SECRETSTOSMOKINGONTHEWEBERSMOKEYMOUNTAINCOOKERandOTHERSMOKERS

ANINDEPENDENTGUIDEwithMASTERRECIPESFROMABBQCHAMPION

BILLGILLESPIEPITMASTEROFTHESMOKIN’HOGGZBBQ,

ONEOFTHEMOSTDECORATEDTEAMSINTHECOUNTRYwithTIMO’KEEFE

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TOMYWIFE,SHAUNEFromtheverybeginningyoubelievedinme,youhavesupportedmein

everythingIdo,givenmeencouragementwhenIfailandhavehadthisabilitytoalwayskeepmethinkingpositive.

Forthis,Idedicatemyfirstbooktoyouinappreciationofeverythingyoudoforme.

Youaremyrock!!!!Iloveyou.

*INTRODUCTION*Ifthisbookcaughtyourattention,thenchancesareyou’reabarbecueenthusiastwhowantstolearnmoreaboutbackyardcooking.Whenitcomestobackyardcooking,theWeberSmokeyMountainCooker(WSM)isamongthebestbang-for-your-buckcookersintoday’sworldofbarbecue.Itisfairlysimpletouse,andyoucanobtainincredibleresultsrightaway.Withsomeknowledgeandalittlepractice,you’lllearnhowtocookauthenticbarbecuereliablyandrepeatedly.Soundgood?Great,becauseIamgoingtohelpyoubecomearealproatusingtheWSM!

WhatmakesmethinkIcanhelpyoubecomeapro?Well,since2008,myteamSmokin’Hoggzhasbeenactiveonthecompetitionbarbecuecircuit.Initially,wehadsomegooddays,butwealsohadafewbadones.Duetoourwillingnesstolearnfrompastmistakes,wegotbetteratwhatwedid,andthingseventuallybecamesecondnaturetous.Infact,wewereabletoobtainhigh-qualitycookingresultstimeandtimeagain.In2011,ourcookingtechniquesfueledawinningstreakthatwerodeallthewaytotheJackDaniel’sWorldChampionship—themostprestigioustitleincompetitionbarbecue!

Shawn,AlanandIarenotchefsbytrainingorprofession,andweliketothinkofourselvesasjustregularpeoplewholovetocookinthebackyard.WegotstartedincompetitionbarbecuecookingonaWSM,andnowwe’regoingtosharealotofthetips,tricksandtechniqueswe’velearnedalongtheway.IfwecouldlearntocookgreatfoodontheWSM,thenwethinkyoucantoo!

TheWeberSmokeyMountainCookerisoneofthemostversatileoutdoorcookersonthemarkettoday.Itspricepointmakesitaccessibletomostbackyardenthusiasts,anditsversatilitymakesitanoutstandingvalueforthemoney.Thissinglepieceofcookingequipmentallowsyoutousevariousbackyard-cookingmethods,includinglowandslow,hotandfast,acombinationofbothandstandardgrilling.Thisbookcontains100recipestohelpyoubecomefamiliarwitheveryaspectofcookingontheWSM.Prettysoonyou’llbetweakingtheserecipestoyourownliking,andbelieveus,itwon’tbelongbeforeyou’recreatingentirerecipesonyourown.Areyoureadytogetstarted?

Werecommendkeepingacookinglogbook.Anystandardnotebookwilldo.Theimportantthingistonotateoverallweatherconditions,temperature,lengthofcooktime,anytweaksyoumadetotherecipeorcookingprocessandtheendresultsofthefinishedproduct.Maintainingsuchalogwillhelpyoubecomeabettercook,whocanmoreaccuratelyestimatehowlongitwilltaketocompletetherecipesyoucreate.

AFEWWORDSABOUTTRADITIONALBARBECUE

Theworldofbarbecuesureisaninterestingplace.Youcouldevensaythatithasitsownuniqueculture.Unsurprisingly,barbecueculturecontainsoralhistory,lore,lotsofsayingsandvarioustraditions.Whilethehistoryofbarbecuefrequentlysparksdebate,somethingthatisalmostuniversallyagreeduponisabasicdefinition.Andthatbasicdefinitiondescribesbarbecueasusingwoodorcharcoaltocookmeatoveralow-heatsourceforalongperiodoftime.Thisdefinitiongivesrisetotheexpression“lowandslow.”

Anothercommonagreementinbarbecuepertainstothebasicflavorprofile.Intraditionalbarbecue,thebasicflavorprofileconsistsofaspicerubappliedtothemeatpriortocooking,asmokeflavorthatslowlyseepsintothemeatduringthelongcooktimeandasaucethatislayeredonthemeatduringthefinalstagesofthecookingprocess.

Well,that’sprettymuchwheretheagreementsend.Ifyoudon’talreadyknow,thenyou’llquicklylearnthattheworldofbarbecueseemstohavemoredebatesthanagreements.Takesauce,forinstance.Whilesaucetypicallycomprisespartofthebasicflavorprofile,someregionsofthecountrydon’tusesauce.Yet,evenamongtheregionsthatdousesauce,youwon’tfindcontinuityofflavor.Saucepreferenceintheflavorprofiletendstoberegional.Someregionspreferasweet,stickysauce,whileotherregionsserveahot,pepperysauceandtherearealsoplacesthatsavorapungent,vinegar-basedsauce.Mostregionsclaimthatwhattheyserveistherealversionofbarbecue.Withallthedebateaboutwhoisrightandwhichwayisbest,discussingbarbecuecanbecomeasheatedassomeThanksgivingfamilygatherings.Fun,eh?Welcometotheworldofbarbecue!

SMOKEWOODS,CHIPSANDCHUNKS

Intraditionalbarbecue,aprimarycomponentofthebasicflavorprofileiswoodsmoke.Inessence,woodsmokeisjustanothercookingingredientthataddsflavortothemeat.Ifyouusetoomuchsmoke,thefoodcantastebitter.Yet,ifyouusetoolittle,thefoodmaybemissingjustalittlesomethingandfallflat.Inadditiontolearninghowmuchwoodsmoketousewhilecooking,you’llalsoneedtolearnhowtopairdifferenttypesofwoodwithvariousmeatsandseafood.

Don’tworrytoomuchthough,becausewewon’tmakeyouconductextensiveexperimentationinordertodeterminewhichwoodgoeswithwhatmeat.Hereisabasiclistofthecharacteristicsandusesfordifferentwoodsthatarecommonplaceonthecompetitioncircuit.Remember:Yourpersonalpreferencesshouldalwaysbetheprimaryfactorindeterminingthewoodthatyouuse.

WOOD DESCRIPTION

Alder AlderisamildwoodfromthePacificNorthwestthat’sgoodtousewithseafood,poultry,porkandlightmeatgame.

SugarMaple

FrequentlyfoundintheNortheastandastapleonthecompetitionscene.It’ssmokyandmellow.Trymixingwithoneortwopiecesoffruitwoodforinterestingflavorcombinations.Workswellwithpoultry,porkandcheese.

Hickory Hickoryisapopularwoodthatlendsahintofbaconflavortothefoodyouarecooking.Goeswellwithpork,hamandbeef.

Mesquite MesquiteistraditionallyassociatedwithTexasbarbecue.Workswellwithbeef.Usealittleatfirst,asmesquitecanoverwhelmotherflavors.

Apple Mild,subtle,fruitflavor.Perhapsthemostcommonofthefruitwoods,applelendsitselfwelltoporkandchicken.

Peach Thinkofthisfruitwoodasamilderversionofhickory.Greatwithwhiteandpinkmeats.

Cherry Cherrywoodcreatesasweet-tastingsmokeflavorthatisgreatwithporkandpoultry.Cherrywoodalsolendsagreatcolortoporkbutt

orporkshoulder.

Walnut Thisisaheavyflavorthatlendsitselftobeefmoresothanporkorpoultry.Walnutcanbebitterifusedalone,andisbestusedwithsomefruitwood.

Pecan Allaroundgoodwoodforsmoking.Ithasasweetandmildflavorthatissimilartohickory.

Smokewoodquicklysparksanotherdebate,givingrisetoyetmorebarbecuelore.Werecommendsoakingchipsforaboutonehour,asithelpspreventthemfromquicklyburning.Chunksareusuallylargeenoughthatsoakingthemdoesn’tmakemuchofadifference.Whenitcomestosmokewood,you’llhearthatsomepeopleusefresh,green-cutwood,andotherpeopleuseseasonedwood.Furthermore,thereisdebateaboutsize:chunksorchips.Andifthat’snotenough,moredebateswirlsaroundthenotionofsoakingsmokewoodbeforeaddingittothefire.

TYPESOFCHARCOAL

TheWSMcooksusingconvection,andthefireresidesatthebottomofthecooker.Heatrises,fillingthecookingchamber,andtheuniquedesignoftheproduct’slidhelpsdeflectheatbackinward,towardthecookinggrates.WhencookingontheWSM,youhavetwoprimarytypesofcharcoaltochoosefromasyourfuelsourceforthefire:lumpcharcoalorcharcoalbriquettes.

Insomeways,thesefuelsourcesaresimilar.Afterall,briquettesareessentiallymadefromlumpcharcoal;however,theycontainbindingagents(fancyterminologyforchemicals)thathelpholdthemtogetherandretaintheirsquareshape.Youmighthearsomepeoplesaythatyoushouldalwayslightcharcoalbriquettesandletthemturngreybeforeyouusethemtocook.Somepeoplebelievethatthispracticehelpsburnoffsomeofthebindingagents.Similarly,youmightalsohearsomepeoplesaythatifyouplaceunlit,blackcharcoalbriquettesdirectlyonthefireandcook,thefoodwillobtainaslightchemicalflavor.Thistooisareferencetothebindingagents.Somebrandsofbriquettesusealternativebindingagents,suchascornstarch,andlabeltheproductasnaturalbriquettes.Wepreferthenaturalbriquettes,butyoushouldtrydifferentbrandstoseewhatyoulikebest.

Peopleoftenrefertolumpcharcoalasbeingmorenaturalthanbriquettesbecauselumpcharcoalcontainsnobindingagents.Lumpcharcoalburnsatahottertemperaturethanbriquettes,butitusuallyburnsforaslightlyshorterduration.Ifyouwanttogetalongburntimeforlowandslowstylecookingusinglumpcharcoal,tryclosingtheairventsatthebottomofthesmoker.Closingtheventshelpsreducetheamountofoxygenthatreachesthehotcharcoal,slowingdowntheburnrate.

Somepeopleprefertocookusingthesametypeofcharcoaleachandeverytime.Thispracticemightenableyoutobetterpredicthowlongyourfoodwillneedtocook.Otherpeopleprefertochangethefuelsourcedependingonwhatfoodthey’recooking.ThismightbeabetteroptionformoreexperiencedcookswhoarealreadyfamiliarwithvariouscooktimesontheWSM.Developingthisleveloffamiliaritywaspartofthefunforus!

Ourpreferredmethodistodrizzlesomecookingoilonsomenewspaperbeforelightingit.Thecookingoilprolongstheburntimeofthenewspaper,ensuringthecharcoalislit.WethinktheeasiestwayistouseaWeberCharcoalChimney.Thereareanumberofwaysyoucanchoosetolightcharcoal.We’veseenpeopleusethingsrangingfromfirestartercubestoablowtorchandeverythinginbetween.Usingacharcoalchimney,youcansetthecharcoalablazebyplacingacrumpleduppieceofnewspaperatthebaseofthechimneyandlightingit.OnethingweabsolutelyDONOTrecommendusingischarcoallighterfluid.Lighterfluidisachemical.Evenafterthefluidburnsoff,thechemicalresidueleftbehindwillleaveanunpleasantflavorlingeringinthefood.

OVERVIEWOFTHEWSM

TheWSMiscomprisedofthreeprimarysections:thebase,themiddleandthelid.Eachsectionisporcelain-enameled,whichmakesthecookereasiertoclean,highlyresistanttocorrosionanditretainsheatwell.

ThebaseoftheWSMcontainsacharcoalringthathouseslitcharcoal.Italsohasthreeventsthatcontrolairflow.Theamountofoxygenthatreachesthehotcoalsdirectlyinfluencestheoverallcookingtemperatureofthecooker.

Themiddlesectioncontainstwocookinggratesandawaterpan.Thepurposeofthewaterpanistwofold.First,thewaterpanproducessteam,whichhelpspreventthefoodyouarecookingfrombecomingdry.Second,aftertheinternaltemperatureoftheWSMstabilizes,thewaterpanhelpsregulateandmaintainaconstanttemperature.

Thelidcontainsoneairvent.Thisventtypicallyremainsopen,andiscrucialforsustainingthehotcharcoalandchannelingsmokethroughthecooker.

TheWSMisavailableinthreedifferentsizes:14.5inch(37centimeter)diameterforatotalcookingareaof286squareinches(1844squarecentimeters),18.5inch(47centimeter)diameter(481squareinch[3102squarecentimeters]cookingarea),and22.5inch(57centimeter)diameter(726squareinch[4682squarecentimeters]cookingarea).Alloftherecipesinthisbookwerecreatedusingthe18.5inch(47centimeter)model.Slightchangespertainingtotheamountofcharcoalorcooktimesmaybenecessaryifyouarecookingonproductsofadifferentsize.

BASICWORKFLOWANDOPERATINGPROCEDURE

TheversatilityoftheWSMmaymakeitseemlikeacomplicatedpieceofcookingequipment,butinreality,it’sfairlysimpletouse—onceyoulearnthebasics,thatis.AftercookingontheWSMafewtimes,thebasicworkflowforsettingitupandgettingitgoingwillbecomearegularroutine,nobigdeal.Tohelpgetyoustarted,we’veoutlinedthebasicworkflow.Remember:WhenyourWSMisnotinuse,youshouldalwaysstoreitfullyassembledandcoveredwithaplasticdropclothtohelpprotectitfromtheelements.

SEASONINGTHEWSM:BeforecookingonyournewWSMforthefirsttime,youshouldburnabatchofcharcoaltohelpseasonit.Seasoninghelpsremoveresidueleftoverfromthemanufacturingprocess,suchastraceamountsofdust,powderoroil.Seasoningalsohelpscurethepaint,removechemicalodorsandpromoterustprevention.Additionally,youshouldcleanthecookereverythreeorfourtimesyoucookonit.Cleantheinteriorofthelidaftereverycook—otherwise,particlesofsootcanflakeoffandfallintoyourfood.

BASICWORKFLOWANDOPERATINGPROCEDURE(CONTINUED)

1.PlacetheWSMonaflatsurface.

2.RemovethetopandmiddlesectionsfromthebaseoftheWSM,andsetthemaside.

3.Placethecharcoalgrateinthebaseofthecooker.DONOTplacethecharcoalringinthebaseatthistime.

4.Placeacharcoalchimneyonthecharcoalgrateandfillitwithcharcoal.

5.Lightthecharcoal,andthenwaitforthecoalsatthetopofthechimneytobegintoturngray.

6.When thecoalsat the topof thechimneybegin to turngray,useapairofheatglovestoremovethechimneyfromthecharcoalgrate.

7.PlacethecharcoalringinthebaseoftheWSM.

8.Addaboutone-and-a-halfchimneysofunlitcharcoal.Theamountofcharcoalyou add depends on how long you plan to cook. Ideally, youwant to addenoughcharcoalnowsothatyoucanfinishcookingwithouttheneedtoaddanyadditionalcharcoallater.

9.Carefullydumpthehotcharcoalontopoftheunlitcharcoalinthecharcoalring.

10.PlacethemiddlesectionoftheWSMontopofthelowersection.Spraythecookinggrateswithnonstickcooking spray,and thenplace thegrates intotheWSM.

11.PlacethewaterpaninsidethemiddlesectionoftheWSM.

12.Fillthewaterpanwithwarmorhotwater.

13.Fullyopenallbottomvents.

14.Placethelidonthesmoker.Leavethetopventopen,andwaitforthecookertoreachthetemperaturespecifiedbytherecipeyouareusing.

15. About 10 to 15minutes before putting themeat on, open the side accessdoor,andplacesomesmokewoodontopofthehotcharcoal.Iuseanywherefromonetofivechunksofwood,dependingontherecipeI’musing. I’maNew Englander, and I use what’s local. For me, that’s often sugar maplemixedwithoneortwopiecesofafruitwood,usuallyapple.

16.Remove the lid, andplaceyourmeaton the cookinggrates.Keep inmindthatthetopgratecooksapproximately10to20°F(5to10°C)hotterthanthebottomgrate.

17.ReplacethelidontheWSM,andcontinuetomonitorthetemperature.Afteryou place the meat on the grates, the WSM temperature will drop. Bepatient, and the temperaturewill restabilize.Let the topvent remainwide

openthroughoutthecookingprocess.

18. Continue to monitor the temperature of the smoker. Ideally, for low andslow,youwanttomaintainacookingtemperaturebetween225and275°F(107and135°C).

* Throughout the cooking process, you must continue to monitor thetemperatureofthesmoker.

* If the temperaturedrops lower than200°F (93°C),youmustopenoneormorebottomvents.Openingtheventsallowsmoreoxygentoreachthelitcoals,whichraisesthecookingtemperature.

19.Afterthreeorfourhours,checkthewaterpan.Addmorewaterasnecessary.For best results, add hot water instead of cool water, so that the overallcookingtemperaturedoesnotdrop.Becarefulnottospillanywaterontothehotcharcoal!

20.Ifyouwanttoaddsauce,dosoonlytowardtheendofthecookingprocess.

*Apply sauce approximately 40minutes before themeat finishes cooking.Apply a second coat of sauce 20 minutes before the meat is finishedcooking.

CONTROLLINGTHETEMPERATURE

TheamountofoxygenthatreachesthehotcharcoalistheprimaryfactorindeterminingthecookingtemperatureoftheWSM.Asmoreairreachesthecharcoal,thetemperatureincreases.Iftoomuchairreachesthecharcoal,itcanbeabitofchallengetobringthetemperaturebackdown.Therefore,learningtocontrolthetemperatureisimportant.

ADJUSTINGTHEVENTS

Duringthecookingprocess,you’llhavetoadjustthebottomventsfromtimetotimeinordertocontrolthecookingtemperature.

* If the temperature fallsbelow the range specified in the recipe,open thebottomvents,which allowmore oxygen to reach the hot charcoal.Oncethetemperaturebeginstorise,closethebottomventsslightly.

*Typically,youshouldtryadjustingthethreebottomventsequallytoobtainanevenburnofthehotcharcoal.

*Ifyouneedto,youcanmanagetheWSMtemperatureusingonlyonevent.This is particularly helpful on windy days. Close the two vents that aremost exposed to thewind, and leave the third vent open. (Alternatively,youcansetupawindbreakortrymovingthecooker.)

*Don’tbetoofussywhenitcomestosmalltemperaturevariations.Aslongasyou’reclosetothetargettemperaturesintherecipes,yourdishesshouldbefabulous!

Openingorclosingtheventsprovidesmoreorlessoxygentothehotcharcoal.Thisisessentiallywhatcontrolsthetemperature.ItcantakealittlewhilefortheWSMtorespondtothesechanges.Oneskillofanexperiencedbackyardcookisunderstandingwhentoexpecttemperaturechangestooccur,andactingbeforeit’snecessary.Thisway,onlysmalladjustmentstotheventswillbenecessary.

MONITORINGAIRFLOW

Ifyou’veclosedallthreebottomventsandstillcan’tgetthetemperaturetodrop,airmaystillbeinfiltratingthecharcoalring.Ifthishappens,onelikelyspotwhereairisenteringmightbethelowerseamofthemiddlecookingsectionandthebaseoftheWSM.Anotherlikelyspotistheareaaroundthesideaccessdoor.Ifairisenteringineitherofthesetwoplaces,trywrappingablanketaroundtheWSMtodampentheairflow.YoucanalsowraptheWSMinablanketwhenyou’recookingonverycolddaysinordertohelpinsulateit.

Anotherdisruptivemeasuretokeepinmindisopeningthelid.Weknow,believeus,weknow,thatduringthecookingprocessitcanbeincrediblytemptingtoliftthelidandpeekathowthingsarecomingalong.Eachandeverytimeyouopenthelid,heatescapes.Asaresult,thetemperaturemustrestabilize,whichincreasesthetimerequiredtocookthefood.Thislittlecookingconundrumgivesrisetotheexpression“Ifyou’relooking,youain’tcooking.”Dependingonhowlongthelidisoff,asignificantamountofaircanentertheWSM,fuelingthefireandcausingatemperaturespike.Ifyouneedtoremovethelid,dosoonlybriefly!

