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what internal tempature are you looking for?

Might have done it on purpose, you know how those pigs are... :lol:

Just to be part of the club but better I bought 600 lbs... (more like 80 but hate to be left out)

When I have a party i put the baby rays in a bottle with a little apple juice and pretend it is mine. I don't say it is my personal stash but I can't help it if they assume! :)

Nice, going to have to make some this weekend.

I would be disgusted if it didn't have the word meat in meat glue and it didn't show so many picturs of delicious meat. Now nitrates in veggies... now way am I eating that stuff now - sticking with meat!

I have been looking for an easy way to clean up my drippings pan... 1. what kinda dogs do you recommend? 2. how long until you let them back in the house?

Just to add to this. I use about half a chiney but I am sure either will work. I don't use water but do foil and your bottom vents will be at about 20-25% open in the summer so agree with that. Every time I cook, it seems to take right at 12 hours no matter what the weight is althought I am...

good call on the foil. Why didn't I ever think of that???

I use soap and water first which will get rid of just about all the germs and then get a bottle sprayer (32 oz) with a solution of 1 quart water and two cap fulls of bleach. This is what my dentist uses for his dental equipment. Vinegar is mentioned and I like that also but more so for...

By the way, those are some sea scallops on the side as well. Living the dream down here... living the dream.

Here is a quick couple of pictures of some lamb chops. Yall got to try these at some point. A good medium rare and you will think you are eating cow steak. I got these on sale for about $8/lb [attachment=1:19f2zo04]grill2 edit.JPG[/attachment:19f2zo04] [attachment=0:19f2zo04]plate1...

you mind telling us about the dough? I love making pizza's but I have yet to get my bread right. Never gets that light airy soft crust I like.

Epic is about right.

Nice job. video turned out real good.

Third that, thanks for the pics... I may never get tired of the set up.

I agree with Nut. 150 then pull and rest however I do not rest in a cooler. Did it once and I felt like I had too many juices in the foil. Seems like I get fewer juices lost if I just leave it on the counter. Just me. It will be great no matter what becuase we are just being nitpicky. Do...

So Lew, should I start watching for you on the sausage board with that grinder now?

Family man and cook. Nice! Thanks for sharing.

Amazing. Food network ought to call any one of you to do a show. I have not seen this level of quality on anything they do. It's all butter and chocolate and they call that crap cooking. They should take a look at the briskets put up here in the past couple of days!!!

Where the fries put in the skillet frozen or where they homemade. The burgers are outstanding - not to take away from them just curious about the fries,

great idea... going to have to try and copy this for this weekend.

Nice job bbquzz. 2 questions for you. Do you ever share your cooks with your neighbors and 2nd, any of your neighbors getting ready to sell their house and move? I could live in OH. Those picutres have got my head spinning and my stomach growling. Thanks for the post.

Did you stuff them with anything? They look inflated on the grill... maybe you have a special stand? Let me know, thanks!

This was the main dish for 4 plus my 1 and 3 yr old. Sides were some of those microwave steamers so did not bother to take pictures :) I actaully de-boned for my quests at the table and ended up searving mostly large chunks as the meat fell apart. A little more practice and I could problably...