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Oh man those pictures are great. Where's Gandalf?

http://www.bigcitylittlekitchen.com/2007/07/06/beer-cupcakes/ I'm all over those. Perhaps I'll bake them this weekend (yeah, I bake...so what).

Nothing fancy. Just simple and good. P.S. I did the unthinkable. I used a George Foreman grill for the chops! (Please don't think less of me.)

Grilled center cut pork, hassleback potatoes, and spicy parmesan steamed broccoli. Paired with a DogFish Head 60 Minute IPA. Life is good.

That's my deal too and I think I'm getting the better end of it. I love to cook but hate to clean. SWMBO hates to cook and hates to clean. Winner = Me.

One thing I forgot to ask. The instructions for the smoker suggest curing the entire thing before use. Is this necessary?

Thanks man. That was very informative. I have the charcoal version and I was planning on smoking some ribs this weekend (with my own dry rub of course ;) ) Perhaps I will throw some chicken breasts on as well just to get a feel for everything. Also, I bought some hickory and apple wood...

That sounds like something from the Shire where Froddo Baggins is roasting a pig. Do you have any pictures?

Wow talleymonster. Those mods are awesome. And that drunk chicken looks awesome as well. Did you just stick a can of coors light up the chickens nether regions and smoke away with a little dry rub?

So does cooking them longer make them fall of the bone?

I was perusing home depot after work today since I had a mere $20 left on a gift card and I noticed that the Brinkman Smoke and Grill was on sale for $35! How can I pass up a bargain like that? So I bought it and now I realize that I'm not that experienced with true BBQ cooking. I'm...

I've basically gone off of the Alton Brown 8+3+1+1 method with 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, and 1 part whatever the hell else you want. It's pretty good but I think I can do better. I think maybe taking out some of the brown sugar and using sugar in the raw...

I'm looking at all these great BBQ recipes and I'm wondering what everybody's dry rub recipes look like. I know some of you use commercial dry rubs but I also know some of you make your own. If it's not a closely guarded family secret, what's in your dry rub?

Now that's what I call living the dream. It just doesn't get much better than that.

I've done it like that as well and that makes for a really tasty frittata.

Sweet! Left over Chinese. That's got to be tasty.

After looking through this forum I've noticed that massive amounts of meats seems to be a trend (and a damn good trend) amongst home brewers. With all that meat around there is bound to be some leftovers the next day. What to do with it? Throw it in Italy's favorite left-over dish the...

And FYI SuperiorBrew, now that the Eagles are out of contention, myself and my co-worker are rooting for the Packers. Favre deserves it.

I'm 27, and not juvenile in most scenarios, but I had to highlight this sentence.