EMERGENCYEVACUATION

Onveryrareoccasions,thetemperaturemaybefartoohot,andnosuggestionwillbeabletohelpreducetheheatintimetosaveyourfood.Intheserareoccasions,thelastresortmightbetousethesideaccessdoorandremovesomehotcharcoalfromthecharcoalring.Ifyouneedtogothisroute,werecommendusingheat-resistantgloves,metaltongsandlotsofcaution!MakeabsolutelycertainthatanyhotcharcoalyouremovefromtheWSMisdisposedofsafely,suchasinanemptymetaltrashcan.

LISTOFESSENTIALEQUIPMENT:

*Grillbrush

*Long-handlebastingbrush

*Tongs

*Heat-resistantgloves

*Thermometer

*Injector

*Foodsafetygloves

*Aluminumfoil

*Lighter

*CHAPTERONE*

THESECRETSTOLOWandSLOWCOOKINGONTHEWSMANDOTHER

SMOKERS

Generallyspeaking,thebasicdefinitionofbarbecueisusingcharcoaltocookmeatoveralowheatsourceforalongperiodoftime.Thisdefinitiongaverisetotheexpression“lowandslow.”Chancesareyourinterestinthistopic,morethananyothertopic,iswhatbroughtyoutothisbook.Inordertocooktraditionalbarbecue,youwillneedtolearnhowtogetalongburnfromthecharcoal.Intheworldofbarbecue,themostwidelyusedtechniquetoachievelongburntimesontheWSMwasmadefamousbyanindividualonthecompetitionbarbecuecircuit.

HisnameisJimMinion,andtheMinionMethodiswhatmostcooksusewhenmakingtraditionalbarbecueontheWSM.

Overtheyears,JimMinionmadesmalltweaksandchangestohistechniques.Naturally,differentpeoplelearnedslightlydifferentthings,yeteverybodyseemstocallthetechniquetheyknowtheMinionMethod.WhilethereisalotofloresurroundingtheMinionMethod,whenyougetrightdowntoit,themainideaisreallyprettysimpletograsp.Tosimplify:Youtakeasmallbatchoflitcharcoal,andplaceitontopofalargepileofunlitcharcoal.Theheatfromthelitcharcoalslowlyspreadstotheunlitcharcoal,givingrisetolongburntime.Becausethereisonlyasmallamountofcharcoalburningatanypointduringthecookprocess,theWSMmaintainsalowtemperature,usuallyinthe225–275°F(107–135°C)range.Althoughyoucanuseanytypeofcharcoalforthiscookingmethod,weprefertousenaturalbriquettes.

ADVANTAGESOFTHEMINIONMETHOD

*Idealforlongcookingsessionsthatlasteightormorehours

*Greatforovernightcookingandlargepiecesofbrisketorporkshoulder

*Cookingcanstartinabout45to60minutes

*Usuallynoneedtoaddadditionalcharcoalduringthecookingprocess

*Slowandconsistentburnholdstemperaturesteadyovermanyhours

*LesschancefortheWSMtemperaturetorunhot

*Easytomaintainaconstanttemperatureof225–275°F(107–135°C)

THINGSTOKEEPINMIND

*Notacceptabletothosewhopreferallbriquettestobefullylitduringcooking

*Notforcookingabove275°F(135°C)

MINIONMETHOD

Remember,themainideabehindtheMinionMethodistoaddasmallamountoflitcharcoaltoalargeamountofunlitcharcoalinordertoobtainalong,slowburn.Ratherthanlisteveryvariationandtweakassociatedwiththemethod,whatwe’resharingisourversionofit.

1.Adjusttheventssothatthebottomventsarefullyopen,andthetopventisfullyopen.

2.Fillthecharcoalringallthewaytothetopwithunlitcharcoal.

3.Usingthecharcoalchimney,light10to15charcoalbriquettes.

4.When thebriquettes at the topof the chimney start to turn gray, carefullyplacethehotcoalsontopoftheunlitcoals.Whenplacingthehotcharcoalinplace,werecommendusingmetaltongs.Stackallthelitcoalsasclosetothemiddleofthecharcoalringaspossible.

5.Allowabout10minutesforthecoalstocatch,andthenassembletheWSM.

6.Addhotwatertothewaterpanandfillthepanuntilthewaterlevelisaboutahalfinch(13millimeters)belowthetopofthepan.Usinghotwaterallowsthecookertocomeuptotemperaturequicker,withoutusingmorefuel,andhelpstogiveyoualongercooktime.

7.When theWSM is within 50°F (10°C) of the desired cooking temperature,close the bottom vents halfway. Wait for the temperature to stabilize andreach the desired temperature (adjust vents accordingly). After thetemperatureisstable,addthesmokewoodthroughthesideaccessdoor.Useapairoftongssoyoudon’tburnyourself!

8.Placethemeatyouarecookingontothecookinggrates.

9.Checkthewaterpaneverythreeorfourhours,andaddwaterasneeded;werecommendusinghotwater.Ifyouaddcoolwater,thecookingtemperatureoftheWSMwillneedtorestabilize,andyouwillusemorefueltoheatupthecoolwaterthat’sbeenadded.

Ifthetemperatureofthecookeristoohigh,youcandumpthewaterinthepanandaddcoldwater.Thecoldwaterwillabsorbextraheat,and,inturn,shouldhelpbringthetempofthecookerdown.

Thisprettymuchsumsupourpreferredmethodology.Themethodweoutlinedtypicallyprovidesabout10hoursofcookingtime.Oncold,windyorrainydays,itmightbeless.Ifyouneedtoaddmorecharcoalduringthecookingprocess,werecommendaddingahalfchimneyofhotcoals.TherearemanyvariationsoftheMinionMethod.Feelfreetobeadventurousandtryotherversions!

COMPETITIONCHICKENChickencanbeoneofthehardermeatcategoriestomaster.Incompetitionbarbecue,crispychickenskinisveryhardtoattain,andit’sevenhardertomaintain,sowedothenextbestthing:Wetrytoachievebite-throughskinthatalsohasgreatflavor.Ittookalotofpractice,andsometrialanderror,butnowIhaveatechniquethatwillimproveyourchickenresults.Iliketousechickenthighs.Thedarkmeathasmoreflavorandwillretainitsmoisturelongafteritcools.ThisrecipegotusFirstPlaceChickenattheJackDaniel’sWorldChampionship“CircleofChampions”withalmostaperfectscore!WealsowontheNewEnglandBBQSociety’sChickenTeamoftheYear.YIELD:18SERVINGS*COOKTIME:ABOUT2¼HOURS

2cups(475ml)chickenbroth

2tsp(10g)accent(MSG)2familypackchickenthighs(bonein,skinon)18pieces,approximately5pounds(2.25kg)perpack

Smokin’HoggzDryRub1stickofbutter/margarinecutinto18slices

BBQSauce½cup(120ml)applejuice

1tsp(5g)accent2disposablealuminumhalfpans

AluminumfoilSpicegrinder

Smallpumpsprayer2–3chunkssugarmaple

First,combinethechickenbrothandaccenttogether,makingsuretheaccentdissolvescompletely.Storeinthefridgeuntilreadytouse.

Removeskinfromthechickenthighsbutdon’tremoveitalltheway,onesidewillcomeoffveryeasy,theothersidewillstillbeattached.Layoutthighsandtrimeachoneintouniform,trapezoidshapes,removingsomeoftheexcessfat.

Usingaparingknife,scrapethehighmoundsofexcessfatfromchickenskins.Withthemeatsidefacingupandtheskinofftheside,sprinklesomeoftherubonthebaresurfaceofthethighandreattachskins(theskinshouldwraparoundthethigh,fullycoveringthefrontandabouthalfoftheback)securingmeatandskintogether.Refrigeratefor4hourstoovernight.

Usingameatinjector,injectabout½to1ounce(15–30milliliters)ofchickenstockmixintoleftandrightsideofthigh.Sprinklebackofeachthighwithdryrubandletsitatroomtemperaturefor20minutes.

FireupWSMforlowandslowcooking(approximately250°F[121°C]),addingchunksofwoodabout5minutesbeforechickengoeson.Youshouldhave2dispoablealuminumhalfpans.Place9piecesofbutter/margarineineachpan.Restonechickenthighontopofeachpieceofbutter/margarine,skin-sideup.Sprinkletopsofthighswithdryrub.PlaceonepanonthebottomrackandoneonthetoprackoftheWSMandsmokefor1hour,makingsuretoswitchpansaroundatthe30-minutemark.

After1hour,covereachpanwithaluminumfoilandcontinuetocookfor1hourmore,againswitchingracksatthe30-minutemark.(Thisprocesswillallowyoutogetbite-throughchickenskin.Theinternaltemperatureofthechickenwillreach190°F[88°C],butit’snotovercooked.Becausethechickenwasinjected,themeatwillbetenderandjuicy.)

Injectingchickenthigh

Seasoningbacksideofchickenthigh

Seasoningskinside

Dunkingchickeninsauce

Inamediumsaucepan,heattheBBQsauce.

Removethighsfromsmoker.Usingtongsorglovedhands,submergeeachthighintowarmsauce.Shakeoffexcesssauceandplacethighsbackinsmoker,directlyongrillgrate.Cookuntilsauceisset(about15minutes).Selectyourbest6piecesofchickentopresenttothejudges.

Forthefinishingrub,takeabout2tablespoons(30grams)ofthedryruband1teaspoon(5grams)ofaccentandputthemintothespicegrinder.Grinduntilyougetapowder-likeconsistency.Takeapinchofthefinishingrubandlightlysprinkleontoeachpieceofchicken.Withasmallpumpsprayer,sprayeachpieceofchickenwithapplejuicetohelpblendinthefinishingrub.

SMOKIN’HOGGZDRYRUBIthinkeveryoneneedsagooddryrubintheirbarbecuebagoftrickstohelpaddalittlebitofflavortothemeat.Agooddryrubhastobewellbalancedwiththesweet,theheatandatouchofthesavory.Thisrubdoesjustthat.Goaheadandgiveitatry!YIELD:ABOUT2CUPS(480G)

½cup(95g)whitesugar

½cup(100g)brownsugar¼cup(35g)anchochilipowder

¼cup(60g)koshersalt2tbsp(15g)chipotlepowder

2tbsp(15g)paprika1tbsp(10g)blackpepper

2tsp(10g)garlicpowder2tsp(5g)onionpowder

1tsp(5g)whitepepper½tspallspice

Mixalloftheingredientstogetherandstoreinanairtightcontainer.

BBQSAUCEBarbecuesauceandslowcookedmeatisafinelymatchedpairthatgoestogetherlikepeanutbutterandjelly!Mosteveryonelovesbarbecuesauce.Thekeyisthatyouwantthesaucetocomplementthemeat—notoverpowerit.Ideally,youwanttoapplysaucetowardtheendofthecookingprocess.Applythesauce30minutesbeforethemeatcomesoutofthecooker,andthenagainwith15minutesremaining.Remember,youonlyneedtoapplyathinlayerofsauceonthesurfaceofthemeat.Theideaistocreatelayersofflavor.HereisaprettysimplesaucerecipethatIthinkworkswellwithanylowandslowcookedmeat.YIELD:ABOUT2½CUPS(600G)

1cup(240g)ketchup

½cup(590ml)cidervinegar¼cup(85g)molasses

1tbsp(20g)Worcestershiresauce1½cups(300g)packedlightbrownsugar

2tbsp(12g)chilipowder1tbsp(15g)koshersalt

2tsp(5g)coarseblackpepper1tsp(5g)garlicpowder

1tsp(5g)onionpowder

Inasaucepanonmediumheatmixalloftheingredientsandsimmerforabout15minutes.Coolandstoreinthefridge.

Foraninterestingtwist,youcanusehoneyinsteadofmolasses.Honeyisn’tasrichasmolasses,soitprovidesamoresubtleflavor.

COMPETITIONRIBSRibsarewhatledmeintothisobsessionwithcompetitionbarbecue.IstartedusingSt.Louisstyleribsincompetitionbecausetheyaremeatierandhavealittlebitmorefatcontentthanthebabybackribsmorecommonlyfoundatrestaurants.Whencookedright,spareribsarejuicy,tenderandohsoflavorful.HereismyrecipethathashelpeduswintheNewEnglandBBQSocietyRibstitleof“TeamoftheYear”threeyearsinarow!YIELD:4RACKS*COOKTIME:4–4½HOURS

4racksofSt.Louiscutspareribs

Smokin’HoggzDryRub16ounces(455g)honey

2cups(400g)brownsugar8tbsp(115g)butter

2cups(480g)BBQSauceHeavyduty(HD)aluminumfoil

SetupyourWSMforlowandslowcooking(250–275°F[121–135°C])anduseabout4good-sizedchunksofappleandmaplewood.Addthewoodjustpriortoputtingtheribson.

Laytheribsoutwithmeatsidefacingdown,applyrubtobacksideofribsandletsetupforabout10minutes.Flipoverandapplyrubtomeatside,letrubsetonribsforabout15minutesandthenapplyanothercoatingofrub.Letthemsitforanother30minutes.

Puttworacksonthebottomgrateandtwoonthetopgrate.Afterabout90minutes,switchuptheribsfromtoptobottomandviceversa.Continuecookingforanother90minutes.

LayoutfoursheetsoftheHDfoil,apply2ounces(60grams)ofhoney,a¼cup(50grams)brownsugarand2tablespoons(30grams)ofbutter.Thenlaytheribsmeatsidedown,apply2ounces(60grams)ofhoney,a¼cup(50grams)ofbrownsugaranda½cup(120grams)ofBBQsauceandwraptightly;repeatfortheotherthreeracks.

ReturntotheWSMandcookforabout1morehour;checkribsfordoneness.

(Tocheckifribsaredone,lookatthebacksideoftheribs.Firstthemeatwillhaveshrunkfromtheboneabout¼to½inch[5to12millimeters]andsecondlytheboneswillstarttopopthroughonthebackside.)

Ifribsaredone,removefromWSMandopenfoiltoletthemventforabout10minutes.Thiswillstopthemfromcookinganyfurther.

Takeabout½cup(120milliliters)ofjuicesfromfoiland½cup(120grams)of

BBQsauceandusethisasyourglaze.

Cutribsandserve.

COMPETITIONPORKThemeatusedinthecompetitionporkcategorycomesfromtheporkshoulder.Theporkshoulderiscomprisedoftwopieces:theporkshoulderandtheporkbutt.Porkshoulderandporkbutthaveaveryhighintramuscularfatcontent.Thisfatprovidesboththechallengeofcookingandtherewardofeatingbarbecuepork.Thechallengeisrenderingthefatdownwithoutovercookingthemeat.Therewardisatender,moistandflavorfulproductthatishardtobeat.Thiswastheporkrecipethatgotusthecall,inwhichweeventuallywentontowinthe2011JackDaniel’sWorldBarbecueChampionships.YIELD:ABOUT30SERVINGS*COOKTIME:APPROXIMATELY10–12HOURS

2(8–10pound[4–5kg])Bostonbutts,bone-in

PorkInjection½cup(120ml)yellowmustard(orhoneymustard)

Smokin’HoggzDryRubPorkBraise

1½cups(360ml)HeadCountryBar-B-QSauce1½cups(360ml)BluesHogBarbecueSauce

Heavyduty(HD)aluminumfoil4chunksofappleandsugarmaplewood(2each)

FireuptheWSMandgetitreadyforlowandslowcooking.(approximately250°F[121°C]).Fillupthewaterpantoabouthalfusinghotwater.Dothisabout1hourbeforeyouwanttoputthebuttson.Thiswillallowthecookertogetuptotemperature.AddthesmokewoodatthesametimeyouputthebuttsontheWSM.

Trimthebuttsofanyextraorloosefatbutkeepthefatcapon.Thiswillhelpprotectthebuttandkeepallmoisturein.Rememberfatisflavor.

Takehalfoftheinjectionliquidandstarttoinjectthemeat.Makesurethemajorityoftheinjectiongoesintothemuscleoppositethebone(a.k.a.moneymuscle)andthemusclesaroundthebone.Thereasonfortheterm“moneymuscle”isthatifitiscookedperfectly,you’llbeinthemoneyeverytimeatacontest.

Nowrubdowntheentirebuttwiththemustard;youdon’tneedtoomuch,allthisisdoingismakinganicesurfacefortherubtoadhereto.Afteryoucoatedthebuttwithmustard,generouslyapplythedryrub.

WrapthebuttsinplasticwrapandputintothefridgeorcooleruntilaboutanhourbeforetheygoontheWSM.

Anhourbeforethebuttsgoontothecooker,removethemfromtherefrigerator

orcoolerandapplyanothergenerouscoatingofrub.Letthere-rubbedmeatsitatroomtemperatureuntilreadytogoontheWSM.

Atthesametimethebuttsgoon,addthewoodchunks.PlacebuttsontheWSM,fatsideup.Placeoneonthetopgrateandtheotheronthebottomgrate.Cookthebuttsuntiltheyreachaninternaltemperatureofabout160–170°F(71–77°C)(approximately6hours).

Applyingsaucetomoneymuscle

Slicingmoneymuscle

Oncethebuttshavereachedthedesiredinternaltemperature,theyarereadytowrapinfoil.LayouttwosheetsofHDfoil(bigenoughtofullywrapeachbutt).Placeeachbuttfatsidedown,addtheporkbraiseontoeachbuttandthenwrapbuttscompletelywithfoilandreturntoWSMandcookuntilaninternaltemperatureofabout190–195°F(88–91°C)oruntilprobetender.

RemovethebuttsfromWSM,openfoilandallowthesteamtodissipate(about10minutes).Thiswillhelpstopthecookingprocess.Duringthistime,mixthetwoBBQsaucestogetherandapplyacoatingtothetopsurfaceofthebutt.Closefoilandletrestforaminimumofonehour;youcanuseadryemptycoolerlinedwithsomeoldtowels.

Whentheporkisreadytoserve,cutoffthefrontmuscle(moneymuscle),sliceinto¾-inch(2-centimeter)slicesandbrusheachslicewithsauce.Removetheboneandallthemeataroundthebone,placechunksintoahalfpanandpoursuper-hotBBQsaucealloverit.Coverwithfoilandletsitfor15minutes.

Wrappingmeatinfoildoesacouplethings.Itallowsyoutoaddmoreflavorstothemeatbycatchingjuicesandaddingmarinade,andithelpsquickenthecookingprocess.

PORKINJECTIONAninjectionisagreatwaytoaddmoreflavorandtohelpkeepthemeatmoistandtender.Thisporkinjectionwillabsolutelybringyourporktothenextlevel.YIELD:ABOUT3CUPS(710ML)

1cup(240ml)applejuiceorwhitegrapejuice

2tbsp(30g)koshersalt½cup(120ml)water

½cup(100g)brownsugar1tsp(2g)cayennepepper

2tbsp(30ml)soysauce¼cup(60ml)applecidervinegar

¼cup(60g)Amesphosphosphates

Combinealloftheingredientsandstiruntilsaltandsugararecompletelydissolved.

PORKBRAISEAbraiseisanotherfantasticmethodofaddingmoreflavortoanymeatyoucook,andit’salsoagreatwaytohelpfurthertenderizetoughcutsofmeat.YIELD:ABOUT1½CUPS(350ML)

1bottleofStubb’sPorkMarinade,strained

¼cup(60ml)applejuice1tbsp(15g)Smokin’HoggzDryRub

Mixalloftheingredientsandheatjustbeforeusing.

COMPETITIONBRISKETInmyopinion,brisketisnotonlythehardestmeatcategorytocook,it’salsothehardestmeatcategorytoobtainconsistentresults.Whenbrisketiscookedperfectly,it’sthejuiciest,mosttender,mostflavorfulpieceofmeatyouwillevereat.Therearetwopiecesofmeatassociatedwithbrisket:theflatandthepoint.Theflatisjustthat,aflat,rectangularpieceofmeatthatmakesupthemajorityofthebrisket.Itistheleanerofthetwopieces,andiswhatyouwillbecuttingintoslices.Thepointistheotherpartofthebrisket.Itliesacrosspartoftheflatandisafattierpieceofmeat.Youcanalsoslicethissection,butit’sbetterformakingchoppedchunksofmeatorforservingburntends.ThisbrisketrecipehasgottenusFifthPlace(outofmorethan500teams)attheAmericanRoyalOpenContest,andFirstPlaceBrisketTeamoftheYearforNewEnglandBBQSocietytwoyearsinarow.YIELD:ABOUT30SERVINGS*COOKTIME:APPROXIMATELY10–12HOURS

15–17pounds(6.5–8kg)brisket

BrisketInjectionSmokin’HoggzDryRub

BrisketMarinadeBBQSauce

HDaluminumfoilHalfpan,disposable

4chunksofhickoryoroak

Trimalltheloosefatandsilverskinfromtheflatsideofthebrisket.Removemostofthefatfromthepoint.Thereasonyouareremovingallthefatfromtheoutsidesideofthepointisbecausethepointisloadedwithfatallthroughout,anditwouldbedifficulttorenderallthatinternalfat.Plus,youwantanicesurfacetoapplytherubandgetthatflavorfulbarkforthoseburntends!

