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I have a buddy who wants to do large scale sausage smokes. I looked through the old postings from when Wittdog built his, but no photos are there. Do any of you guys have photos of Dave's rig that could be posted? Thanks

I have a great sauce that I developed for pork and chicken from my comp days, but never came up with anything for beef. This would have to be tomato based and not as sweet as stuff used on pork. Mainly to use on brisket sammys. If anybody has a killer good one, I would be willing to swap for my...

I was cruising the net looking for info on BBQ beef ribs, and thought of this place. Been more than a year since the last visit. Bubba, Witdog, Pigs, Puff, Nick.......

I have settled on two different type gumbos over the last years; Chicken/okra and seafood. Twice now I have made the chicken recipe replacing the chicken thighs with turkey thighs. I use a pair of the turkey thighs, which are huge, by cutting the meat off the bones and browning it in the...

Every time I fire up the 22 1/2" wsm it hacks me off. In the past it's been cool and had trouble reaching 250*, so we cut it slack. Today it's 80* and the top temp reached was 240*, eating through 16#'s charcoal in 5 hours. It's sitting there with a pork butt temp stalled at 165* while the...

When my WSM (22) is cool, I slip the tailored Weber cover over it. Weeks later when opened, the fire pan (lowest section) has several inches of water in it; every time. The cover seems water proof, but is it really? What do you guys use to keep it dry and prevent a bottom pan rust-out.

Had the WSM fired up yesterday. Outside temp was in the 40's with light breeze or less. As usual the dome temp could not reach 250*. It hovered around 210* to 230* all day with a full load of Kingsford and all vents open (had 2 butts and a turkey breast on). Is this the best they can do in...

For the past week I have been baking this bread, or more accurately, using this method. It is very easy, but makes an incredibly great bread.....better than you can buy at any yuppy bakery that charges insane prices. I'm using a dutch oven which works perfect. I had one loaf stick to the pot and...

When Microwave units first came on the market, we were told to heat water in a container as a test. If the container got hot, or hotter, than the water, then it had bad properties and should not be used. It would have been deemed 'not microwave proof'. I have some recent purchased Pyrex bowls...

Was in the city over the weekend and hit the South Phila Italian 9th Street Market. I only consider buying things not available in local supermarkets. I did buy some Squid that was fresh and about half price. A favorite store is Claudio's Specialty Store, which is really a cheese shop. Walking...

Now I know why Capt Morgan doesn't leave the house. Between the heat and the traffic, I'd hide in the basement too. I stayed at a camp site that had over 800 sites and more than 2000 beach homes. It had it's own post office. Even though I could see the waves from the window of my RV, I didn't...

Heading up to the CIA school for lunch next week. They throw in a tour as well. I did this many years ago and it was very nice.

I'm heading down to Myrtle Beach in Sept with my RV. We are staying at an ocean front site. What is the surf fishing like at that time of year, or is the surf fishing even any good in your area? Note to self; buy hurricane insurance.

I have my pit sold, but another buyer, who got edged out, is looking for a unit for catering. If anyone has a pit for sale that is the size of a Meadow Creek 250, let me know.

The number of posts seem to be drying up on here. A lot of the old guys lurking or gone. ?????

My wife cooked up Bruce's spuds that he served at the 07 Jack. The family gathering almost cleaned them out before I got some. Great stuff.

I have always heard that a meat temp probe should not touch the bone or a false reading will be displayed. The idea is that bone conducts heat faster than the meat. BUT, went digging into under cooked meat, the rawest is always tight against the bone. It can't be both ways. What's the deal????

My wife bought a 'leg of lamb' today. I was thinking of slow cooking it on the WSM. Any ideas if this will work? Any suggestions on rubs? I was thinking of cooking it like a comp brisket.

I put a trimmed packer in the brine yesterday, for a 3 week soak. The brine had 5 qts water, 1 cup salt and just shy of a cup insta-cure; plus many spices. My concern is that the brine had a very salty taste. But I have read other instructions that said the salt content should be enough to float...

I think I rode with some of these guys. http://glossynews.com/society/201001070 ... cle-rally/

http://www.youtube.com/watch?v=x768VAsOQSw

If I have a signature dish out of my kitchen, it would be gumbo. I had 2 pounds of frozen crawfish in the freezer that needed to be used up, so I decided to make a gumbo. I have worked gumbo recipes for 20 years which filtered down to two; Chicken & kielbasa, and shrimp & okra. Looking at these...

My wife bought my son a book he has wanted for xmas called Serious Barbrcue by Adam Perry Lang. Leafing through it, I think it's a winner. The guy knows comp Q and even comes close to the way to cook a brisket. The interesting part was recipes for other stuff. He knows his seasonings and has...

The sausage kitchen was open again today. Made 20+ pounds of Boudin (55 links). I started at 10 am and didn't finish till after 6pm, plus the prep work the night before cooking rice and chicken. My a$$ is beat. From now on it will be smaller batches. This stuff is killer good. The blue tub...

I fired up the grinder today and cranked out 14#s of Italian sausage. I used a recipe from Kutas' book, which is very good, but I bumped up the seasoning by 50%. A sample cook said it was just the right amount. The weather was in the 30's, so I set up comp tables in the open garage which worked...