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I recently purchased a vintage carving set. Preliminary tests on a tomato were very encouraging but I needed to do a final test on a piece of meat, so I decided to do a reverse sear tri tip. I trimmed the outer fat to 1/4" and applied some Montreal Steak seasoning. The plan was to smoke for...

My friends and I get together on Sundays to play music. Our jamb sessions also include a pot luck. I decided to make pulled pork for this weeks gathering. When shopping for the meat I saw a 2 pack of butts that weighed in at 18 lbs. This is way more than I need but I decided to get them anyway...

I decided to try a Fattie using bratwurst meat for the ground meat. Filling is spiral cut zucchini,  Parmesan Romano  Asiago blend grated cheese. Used some Slap Ya Mama Hot for spice and Wright thick cut bacon. I removed the brats from their casings and assembled the Fattie using the standard...

I made some Chuckies a while back, when I was shredding them I decided to make some of the bark heavy edges into burnt ends. They turned out really well, so well, that now I routinely make all of my chuck roasts into BE's. The advantage over a brisket point is less time, it also gives an option...

I purchased my WSM 9 months ago and have missed only a few weekends since. So have a fair amount of experience, but have so far avoided brisket. I didn't like the high price of the large briskets offered at my local market and was not interested in an overnight smoke. While perusing the meat...

I didn't plan on posting pics of this one, so I didn't take any pics of the construction or smoking. When I sliced it open it looked so nice I had to snap a pic to post. Ingredients: Jimmy Dean Original, parmesan, cream cheese, red bell peppers, bacon. I used a little of my standard pork rub on...

I made these fatties for lunch at work. Made them the night before and reheated because the smoker was full of country ribs and chicken the next day. Ingredients: Ground beef, lunch meat type roast beef, provolone cheese, red and green bell peppers, mushrooms. I didn't really mix up any rub I...

Hi everyone, I've been smoking meat since May of 2012 and use a WSM.  I've been lurking for a few weeks and find this forum to be a great resource. I have Type 2 diabetes and so have been working on recipes with little or no sweeteners. I have found that if I start with the Memphis dry rub...