Next,injectthebrisketwiththebrisketinjection.Startingattheoppositeendfromthepoint,andperpendiculartothegrainofthemeat,injectevery2inches(5centimeters)goinginacheckerboardpattern,andthendothesamethingforthepoint.

Now,goaheadandseasonthebrisketwiththerub;brisketcanhandlealotofrubsobegenerous.WrapinplasticwrapandplaceinfridgeorcooleruntilaboutanhourbeforeputtingitontheWSM.

Aboutanhourbeforethebrisketgoesontothecooker,removefromfridgeorcoolerandreapplyrubandletthebrisketsitonthecounterortableuntilreadyforthecooker.

FireuptheWSMforlowandslowcooking(approximately250°F[121°C]),andfillthewaterpanwithhotwatertoabout½inch(13millimeters)fromthetopof

thepan.Addsmokewoodthesametimeyouputthebrisketontocook.Atthesametimeyou’reputtingthebrisketontheWSM,throwinthewoodchunks.ThenplacethebrisketonthetoprackoftheWSMfatsideup,andcookuntilaninternaltempof160–170°F(71–76°C).

Makingburntendz

Slicingtheflat

Saucingtheburntendz

Saucingtheslices

Whenbrisketreachesthedesiredinternaltemp,it’sreadyforwrapping.RemoveitfromthecookerandlayoutalargepieceofHDfoil(bigenoughtowraptheentirebrisket).Placethebrisketonthefoil,fatsidedown,andaddthebrisketmarinade.WrapbrisketcompletelyandputitbackontheWSMuntilyoureachaninternaltempofapproximately195–200°F(91–93°C)oruntilprobetender.

RemovebrisketfromtheWSMandventfoiltoreleasesteam(approximately10minutes)andtostopthecookingprocess.Atthistime,takesomeoftheBBQsauceandcoatthesurfaceofthebrisket.Wrapbrisketbackupandrestitinadryemptycoolerforaminimumofonehour.

Timetomakesomeburntendz!Takeyourbrisketoutofthecoolerandseparatetheflatfromthepoint.Thisisdonebytakingalargeslicingknifeandslicingalongthefatthatisinbetweenthetwopieces.Ifthebrisketiscookedrightthereshouldbenoresistanceinseparatingthetwopieces(likeahotknifegoingthroughroomtemperaturebutter).

Wraptheflatbackup;takethepointandcutitinto1-inch(2.5-centimeter)cubes.Placethecubesintoahalfpan,addsomeBBQsauceandputbackontotheWSMforanadditional20minutes.

Whileyou’rewaitingfortheburntendstofinish,goaheadandstartslicingtheflat.Returntheslicedbrisketbacktoitsjuicesinthefoilcover,andletsituntilburntendsaredone.

Whenyoucookthebrisketfatsideup,thefatrendersdownintothemeatduringthecookingprocess.Thiscreatesamoreflavorful,tenderandjuicypieceofmeat.Ifyoucookwiththefatsidedown,thefinishedproductwillcontainmorebarkontheedgeofthemeat.Trycookingbrisketbothwaystoseewhichwayyoulikebetter!

Forbrisket,youwanttochecktheinternaltemperatureinthreedifferentplaces:thepoint,inthemiddleoftheflatandattheendoftheflat.You’re

lookingforatemperatureofabout195°F(91°C)intheflatand200–205°F(93–96°C)inthepoint.

BRISKETINJECTIONThisinjectionwillhelpaddatonofflavorandhelpkeepyourbrisketsupermoist.Plus,itwillreallyenhancethatbeefyflavorofthebrisket.YIELD:2½CUPS(590ML)

1cup(240ml)beefbroth

1cup(240ml)water1tbsp(15ml)beefbrothconcentrate

2tbsp(20g)Worcestershiresauce¼cup(60g)phosphates

2clovesgarlic,roughlychopped1onion,chopped

Thedaybeforeinasaucepanovermediumheatmixallingredients,coolandstoreinfridge.Whenreadytouse,strainoutthegarlicandonion.

BRISKETMARINADEThismarinadewillactlikeabraiseandreallyaddatonofflavortoyourbrisket.Weliketousethismarinadeonourbriskettostayonestepaheadofthecompetition!YIELD:2½CUPS(590ML)

12ounce(355ml)canofdarkbeer

¼cup(60ml)applecidervinegar¼cup(70g)Worcestershiresauce

1tbsp(15ml)beefbrothconcentrate(sodiumfree)1tbsp(10g)garlicpowder

1tbsp(10g)onionpowder1tbsp(15g)brisketrub

1tsp(3g)celeryseed2tsp(10g)MSG

1tsp(2g)cayennepepper

Mixandheatrightbeforeuse.

SMOKIN’HOGGZALL-PURPOSERUBThiswasoneofthefirstrubsIdevelopedafewyearsback.Iprimarilyuseditonchicken,porkandseafoodandonlyduringgrillingevents.Thisisaverywell-roundedrubwithsomegreatflavor,anditwilldefinitelybringalittlepoptoanythingyoucook.YIELD:ABOUT3CUPS(725G)

¼cup(30g)groundchipotlepowder

¼cup(50g)Turbinadosugar¼cup(30g)groundanchochilipowder

¼cup(30g)paprika¼cup(60g)koshersalt

1tbsp(5g)groundcumin1tbsp(10g)onionpowder

1tbsp(5g)driedthyme1tsp(1g)driedmarjoram

1tsp(2g)cayenne2tbsp(15g)greenpeppercorns,crushed

1tbsp(10g)groundwhitepepper1tsp(2g)celeryseed(or½tspceleryseedpowder)

½tspgroundallspice½tspcinnamon

½tspginger

Mixalloftheingredientsandstoretheminanairtightcontainer.

Youcanapplyrubsanywherefromanhourbeforecookingthemeattomeremomentsbeforethemeathitsthegrill.Asageneralrule,youshouldtrytoapplyarubonehourbeforeyoucook.

ABTS(ATOMICBUFFALOTURDS)STUFFEDWITHBRISKETBURNTENDZStartingoutintheBBQworldIkepthearingaboutthesethingscalledABTs.ThenIhadthepleasureoftryingone,andoh,mygodIwashooked!Inmyopinion,thesesmalltastymorselsarethecrackofthebarbecueworld.HereismyinterpretationoftheABTandwhattodowithsomeleftoverbrisket.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY2HOURS

8jalapeños

8ounces(225g)creamcheeseSweetchilisauce

16piecesofbrisketburntendz,1″x1″(2.5cmx2.5cm)cubes16slicesofbacon

Smokin’HoggzAll-PurposeRub½cup(120ml)BluesHogBarbecueSauce

3–4chunksofapplewoodorsugarmaple

HeatyourWSMforlowandslowcooking(approximately250°F[121°C]).ThisisonlygoingtobeashortcooksoyoucanusetheMini-Minionlowandslowmethod,soyoudon’twasteanycharcoal.Also,fillyourwaterpanabouthalfwaywithhotwater.

Cutjalapeñosinhalfandremovetheseedsandvein;ifyoulikespicy,youcanleavetheveinalone.Takeabout½ounce(15grams)ofthecreamcheeseandspreaditinthecavityoftheslicedjalapeño.Thenuseaboutonespoonfulofsweetchilisauceandspreadontopofthecreamcheeselayer.Now,you’llwanttotaketheburntendcubeandcutitinhalfandplaceeachhalfnexttoeachotherontopofthesweetchilisauce/creamcheese.Takeoneoftheslicesofbacon;startingfromthestemendofthepepper,wrapthebaconaroundina

spiralpattern,makingsuretheendofthebaconisonthebottomofthepepper.Aneasywaytodothisistolaythesliceofbaconoutinastraightlineandplacethepepperonanangleandrollpepperupinthebacon.ApplytheSmokin’HoggzAllPurposeRuballoverthewrappedpepper.PlacethepeppersonthetoprackoftheWSMandcookforapproximately2hoursoruntilthebaconisdone.

Whilethepeppersarecooking,taketheBBQsauceandpouritintoasqueezebottleandplacebottleintoapotofhotwater(thisyoucandoabout30minutesbeforethepeppersaredone).

About15minutesbeforethepeppersaredone,applytheBBQsauceinazigzagmotion,putcoverbackonandletthesaucesetforabout15minutes.RemovethepeppersfromtheWSMandletthemrestforabout5–10minutes,thenserve.

Essentially,theMini-MinionMethoduseslesscharcoalthanthemethodoutlinedearlierinthisbookforashorterburntime.Useoneunlitcharcoalchimneyinthecharcoalring,thenlight10charcoalbriquettes.Whenthe10briquettesareready,dumpthemontopoftheunlitcharcoal.

ARMADILLOEGGSIdidn’tknowarmadilloslaideggs!HAHAHA,theydon’treally,butthesearespicymeattreatsIlovetomakewhenI’mhostingapartyortailgatingatafootballgame.Peoplejustlovethesetastylittlenuggets.So,armadilloeggsaren’tactuallyeggs,they’rejustcalledeggsbecausethecheesefillinginthecenterlooksliketheyolkofanegg,andwhenfullyassembledtheyareshapedlikeanegg.YIELD:24ARMADILLOEGGS*COOKTIME:APPROXIMATELY1HOUR

8ounces(230g)creamcheese,softened

1cup(113g)cheddarcheese2garliccloves,finelydiced

6jalapeños(cutinhalf,theneachsidecutinhalf)1pound(455g)JimmyDeansausage

1pound(455g)groundItaliansausage½pound(230g)groundchorizo

Smokin’HoggzAll-PurposeRub24slicesbacon

1cup(240g)ranchdressing

GetyourWSMheatedupforlowandslowcooking(approximately250°F[121°C]),fillingthewaterpanabouthalfwaywithwarmtohotwater.

Mixtogetherthecreamcheese,cheddarcheeseandgarlicuntilwellblended.Tasteandaddsaltifneeded.

Removethestemsfromthejalapeñosandcutinhalflengthwise.Scoopouttheseedsandthencuttheslicedjalapeñosinhalf,soonejalapeñoshouldgetyou4quarters.Placeaboutateaspoon(5grams)ofthecreamcheesefillingineachjalapeñoquarter.Takeabout⅓cup(45grams)ofthesausageandpatitintoa3-inch(7-centimeter)circleandplacethestuffedjalapeñointhecenterofthesausage.Wrapthesausagearoundthestuffedjalapeñountilit’scompletelycovered,andformintoaneggshape.Wrapeacheggwithonestripofbaconmakingsuretheseamisdown.Seasoneacheggwithdryrub.

Placesausage-wrappedjalapeñosdirectlyonthetopgrateoftheWSM.Cookfor1–1½hours,oruntilthesausageiscooked.

Servewithranchdressing.

BACONWRAPPEDSTUFFEDBURNTENDZThebestthingaboutaBBQistheleftovers.Whatcouldpossiblybebetterthantakingthe“goldennugget”ofabrisketburntend,stuffingitandwrappingitinbacon?Nothing—that’swhat’sbetterthanbaconwrappedstuffedburntendz—nothing.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY1HOUR

12(1″x1″[2.5cmx2.5cm])burntendchunksfrombrisket

6ounces(170g)creamcheese4ounces(115g)pickledjalapeñosslices

24slicesofbaconSmokin’HoggzAll-PurposeRub

½cup(120g)BBQSauce

PreheatyourWSMto250°F(121°C)(lowandslowcooking),andfillyourwaterpanabouthalfwaywithhotwater.

Sliceburntendinhalfsoyouhave2pieces.Spreadabout½ounce(15grams)ofcreamcheeseononehalfofburntendandtopwith1or2jalapeñoslices.Putburntendbacktogetherandwrapeachonewithtwopiecesofbacon.Makesureentireburntendiswrappedwithbacon.

Seasonwiththerubandplacepiecesonthetopgrate.Cookforapproximately1houroruntilbaconisbrowned.

Whilestillonsmokerandwithabout15minuteslefttocook,glazewithBBQsauceandcontinuetocook.RemovefromWSMandletrestfor10minutes.

BACONWRAPPEDLITTLESMOKIESThisisagreatappetizertoserveatyournextparty.Slightlysweetandverysavory,thisunbelievablelittlesnackwillbringear-to-earsmilestothefacesofyourfriendsandfamily.YIELD:ABOUT10SERVINGS(4PERSERVING)*COOKTIME:APPROXIMATELY1HOUR

1pound(455g)bacon

1pound(455g)littlesmokiessausagesSmokin’HoggzAll-PurposeRub

1cup(200g)brownsugar1stickofbutter,sliced

1disposablehalfpan

PreheatyourWSMto275°F(135°C).

Cuteachbaconsliceinto3to4pieces.Wrapeachsausagewithapieceofbacon;securewithatoothpick.Placetheseinahalfpan.Sprinkleevenlywithrubandbrownsugar.Addbutterandcookfor45–60minutesoruntilbaconisbrownedandbrownsugarmeltsandformsasauce.

STUFFEDMUSHROOMSWITHITALIANSAUSAGEStuffedmushroomsarealwaysabighitatget-togethersandholidayparties.Theearthinessofthemushroomandsavoryflavorsfromsausagemakethisoneofmyfavoritesidedishes.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY2HOURS

1pound(455g)groundItaliansausage

24mushrooms(babyportobello)½mediumonion,chopped

4clovesgarlic,chopped2pounds(910g)frozenchoppedspinach,welldrained

⅓pound(150g)goatcheese3tbsp(45ml)oliveoil

2tbsp(8g)breadcrumbs3tbsp(35g)Parmesancheese

¾cup(180ml)darkbeer(thegoodstuff)1shot(about1½oz[40ml])JackDaniel’s

Saltandpepper(totaste)1cup(200g)applewoodchips

(Note,youcanpreparethestuffingaheadoftimeandstoreinthefridge.)Tomakethestuffing,browntheItaliansausageinalargeskillet.Washthemushroomsandcarefullyremovethestems.Setthemushroomsasideandfinelychopthestems.Addthestems,onionandgarlictothesausageandsautéovermediumheatuntiltheonionsaretranslucent.Removeexcessfat(ifany)fromthemixture.Reducetheheattomedium-lowandaddthedrainedspinach.Stirseveralminutesuntilthespinachiscompletelyincorporated.Addthegoatcheeseandstiruntilitmeltsintothemixture.Tasteandadjustseasoningswithsaltandpepper.Reservethemixture(allowingittocoolslightly).

Brushthemushroomcapswitholiveoil(topandbottom)andsprinklethemwithsalt.Placetheminagrillsafepan(Iusedanaluminumfoilpan)stemsideup.Addenoughstuffingtomakeaheapingpileineachmushroomcap.SprinklebreadcrumbsandParmesancheeseoverthestuffing.Carefullyaddthebeertothebottomofthepan.

PreparetheWSMforlowandslowcooking.Addtheapplewoodchipstoasmallbowlandpouroneshotofthewhiskeyoverthem.Addwatertocoverandsetaside(atleastahalfhour).AddthepanofmushroomstotheWSM.Drainthewoodchipsandaddtothehotcoals.Coverandcookfor60minutesuntilthemushroomsaretenderandthetoppingsareslightlycrunchy.Rotateonceduring

thecookingtime.Theactualcookingtimewilldependuponthesizeofyourmushroomsandtheinitialtemperatureofyourstuffing.

Youcouldspicethisupwithsomepeppersorhotsauceinthestuffingmixture.

BRISKETCHILIWhatdoyoudowithalltheleftoverbrisketfromcompetition?Makesomechiliofcourse!IlovemakingchilialmostasmuchasIloveeatingchili.ThisrecipehaswonchilicontestsandmultiplePeople’sChoiceawardsoverthelastfewyears.It’ssuretosatisfyandkeepyouandyourfriendswarmoncoldwinterdays.YIELD:16SERVINGS*COOKTIME:APPROXIMATELY1½TO2HOURS

1pound(455g)groundsirloin

½pound(230g)groundchorizo½pound(230g)groundlinguica

1pound(455g)leftoverbrisket,cubed½onion,diced

4clovesgarlicSaltandpepper

4chipotlepeppersinadobosauce,diced28ounce(795g)candicedtomatoes

8ounce(230g)cantomatopuree1(12ounce[340ml])darkbeer

¼cup(30g)paprika2tbsp(15g)cumin

2tsp(5g)chipotlepowder¼cup(30g)anchopowder

1tbsp(90g)oregano1barMexicanchocolate

¼cup(30g)masa(cornflour)8ounces(230g)shreddedcheddarcheese

8ounces(230g)sourcream1largeDutchoven

2chunksofsugarmaplewood

SetupyourWSMforlowandslowcooking(approximately250–275°F[121–135°C]),andfillyourwaterpanthree-quartersfullwithhotwater.Addthesmokewoodabout5minutesbeforeaddingchili.

PlaceanemptyDutchovenonthetopgrateofWSM,andcoattheinsidewithsomeoliveoil.Thiswillpre-heattheDutchovensoyouwon’tloseanycookingtimebyputtingitincold.

Browngroundsirloinovermediumheatinapanandaddchorizoandlinguica.

IntheDutchovencombineallingredientsexceptthecheeseandmixwell.Putitona275°F(135°C)WSMandcookuncoveredforaboutanhour;coverthencook

foraboutanother1½–2hours.Servewithsomeshreddedcheddarcheeseandsourcream.

SMOKEDJALAPEÑOS(CHIPOTLES)Chipotlechiliesaresmokedanddriedjalapeñopeppers.Theuniquecombinationofsmokyflavorwithpepperyheatmakeschipotlesperfectfornumeroususes.Theycanbeputinsoupsandsauces,servedwithbeansorgroundintoafinepowderthatyouaddtospicerubsorsprinkleovervegetables.

Thereareseveralwaystopreparechipotles,butfirstyoumustbeginwithnicelyripenedjalapeñopeppers.Trytolookforjalapeñosthatarefirmwithoutanysoftspots.Theyshouldhaveagood,brightcolorwithoutanyloosestems(anindicationthattheywerepickedtoolongago).Thefresherthepeppers,thebettertheresults.YIELD:16–24SERVINGS*COOKTIME:APPROXIMATELY6–8HOURS

16–24freshredorgreenjalapeños

5–6chunksofsmokingwood(hickory)

GettheWSMheateduptomaintainatemperatureofabout180°F(82°C)anduseanemptyfoiledwaterpan.

Rinsepeppersundercoldwaterandpatdry.Nowwouldbeagoodtimetoputonsomefoodgradegloves,anddon’ttouchyoureyes,noseorface;youmaynotliketheresults!

Cutoffthetopofeachpeppertoremovethestem,andthencutinhalflengthwise.Thiswillhelpwithfasterdryinginthecooker.

Spraythecookinggrateswithnon-sticksprayandarrangethepepperscut-sideup.

Placethepeppersonthetopgrateandaddonepieceofsmokewood,checkingineveryhourandaddanotherpieceofsmokewood—you’llprobablybelookingatabouta6–8hourcook.

RemovepeppersfromtheWSMandletairdryforabout1to2daystoreallymakesuretheyhavedriedout.Storeinanairtightcontainerforlateruse.

KICKED-UPBBQBAKEDBEANSYoucan’thaveBBQwithouthavingsomesortofbeans!AndbeingfromBoston,Icertainlybetterknowhowtomakebakedbeans.ThesebeansaremytakeonthetraditionalNewEnglandbakedbeansandaresuretopleaseyourfriendsandfamily!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY3HOURS

2large(28-ounce[800g])cansbakedbeans,drained

1cup(240g)SweetBabyRay’sOriginalBarbequeSauce¼sweetonion,diced

½cup(115g)saltpork½pound(230g)thick-cutbacon,cookedanddiced

2tbsp(30g)Smokin’HoggzDryRub1jalapeñopepper,seededandchoppedfinely(Ifyoudon’tlikeyourbeansspicy,youcanleaveoutthejalapeños)

1disposablealuminumhalfpan2chunksofapplewood

SetupyourWSMforlowandslowcooking(approximately250°F[121°C]).

CombinealloftheingredientsintoadisposablehalfpanandplaceonthetoprackoftheWSM.Addtheapplewoodchunksandcookforabout2hoursuncovered;stirafteraboutanhourtoaddsomeofthatgreatsmokeflavorfromtheapplewoodandcontinuecooking.Stirthemupagainandcover;cookforanadditionalhour.

Removeandletrestforabout30minutes.ServeasagreatsidedishwithyourfavoriteBBQmeats.

