Posted by Dr. Grillenstein on 2/14/2012
We started late Friday night. We had 100 pork butts to prep and load onto the smokers. Bam Bam and Phil made short work of them. 
I get asked quite a bit about how I start my coals and
maintain my fire in my WSM’s . It
seems that most often, I hear people have problems with over shooting their
desired temps. First off, let me
dispel a myth. Most WSM owners believe
that they own a “water” cooker.
BBQ tends to be a man’s
game, not always, but mostly.
Therefore very few of us take the time to actually read through the
manual. If you did, you will find
that the water pan in the WSM is a heat sink, not a steamer. It absorbs heat energy in order to help
keep the temps from spiking.
Posted by Administrator on 1/5/2012
to Recipes
This recipe really came about from having some leftovers and it turned out better than any of the planned meals using these same ingredients. This hearty stew is perfect for warding off the cold during these chilly winter evenings. 
The second part of the class was even better than the first. We got to taste all of the items we created and everyone took home at least 5 lbs of meat. 
The amazing Harry Soo came out last weekend and put on a couple of classes. Boy howdy did he deliver! There is so much to cover I had to break this into two separate posts. Enjoy! 
Having seen a pig cooked in one of these, I decide to see if it was simple as it seemed. Spoiler alert, it was. 
Posted by Administrator on 11/17/2011
to Recipes
I have never really been a fan of ham until recently. I always thought
it was a bland, tough, watery meat. Well I found out just how good a ham
can really be. The trick is to rub it down and smoke it yourself.
Posted by Administrator on 11/3/2011
This is how our neighbors were supporting their trailer at an event.
We received this awesome BBQ tool a few weeks ago, but it has been to hot for me to take it out for a test run. The weather has been a bit forgiving lately and is in the low 70's in the morning. I took advantage of this and smoked some sharp cheddar cheese with the A-Maze-N-Pellet-Smoker. 
The last day of the Royal was very exciting. The team worked together really well. 
Squeal of approval had a great looking smoker. 
On the way to the event Christopher asked his Dad can we stop by the store and get some snacks for the day. Chris responded, "Well we have sausages." Yep. We were going to eat nothing but sausages all day. I am still a bit uncomfortable with KC small hoodie fashion trend. 
Posted by Administrator on 10/4/2011
to Events
Chris and Shelton were both super stoked about competing in the 2011 American Royal. 
|
