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  1. bama bbq

    Cast Iron Cooking.

    Love some cast iron.
  2. bama bbq

    Georgia Fireball Salami

    Glad to have you back from the stomach bugs. I had it also and my boss is down with it now. Would you mind sharing this recipe? It looks interesting.
  3. bama bbq

    Buckboard Bacon???

    I like to cut the money muscle (aka Coppa) from the Butt and use the rest for sausage. I'll use the Coppa for pulled pork, a pork roast, or curing as Buckboard Bacon.
  4. bama bbq

    So what do you plan on smoking for the Super Bowl ?

    I ground, stuffed, and am smoking some Polish and Hungarian Sausage (Kielbasa and Kolbasz) now. We'll do some meatballs, pizza knots, brusceta, breads, spreads , veggies, dips, etc to serve with them as kind of a Smorgasbord.
  5. bama bbq

    Briskets on Sale

    I'll be right back...I'm headin to Walmart.
  6. bama bbq

    Use your own bacon?

    I quit buying bacon.  I use my own for everything. 
  7. bama bbq

    Bacon Gurus

    It's a lot like fileting a fish.  C farmer is right: GO SLOW.  Start in one corner and work your way to the middle, start in the next corner and work your way to the middle, and so forth and so on.  Try to leave the fat on the belly and get as close to the skin as possible.  It is not easy but...
  8. bama bbq

    #safeway re-dates their meat, I have proof!

    Why not ask the manager?  Who knows, there may be an explanation.  I'm not sure what it could be ...but who knows. 
  9. bama bbq

    18.5 wsm water pan coating

    The coating inside and out is porcelain ceramic. It won't come off at cooking temps.
  10. bama bbq

    Too Much Wood?

    I do like to brine chicken. But yours Looks great!
  11. bama bbq

    Homebrewers Roll-Call

    I brewed an all-grain Advantageous Weizenbock kit from Northern Brewer. It's rockin and rolling in the fermenter now.
  12. bama bbq

    maintaining temperature

    measuring in the lid and on the grate are like comparing apples to oranges.  The lid therm may or may be off or it may be WAY off.  I recommend testing it when you get it and every year thereafter.  Be advised: water does not ALWAYS boil at 212*F .  Baro pressure and elev play significant roles.
  13. bama bbq

    Using wood as heat source

    ...with considerable effort and inconvenience. Wood must be burned down to hot coals in a separate container, then shoveled into the WSM, and this process must be repeated several times during the course of cooking. Most people who try this once don't try it again.
  14. bama bbq

    Question about a whole shoulder on WSM 18.5

    I second the 300*F range for this cook.  Have fun!
  15. bama bbq

    First curing brisket for pastrami with Pop's Brine

    Looks good so far.  Hope the see the results soon.
  16. bama bbq

    All beef kielbasa

    It's an old problem.  At least you got a link  Normally it just spins and spins forever and you get nothing.
  17. bama bbq

    Weber thermometer way off

    How did you ck it in boiling water?  Pease see below - water does not ALWAYS boil at 212*F.  Coupled with the fact that you are measuring in the lid vs at the grate it might not be all that far off.  For instance, my water boils at ~210*F.  I cked my WSM thermometer and it was spot on. Altitude...
  18. bama bbq

    Whats your favorit scotch, rye, whisky or burbon.

    Maker's Mark
  19. bama bbq

    Overnight 1st brisket smoke with pics!

    It sure does look good. I remember the daze when I would smoke overnight.  No more!  I recommend cooking brisket at 325-350*F on the WSM, wrapping at 170*F internal, until probe tender.  You can cook a ~14# packer in a bout 7 hrs that way -- in the daylight.  IMO it burns less fuel and takes...
  20. bama bbq

    The function or funtions of the water pan in the "WSM".

    I quit using water long ago because 1) it burns more fuel than necessary (to heat the water), 2) maintaining the temp is easily done by closing vents and building a clean burning fire, 3) water also creates a mess to have to clean up not only in the pan but also in the sides/top of the cooker in...
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