MAC&CHEESEGrowingup,mymotheralwaysmademac&cheese,andnotthatstufffromthebox.Thiswastherealdeal.Itwasverysimple,butsodelicious!Itwasbasicallyelbowmacaroni,twodifferentcheddarcheeses(whiteandyellow),milk,flourandacrackercrumbtop,andmymomcookeditinabigredbowl.Iwouldalwaysgoforthesidesofthebowl,becausethat’swhereIcouldfindallthewell-done,meltedcheese!Itwasalwaysthebestforleftoversthenextday.Sohere’smytakeononeofAmerica’smostlovedcomfortfoods.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1HOUR

1(16ounce[455g])packageelbowmacaroni

1stickbutter¼cup(25g)all-purposeflour

3cups(710ml)milk½cup(40g)Parmesancheese,shredded

1tsp(5g)salt½tspblackpepper

2cups(230g)extrasharpcheddarcheese,shredded1½cups(165g)Goudacheese,shredded

1½cups(165g)Gruyèrecheese,shredded1½cups(216g)Fontinacheese,shredded

1pound(455g)bacon,cookedandchopped1sleevecrackers,crushedintocrumbs

1(8ounce[230g])packagecreamcheese,cutintochunks1disposablealuminumhalfpan

1chunkofapplewood

FireupyourWSMforlowandslowcooking(approximately275°F[121°C]),andfillyourwaterpanhalfwaywithhotwater.Addthesmokewoodatthesametimeyouputthemac&cheeseontheWSM.

Cookpastaaccordingtopackagedirections.

Inamediumsaucepan,melt½stickofbutter,andwhiskflourintothebutter.Cookovermediumheatfor2minutes,untilsauceisbubblyandthick.Whiskinmilkandbringtoaboil.Cook5minutesuntilthickened.StirinParmesanandcreamcheeseuntilmixtureissmooth.Addsaltandpepper.

Inalargebowl,combine1cup(115grams)cheddar,1cup(108grams)Gouda,1cup(108grams)Gruyère,1cup(135grams)Fontina,pasta,baconandcreamsauce.Pourmixtureintoanaluminumhalfpancoatedwithnonstickcookingspray.Sprinklethetopwithremainingcheese.

Forcrumbtopping,meltremainingbutterandaddcrackercrumbs,mixwell.Sprinkleontomac&cheese.

PlaceonthetopgrateoftheWSMandcookforaboutanhourat275°F(121°C),untilbrown,bubblyanddelicious.

THREEPOTATOBACONANDCHEESECASSEROLELet’ssee…potatoes,baconandcheese…allcookedtogether…tocreateoneoftheultimatecomfortfoods!Wecameupwiththisrecipeafewyearsagoatacontestforasavorybacondishentry.Thisdishgotusatop5callandatop3overallforthecontest.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY2HOURS

1largesweetpotato

1largeJapanesesweetpotato1largerussetpotato

Oliveoil2pounds(910g)bacon,dicedandcooked

8ounces(230g)Gruyèrecheese,shredded8ounces(230g)Fontinacheese,shredded

8ounces(230g)cheddarcheese,shreddedSaltandpepper

Dutchoven

SetupyourWSMforlowandslowcooking(approximately275°F[121°C]).

Sliceallthreepotatoesthinusingamandolin—you’relookingforathicknessofabout⅛inch(3millimeters).

CoatthebottomofaDutchovenwithsomeoliveoil.

Layerthethreedifferentkindsofpotatoes,topwithbaconandcheesesandseasoneachlayerwithsaltandpepper.Repeatlayeringuntilalloftheingredientsareused.

CookonthetoprackoftheWSMforaboutonehour,coverandcookforanother1–2hoursoruntilpotatoesaresoft(youcanstickaknifethruwithnoresistance).

Removeandletrestforabout30minutes.Sliceintowedgesandserve.

SMOKEDCORNMostofusweekendwarriorBBQr’sarecrazyaboutthemeats(ribs,brisket,porkbuttandchicken)butweneverreallythinkaboutcookingsidesinthesmoker,muchlesssomethinglikecornonthecob.Letmetellyouthough,ifyouwanttostepitupafewnotches,thenyouhavetostartthinkingabouttheveggies.Cornisbestwhenit’sfresh;sodon’tbuyittoofaraheadoftime.IliketobuycornthesamedayIamgoingtocookit.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY2HOURS

6earsofcorn

12tbsp(175g)unsaltedbutterSaltandpeppertotaste

2chunksofapplewood

FireuptheWSMforlowandslowcooking(approximately225–250°F[107–121°C]),andaddthesmokewoodabout15minutesbeforecooking.

Peeloffmostofthehuskfromthecornleavingonly1or2layerson.Thencarefullypeelthembackbutleavethemattached;cleanallthesilkoffandrinsethemwell.Spreadbutteralloverthemwithalittlesaltandpepper.Putthethinlayerofhuskbackonandtakeathinpieceofthediscardedhuskanduseitlikeapieceofstringtotietheendclosed.PuttheseontheWSMforabout2hours.

SPICY,SWEETSMOKEDALMONDSSmokednutsareatastysnacktoprepareontheWeberSmokeyMountainCooker.Alotoftheroastednutrecipesthatarepreparedintheovencanbedoneonasmokerwithyourfavoritewoodtohelpkickthingsupabit.Smokedalmondsaregreattoserveatpartiesorjusttohaveasasimplesnack.Theyalsomakegreatholidaygifts.YIELD:ABOUT2CUPS(340G)*COOKTIME:APPROXIMATELY30MINUTES

¼cup(85g)honey

1tbsp(15g)organicwhitesugar1tbsp(15g)butter,melted

½tspsalt½tspanchochilipowder

¼tspchipotlepowder¼tspallspice

½tspcinnamon2cups(340g)wholealmonds

1chunksugarmaplewood1disposablealuminumpan

Cookingspray

Fireupyoucookerfortheupperendoflowandslowcooking(approximately275–300°F[135–149°C]).Thistimeleavethewaterpanempty.Addthesmokewoodabout5minutesbeforecooking.

Inabowlmixupalloftheingredientsexceptthealmonds;theresultshouldbeanicestickypaste.Addthealmondsandmixuntilwellcoated.Sprayanaluminumpanwithcookingspray.Pourthealmondsontothepanandmakesuretheyareinasinglelayer.

PlacethepanonthetoprackoftheWSM,andcookforabout30minutes.Shakethepanacoupleoftimesduringthecooktomixthenutsupalittle.

Removefromcookerandletcoolforabout20minutes.Asthenutscooltheywillmostlikelysticktogether,soyou’llwanttobreakthemupabit.Serveorstoreinanairtightcontainer.

BUTTERYSMOKEDCABBAGEThissmokedcabbageistheperfectcomplementorsidedishtoaddtoanybarbecuemeatyouarecooking.Youcancookthecabbagerightalongwiththemeatandifyoutimethingsright,everythingwillbereadyatthesametime.Smokedcabbageissortoflikeacrossbetweencoleslawandsauerkraut,withafantasticsmokyflavor—youknowyouwanttotryit!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY4–5HOURS

1largeheadofcabbage

Saltandpepper¼cup(40g)sweetonion,diced(IuseVidaliawheninseason)

1stickofbutter,slicedandatroomtemp½cup(115g)uncookedpancetta,diced

HDaluminumfoil2chunksapplewood

SetupyourWSMforlowandslowcooking(approximately250°F[121°C]),andfillyourwaterpanaboutthree-quartersfullwithhotwater.Addyoursmokewoodatthesametimeyouputthecabbageonthecooker.

Taketheheadofcabbageandremovethecore;youwillendupwithwhatlookslikeabowl.Makesureit’sbigenoughtoholdalloftheingredients.Seasonthecoredoutcabbagewithsaltandpepper.Addtheonionsandthenaddthebutter.Lastly,topwiththepancetta.

Makearingwiththealuminumfoil,andplacecabbageinthecenter.Thiswillallowtheheadofcabbagetoremainuprightduringtheentirecook.Cookforabout4–5hoursoruntilthecabbageistender.Whendone,takeoffthecooker,andremoveanyblackenedleaves.Cutintoquartersandserve.

BACON-STUFFEDSAUSAGEFATTYWRAPPEDINBACONWhatcouldbebetterthanacheesybaconmixture,wrappedinsideofsausage,thenwrappedagaininbaconandcookedtoperfection?Yourguessisasgoodasmine.Hereistheultimateinbaconydeliciousmadness.YIELD:12–16SERVINGS*COOKTIME:APPROXIMATELY2½HOURS

1pound(455g)breakfastsausage(JimmyDean)

1pound(455g)sweetItaliansausage½pound(230g)groundchorizo

2pounds(910g)bacon,dicedandcooked½–1cup(70–140g)Velveetacheese

1pound(455g)bacon,uncookedSmokin’HoggzDryRub

1cup(240g)BBQSauceHDaluminumfoil

Cookingspray

Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.

Mixallthesausagetogether.Putthemixtureintoagallon-sizedbag,andflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandputitonasheetofaluminumfoilsprayedwithnonstickcookingspray.

Takethecookedbaconandspreaditoutoverthesausageandaddthecheese.Rolltheentirethingintoalog,andcompletelyseasontheoutsidewiththedryrub.

Taketheuncookedbaconandmakeabaconweave;placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithmoredryrub.

Placesausagefattyontothegrateofapreheatedgrill/smokerat275°F(135°C),andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushonyourfavoriteBBQsauce.

Takethefattyoffthecookerandletrestforaboutonehour.Sliceinto1–1½-inch(2.5–4-centimeter)slices,serveandenjoy.

Assemblingbaconweave

Seasoningbaconweave

Wrappingsausagewithbaconweave

Applyingsauce

BLUEBERRYBBQSAUCENexttimeyoufireupyourgrillorsmokerandyouarelookingforalittletwisttothetraditionalBBQflavors,tryusingthisBlueberryBBQsauce.It’sawesomewithchickenandpork,butespeciallygreatwithanysausagefatty!YIELD:ABOUT3CUPS(720G)*COOKTIME:20MINUTES

2cups(300g)freshblueberries

½cup(120ml)balsamicvinegar3tbsp(40g)brownsugar

3tbsp(45g)ketchup1clovegarlic,minced

½tspkoshersalt

Placealloftheingredientsintoasaucepan,bringtoaboil,thenlowertempandsimmerfor15–20minutesuntilitthickens.Removeandletcool.Thenpureeinablenderorfoodprocessor.

STUFFEDSAUSAGEFATTYWITHBLUEBERRYSaywhat?That’sright—asausagefattystuffedwithblueberrymuffinandmaplesyrup.Soundstrange?Well,itwasabighitwiththejudgesandplacedsecondatafewcontests.Justwaittillyoutryit,you’llbemakingthisrecipeeverychanceyouget!YIELD:12–16SERVINGS*COOKTIME:APPROXIMATELY2½HOURS

2pounds(910g)ofbreakfastsausage(JimmyDean)

1pound(455g)sweetItaliansausage4–6medium-sizedblueberrymuffins

1cup(240ml)maplesyrup1pound(455g)maplebacon

Smokin’HoggzAll-PurposeRubBlueberryBBQSauce

HDaluminumfoilCookingspray

Plasticwrap

Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.

Next,crumbletheblueberrymuffinsinabowlandaddthemaplesyrupandmix.Placethisontoplasticwrapandformintoalogabout2inches(5centimeters)shorterthanthelengthofthesausage.Putinthefreezerfor30minutestoset.

MixthebreakfastsausageandtheItaliansausagetogether,putmixtureintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stick

cookingspray.Removethemuffinmixturefromfreezerandplaceitontothesausage.Rolltheentirethingintoalog,makingsuretosealendscompletely.

Takethebaconandweaveintoacheckerboardpattern.Placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithdryrub.

Placesausagefattyontothegrateofapreheatedgrill/smokerat275–300°F(135–149°C)andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushonBBQsauce.

Takethefattyoffthecookerandletitrestforabout30minutes.Sliceinto1–1½-inch(2.5–4-centimeter)slices,serveandenjoy.

BREAKFASTSAUSAGEFATTYThisisatakeonthetraditionalfatty,inspiredbymyfavoritebreakfastitems.Ithashashbrowns,cheeseandscrambledeggsinsidebreakfastsausage,allwrappedinbacon!YIELD:6–10SERVINGS*COOKTIME:APPROXIMATELY2½HOURS

1pound(455g)breakfastsausage

1cup(95g)hashbrowns,cooked4tsp(20ml)hotsauce

1tsp(5g)salt½tspblackpepperorfavoriteseasoning

4eggs,scrambled4ounces(115g)cheddarjackorcheddarcheese

1pound(455g)bacon¼cup(60ml)maplesyrup

2chunkseachappleandsugarmaplewoodHDaluminumfoil

Cookingspray

Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.

Placethebreakfastsausageintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stickcookingspray.Thentopthesausagewithhashbrownsandhotsauce,seasonwithsaltandpepper.Next,addthescrambledeggsandaddsomemorehotsauce.Thentopitwiththecheese.

Rollthesausageuptoformagiantmeatlog.Weavethebaconintoatightweave.Topthebaconweavewithadrizzleofmaplesyrupandthenrollitaroundthemeatlog.SetupyourWSMtocookatapproximately275°F(135°C).PlacethefattyontheWSMfor2–2½hoursoruntiltheinternaltemperatureis165°F(74°C).Duringthelasthalfhour,brushwithmaplesyrup.Removefromthegrillandletitrestcoveredforabout30minutes.Sliceandenjoy.

STUFFEDSAUSAGEFATTYThesausagefattyhasbecomeoneofthemorepopularthingstocookatabarbecuecontest.Forone,they’reprettysimpletomake;andtwo,theyarejustplaindelicious.Therearemanyvariations,andthat’spartofwhyafattyissomuchfuntomake.Thisisarichandsavoryversionthatisoneofmyfavorites.YIELD:ABOUT12SERVINGS*COOKTIME:APPROXIMATELY2½HOURS

1pound(455g)ofbreakfastsausage(JimmyDean)

1pound(455g)sweetItaliansausage¼cup(80g)applebutter

Smokin’HoggzAll-PurposeRub8–10slicesofprosciutto

1(8ounce[230g])packagecreamcheeseSaltandpeppertotaste

¼–½sweetonion,diced1appleorpear,diced

1pound(455g)slicedbaconBBQSauce

Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.

MixthebreakfastsausageandtheItaliansausagetogetherwithsomeoftheapplebutter.Putthemixtureintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stickcookingspray.

Seasonwiththedryrub,andlaytheslicesofprosciuttoontothesausagemixture.Spreadcreamcheeseontopoftheprosciuttoandseasonwithsomedryruborsaltandpepper.

Inaskilletwithsomeoliveoil,cookuptheonionsforabout5minutesonmediumheat.Thenaddtheapple/pearalongwithsomemoreapplebutterandcookforanother5minutes;addsaltandpeppertotaste.Takeofftheheatandletcool.

Takecooledonion/applemixtureandspreadontopofcreamcheese,andaddsomemoreapplebutter.Rolltheentirethingintoalogandcompletelyseasontheoutsidewithdryrub.Takethebaconandmakeabaconweave;placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithmoredryrub.

Placethesausagefattyontothegrateofapreheatedgrill/smokerat275°F(135°C)andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushontheBBQsauce.

Takethefattyoffthecookerandletrestforaboutonehour.Sliceinto1–1½-inch(2.5–4-centimeter)slices.Serveandenjoy.

BABYBACKRIBSWhenyouthinkall-AmericanBBQ,whatdothinkof?Myfirstthoughtisbabybackribs.ThisiswhatgotmestartedinthefunandcrazyworldofcompetitionBBQ.Iloveribs!!IusedtoorderthemeverychanceIgotwhenwewouldgooutfordinner.ThenonedayIthoughthmm…IbetIcouldmaketheseathome.So,Iwentoutandgotasmoker.ItwasasmallredBrinkman,andthetemperaturegaugereadlow,idealandhot—I’msuresomeofyouknowexactlywhatI’mtalkingabout.ThefirstsetofribsIcookedcameoutawful.Ithinktherewereonlytwobonesfromeachrackthatwereevenedible.Itwasacompletedisaster!Thatwasover15yearsago.Ihavehonedmybarbecueskillssincethen,andhavecomeupwitharibrecipethatIcancertainlybeproudof!Ithinkyou’lllikeit,too!YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY3½HOURS

2racksofloinbackribs(babyback)withthemembranefromthebacksideoftheribsremoved

½cup(65g)yellowmustard½cup(170g)honey

½cup(100g)brownsugar1stickofbutter

1cupapplewoodchipsor2–3chunks(ifusingchips,soakinwaterforaboutanhour)DRYRUB

½cup(100g)sugar½cup(120g)koshersalt

½cup(50g)brownsugar,dried2tbsp(4g)chilipowder

1tbsp(7g)groundcumin2tsp(5g)accent(MSG)

2tsp(4g)cayennepepper2tsp(5g)blackpepper,freshlyground

2tsp(7g)granulatedgarlic2tsp(5g)onionpowder

BBQSAUCE1cup(240g)SweetBabyRay’s

¼cup(60ml)cidervinegar¼cup(60ml)applejuice

2tbsp(30g)dryrub

First,tomakethedryrub,mixallingredientstogetherandsetaside.SamefortheBBQsauce.Next,applysomeoftheyellowmustardtobothsidesoftheribs—justenoughtolightlycoatthem(thepurposeofthemustardistogivetherubsomethingtostickto).Thensprinklemeatwiththerubandletsitforaboutan

hourbeforecookingtoallowmeattocometoroomtemperature.Agoodoveralldustingonbothsidesoftheribsisallyouwillneed.Whiletheribsareresting,prepareyoursmokerforlowandslowcooking(approximately250°F[121°C]).Fillyourwaterpanaboutthree-quartersfullwithhotwater.Addyoursmokewoodabout5minutesbeforeputtingtheribsontheWSM.

Nowit’stimetoputtheribsonthecooker;youwillwanttoputtheminmeatsideup.Letthemcookforabout2½hours.Afterthe2½hoursareup,takeacoupleofsheetsofaluminumfoilanddrizzleonsomehoneyandbrownsugarandalittlebitofbutter.Placetheribsonthehoneyandbrownsugarmeatsidedown.OnthebacksideoftheribspoursomeoftheBBQsauce;wraptightlyandplacebackontothecookerforanotherhouroruntildone.Youwillknowtheyaredonewhenyoucanseethemeatshrinkfromtheboneabout½–¾inch(13–20millimeters).Taketheribsoutofthefoilandglazethemwiththeleftoverjuicesandletthemrestforabout20minutes.Cutthemupandserve.

Somecooksliketosprayribswithafruitjuicemixtureduringthecookingprocess.Typically,thishelpsaddsomenicecolor,alittlebitofflavorandsomemoisture.Youcouldtrya50/50mixofapplejuiceandcidervinegar.

BEEFRIBSBeefbackribsaretheequivalenttotheloinback(orbabyback)ribsonapig.Becausethey’refromacow(andnotfromapig),they’remuchlargerinsizethanporkribs.Thebestpartofthecow,theribroast,sitsrightontopofthebeefbackribs,soyouknowthesearegoingtobetenderanddelicious—butonlyifthey’repreppedandcookedproperly.Inthisrecipe,I’llshowyouhowtomakeexcellentbeefribseachandeverytime!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY4–6HOURS

2racksofmeatybeefbackribs(about

7–8bonesperrack)12ounces(355ml)lagerbeer

DRYRUB3tbsp(45g)koshersalt

3tbsp(24g)chilipowder1tbsp(7g)coarseblackpepper

2tsp(7g)garlicpowder2tsp(4g)oregano

1tsp(2g)cayennepepper1tsp(2g)cumin

HDaluminumfoil4chunksofcherryandoakwood(twoeach)

FireupyourWSMforlowandslowcooking(approximately250–275°F[121–135°C]).

Taketheribsandremovethemembranefromthebonesideofeachrack.Theeasiestwaytodothisiswithabutterknifeandadrypapertowel.Taketheknifeandgobetweenthemembraneandtheboneandstarttopeelaway—takethepapertowelandgrabontothemembraneandpullitoff.

Mixallthedryrubingredientstogetherinabowl.

Nowseasonbothsidesoftheribs,puttingmoreoftherubontothemeatsideoftheribs.

PlaceontothetoprackoftheWSMandcookforabout4–6hoursoruntilprobetender(whereyoustickaprobeinanditfeelslikeitsgoingthroughroomtemperaturebutter).

Abouthalfwaythroughthecook,youcanspraytheribswithsomeofthebeer,foralittleaddedflavor.

Whentheribsaredone,removethemfromtheWSMandlooselywrapwithHDfoil(sosteamcanescape)andrestforabout15–20minutes.Cutandserve.

