We're still in fire restrictions until the rain comes (likely ~4th of July and beyond), so no WSM use for me.
I have to cater a lunch on Monday for ~50 people. They've requested my pulled pork. Yeah, this'll be fun with no smoker.
Wow, no grillin' nor smokin'? With how contained the WSM is I really do not see how it could start a fire, then again I do not really live in wildfire country like you do.
You can't even do it on a basketball court? Geez, thats no fun. I will eat a few extra ribs for you.
No charcoal at all.
I could probably use my Weber natural gas grill with wood chip pouches, but that's too much work.
I keep meaning to drag the WSM over to the fire station and ask if using it would really be illegal....
Also thought about just setting it up in my garage, but I'm guessing smoke coming out of the garage door cracks will attract some attention.
So with a bowl full of ice, the grate stays in the low 80's. We'll see how it goes...
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Got a big batch of andouille ready to smoke Monday night. Wish I could find some fresh casings nearby...
Unless you're getting them straight from a butcher, they are not fresh anywhere. I bought "fresh" from an Italian grocery, and when I picked them up in water, they said they come salt packed to them, and they soak and rinse.
So, ever since then, If I find them salt packed, I pick up 2-3 of them and toss them in the fridge. They essentially will last forever.
That's been pretty much my experience as far as trying to locate fresh ones. I'm glad to hear the salted ones will last awhile in the fridge reconstituted; I've always been scared to keep them past a few weeks.
Here's the smoked Mac n cheese recipe that finsfan posted. My German friends literally destroyed the pan....
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This recipe you speak of, happened to have a post number for that one? You all got me really curious on the smoked mac and cheese and fatties. Not that much blood pressure isn't already high enough.
Am planning on doing a BB rib smoke today. First time on ribs. I have a WSM and am wondering if the 2-2-1 and wrapping type of process is really all that necessary. I like my ribs dry, am lazy, and have learned to not open my smoker when cooking so really do not want to futz with them as much as possible. What say you all of the delicious looking food?
I made two racks of baby-back ribs on Saturday on the WSM. It was my first time ever doing ribs and they turned out fantastic. They were very easy to do. I made a basic rub and brushed on apple juice every 45 - 60 minutes for a total cook time of 4 hours. Wife really enjoyed these much more than the chicken last weekend, and I have to agree. Next up is stuffed tenderloin if I can find it on sale for a decent price...
You might consider rolling the full rack in a ring, like this. That way you don't need to cut the rack and you can get up to 4 full racks on the bullet.
I used to do that (twice, in fact) until I manned-up and got myself a rib rack. There's no going back once you have one.
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