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I have two Boston butts on the Weber smoking mountain this morning. We plan to have them this evening for Christmas Eve dinner. They were rub with mustard then texasbbqrub original. The time was 2:45 AM.

Good morning. I haven’t done any BBQ in a very long time. Bought some boston butts this past week on sale for $1.00 a pound. Put one butt on and covered the lid at 2:55 AM this morning for supper tonight.

I'm smoking two slabs of spare ribs today on the WSM. One 1/2 of a slab has only salt and pepper for the kids. Here is an update picture of the WSM doing its thing. It has been about 3 1/2 hours. It is a beautiful day.

My son’s 6th birthday is today so we are having BBQ this eveining. The butts are rubbed and on the WSM. I haven’t BBQed or posted anything in a long while.

Today I’m doing ribs. I’m using the Bar-B-Chef for the ribs and using the WSM for the left over meat to smoke for beans…etc. The rub is Texas BBQ Rub Original. I plan on doing ABTs later today. The weather is beautiful today. Here are the pictures.

I shot a deer last week and have been letting it age in the refrigerator. I decided to make some venison jerky. I haven’t done it this way before but I figured I’d give it a try. I’m curing it using the Canadian Bacon recipe. Then I’ll season it with pepper and other seasoning before smoking...

Sunday evening I ground the venison and pork 60/40 ratio. Added the seasoning and reground the mix. I stuffed into mahogany color collagen 19mm casings. The sticks were placed in the smoker about 10:30ish PM and kept at about 75 degrees until 6:00PM the next evening. I raised the temperature...

I finally found a little time to try making the Canadian Bacon and Pea Meal Bacon. I only used one lion and cut it into 4 pieces. The pork lion is in the brine sitting in the basement refrigerator. I used the Dial o Matic Injector I bought from Wolfe Rub. It sure works great. Wittdog, This...

I have finally gotten a chance to smoke something. I have a few packages of two butts per package in the freezer so I decided to smoke a pack. Here is the beginning… I was playing with Photobucket so I'm trying this.

I tried my hand at Chile Poblano (Rellenos) this afternoon. I have made them before (once or twice) but did know how to do the batter. Sufinsapo explains how to do it. I viewed Surfinsapo’s video a long time ago and have wanted to try his recipe. Thanks Surfinsapo...

I'm finally able to smoke two racks of ribs. It has been awhile. One rack has Wolfe Rub Original and the other has D-Dogs Rub Original. I found an older bottle of D-Dogs rub. The parts I've smoking for seasoning meat. I also have yard work to do.

I did the pastrami yesterday Wolfe inspired. It was a very small corned brisket. I soaked over night and changed the water three times during that time. I used ground coriander, ground black pepper, and garlic. I installed the Guru eyelet in the WSM before the cook. I don’t know if that was...

Thanks Darin for the D-Dog's BBQ Rubs 3 Pack. It arrived today. I actually won the rub listening to the BBQ Central Radio show last week and answering the question about how many members belong to the KCBS. I don't like answering questions...I usually ask the questions because I'm a high...

JB, I usually don't send stuff like this but when I saw these in the store the other week and then today in the magazine I keep thinking of you in one of your classic videos (which we love) you were showing how you clean the kitchen floor dancing around with a towel or something under your...

I have finally lite up the WSM. I'm smoking one butt today. I slathered with mustard and sprinkled with Wolfe Rub Original. I got the Wolfe Rub Original and Bold along with the Dial-O-Matic meat injector this week from Wolfe Rub http://wolfes5.tripod.com/wolferub/id61.html ...thanks Larry...

I’ve been trying to learn to make a decent pizza crust. This one came out pretty good. My wife finally liked it. It was a cold rise for 48 hours. It could have been stretched thinner which would have made it bigger but I wanted a little thicker crust. I made three dough balls from the dough...

Last year I got a Thermopen for my birthday http://www.thermoworks.com/products/the ... _home.html The brand is great and they also sell different Infrared Thermometers so I was thinking of this one for this year http://www.thermoworks.com/products/ir/irk.html Any one have any other...

I just need to stop reading stuff on the internet. I saw a thread on a forum discussing how to make vanilla extract and the next thing I know I ordered the vanilla beans...went to the ABC store...cleaned and sterilized some mason jars and I'm off. You slit the vanilla beans then cut into 1/2...

Wittdog, Here are the pictures of the smoke house I promised in your Wooden smoker thread. This guy raises his own hogs and slaughters them. He use to be in business many years ago...he will be 74 years old this year. He sometimes smokes bacon. It looks like he hasn't used it in a while.

Last night I attempting making Stromboli. I followed the recipe below for the dough and filling. I forgot to put the basil and oregano (it was sitting right next to me). I used my own sauce. I did add a little sauce in the Stromboli. The Stromboli that leaked a lot of cheese was wrapped...

I was surfing the web today looking up sausage sites and ran across these sites. Check out the pictures toward the bottom of the page. This guy really smokes a lot of meat. http://www.wedlinydomowe.com/smoking-meat.htm I also found these recipes. http://lpoli.50webs.com/Sausage%20recipes.htm

What started out to be a video about fire management on the Bar-B-Chef offset smoker turned into a challenge the last three hours of smoking ribs due to the strong steady winds? This was made to give those new to using an offset smoker an idea on how to TRY and control the fire and temperature...

Can a frozen butt be put on the smoker and if so will it come out good?

I saw this on the Virtual Weber Bullet site so I decided to give it a try today when I saw a package of wings at the grocery. I sprinkled rub on the wings and smoked the wings about 2 1/2 hours. I had a time with the temperature. I then fried the wings for about 1 or 2 minutes. The sauce was...

I have a friend who has recently bought a WSM. He is new to smoking. He just called and asked how many butts he needed for 25 people. He says he has 4 butts that are 8 to 8 1/2 pounds a piece. I told him that should be fine...but I'm not sure. I was going by a total of 32 pounds minus 30%...