CHICKENBRINEBrineisasaltysolutionthatnotonlyaddsflavortomeat,italsohelpskeepthemeattenderandmoist.Whenyouplacemeatintoabrine,themeatdrawsinthesaltysolution,alongwithanyotherflavorsyouincludeinthebrine.Becausebrinedmeatisloadedwithextraliquid,itwillretainmoremoistureasitcooks,makingforamoredeliciouspieceofmeat.Whenyoucookchickenonasmoker,eitherlowandsloworhotandfast,youruntheriskofitdryingout—andnobodylikesdriedoutchicken.Ifyouwantperfect,juicy,tenderchickeneverytime,Ihighlyrecommendbriningyourchicken.Thisrecipewilldojustthat!YIELD:5QUARTS(5LITERS)*COOKTIME:15MINUTES

1cup(240ml)boilingwater

¾cup(180g)coarsekoshersalt¾cup(150g)brownsugar

1cup(240ml)cidervinegar½gallon(2L)coldwater

½gallon(2L)applecider1tbsp(9g)crackedblackpeppercorns

Taketheboilingwateranddissolvethesaltandbrownsugar.Addtherestoftheingredientsandstoreinthefridgeuntilreadytouse.

BEERCANCHICKENBeercanchickenisoneofmyfavoritewaystocookchickenonmysmoker.Notonlydoesitlookcool,ittastesevenbetter!Whilethechickenisdryroastingontheoutside,theinsideisbeingbathedwithsteamybeer,keepingthechickenmeatwonderfullymoist.Theresultistender,falling-off-the-bonemeat,encasedinsalty,flavorful,crispyskin—yum!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS

1wholechicken(5–6pounds[2.25–2.75kg])

1can(12ounces[355ml])ofyourfavoritebeer3clovesgarlic,minced

Smokin’HoggzAll-PurposeRub2–3chunksapplewood

HeatyourWSMforlowandslowcooking(approximately275°F[135°C]).Fillthewaterpanaboutthree-quartersfullwithhotwater,andaddthesmokewoodabout5minutesbeforeputtingthechickenontheWSM.

Cleanchickenthoroughly,insideandout.Removeanyunwantedparts.

Openthebeercanandconsumehalfofthebeer(youdon’twanttowasteit),andaddgarlictotheremainingbeer.

Slidethechickenontothecanofbeer,legspointingdown,sothatthecansupportsthechickenupright(likeatripod).Generouslyapplytherub.Placethecanwiththechickenonthebottomcookinggrate(thechickenmaybetootallforthetopgrate).

Smokechickenuntilcookedthrough.Irecommendusinganinstant-readthermometerinsertedintothethickestpartofthethigh.Whenitregisters175°F(80°C)or165°F(74°C)inthebreast(roughly2–3hours),yourchickenisdone.Youcantellit’sdonewhenyouseeclearliquidcomingoutofwhereyouprobedit.

Letchickenrest10minutesbeforecarving.

APPLEWOODSMOKEDCHICKENSALADIcameupwiththisrecipeaftercampingwithsomefriends.Wehadjustcookedandeatensomewholechickens,andwerewonderingwhattodowiththeleftovers.So,Ithought,“Howaboutwemakesomechickensaladandhavesandwiches?”OK,soundsinteresting,right?Itwasjustchicken,alittlebitofmayoandsomesaltandpepper.Thoughitwasverysimple,itwasdelicious.SincethenIhaveaddedafewmoreingredients,likeonions,cranberriesandwalnuts,tobringthisdishoverthetop.Goaheadandgiveitatry,Ithinkyou’llloveit!YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY3HOURS

1chicken(5–6pounds[2.25–2.75kg])

ChickenBrineOliveoil

Saltandpepper1cup(240g)mayonnaise

½sweetonion,finelydiced¼cup(40g)driedcranberries

¼cup(25g)shelledandchoppedwalnuts1tbsp(8g)chilipowder

6potatosandwichrolls2chunksapplewood

SetuptheWSMforlowandslowcooking,andfillthewaterpanabouthalfwaywithhotwater.Addthesmokewoodabout5minutesbeforeputtingthechickenon.

Brinethechickenforabout4hours(cangoupto12hours),removefrombrine,rinseoffandpatdry.(Briningthechickenwillhelpretainmoistureandalsoaddsomeflavor.)

Rubtheoliveoilalloverthechickenandseasonwithsaltandpepper.

PutthebirdonthetoprackoftheWSM.Setituplikeatripod,restingonthetwolegsandthebuttofthechicken.Cookforabout3hoursoruntilthebreast(whitemeat)reads165°F(74°C)andthethigh(darkmeat)reads185°F(85°C).Removefromthecookerandletrestforabout30minutes.

Shredthechickenandmixwithmayo,onion,cranberries,walnutsandchilipowder.

Addsaltandpeppertotaste.

SPINACHANDGOATCHEESESTUFFEDCHICKENBREASTThisisaprettysimpledishthatissuperrichinflavor!Thetanginessofthegoatcheese,slightlysweetflavorofthebalsamicandthelittlebitofsaltyfromtheprosciuttoreallybringsthisalltogetherforonegreatmeal.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY45MINUTES

4chickenbreasts

4slicesprosciutto2cups(360g)cookedspinach

1cup(150g)crumbledgoatcheese4clovesgarlic,minced

Saltandpepper1cup(240ml)balsamicvinegar,reducedto¼cup(60ml)

Butcher’sstring2chunksofapplewood

FireupyourWSMforlowandslowcooking(about250°F[121°C]),fillwaterpanabouthalfwaywithhotwaterandaddsmokewoodabout5minutesbeforeputtingthechickenon.

Looselywrapeachchickenbreastinplastic.Takeameatmalletandpoundeachbreastuntileventhicknessabout½inch(13millimeters)thick.Seasonwithsaltandpepper.Laythesliceofprosciuttoontopofthechicken,addabout½cup(90grams)ofspinach,¼cup(40grams)ofgoatcheeseandabout¼ofthemincedgarlic.Rollchickenupandtiewithbutcher’sstringaboutevery1inch(2.5centimeters).Seasonwithsaltandpepper.

PlaceontothetopgrateoftheWSM,andcookuntilyougetaninternaltemperatureof165°F(74°C).

Removefromcookerandletsitfor5minutes,thenserveanddrizzlewithbalsamicreduction.

PASTRAMI,DRYCUREDIfoundthatIcouldmakepastramithatgavethestore-boughtstuffarealrunforitsmoney,anditwasafunprocess!Ifyoulikepastrami,andyouknowhowtocookbrisket,youmightaswellgivethisatry.YIELD:15SERVINGS*COOKTIME:APPROXIMATELY3+HOURS

1brisketflat(5–8pounds[2.25–3.75kg])

DRYCURE¼cup(60g)MortonTenderQuick

¼cup(50g)brownsugar(lightordark)¼cup(30g)coarsegroundblackpepper

2tbsp(20g)garlic2tbsp(14g)groundcoriander

2tbsp(13g)groundmustardseedCOOKINGRUB

4tbsp(30g)coarseblackpepper1tsp(3g)garlicpowder

1tsp(2g)onionpowder1tsp(2g)groundcoriander

1tsp(2g)paprika1tsp(2g)groundmustardseed

3chunksofcherrywoodBakingpan

WirerackResealablebagorzipperedstoragebag

Makethecureandtherubbymixingtheingredientsintotwosmallbowls.Setaside.

Trimthefatfromthebrisketflattoabout⅛inch(3millimeters)(thiswillallowthecuretopenetratedownintothemeat).Seasonbothsidesofthebrisketwiththedrycurerubandplacethemeatintoaresealablebag.Applyanyremainingrubontothenonfatsideofthebrisket.Putthebagontoasheetpanandplaceinthefridgefor3to4days(dependingonwhenyouwillbecooking),turningthebagtwiceaday(morningandnight)toallowformaximumcure.

Afterthecure,removefrombagandrinseoff.Soakforaboutanhourincoldwater,changingthewateratthe30-minutemark.Thiswillhelpcontrolthesaltinessofthepastrami.

FireupyourWSMforlowandslowcooking(approximately250ºF[121ºC]),andaddthesmokingwoodabout5minutesbeforecooking.

Seasonthecuredbrisketwiththecookingrub.Letthemeatsitforaboutanhour

beforeputtingitontheWSM.Then,placeitontheWSM,andcookuntilyougetaninternaltempof190°F(88°C).Startcheckingaroundthe3-hourmark.RemovefromtheWSMandwrapinfoilinthefridgefor12hours.

Whenitistimetoserve,itistimetosteamheatandtenderize.Youcanmakeasteamerbyputtingawirerackinabakingpan.Ifnecessary,youcansitthewirerackonballsoffoiltokeepitoutofthewater.Unwrapthemeatandputitonthefoilinwhichitwaswrappedorthesteamwillwashoffalotoftherub.Donotslicethemeatfirst.

FireupyourWSMagain,thistimetothehigherendofthelowandslowrange(about275°F[135°C]).

PutthepanonthetoprackoftheWSMandsteamitanhourortwountilheatedthroughto203°F(95°C).Theexacttimewilldependonthemeat’sthicknessandhowhotthewateris.Addhotwaterasneeded,makingsurethepanneverdriesout.Don’trushthis.Takeitallthewayto203°F(95°C).

Nowtoservethis,handsliceittoabout⅛inch(3millimeters)andstackontosomegoodryebreadandaddsomebrownspicymustard.

MAPLECUREDPORKBELLYIfyouhaveneverhadhomemadebacon,you,myfriend,areinforadelicioustreat.Homemadebaconisprobablyoneoftheeasiestthingstodo,andissooooomuchbetterandmuchlessexpensivethanthestoreboughtstuff.A10–12pound(4.5–5.5kg)porkbellywillrunyouabout$3perpound(455g).That’sabouthalfofwhatyouwouldspendonpreparedbacon.I’mtellingyou,onceyoutrythis,youwon’tbebuyinganymoregrocerystorebaconagain!!YIELD:10–12POUNDS(4.5–5.5KG)*COOKTIME:APPROXIMATELY3HOURS

12pounds(5.5kg)porkbelly,skinoff

1cup(240g)koshersalt1cup(200g)brownsugar

1cup(240ml)realmaplesyrup3tsp(15g)pinksalt(curingsalt)

3–4chunkssugarmaplesmokingwood

Mixtogetherthesalts,sugarandsyrup—thiswillturnintoapaste.

Putporkbellyina2½-gallon(9.5liter)zipperedstoragebag.Withthefatsideup,applysomeofthepaste;rubitalloverthefatside.Turnoverandapplytheremainingpasteandrubitalloverthemeatside.Sealthebagandputitintoafullpanandputitintherefrigerator.Thiswillbethereforabout6to7days,turnoveronceaday.After7days,removeandrinseoffwithcoldwater.Sliceoffasmallpieceandcook;ifitistoosalty,soakinwaterforanhour,andrepeat.Afterithasbeenrinsedandsoaked,dryitoffandputitbackintothepanfatsidefacingdownandputbackintorefrigeratorovernight.Thisprocesswillallowthesurfaceofthemeattoformathincoatingcalledapellicle,whichwillallowthesmoketosticktothemeatalittlebetter.

GoaheadandfireuptheWSMforlowandslowcooking(approximately200–225°F[93–107°C]).Thiswillbeashortcooksoyoudon’tneedtofillthecharcoalpanalltheway.Fillthewaterpanupabouthalfwaywithcoldwater.

Addthesmokewoodabout5minutesbeforeputtingthemeatonthesmoker.Youwillwanttocookthisatabout200°F(93°C)untiltheinternaltemperaturereaches150°F(66°C),approximately3hours.Removeandletitcool.Storeinthefridgeuntilreadytoeat,butIknowthatwillhardtodo,itisbacon!!!Cutyourselfoffapieceandcookitup,andgotoyourhappyplace!!!

POTROASTPotroastwasastandardmealwhenIwasgrowingup,anditcontinuestobeinmyparents’household.Potroastrequiresslowcookingoverlowheattoensuretender,flavorfulmeat.Potroaststypicallyusethetoughercutsofbeef—achuckroastorshoulderroast—whichareloadedwithflavor.Slowcookingatlowheatiswhatmeltsthetoughconnectivetissuebetweenthemusclefibers,leavingyouwithtendermeatthatflakesapartfromyourfork.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY5–6HOURS

6pounds(2.75kg)bone-inchuckroast

OliveoilSaltandpepper

Garlicpowder1packetofgravymix

1cup(240ml)beefstock2tbsp(25g)butter

4mediumpotatoescutinto1″(2.5cm)chunks4carrotspeeledandsliced1″(2.5cm)thick

1largesweetonioncutintoquartersDisposablealuminumhalfpan

HDaluminumfoilFatseparator

4chunksofhickorywood

FireuptheWSMforlowandslowcookingto(approximately250°F[121°C]).Fillthewaterpanwithhotwater,andputthewoodchunksinabout10minutesbeforeputtingthemeaton.Adjustthebottomventsasneededthroughoutthecooktomaintain250°F(121°C).

Coatthechuckroastwitholiveoilandliberallyseasonwithsalt,pepperandgarlicpowder.LettheroastsitoutforaboutanhourbeforegoingontheWSM.

Placetheroastintoanaluminumhalfpan,sprinklewithgravymixandpourbeefstockoverroast.PlaceontothetoprackoftheWSMandcookuncoveredforabout2hours,thencoverwithHDfoilandcontinuetocookforabout5–6morehoursuntilfall-off-the-bonetender.Withabout2hoursleftinthecook,addthebutter,potatoes,carrotsandonion.Youcancheckthetendernessoftheroastbypokingitwithafork;itshouldgoinwithlittleresistanceandwhenyoutwisttheforkthemeatshouldstarttoshredandpullcleanfromthebone.Besuretokeepaneyeonthewaterpanafterabout3–4hoursandaddhotwaterifneeded.

RemovefromtheWSMandletrestcoveredforabout15–20minutes.

Pourliquidintothefatseparatoranduseasanaujus.Servewithveggies.

PULLEDPORKWITHROOTBEERBBQSAUCEPulledporkismyfavoriteBBQofalltime,everywhereIgo,whetheritispassingbyaroadsidestandorwalkingaroundataBBQcontest,Ialwaystrythepulledpork.Iwasatafairafewyearsagoandsawsomeonesellingpulledporksandwicheswitharootbeersauce,soIjusthadtotryit.Awesometosaytheleast.Afterafewtriesatit,IthinkIfinallyhavesomethingtobeproudof.Hereismyversion.YIELD:ABOUT12–15SERVINGS*COOKTIME:APPROXIMATELY6–8HOURS

1Bostonbutt(8–10pounds[3.75–4.5kg])

Saltandpepper1bottleofStubb’sPorkMarinade

12–15bulkyrollsROOTBEERBBQSAUCE

1bottlerootbeer(2L)1½cups(355ml)applecidervinegar

½cup(120g)ketchup½cup(125g)yellowmustard

2tbsp(35g)Worcestershiresauce1tbsp(15ml)Tabasco

1tsp(5g)koshersalt1tsp(2g)blackpepper

2tbsp(25g)coldunsaltedbutter

Onthisrecipeyou’llbecookingaround250°F(121°C).SofireupyourWSMforlowandslowcooking,andfillthewaterpanwithhotwateralmosttothetopofthepan.Addyoursmokewoodwhenyouputthebuttonthecooker.

Seasontheporkbuttwithsaltandpepper.Placetheporkbutt,fatsideup,onthetoprack.Seasonthefatsidealsowithsaltandpepper.

Cookuntiltheinternaltemperaturereachesbetween160–165°F(71–74°C).Thisshouldtake6–8hours.RemovefromtheWSMandwrapinfoilfatsidedownandaddthebottleofStubb’sPorkMarinade.PuttheporkbackontheWSMandcontinuecookinguntilinternaltempof195–205°F(91–96°C)—startcheckingtempofthebuttafter1½–2hours.RemovebuttfromtheWSM,openfoilandsteamdownfor10minutes(untilyoucannotseesteamcomingfromthefoil).

Wrapbuttinatowelandletrestforabout1–2hoursinadrycooler.Takebuttoutoffoilandwithtwoforks,pullapartthemeatintosmallchunks.TosswiththerootbeerBBQsauceandserveonfreshbulkyrolls.

TomaketheBBQsauce,reducetherootbeerto1cup(240milliliters)overmediumheatinalargesaucepan—thistakesaboutanhour.Addtheapplecidervinegar,ketchup,yellowmustard,lemonjuice,Worcestershiresauce,Tabasco,saltandpepper.Stirwellandsimmerfor20minutes.Finishthesaucebywhiskinginthecoldbutterforextrabodyandflavor.

SHREDDEDBBQBEEFThisisanotherfanfavoritewhenwatchingfootballgamesuphereinNewEngland.Thegreatthingaboutthisoneisyoucancookitthedaybeforeandjustheatituponthegrillwhileyou’retailgating.YIELD:10–12SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS

BEEFRUB

2tbsp(30g)koshersalt2tbsp(14g)blackpepper

2tbsp(16g)chilipowder2tsp(4g)cayennepepper

5–6pounds(2.25–2.75kg)chuckeyeroastOliveoil

12potatorollsBBQSauce

Disposablealuminumhalfpan

First,tomaketherub,mixallingredientsinanairtightcontainerandstoreuntilreadytouse.

FireuptheWSMforlowandslowcooking(approximately250°F[121°C]).Fillthecharcoalchamberabouthalfwayfullwithunlitcharcoalbriquettesandthenspreadabout30hotcoalsovertheunlitones.

Cuttheroastintoquarters.Thishelpsthemeatcookfasterandcreatesmoresurfaceareafordark,smokyoutsidemeattoformduringcooking.Removeanygristleorlargeareasoffat.Rubtheoliveoiloverall4piecesandcoateachpiecewithrub.

Place2fist-sizedchunksofsmokewoodonthehotcoals.Ilikeapplewoodandhickory.Assemblethecookerwiththewaterpaninplaceandfillitwithcoolwater.Placethe4piecesofchuckeyeinafoilpanonthetopcookinggrate.Arrangethemtomaximizetheirexposuretothesmokeandsotheydon’ttouchoneanother.

Setthetopventto100percentopenandkeepitthatwaythroughouttheentirecookingprocess.Startwithall3bottomvents100percentopen.Asthecookerapproaches200°F(93°C),begintopartiallycloseall3bottomventssothecookertemperaturedoesnotexceed250°F(121°C).Adjustthebottomventsasneededtomaintainthistemperaturerangethroughoutthecookingprocess.

After3hourscoverwithfoilandcookforanother2–3hours.

Removethemeatfromthesmokerandletrestfor30minutes.Pouroffthejuicesintoafatseparator.Reserve¼to½cup(60to120milliliters)ofthejuicesforlater.

Shredthemeatusingforksorjustyourfingers.Mix½cup(120grams)ofBBQsauceandaddabout¼cup(60milliliters)ofreservedjuices.Mixthesauceintotheshreddedbeef.Serveonthepotatorolls.

SMOKEDSEASCALLOPSWRAPPEDINPROSCIUTTOScallopsarefantastic,especiallywhenfresh.Wehaveafishguywegotoduringthesummerwherewecangetfreshscallopscaughtthatmorning.Theselittlebabiesarewonderful.Theyaresolightandhavesuchabeautiful,sweettastetothem!Ifyoureallywanttoimpressalotofpeopleatyournextparty,thenyouhavetomakethisrecipe!!!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY45MINUTES

12largeseascallops

2tsp(10g)koshersalt2tsp(5g)blackpepper

2tsp(5g)sweetHungarianpaprika12slicesprosciutto

1cup(135g)freshlumpcrabmeat1stickofunsaltedbutter,cutinto

12equalslices2tbsp(5g)freshparsley,finelychopped

2chunksalderwood12toothpicks

SetupyourWSMforlowandslowcooking(approximately250°F[121°C]),andfillyourwaterpanabouthalfwaywithhotwater.Addyousmokewoodabout5minutesbeforeputtingthescallopsonthecooker.Rememberthisisashortcook,soyouwon’tneedtousealotofcharcoal.

First,washandcleanthescallopsincoldwaterandpatdrywithapapertowel.Usuallythereisasmallmuscleonthesideofthescallop—youwanttomakesuretoremoveit.Youwon’tneedaknife;itshouldjustcomeoffusingyourfingers.

Seasonthescallopswithsalt,pepperandpaprika.

Wrapeachscallopwithapieceofprosciutto,makingsureitsticksupoverthetopofthescallopbyabouta¼–½inch(6–13millimeters).Secureeachwithatoothpick.

Takeaboutaspoonfulofthecrabandplaceitontopofthescallop,thenplaceasliceofbutterontopofthat.Seasonwithalittlemoreblackpepper.

PlaceontothetopgrateoftheWSMandcookforabout45minutes.

