and feta chicken sausage a try. Thanks for sharing!

Thanks Unity. I have bread flour....just didn't know it was also referred to as high-gluten flour as well. I'm thinking Friday night will be Stromboli night!

Wow! That looks awesome. Did you use All Purpose flour? I'm not quite sure if my store sells flour under the term "High-Gluten Flour". Thanks for sharing.

I like cheese on my burgers! I also try to cook up something on sundays to bring to work for lunch during the week. Haven't tried hamburgers, though. How do you plan to reheat?

I found a nice weathertight connector with 3 contacts that will handle 7.5amp per contact and should just squeeze through one of the holes in the lower vents. Now you got me thinking about how I can use temperature feedback and be able to program a temperature profile...

Simple enough. I'll have to look into them hotplates. Thanks wittdog! -Kyle

That's a lot of sausage! Garlic seems to work well in fresh sausages as long as you don't overdo it, I think. I was considering giving the WSM a chance at smoking some sausages, but you brought up a good point about it taking 12 hours. With using charcoal at such a low temp, I'd be doing a lot...

wittdog, you're one motivated person this morning! I know you have a smokehouse, but have you ever tried smoking sausages in the WSM by hanging them from the top grate?

Very nice! Never heard about Q'ing while camping. Here, I'd be concerned about wild animals like bears, but I suppose they are still hibernating this time of year. So what's the story with the tent?

Those shrimp look awesome! I'll have to try combining chicken and shrimp like that.

That looks real nice. You need bigger plates!

That'll make a lot of sausage! Do you plan to give some away, or are you stocking up for the summer?

bigwheel, I forgot to explain the whole Mockwurst bit, sorry. From what I understand, Bockwurst is a commonly made from veal and since I used lamb, I didn't feel it was traditional enough to be called Bockwurst. So as silly as it may sound, my Mockwurst is half lamb and pork with Bockwurst type...

On Sunday, the weather was rather lousy and since I don't like to spend much time cooking during the week, I also needed something to eat for the week. So, I made 3 types of sausages: "Bockwurst" (I should call it Mockwurst!), Italian Sausage, and Merguez. I got the Merguez recipe out of the...