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Sauce was definitely an asset. I live with a pair of "would-be" vegetarians, so if things aren't just right, they default to...shudder....broccoli!!!!! Luckily, these made the cut, and Chopper Jr said they were the best she has ever eaten...although she is only 8 years old, I still take it as a...

Bought a couple of racks of spare ribs, and ran them through the GOSM using the 3-2-1 method, modified to more like 2.5-2-1 mothod I was hitting them with an apple juice spritz about every 20 - 30 minutes during the 2.5 phase, then doused them with some sauce a few minutes after un-foiling...

My Missus sent this to me, so I think I can post it without fear of offending? SUMMER Classes for Women at THE ADULT LEARNING CENTER REGISTRATION MUST BE COMPLETED by July 22, 2009 NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL OF THEIR CONTENTS, CLASS SIZES WILL BE LIMITED TO 8...

Here's an add-on to that question: I just went to a second therm, but was trying to figure out where in the smoker to put it? Above the meat? Same rack? Below?

Three birds and a bucket o' beans to go with the PP from yesterday Stuffed each bird with an apple. We'll see how it turns out. For the beans all I did was add a bit of molasses, brown sugar BBQ sauce, and mustard

It's actually the first pulled pork I've ever tasted! And I am so totally making this a staple in our diet now :o) And yup, I threw together a slaw last night (around 2300 hrs :o) Used one of the recipes I found on here as well. I will track it down, and personally thank whoever contributed...I...

So we stayed up till 0100 hrs this morning waiting for the magic 200 degree mark. I decided to let it rest in the cooler until I woke up this morning, so I put a therm into it, and set an alarm. Pulled it at about 0600 hrs this morning and it was sitting at 175 degrees. WORTH EVERY MINUTE OF...

Here's hoping someone is still on here...how long do I need to let it rest after finishing in the oven?!?!?!

I decided to do the pork today, and the chicks tomorrow. Gonna throw a mess of beans in and see how they turn out too!

Started at about 0800 hrs this morning. I rounded up most of the ingredients to generate a decent version of one of the rubs I found on here. I bought a second digital therm (wireless...awesome), so partway through I decided to mount my wired therm inside to figure out how close the stock...

I used a similar idea to heat water in my hunt camp Cheech. Using a steel pail, I ran a length of copper tubing from a fitting I added to the bottom of the bucket. Then I made several turns around the first pipe above the stove. The tubing then came back to the bucket and attached to a fitting I...

So Canada has a long weekend, and we are having a little get together (15 - 20 mouths), and I have been tasked with generating vittles for the crowd. My menu thus far looks like this: 3 x smaller (4-5 lb) picnic shoulders (for PP sammies) 1 or 2 x chicks whatever room I have left I intended on...

You know what Smoke? I went through this site from top to bottom, and figured I had done a great job of proper reseach before I made that post. I couldn't find anything on a rub recipe at all. I found lots of posts with the phrase "applied rub" and terms like that, but couldn't find a single...

I know there are a couple of things you cannot ask a fella: 1. Can I borrow your deer rifle? 2. Mind if I kiss your wife? 3. Can you tell me your rub recipe? So I'm not asking for specific measurements, but how about some ingredient ideas? If I let my kid decide, it's going to consist of...

Here's the finished birds. I didn't get pics of any plated pieces...but trust me, it was fantastic. I used the drippings for a gravy after skimming off all the fat. man oh man, chickens have a lot of fat in them!

She is definitely getting into this smoking thing. When i bought the GOSM, she made me "sell" her my Char Broil! She worked out heck of a deal out of me too! All I got for it was two Barbies...no clothes though Here's a couple of the chickens: Just in: partway through:

Fired up the GOSM this morning and put three chickens on. I didn't do a whole pile of prep, but laid on a rub that will hopefully work out ok. Put the 8 year old offspring to work, and she came up with the following rub ingredients: Garlic powder (LOTS) Paprika Chili powder Sea Salt little...

I'm going to try my hand at venison snack sticks this weekend, and was wondering if anyone had a tried and true recipe? I plan on using ground wild boar and venison (50/50?)

Tried another batch yesterday, and couldn't get my GOSM below 200. Also, I think my slices are a little thin, so they dried out, and turned into meat crunchies in no time. I am now officially obsessed. Questions: 1. What cuts do you all use for jerky? 2. Slice "with" the grain right? 3. temp...

I've been homebrewing for a number of years now. I don't have the time / space / inclination to get involved in making everything from scratch, so I use the "set and forget" kits :o) I have always bottled in 1 litre bottles, and I haven't had more than one or two "bad" batches. Although my...