Removefromsmoker,takethetoothpickout,garnishwithalittlesprinkleofparsleyandserveimmediately.

AWARD-WINNINGSALMONThisrecipeisveryspecialtome.IdevelopedthisrecipebeforeIeventhoughtaboutcompeting.Turnsout,thisisalsothefirstrecipeIeverturnedinduringacompetition.ThefirsttimeIusedit,itreceivedfourthplace.Sincethen,thisrecipehaswonseveralfirst-placecallsinvariouscompetitions.YIELD:4SERVINGS*COOKTIME:20–30MINUTES

2pounds(910g)salmon

¼cup(60ml)realmaplesyrup¼cup(50g)brownsugar

Smokin’HoggzAll-PurposeRub2chunksofalderwood

Cutthesalmonintofour8-ounce(230gram)servings,leavingtheskinon.Applythemaplesyrupallovereachpiece.Sprinkletherubonallthreesides,applyagoodamountofthebrownsugarandletsitinacontainerinthefridgeforaboutanhour.

Whileyou’rewaitingforthesalmontosetup,prepareyourWSMfortheupperendofthelowandslowstyle(about275°F[135°C]).Forsalmon,Iliketousewoodslikealder,oranyfruitwoodwillworkjustfine.Addthewoodabout5minutesbeforeputtingthesalmononthecooker.

PlacesalmononthetopgrateoftheWSM,andcookuntilitreachesaninternaltemperatureof135°F(57°C)(medium).Ifyoulikeyoursalmoncookedalittlemore,gountiltheinternaltemperaturereaches145°F(63°C).RemovefromtheWSMandletrestfor5minutes.

THANKSGIVINGTURKEY,BUTTERFLIEDThisismyfavoritewaytoprepareaThanksgivingturkey.ThereasonIliketobutterflyaturkeyisthatyouendupwithamoreevencookofboththewhiteanddarkmeat.It’saprettycoolpresentation,andit’saloteasiertocarveup.Soyouthinkbringingaturkeytothefamilygatheringseemslikealotofwork?It’sreallynot.Itjusttakesalittleextratime—buttheresultsaresimplyawesome.Nomoredry,overcookedbirdforyourholidays!COOKTIME:ABOUT3HOURS

1freshturkey(15pounds[7kg])

TurkeyBrine2cups(475ml)ButterInjection

FreshgroundpepperOliveoil

Butcher’sstringFull-sizealuminumdisposablepan

Meatinjector5gallon(20L)food-gradebucket(emptyandclean)oradryemptycooler

3chunksapplewood

Thisisgoingtobeatwo-dayprocess,butitissoworthit!!

Preparetheturkeybytakingitoutofthepackagingandremovingthebagofgiblets(saveforlaterforgibletgravy).Removeanyexcessskinaroundeachopeningandrinseoff.

Placetheturkeyinanempty5gallon(20liter)food-gradebucketbreastsidedownandaddthebrine.Placeinthefridgeovernight.Ifyoudon’thaveabucket,youcanuseadry,emptycoolerandanextra-largezipperedstoragebag.Placetheturkeyinthebagbreastsidedownandplaceinsidethecooler.Addthebrine,removeairandthensealthebag.Filltherestofthecoolerwithiceandbrineovernight.

Removeturkeyfromthebrine,rinseoffandpatdry.Placeturkeyintoafull-sizealuminumpan,andputbackinthefridgeovernighttoletskindryout.Thiswillhelptocreatethatcrispyskineveryoneloves.

AtthistimegoaheadandsetuptheWSMfortheupperendoflowandslowcooking(approximately275°F[135°C]).Fillthewaterpanabouttwo-thirdsfullofhotwater.About15minutesbeforeputtingthebirdontheWSM,addyoursmokewood.

Nowforthefunpart!!You’llneedapairofreallygoodpoultryshearsorkitchen

shearsforremovingthebackbone.Cutthroughthebonesoneachsideofthebackbone,stayingasclosetothebackboneaspossible.Withthebackboneremoved,fliptheturkeyoverandpressdownhardwithbothhandstocrackandflattenthebreastbone.Foldthewingsundertheturkeysotheywon’tburnduringcooking.Tiethelegstogetherusingbutcher’sstring.Takethemeatinjectorandinjectthebutterinjectionthroughoutthebreast,legsandthighs.Brushtheturkeyalloverwithaverythinlayerofoliveoilandsprinklewithfreshcrackedpepper.

PlaceonthetoprackoftheWSM,andcookuntiltheinternaltemperatureofthebreast(whitemeat)is165°F(74°C)andthethigh(darkmeat)is175°F(80°C).

Removeandletrestabout30minutesuncovered.Carveitupandserve.

Preppingtoremovebackbone

Cuttingoutbackbone

Removingbackbone

Preppingbutterinjection

Injectingbreast

Injectingthigh

Injectingleg

Almostreadytocomeoff

BUTTERINJECTIONWeallknowturkeycansometimesbealittledryandkindofblandintaste.Well,thisinjectionissuretomakeyournextturkeysupermoistandflavorful.YIELD:ABOUT2¾CUPS(650ML)

1stickbutter

2cups(475ml)chickenbroth¼cup(60ml)lemonjuice

2tsp(7g)garlicpowder2tsp(5g)onionpowder

2tsp(5g)finelygroundpepper1tsp(2g)groundthyme

Meltthebutterinasmallsaucepan.Addtheremainingingredientsandmixwell.Allowmixturetocoolenoughtoworkwithandloadintoameatinjector—refrigerateifnecessary.

TURKEYBRINEOneofthebestthingsyoucandotoimprovetheflavorandmoistureofaturkey(orchicken)istobrineit.Briningisbasicallysoakingthebirdinasaltysolutionforanextendedperiodoftime.Thesaltactuallychangesthemolecularstructureofthemeat.Now,youmightthinkthemeatwouldbetoosalty,right?Instead,itcreatessomeofthemosttenderandmoistmeatyou’lleverhave.

Youcanbuypremadebrines,butwhat’sthefuninthat?Makingyourownbrineiseasytodo,plusyougettopicktheingredientssoyouknowit’llbefreshanddelicious!Youwillonlywanttobrinefreshturkeys,becausefrozenturkeystypicallyhavealreadybeeninjectedwithasimilarsolution.YIELD:ABOUT2GALLONS(7.5L)

1gallon(4L)heavilyicedspringwater(savedforlater)

½gallon(2L)applecider1quart(950ml)chickenstock

1quart(950ml)springwater1½cups(365g)koshersalt

1cup(200g)darkbrownsugar,packed1cup(240ml)cidervinegar

1cinnamonstick3wholeorangepeels

4clovesgarlic,chopped¼cup(35g)mixedpeppercorns

3tbsp(5g)rosemaryleaves1tbsp(10g)allspiceberries

Combinealloftheingredientsinalargestockpotandstiruntilsaltandsugarhavedissolved.Bringtoaboilandturnoffheat.Addthegallonofice-coldwater.Storeinthefridgeuntilreadyforuse.

PIGCANDYAllright,ifyou’venevermadeortastedpigcandy,strapyourselfinforaseriouslyheavenlyindulgence.Afterhavingsomeofthesewonderful,sweet,swinetasticeats,youwillbedancingaroundlikealittlekidonChristmasmorning!!!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1–1½HOURS

1pound(455g)thick-cutbacon

¼–½cup(60–120ml)puremaplesyrup½tsp(2g)chilipowder(Anykindofchilipowderwillworkforthisrecipe,foramildchilitryancho.Ifyoulikeitspiciertrychipotleorcayenne.)

½–1cup(100–200g)darkbrownsugar(moreasneeded)HDaluminumfoil

Cookingspray2chunkssugarmaplewood

SetuptheWSMforlowandslowcooking(approximately250–275°F[121–135°C]),andaddwoodchunksabout5minutesbeforethebacongoeson.

PlacethefoilontothetopgrateoftheWSMandspraywithcookingspray.Layoutbaconpiecesnexttoeachother,anddrizzleeachpiecewithmaplesyrup.Lightlysprinkleonchilipowder(youdon’tneedalot,thisismoreforalittlebackendheat/flavor),andliberallysprinklebrownsugarontoeachpiece.

PlaceonthetopsectionofWSMandcookforabout1–1½hoursoruntilbaconreachesyourdesireddoneness.

*CHAPTERTWO*

THESECRETSTOHOTandFASTCOOKINGONTHEWSMANDOTHER

SMOKERS

Asthenameimplies,thehotandfastcookingmethodusesahottertemperatureandshortercookingtimethanthelowandslowmethodassociatedwithtraditionalbarbecue.Aspartofyourdevelopmentasabackyardcook,wethinkit’sagoodideatolearnthehotandfastmethod.Forbeginners,therecipesinthissectionuseallthesamebasiccookingskillsthatyouwillusewhenmakingtraditionallowandslowbarbecue.Inthissense,they’renotonlygreatpractice,butyou’llalsoobtainafinishedproductinmuchlesstimethanifyouusedthe

lowandslowmethod.Forexperiencedcooks,thehotandfastmethodisagreatfallbackwhenlife’ssuddenintricaciesflareupandyouunexpectedlyfindyou’repressedfortime—beforeyou’veevenstartedcooking.

Whenyoucookusingthehotandfastmethod,trytolightenoughcharcoalsothatitlaststhroughouttheentirecookingprocess.Werecommendusinglumpcharcoal,asitburnshotterandismoresuitedtothisstyleofcooking.

ADVANTAGESOFTHEHOTANDFASTMETHOD:

*Shortercookingdurationsthatgenerallylast4to6hours

*Typicallydoesnotrequireadditionalcharcoalduringthecooktime

*Favoredwhenyoupreferthatcharcoalbefullylitduringcookingprocess

THINGSTOKEEPINMIND:

*IftheWSMrunstoohot,bringingthetemperaturedowncanbeproblematic

*Idealtemperaturerangeis325–375°F(163–190°C)

BASICWORKFLOWTWEAKSFORHOTANDFASTMETHOD:

1.Fullyopenthetopandbottomvents.Thisconfigurationwillhelpchannelasignificantamountofairthroughouttheentirecookingprocess,allowingtheWSMtomaintainahighcookingtemperature.

2.Dumponechimneyofunlitcharcoalinsidethecharcoalring.

3. Light one full chimneyof charcoal.Wait for the charcoal at the topof thechimneytobegintoturngrayoruntilyouseeflamesrisingoutofthetopofthechimney.

4.Usingheat-resistantgloves,dumpthehotcharcoalintothecharcoalring.

5. Cover the top of the water pan with aluminum foil to catch grease andpreventitfromburning.(DONOTfillthewaterpanwithwater.)

6.AssembletheWSM,andthenplacethelidontop.

7. Let the WSM come up to temperature (approximately 325–375°F [163–190°C]).Thistypicallytakes30to60minutes.

8.Afterthetemperaturestabilizes,addyoursmokewoodandplacethemeatonthecookinggrates.

Ifyouarehavingtroublebringingthetemperatureup,openthesideaccessdoortoletmoreoxygenreachthehotcharcoal.Moreoxygenreachingthehotcoalswillhelpraisethetemperature.

HIGHHEATBRISKETWhenIfirststartedcookingatbarbecuecontests,Ilearnedhowtocookbrisketusingthehotandfastmethod.Ihaddoneacoupleusingthetraditionallowandslowmethod,butcouldn’tquitegettheconsistencyIlikeduntilIstartedusingthehotandfastmethod.Thisisagreatmethodforcookingbriskets,notonlybecauseittakeslesstime,butalsobecausetheresultsarefantasticeachandeverytime.YIELD:20–30SERVINGS*COOKTIME:APPROXIMATELY4½HOURS

BRISKETRUB

¼cup(60g)koshersalt¼cup(50g)sugar

1tbsp(7g)coarseblackpepper1tbsp(10g)garlicpowder

1tbsp(7g)onionpowder2tbsp(20g)chilipowder

2tsp(4g)cayennepepper1brisket(10–12pounds[4.5–5.5kg])

BrisketInjectionBrisketMarinade

BBQSauce2chunkseachofappleandhickorywood

HDaluminumfoil

SetupyourWSMforhotandfastcooking(approximately350°F[177°C]).Iliketouseappleandhickorywhencookingbriskethotandfast,butyoucanusewhateverwoodyoulike.

YouwillalsowanttolineyourwaterpanwithsomeHDaluminumfoil,thiswillgreatlyhelpwithcleanupwhenyouaredone.

Mixalltherubingredientsinabowl.

Injectyourbrisketwiththeinjection,andthenapplyrubliberallyalloverthebrisket.Letitsitinthefridgefor4hourstoovernight.

PlaceitonthetoprackoftheWSMandcookfor2½hoursoruntilitreachesaninternaltemperatureof165°F(74°C).

Whenthedesiredinternaltempisreached,removethebrisketfromthecookerandprepareforwrapping.LayoutasheetofHDfoillargeenoughtocompletelywrapthebrisket.Wrapinthefoilandaddheatedbrisketmarinade,andcookforanadditional1½–2hoursuntilyoureachaninternaltempof200°F(93°C).(Don’tworry,cookinguntilthistemperatureathighwon’tturnyoubrisketmushy.Cookingathighheatallowsyoutocookyourmeattoahigherinternal

temperature.)RemovethebrisketfromtheWSMandventthefoilforabout10minutestohelpstopthecookingprocess.Wrapitbackupandsetitasideinadryemptycoolerandletitrestforaboutanhour.Afteraboutanhourresttime,takethebrisketoutofthecoolerandseparatetheflatfromthepoint.Todothis,takealongslicingknifeandplacetheknifebetweenthepointandflatandsliceatanangle,goingtowardtheendoftheflat—itshouldbelikeslicingthroughwarmbutter.Goaheadandcubeupthepointinto1-inch(2.5-centimeter)pieces,placeintoapan,addsomeBBQsauceandputbackonthecookerforanadditional30minutes.Slicetheflatinto¼-inch(6-millimeter)thickslicesandputthembackintothefoiljuiceforabout10minutes—thiswillhelpaddalittleflavortothisalreadydeliciousbrisket.

Serveslicesbythemselvesorwithasideofbeans(seehereformyKicked-UpBBQBakedBeansrecipe)andcoleslaw.OryoucouldmakeadelicioussandwichservedonabulkyrollwithalittleBBQsauce.

HIGHHEATCHICKENLOLLIPOPSMeatonastick—adishwithitsownbuilt-inutensil!Thesechickenlollipopsaresuretobeahitatyournextcookout,particularlywiththekids.Onelookandyourfriendsandfamilywillthinkyouarethenexttelevisionfoodstar!YIELD:12SERVINGS*COOKTIME:APPROXIMATELY1HOUR

1½cups(355ml)chickenbroth

1½tsp(25g)accent(MSG)2tsp(5g)dehydratedbutterpowder

12chickendrumsticks,skinonSmokin’HoggzDryRub

1½cups(360g)SweetBabyRay’sHoneyChipotleBBQSauce¼cup(85g)honey

½cup(120ml)whitegrapejuice2–3chunkssugarmapleorapplewood

First,combinethechickenbroth,accentandbutterpowdertogether,makingsureaccentdissolvescompletely;storeinfridgeuntilreadytouse.

PreparetheWSMforhotandfastcooking(approximately300–350°F[149–177°C]).Addwoodchunksabout10minutesbeforeputtingthechickenon.

Withaparingknife,cutthetendonsatthenarrowendofeachdrum.Scrapethemeatdownasfaraspossiblewithoutremovingthemeatcompletely,toformaroundlollipopshape.Withapairofpliersgoaheadandremovealltheligamentsandsmallerbonesandthrowout.

Makesureallthemeatisdowntooneendoftheboneandbesuretheskiniscoveringallthemeat—trimexcessskinifnecessary.

Withameatinjector,injectabout½to1ounce(15to30milliliters)ofchickenbrothmixallthroughoutmeat.

SeasondrumswithrubandplaceonthetoprackoftheWSM.Cookforabout1

houroruntilinternaltemperaturereaches165°F(74°C).

Inamediumsaucepan,heatthebarbecuesauce,honeyandgrapejuice.

Removedrumsfromthesmoker.Usingtongsorglovedhands,submergeeachdrumintowarmsauce.Shakeoffexcesssauceandplacebackonthesmoker,directlyongrillgrate.Cookuntilsauceiscaramelized,about15minutes.

Removedrumsfromsmoker.Letthemrestfor10minutesandserve.

HOTANDFASTPORKBUTTWITHSIMPLEMUSTARDSAUCEThisisagreatrecipeifyoudon’thaveallnighttocook.Thebestpartisthatyoudon’thavetogetupbeforethebirdstohavethisreadyfordinnertime!YIELD:ABOUT12SERVINGS*COOKTIME:APPROXIMATELY5½HOURS

MUSTARDSAUCE

½cup(120g)honeymustard½cup(120ml)cidervinegar

2cups(400g)packedlightbrownsugar1porkbutt(8pounds[3.75kg])

PorkInjectionSmokin’HoggzDryRub

PorkBraise12delirolls

Coleslaw,toserve

First,heatthemustardsauceingredientsinasaucepanuntilthebrownsugarisdissolved.Removefromheatandcoolinthefridge.

SetupyourWSMforhotandfastcooking(approximately350°F[177°C]).Iliketouseappleorsugarmaplewhencookingpork,butyoucanusewhateverwoodyoulike.

YouwillalsowanttolineyourwaterpanwithsomeHDaluminumfoil,thiswillgreatlyhelpwithcleanupwhenyouaredone.

Injectbuttwiththeinjection—youprobablywon’tuseitall,butthat’sok.Applytherubliberallyalloverthebutt,andletsitinthefridgefor4hourstoovernight.

PlaceonthetoprackoftheWSMandcookfor3½hoursoruntilthebuttreachesaninternaltemperatureofabout165°F(74°C).

Whenthedesiredinternaltemperatureisreached,removefromthecookerandprepareforwrapping.LayoutapieceofHDfoillargeenoughtowrapentirebutt.

Placebuttinfoilandaddtheporkbraise.Wrapcompletelyinfoilandreturntothecookerandcookforanadditional1½–2hoursuntilyoureachaninternaltempof200–205°F(93–96°C).(Don’tworry,cookinguntilthistemperatureathighwon’tturnyourporkmushy;cookingathighheatallowsyoutocookyourmeattoahigherinternaltemperature.)RemovefromtheWSMandopen(vent)thefoiltohelpstopthecookingprocess.Venttheporkbuttforabout10minutes.

Thenwrapitbackupandsetitasideinadryemptycoolerandletrestforaboutanhour.Shredporkandstrainthejuicesfromfoilandmixbackinwiththepork.Serveonrollswithcoleslawandmustardsauce.

Whenshreddingporkbyhand,it’sagoodideatogooutandgetyourselfapairofcottongloves,thenputyourfood-safeglovesoverthose.Thecottonglovewillallowyoutoshredtheporkmucheasierwithoutburningyourhands.

BUTTERMILKCHEDDARBISCUITSBiscuitsareoneoftheall-timegreatSoutherncomfortfoods.Thereisnothingbetterthantakingafreshlymadebiscuit,cuttingitopen,slappingabigoldglobofbutteronitanddrizzlingonsomehoney.YIELD:8–10SERVINGS*COOKTIME:APPROXIMATELY20MINUTES

2–2¼cups(225g)all-purposeflour,plusmoreforworksurface

2¼tsp(10g)bakingpowder¾tsp(3g)bakingsoda

½tspsalt¼tspgroundpepper

6tbsp(90g)coldunsaltedbutter,cutintosmallpieces¾cup(180ml)buttermilk

¾cup(85g)shreddedcheddarcheese½tbsp(8g)unsaltedbutter,melted

FireuptheWSMforhotandfastcooking(approximately400°F[205°C]).

Inalargebowl,whisktogether2cups(200grams)flour,bakingpowder,bakingsoda,saltandpepper.Cutinthebutterwithapastryblenderuntilthemixtureresemblescoarsecrumbs,withsomepea-sizelumps.Mixinthebuttermilkandcheeseuntilcombined.Withaflouredhand,kneaddoughagainstsideofthebowluntilitholdstogether.Ifitisstillsticky,kneadinupto¼cup(25grams)moreflour.

Afterkneadingbiscuitdough,pouritoutontoalightlyflouredworksurface.Patthedoughto1inch(2.5centimeter)thick.Withafloured2inch(5centimeter)biscuitcutter,cutoutroundsasclosetogetheraspossible.Placethemonabakingsheet.Gatherscraps,patagainandcutoutmorerounds.

Brushthetopswiththemeltedbutter.CookintheWSMuntilbiscuitsaregoldenbrown,roughly18to20minutes.Servebiscuitswithsomedelicioussausagegravyoreggsandbacon.

SULLY’SDAMNDIPWhenIfirststartedcompeting,Ikepthearingpeopletalkaboutthisamazinglydeliciouslate-nightdipservedwithtortillachips.Iaskedwhatitwasandwonderedwhyit’scalledDamnDip.Theytoldmeit’smadebyaguynamedSully,andit’sthebestdamndipyou’llevereat!Well,theyweren’tkidding.Meltedcheese,chili,salsa,jalapeños,themeldingofflavorswasoutstanding!Igothooked,andnowIcravethisNortheastspecialtyateverycontestIgoto.Normallythisiscookedona22-inch(56-centimeter)charcoalgrill,soIhavemodifiedtherecipeandscaleditdowntofitonthe18-inch(46-centimeter)WSM.Here’smytakeonSully’sfamousDamnDip.YIELD:ABOUT25SERVINGS*COOKTIME:APPROXIMATELY1½HOURS

2cansHormelChiliHot&SpicywithBeans

Smokin’HoggzDryRub1bottleCholulaChipotleHotSauce

2(8ounce[230g])barsPhillyCreamCheese,cubedinto½ounce(15g)pieces1jarMrs.Renfro’sGreenSalsa

1jarDr.Gonzo’sHotPepperMash8ounces(230g)mozzarella/provolonecheese,shredded

8ounces(230g)cheddarcheese,shredded1bottleCholulaChiliGarlicSauce

4largebagsoftortillachipsCastironpanorHDaluminumpan

FireupyourWSMforhighheatcooking(approximately350–375°F[177–191°C]).Irecommendusinglumpcharcoalforthisone,asitwillburnalittlehotterthanthestandardbriquettes.

ThekeytothisrecipeisYOUABSOLUTELYCANNOTMIXORSTIRANYOFTHEINGREDIENTS.Theylandwheretheyland.Usealargecastironpan(minimum12inches[31centimeters]).Ifyoudon’thaveone,aHDpanwilldo.

Forthefirstlayer,addbothcansofchili,sprinklewithdryrubandaddthebottleofchipotlehotsauce.Next,addthesecondlayerbybreakingupthecreamcheeseandscatteringitthroughout.Forthethirdlayer,addMrs.Renfro’sGreenSalsaandDr.Gonzo’sHotPepperMash.

Thencomesthefourthlayer,sprinklingontheshreddedcheeses.Andlastly,addtheremainingbottleofchiligarlicsauceoverthetopofthecheeselayer.

PutthedipontothetopgrateoftheWSM,andcookuntilbubblyaroundtheedges—couldbe1–2hours,checkitafteranhour.

Whendone,removeandletitrestfor15minutes.Openabagofchipsanddigin!

JALAPEÑOBACONCHEDDARCORNBREADCookedinacastironskillet,ohyeah!Thebestpartsarethecrispyedgesofthebrownedupcheddarcheeseandthesubtleheatfromthejalapeño.IthinkthisistheperfectcomplementtoanyBBQ.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY30MINUTES

½pound(230g)bacon,cookedandcrumbled(reservethebacon)

3cups(300g)all-purposeflour1cup(170g)yellowcornmeal

¼cup(50g)whitesugar2tbsp(25g)bakingpowder

2tbsp(30g)koshersalt1cup(240ml)milk

1cup(240ml)buttermilk1cup(205g)unsaltedbutter,melted

3extralargeeggs,lightlybeaten1cup(115g)cheddarcheese,shredded

3jalapeñopeppers,diced

SetupyourWSMforhighheatcooking(approximately350°F[177°C]),andemptythewaterpan.

Placeaskilletwithbacongreaseonthetopracktokeepwarm.Combinetheflour,cornmeal,sugar,bakingpowderandsaltinalargebowl.Whiskthemilk,buttermilk,butterandeggsinanotherbowl;stirmilkmixtureintoflourmixtureuntiljustcombined.Batterwillbeslightlylumpy.Foldincheddarcheese,jalapeñopeppersandhalfthebacon.Allowbattertorestatroomtemperaturefor10minutes.

RemoveskilletfromtheWSMandpourthebatterintothehotskilletandsprinklewithotherhalfofcrumbledbacon,gentlypressingbaconintobatter.PlacethisbackontothetoprackoftheWSM,andcookuntilatoothpickinsertedintothecentercomesoutclean,about30–35minutes.Coolinthepanfor10minutesbeforeslicing.

MEATBALL,PEPPERONIANDCHEESECALZONE/STROMBOLIWhowouldhavethoughtyoucouldcookacalzoneontheWSM?Here’salittlesnackweliketomakewhenwe’reatbarbecuecontests.Theyareeasytomake,andeveneasiertoeat!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1HOUR

1pizzadoughball

8–12slicesprovolonecheese1pound(455g)pepperoni

8meatballsorstore-bought1jarpizzasauce

HDaluminumfoil

SetupyourWSMforhighheatcooking(approximately325–350°F[163–177°C]),andemptythewaterpan.

Rolloutthepizzadoughtoarectangleabout8inchesx12inches(20centimetersx30centimeters).Layoutthecheeseinthemiddleofthedoughandaddtheslicesofpepperoni.Next,youcanaddthemeatballsandaboutahalfjarofsauce,reservingtheotherhalffordippinglateron.

Foldintheleftandrightsides,andthenfoldinthefrontandbacksides.PlacethecalzoneseamsidedownontotheHDfoil.PlaceitonthetoprackoftheWSMandcookforabout45–60minutesoruntilthetopbecomeslightlybrowned.

RemovefromtheWSMandrestforabout15minutes.Goaheadandsliceitup,makingsurethateachpiecehasonewholemeatball.Enjoy!

MOZZARELLASTUFFEDMEATBALLSThesemeatballsarefuntomake.Ilovetowatchpeopleeatthemforthefirsttime,especiallywhentheyfindalittlesurpriseofmeltedcheeseinthecenterofeachone.Thesearegreatservedwithpasta,butkeeptheminmindforameatballsandwich!YIELD:8SERVINGS(1MEATBALLEACH)*COOKTIME:APPROXIMATELY1HOUR

TOMATOSAUCE

1garlicclove,minced1tsp(3g)onionpowder

1tbsp(6g)oregano1(28ounce[795g])cantomatosauce

Saltandpeppertotaste2–3sliceswhitebread

¼cup(60ml)wholemilk1pound(455g)groundsirloin

1pound(455g)groundpork1garlicclove,minced

¼cup(20g)ParmesancheeseSaltandpeppertotaste

8smallfreshmozzarellaballs4slicesprovolonecheese,cutinhalf

SetyourWSMupforhighheatcooking(approximately300–350°F[149–177°C]).

Tomakethesauce,putallingredientsinasaucepanandcookuntilheatedthrough,about15minutes.Setaside.

Soakbreadinmilkuntilsaturated,andthenmixingroundsirloin,pork,garlic,Parmesancheese,saltandpepper.

Make8pattiesandplaceamozzarellaballinthecenterofeachoneandformintoballs.PlacemeatballsdirectlyonthecookinggrateoftheWSM,andcookat300°F(149°C)forabout30minutes.Putmeatballsinpan,coverwithsauceandcookforanother30minutescovered.Removecoverandtopwithprovolonecheese.Coverfor5–10minutessocheesemelts.

LOADEDPOTATOWITHPULLEDPORKHere’sagreatrecipewhenyouhavesomeleftoverpulledpork.Twogreatcomfortfoodsmixedtogether:potatoandpulledpork.What’snottolove,right?ThefirsttimeIhadthiswas…youguessedit,atabarbecuecontest.Doyouseeafamiliarthemehereyet?Therewasafestivalgoingon,sowehadsomedowntime,andItookawalkaroundtocheckthingsout.Wecameacrossthissmalllittleboothjustsellingthesepotatoes.Thelinemusthavebeen30peopledeep!So,Ithought,“OfcourseI’mwaitinginlineforthis!”Man,wasitworthit!Goaheadandgiveitatry.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY1½HOURS

4largerussetpotatoes

OliveoilKoshersalt

1pound(455g)leftoverpulledpork,heated4tbsp(60g)butter

1cup(115g)shreddedcheddarcheese½pound(200g)bacon,cookedandchopped

¼cup(20g)greenonionsSourcream

FireupyourWSMforhotandfastcooking(approximately350–375°F[177–191°C]).

Washanddrythepotatoes,thenrubthemwitholiveoilandsprinklethemwithkoshersalt.

PlacepotatoesonthetoprackoftheWSMandcookforabout1½hours,oruntilyoucanpokewithaknifeandfeelnoresistance.

Cutalengthwisesplitineachpotatoandflufftheinsideswithafork.Addthebutter,pork,cheeseandbaconandputbackontheWSMforafewminutestomeltthecheese.Removeandservewithsourcreamandgreenonionsontop.

PIGSINABLANKET,GROWNUPSTYLEYouprobablyhaven’thadthesesinceyouwereakid,right?HotdogsandAmericancheese,rolledupincrescentrolls,anddippedinyellowmustard.Well,nowthatyou’reallgrownup,you’veprobablymovedontobiggerandbetterthings.Thisrecipecallsforalittlegroundpork,somesauerkrautandwholegrainmustard—flavorsthatwillsatisfy.Goaheadandindulge.I’mbringingbackagrown-upversionofthisall-timefavorite,classickiddish.YIELD:24SERVINGS*COOKTIME:APPROXIMATELY40MINUTES

2tbsp(30g)unsaltedbutter

½cup(120g)mincedshallot4largegarliccloves,minced

⅓cup(40g)pankobreadcrumbs⅓cup(80ml)wholemilk

1½cups(215g)drainedsauerkraut2tbsp(30g)wholegrainorDijonmustard,plusmoreforserving

1½tsp(4g)carawayseeds,toasted,lightlycrushedKoshersaltandfreshlygroundblackpepper

1pound(455g)groundpork2(14ounce[400g])packagesfrozenpuffpastry,thawed

All-purposeflour(fordusting)2largeeggs,beatentoblend

HDaluminumfoilCookingspray

SetuptheWSMforhotandfastcooking(approximately325–380°F[163–193°C]).

Meltthebutterinasmallskilletovermediumheat.Addshallotandcookuntilsoft,4–5minutes.Addgarlicandcook,about1–2minutes.Transfermixturetoalargebowlandletcool.

Combinepankoandmilkinasmallbowl;letitstanduntilmilkisabsorbed,2–3minutes.Addpankoandmilkmixturetothebowlwiththeshallotmixture.Squeezeanyexcessliquidfromthesauerkraut;coarselychopandaddittothebowl.Stirin1tablespoon(15grams)ofDijonmustardandcarawayseeds;seasonwithsaltandpepper.Mixwell.Addporkandgentlymixuntiljustcombined.

Rolloutpuffpastryonalightlyflouredsurfacetoa14x10-inch(36x25-centimeter)rectangle.Cutlengthwiseintothree14x3-inch(36x8-centimeter)strips.Usingone-thirdofthesausagefillingleavinga1-inch(2.5-centimeter)

borderateachend,formsausageintoathinlogoffillingdownthecenterof1pastrystrip.Foldpastryoversausagemixturetoencloseandthenpresspastrytogethertoseal.Foldseamundertoensurethatthesausageistightlywrapped.Repeatwithremainingpastryandsausagemixture.

Cutsmalldiagonalslitsat1-inch(2.5-centimeter)intervalsalongthetopofthepastries(tohelpreleasesteam).Brushthetopandsidesofthepastrywithbeatenegg;chillinthefreezerforabout30minutes.

LayoutasheetofHDfoilonthetopgrateoftheWSMandspraywithcookingspray.Placethegrownpigsinablanketontopofthefoiledgrateandcookforabout30–40minutesoruntilporkiscookedthrough(about145°F[63°C]).Removefromsmokerandletrestfor5minutes.Cutrollsinto1-inch(2.5-centimeter)piecesandservewiththeextramustard.

PIZZA-WRAPPEDBURGERYoulikepizza?Youlikeburgers?Welllooknofurther!It’sthebestofworlds:burgersandpizzaservedalltogetherasoneheapingpileofdelicious.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY30–45MINUTES

1pizzadoughball

1pound(455g)groundsirloin1pound(455g)bacon,cooked

32pepperonislices1cup(7g)roastedredpeppers

1cup(210g)caramelizedonions8slicescheddarcheeseor2cups(230g)shredded

SaltandpepperSmallroundbakingpan

Cookingspray

SetuptheWSMforhotandfastcooking(approximately325–380°F[163–193°C]).

Cutthegroundsirloinintofourequalportions;formintoburgerpattiesandseasonwithsaltandpepper.

Rolloutpizzadoughtoabout12inches(30centimeters)andcutinto4pieces—fromthereyoucanrollouteachpiecealittlemore.

Nowtimetobuildtheburger,butyouaregoingtobebuildingitupsidedown.You’llseewhylater.

Layoutthepizzadough,andaddthecheese,bacon,pepperoni,onions,peppers,theburgerandmorecheese.Now,starttobringthecornerstogether(youwillwanttotakealittlebitofwaterandwettheedgesofthedoughtohelpitbondtogether).

Fliptheburgeroverandplaceitontoasmallround(12–16inch[30–40centimeter])bakingpansprayedwithnonstickcookingspraysothattheseamisfacingdown.

CookintheWSMfor30–45minutes,untiltheinternaltemperatureoftheburgerisapproximately135–140°F(57–60°C).Removeandletitrestforabout10minutes.

Youcanservethiswithanycondimentyouwant,chipotlemayo,ketchupandmustardorevenpizzasauce!Enjoy.

PORKBELLYSLIDERS,ASIANSTYLETheAsianslawistheperfectcomplementtotherichnessoftheporkbellyandbringsalongwithitthechipotlemayo.Oh,man—whataperfectcombination!Yeah,it’sthatgood!!!YIELD:12SERVINGS*COOKTIME:2½HOURS

PORK

2–3pounds(1–1.5kg)cured/smokedporkbelly1(12ounce[340ml])bottleofdarkbeer

SaltandpepperASIANSLAW

2carrots,peeledandjulienned½Englishcucumber,seededandjulienned

½Fujiapple,julienned½redonion,thinlysliced

¼cup(4g)cilantro¼cup(60ml)ricewinevinegar

¼cup(60ml)mirin1tsp(4g)sugar

2tbsp(5g)lightsoysaucePinchormoreofredpepperflakes,totaste

CHIPOTLEMAYONNAISE⅓cup(80g)mayonnaise

1mediumcannedchipotlepepperinadobosauce,finelychopped1tsp(6g)adobosauce

1dozensliderbunsArugula

Tomakethepork,setupyourWSMforhighheatcooking(approximately300–350°F[149–177°C]).

Scorethefatcapincrisscrosssectionsthroughthefat,butnotintothemeatitself.Generouslycoatwithsaltandpepper,rubbingintothecrisscrosssectionsandonallsidesofthemeat.

Placeinaroastingpanwithbeer,fatsideupandcookintheWSMfor2hours.After2hours,removetheroastingpanandcookoverdirectheattocrispupthetop,bastingevery10minutesuntilcrunchyontop.

RemovefromtheWSMandletitcool.Youcanmakethisaheadoftimeandputitintherefrigeratoruntilyou’rereadytomakesandwiches.

Tomaketheslaw,combinealloftheingredientsinabowl.Putitintherefrigeratortochillforanhourorlongersotheflavorsblend.

Tomakethemayo,combinealloftheingredientsinabowl.Chillitintherefrigeratoruntilyou’rereadytoassemblethesandwiches.

Whenyou’rereadytoassemblethesandwich,slicetheporkbellyinto¼-inch(6-millimeter)slices.Ifporkhasbeenreservedintherefrigerator,reheatslicesinafryingpan.Slicethesliderbunsinhalf,andslatherthesideswithchipotlemayonnaise.Thenlayerarugula,twoporkbellyslicesandaheapingofAsianslawmixture.Topwithbunandserve.

SMOKEDLOBSTERTAILOneofthethingsNewEnglandersareknownforislobster.It’sprettymuchthemainstapleatanyclambakeduringsummer.Thesesmokedlobstertailsmightbeoneoftheeasiestdishesyou’llevermakeinyoursmoker.I’mguessingthey’llbeoneofthetastiest,too.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY20–30MINUTES

6lobstertails

½cup(115g)unsaltedbutter6clovesgarlic,chopped

Saltandpeppertotaste1chunkofapplewood

SetupyourWSMforhighheatcooking(approximately350°F[177°C]),usinganemptywaterpan.

Withtheshellfacingup,openthelobstertailswithpoultryorheavydutykitchenscissors.Releasethelobstermeatfrominsideoftheshellbyrunningyourfingerontheinsideoftheshellbetweenthemeatandshell.Seasonwithsaltandpepper.

Meltbutterwithgarlicovermedium-lowheat.Drizzlethisoverthelobstermeatontheinsideofopenedshell,betweenthelobstermeatandshell,makingsuretogetsomegarlicinthere.

Placeontothetoprackofyoursmoker(shelldown)andcookuntiltheinternaltemperatureregistersat130–145°F(55–63°C).Removefromtheheatandallowittorestforafewminutes.Then,slideaforkunderneaththelobstermeatandliftitoutandontothetopofthelobstertailshell.

Servewithadditionalgarlicbutter.

WESTCOAST-STYLETRI-TIPHereintheNortheast,itseemsthatnotalotpeoplehaveheardabouttri-tip.It’sverypopularoutontheWestCoast.Tri-tipisatriangularcutofmeatfoundatthebottomofthesirloin.It’swellmarbled,tenderandoneofthemostflavorfulcutsofbeefyou’llfind.Mostofthetri-tipyou’llfindatthesupermarketweighsaround2–2½pounds(910–1,200grams).It’stheperfectcutofmeatforcookinghotandfast.Inthisrecipe,I’musingmyinterpretationofaclassicWestCoast–stylerub:alittlesaltandpepper,mixedwithfreshherbsandatouchofheattoreallybringouttheflavorofthemeat.“Tri”some,you’regoingtoloveit.YIELD:ABOUT4–6SERVINGS*COOKTIME:APPROXIMATELY20–40MINUTES

RUB

1tbsp(15g)koshersalt1tbsp(7g)coarsegroundblackpepper

1tbsp(10g)garlicpowder1tbsp(7g)onionpowder

1tsp(2g)cayenne1tbsp(3g)freshoregano,choppedfinely

1tsp(5g)freshrosemary,finelyminced½tspfreshsage,choppedfinely

2tri-tiproasts(about2pounds[910g]each)Oliveoil

2chunksofoakwoodHDaluminumfoil

FireuptheWSMforhighheatcooking(approximately350°F[177°C]).Forthisrecipe,leaveoutthewaterpan,andwrapthebottomgratewithHDfoil.Addthewoodchunksabout5minutesbeforecooking.

Mixthedryrubingredientstogethercompletelyandsetitasideuntilreadytouse.

Lightlycoatthetri-tiproastswitholiveoilandapplytherubtobothsidesofthetri-tipandletitsitoutforaboutanhour.PlaceontothebottomrackoftheWSMfor5minutes,thenflipandcookforanother5minutes.Removeandplaceonthetoprackandcontinuecookinguntildesireddoneness,120–125°F(49–52°C)forrare,130–135°F(55–57°C)mediumrare—thiscouldtake20–40minutesdependingonthethicknessandsizeofthetri-tip.

RemovefromtheWSMandrestlooselytentedforabout10minutes.Sliceagainstthegrainandserve.

Forhighheat,indirectcooking,youcanwrapthebottomgratein

aluminumfoilsothatitactsasaheatsink.Thisisjustahandyalternativethatprovidesthesameeffectaswrappinganemptywaterpan.

NOTYOURAVERAGECHICKENCORDONBLEUInatypicalchickencordonbleurecipe,hamandSwisscheesearerolledupinsideachickenbreastandfrieduntilcrispy.Inthisversion,weusesaltyprosciuttoandnuttyGruyèrecheese,andforsomeforextraflavor,wecoatthechickenwithDijonmustardandpankobreadcrumbs.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY30–45MINUTES

4chickenbreasts

Saltandpepper8slicesprosciutto

1cup(110g)Gruyèrecheese,shredded½cup(125g)Dijonmustard

2cups(240g)pankobreadcrumbs16toothpicks

2chunksofapplewood

FireupyourWSMforhighheatcooking(about350°F[177°C]),usinganemptyfoiledwaterpan.Addthesmokewoodabout5minutesbeforeputtingthechickenon.

Looselywrapeachchickenbreastinplastic.Takeameatmalletandpoundeachbreastuntileventhicknessabout½inch(13millimeters)thick,thenseasonwithsaltandpepper.Layout2slicesofprosciuttoontopofthechickeninacrosspattern,andaddabout¼cup(30grams)ofGruyèrecheese.Wrapthecheeseupwiththeprosciuttointoapackageandplaceontothecenteroftheflattenedchickenbreast.Rollthechickenupandsecurewithtoothpicks.Coattheoutsideofthechickenwithmustardandrollitinthepankobreadcrumbs.

PlaceonthetopgrateoftheWSM,andcookuntilyougetaninternaltemperatureof165°F(74°C).Removefromcookerandletitsitfor5minutes,thenserve.

CHICKENBOMBSThesetastylittlechickentreatsareperfectforyournextcookout,thelittlebitofheatfromthejalapeñoandthesweetnessoftheBBQsauceareamatchmadeinheaven.Theonlybadthingisyourfriendsaregoingtobeaskingyoutocookthemforallyourparties!YIELD:10SERVINGS*COOKTIME:APPROXIMATELY45MINUTES

5bonelessskinlesschickenbreasts

SaltandpepperSmokin’HoggzAll-PurposeRub

8ounces(230g)creamcheese,softened1cup(115g)Colby-MontereyJackcheese

10slicescheddarcheese5jalapeños,slicedinhalflengthwiseandcleaned

20slicesbacon1cup(240g)BBQSauce

HeatupyourWSMforhighheatcooking(approximately350°F[177°C]).

Slicechickenbreastsinhalf(likeahamburgerbun).Placetheminaplasticgallon-sizedbagandpounduntil¼inch(6millimeters)thick.Seasonwithsaltandpepperandtheall-purposerub.

MixthecreamcheeseandColby/Jacktogetherandsmearabout2tablespoons(15grams)intoeachpepperhalf(useupthecheesebetweenallofthepeppers).Takethecheddarcheeseslicesandwraparoundpepper.

Placethepepperonthechickenbreastandwrapitupasbestyoucan.Isuggestplacingthepeppercheese-sidedownsoitgetscompletelycoveredbythechicken.Seasontheoutsideofthechickenlightlywithsomerub.Wrapeachchickenbreastcompletelywithtwotothreepiecesofbacon.Startatoneend,wraphalfthebreastandfinishthesecondhalfwiththeotherpieceofbacon.Applymorerubtotheoutsideofthebacon.

PlaceontotheWSMandcookfor30–45minutesoruntilchickenisdone(165°F[74°C]).Towardsthelast15minutes,applyathinlayerofBBQsauce.

RemovefromtheWSMandletitrestforabout5–10minutes,sliceinhalf,thenserve.

Applyingrubtochicken

Alittlemorerub

Brushingchickenwithsauce

Slicinginhalf

PORKOSSOBUCCOOssoBuccoisatraditionalItaliandishusingvealshanks.Vealshankscanbeexpensiveandsometimesthey’rehardtofind.Iliketouseporkshanksbecausetheyarelessexpensiveandaloteasiertofind.Ithinkthedishcomesoutjustasgoodwithporkasitdoeswiththeveal.OssoBuccomayseemhardtomake,butit’sactuallyprettyeasy,andverytasty.It’ssmokedforaboutanhour,thenbraisedinaDutchovenforacouplehoursforamelt-in-your-mouthfinish.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY3–4HOURS

4–6meatyslicesofporkshank,cut1½″(4cm)thick

OliveoilGroundblackpeppertotaste

Salttotaste⅓cup(45g)carrots,diced

⅓cup(55g)onions,diced⅓cup(35g)celery,diced

4clovesgarlic,minced1cup(240ml)drywhitewine

1cup(240ml)chickenstockGREMOLATA

1tbsp(6g)lemonzest,minced¼cup(15g)freshparsley,finelychopped

3clovesgarlic,finelychoppedCastironDutchovenwithlid

2chunksapplewood

PrepareyourWSMforthelowerendofhighheatcooking,about325°F(163°C).Useanemptyfoil-linedwaterpan(easycleanup).Addyoursmokewoodafewminutesbeforeputtingthemeaton.Also,puttheDutchovenonthebottomgrate,thisistoheatitupsoitwillbereadyforbraisingtheshanksduringthesecondpartofthecook.

Drizzleoliveoilovereachporkshankandrubitin.Seasonwithsaltandpepper.

Addthecarrots,onions,celery,garlic,whitewineandchickenstocktotheDutchoven(coveroff).AtthesametimeplacetheporkshanksonthetopgrateoftheWSMandcookforonehour.

PlacetheporkshanksintoDutchoven(bottomgrate)andcover;cookuntilporkisforktender,about2–3hours.

MixingredientsfortheGremolata;setasideuntilreadytouse.

RemovetheporkshankfromDutchovenandreduceliquidbyhalfovermedium

heat,about15minutes.AddGremolata,returnshankstopanandspoonsauceovershank.Serveandenjoy!

MEATLOAFIfyou’veneverhadsmokedmeatloaf,thenyou’vebeenmissingoutononeofbarbecue’sbestdishes!Here’sarecipethat’sgoingtomakeyouwanttoeatthepanyoucookiton,nevermindtheactualmeatloafitself.Thesmokeflavorandthesweetnessoftheglazereallymakethisdishcometogether.YIELD:ABOUT8–10SERVINGS*COOKTIME:APPROXIMATELY2½HOURS

MEATLOAF

1pound(455g)groundsirloin1pound(455g)groundveal

1pound(455g)groundpork2eggs

¼cup(40g)choppedonion3clovesgarlicminced

½cup(120g)ketchup¼cup(60ml)milk

⅔cup(50g)crackerscrushedintocrumbs1tbsp(15g)koshersalt

½tspblackpepperMEATLOAFSAUCE

½cup(120g)ketchup¼cup(50g)brownsugar(lightordark)

1tbsp(6g)chilipowder1tsp(5g)koshersalt

12″(30cm)rounddisposablepanwithholesinitCookingspray

HDaluminumfoil3smallchunksofwood

Mixallofthemeatloafingredientstogetherandplaceontothepanandformintoalog.

Mixthemeatloafsauceingredientstogetherandstoreinabowlinthefridge.

SetuptheWSMforhotandfastcooking.Thismeansrunningthecookeratabout350°F(177°C)withanempty,foil-linedwaterpanforeasycleanup.

Fire-upachimneyfullofcharcoalbriquettesanddumpthehotcoalsintothecharcoalchamber;dumpanother¾chimneyofunlitbriquettesoverthelitcoals.Whenallthecoalsarehot,assemblethecookerandputthemeatloafonthetopgrate.

Nowyoucanaddabout3smallchunksofwood—oak,pecanorapplewouldbe

goodchoices—butdon’tusetoomuchoryouruntheriskofover-smoking,whichwillgiveyouabittertaste.Openthetopventandallthreebottomventsfully.Oncethecookercomesuptotemperature,adjustthebottomventstomaintain350°F(177°C)fortheentirecookingsession.

PlacethemeatloafonthetoprackoftheWSM,andcookforaboutanhour;applyabouthalfthesauce,reservingtherestfordippinglater.Cookforanother1–1½hoursoruntilitreachesaninternaltemperatureof160°F(72°C).RemovefromtheWSM,tentwithfoilandrestforabout15minutes.Sliceandenjoywithsomemashedpotatoes.

RACKOFLAMBMostofthelambwebuyingrocerystorescomesfromNewZealand,andthetopsofthebonesarealreadytrimmed(or“Frenched”).Ifyouhaveabutchernearyouandcangetyourhandsonsomedomesticlamb,youwanttodosobecausetheflavorisfantastic!Ifyougetthelambfromabutcher,chancesarethetopsoftheboneswon’tbetrimmed.Ifyouarefeelingbraveandambitiousenough,youcantrytoFrench(trim)thebonesyourself.However,ifyouarelikeme,you’lllettheprofessionalbutchersdoit.ChancesaretheycandoitfarmorequicklythanIcan,andthey’llkeepalltheirfingersintact.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY1HOUR

1bonerackoflamb,trimmedandFrenched(allthefatistrimmedfromthebone,makeslikeahandle)PASTE

4clovesofgarlic,finelyminced2tbsp(4g)freshrosemary,minced

1tbsp(30ml)oliveoil1tbsp(30ml)whitewine

½sticksoftenedbutter2tsp(10g)koshersalt

2tsp(5g)blackpepper½tsponionpowder

½tspdriedthyme½tspcoriander

½tspcrushedredpepperflakes2–3blackcherrywoodchunks

HDaluminumfoil(optional)

Setupyourcookerforhighheatcooking,about350°F(163°C),withanemptyfoiledwaterpan(foreasycleanup).Addyoursmokewoodabout5minutesbeforeputtingthelambonthecooker.

Mixingredientsinabowltomakeintoapaste.Rubthepasteevenlyovertherackoflamb.Coverwithplasticwrapandletsitinthefridgefor3hoursbeforecooking.

Ifyouwant,youcanwrapthetopoftheboneswithfoil,thiswillhelppreventthebonesfromburning.Ifyou’renottryingtoimpressanyoneanddon’tmindthebonesgettingalittledarkincolor,justleavethembe.

Lightlyoilthetopgrateandplacetherackoflambinthecenterbone-sidedowntohelpcreatecrustonthesurfaceofthemeat.Cookuntiltheinternal

temperatureisabout145°F(63°C),about1hour.Removefromthecookerandallowaresttimeofabout10minutesbeforecuttingitupandserving.

HAMOneofthethingsIloveabouttheholidayseasonisthatsomeoneinmyfamilywillbecookingham.It’sjustnottheholidayswithoutit!Ilovethatsavorysaltyflavormixedinwiththesweetnessoftheglaze!Iliketousea“readytocook”ham,whichmeansthehamhasalreadybeencuredandpartiallycooked,andallyouhavetodoisfinishcookingitto155–160°F(68–71°C).It’seasy,plusyoucanstilladdyourfavoriteseasoningandaddalittlebitofsmokeflavor.YIELD:ABOUT16SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS

1ready-to-cookham(16pounds[7.25kg])

Smokin’HoggzAll-PurposeRubHamGlaze

HDaluminumfoil3–4chunksapplewood

SetupyourWSMforhighheatcooking(approximately325°F[163°C]),useanemptywaterpanlinedwithfoil,foreasycleanup.Addyoursmokewoodatthesametimeyouputthehamon.

Whenyoutakethehamoutofitspackaging,it’llprobablyhaveathinjelly-likelayeronit,soyoujustwanttorunitundercoldwaterandrinseitoff,thenpatdrywithapapertowel.

Next,scorethefatwiththetraditionaldiamond/checkerboardpatternyounormallyseewithhams—notonlydoesitlookgreatafterit’scooked,italsohelpswithrenderingthefatduringthecookingprocess.Todothis,takeyourknifeandcut¼-inch(6-millimeter)deeplinesabout1inch(2.5centimeters)apart,thenagainperpendiculartothecutsyoujustmade.

Seasonlightlyalloverwithrub.Letyourhamsitoutonthecounterforabout1–2hours.

Putyourhamonthetoprackofcookerandcookuntilyougetaninternaltemperatureofabout155°F(68°C).Thisisprobablygoingtotakeabout3hours,sostartcheckingthetemperatureatthe2-hourmark.Youcanalsostartapplyingtheglazeatthispointtoo.

Whenthehamreachestemperature,removeitandletitrestforabout30minutes,looselytentedwithaluminumfoil.Sliceandserve.

HAMGLAZEWhat’saholidayhamwithoutaglaze?I’mnottalkingaboutthelittlepacketthatcomeswithanalreadycookedham.No,I’mtalkingaboutmakingyourown.You’regoingtolovethisglaze!Youwillnoticethereisnosaltinthisrecipe.Itreallydoesn’tneedanybecauseofallthesaltintheham.WhatIlikeaboutthisglazeisthesweetnessofthehoney,thebackgroundsavoryflavorthemustardbringsandthesubtlehintofheatfromthechipotles.Itallmakesthisaperfectglazeforyourholidayham.YIELD:ABOUT2CUPS(640G)*COOKTIME:APPROXIMATELY15MINUTES

1cup(240ml)cidervinegar

½pound(230g)darkbrownsugar½cup(170g)honey

¼cup(60ml)pineapplejuice2tbsp(30g)Dijonmustard

¼tspchipotlepowder

Inamedium-sizedsaucepan,heatupthevinegarandaddthebrownsugar,stirringuntilthesugarisdissolved.Removefromheat,addtheremainingingredientsandmixwell.Returntomedium/lowheatandsimmerabout15–20minutes.

APPLESTREUSELCHEESECAKEBARSApple,oatmealandcheesecake,that’sallthatneedstobesaidforthis.Iwillbesurprisedifyoudon’teatthewholetrayinonesitting!!!YIELD:20SERVINGS*COOKTIME:APPROXIMATELY40MINUTES

1pouch(1pound1½ounces[500g])oatmealcookiemix

½cup(115g)firmbutterormargarine2packages(8ounces[230g]each)creamcheese,softened

½cup(95g)sugar2tbsp(15g)all-purposeflour

1tsp(5ml)vanilla1egg

1(21ounce[600g])canapplepiefilling½tspgroundcinnamon

¼cup(30g)choppedwalnuts

FireuptheWSMforhighheatcookingto350°F(177°C).Spraybottomandsidesof13x9-inch(33x23-centimeter)panwithcookingspray.Placecookiemixinlargebowl.Withafork,cutinthebutteruntilthemixtureiscrumblyandcoarse.Reserve1½cups(180grams)crumbmixture;pressremainingcrumbsinbottomofthepan.Bakefor10minutes.

Meanwhile,inalargebowl,beatcreamcheese,sugar,flour,vanillaandeggwithanelectricmixeronmediumspeeduntilsmooth.Spreadthecreamcheesemixtureevenlyoverthepartiallybakedcrust.Inamediumbowl,mixthepiefillingandcinnamon.Spoonthisevenlyoverthecreamcheesemixture.Sprinklereservedcrumbsoverthetop.Sprinklewithwalnuts.

Cookfor35–40minuteslongeroruntilitisalightgoldenbrown.Coolforabout30minutes.Refrigeratetochill,about2hours.Forthebars,cutinto6rowsby4rows.Storecoveredintherefrigerator.

MINIWHITECHOCOLATERASPBERRYCHEESECAKECheesecakeisprobablyoneofthemostdecadentdessertsaround.Therearesomanydifferentflavorstochoosefrom:chocolate,strawberry,cherry,pumpkin,redvelvet,snickersbar,tiramisu…thelistgoesonandon.Thisisoneofmywife’sfavoritedessertrecipesandit’swonmultipleawardsatseveralcontests.It’slightandrefreshing,andsincetheyareminicheesecakes,youdon’thavetheguiltmostofussufferaftereatingaluxuriousdessert.

Note:Iuseaminicheesecakepanforthisrecipe.Thebottomofeachwellhasaremovablediskthatcanbepushedupthroughtheholeinthebottom,makingiteasytoremovethecheesecakefromthepan.Ifyoudon’thaveaminicheesecakepan,youcanalsouseacupcakepanwithcupcakeliners.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY18MINUTES

CRUST

¼cup(25g)finechocolatecookiecrumbs2tbsp(30ml)butter,melted

FILLING1–1½packagescreamcheese(8ounces

[23g]each),softened⅓cup(65g)sugar

2eggs1tsp(5ml)vanilla

2ounces(60g)whitechocolate,melted½pint(130g)raspberries

Setupyoucookerforhighheatcooking(approximately350°F[177°C]),usinglumpcharcoalandanemptywaterpan.

Tomakethecrust,pulsecookiesinafoodprocessoruntilfine.Addthemeltedbutterandpulsetocombine.Ifyoudonothaveafoodprocessor,youcanputthecookiesinazipperedplasticbagandrollthemwitharollingpinuntilthecookiesarecrushedandfine.Place1heapingtablespoon(7grams)ofcookiecrumbsineachminicheesecakepanandpressdownwithasmallspoon.Refrigerateuntilreadytouse.

Tomakethefilling,beatcreamcheeseuntilsmoothandgraduallyaddsugaruntilsmooth.Addtheeggs,vanillaandmeltedchocolate.Spoonasmallamountofcreamcheesemixtureintoeachtin.Sliceraspberriesinhalfandlayflatonthislayer.Fillinwiththeremainingmixturetotop.

PlaceonthetopgrateoftheWSM,andcookfor15–18minutesoruntilset.You

willknowcheesecakeisdonewhenyoucanlightlytapthetopanditisfirm.Also,youcanjigglethepanalittle—iftheminicheesecakesdon’tjiggleinthecenter,they’redone.

Letthemcoolonarackfor20minutesandremovefromtin.Letthemcoolcompletelyonatray.Refrigerateforatleastanhourbeforeserving.Whenservingyoucangarnishwithsomecaramelsauceandtopwitharaspberry.

INDIVIDUALPEACHCOBBLERPeachcobblerisagreatsummertreattohaveatanyBBQ.Cookingthepeachesonthesmokerbringsoutthegreatflavorofthepeachandaddsasweetcaramelization.Mywifecreatedthisdessertandit’sthefirstdessertdishweeverplacedin.ItwonsecondplacedessertattheNewEnglandBBQChampionshipheldattheHarpoonBreweryinWindsor,Vermont.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY45MINUTES

CRUST

1packagePillsburyPieDoughFILLING

6–8peaches,cutinhalfandpittedOliveoil

½cup(115g)unsaltedbutter¼cup(50g)brownsugar

¼tspcinnamon⅛tspgroundnutmeg

1tsp(5ml)lemonjuice2tsp(5g)cornstarch

Granolacereal,garnishCaramelsauce,garnish

Muffinpanwith12spots

SetupyourWSMforhighheatcooking(approximately350°F[177°C]).Forthefirstpartofthisrecipe,youwillbecookingonthetopgrateusinganemptywaterpan.Forthesecondpart,you’recookingonthebottomgratewithoutthewaterpan.Youfinishonthetopgratewithanemptywaterpan.

Tomakethecrust,unrollthepackageofdough.Usingaroundcookiecutter,slightlylargerthanthemuffintin,cutoutcircles.Pressthecirclesintothenon-stickmuffinpan.Placethepanonthetoprackofsmoker(withanemptywaterpan)andcookuntildoughisagoldenbrown.Cooldoughandremovefrom

muffintin.Tomakethefilling,lightlybrushcut-sideofpeacheswitholiveoil(removethewaterpan)andplacethemongratecut-sidedown.Cookforabout5minutesoruntilfleshiscaramelized.Cutthepeachesintosmallchunks.

Inahalfpan,combinepeaches,brownsugar,cinnamon,nutmeg,lemonjuice,butterandcornstarch.Placebackonthegrateofsmokerandcookfor15minutesoruntilfillinghasathickconsistency.

Toassemble,filleachdoughcupwithpeachfilling.Sprinklewithgranolaandcaramelsauce.

Whenyouremovethewaterpanandcookthepeachesonthebottomgrate,itwillhelpsugarsonthefleshsideofthepeachescaramelize,creatinglayersofflavor.

CASTIRONAPPLECRISPWhodoesn’tlikeAppleCrisp?It’sagreatfalldessert.Icanremembergrowingupandmygrandmotherwouldalwayshaveeitheranapplepieoranapplecrispfortheholidays.Ilovethescentofapplesandcinnamoncooking.Here’sourlittletwistonthisfallclassic.YIELD:8SERVINGS*COCKTIME:APPROXIMATELY55MINUTES

6Cortlandapples(peeled,coredandsliced)

¾cup(150g)packedbrownsugar½cup(50g)all-purposeflour

½cup(40g)rolledoats¾tspcinnamon

¾tspnutmeg⅓cup(80g)butter,softened

9″(23cm)largecastironskillet

Preheatsmokerto350°F(177°C).Putslicedapplesintothelarge9-inch(23-centimeter)castironskillet.Inabowl,combinetheoats,flour,sugar,nutmeg,cinnamonandbutter.Mixuntilwellcombined.Spreadthetoppinginanevenlayerovertheapplesandbakefor45–55minutes,oruntilthetoppingiscrispandbrownandtheapplesarecookedthrough.Youmayhavetocookabitlonger,justwatchclosely.

PINEAPPLEUPSIDE-DOWNCAKEPineappleupside-downcakeisoneofthosecakesthatiseasytomake,andoncefinished,lookssoyummywithitscaramelizedpineapples.It’soneofthosedishesthatisgreattobringtoanypotluckorsummerpicnic.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY45MINUTES

1(18.25ounce[520g])packageDuncanHinesMoistDeluxePineappleSupremeCakeMix

½cup(115g)butter1cup(200g)firmlypackedbrownsugar

1(20ounce[570g])canpineappleslices,drained¼cup(25g)redmaraschinocherries

1castironskillet

PreheattheWSMto350°F(177°C)(hotandfastcooking).

Meltbutterinacastironskillet.Sprinklebrownsugarevenlyinskillet.Arrangepineappleslicesevenlyonthebrownsugar.Placemaraschinocherryhalvesinthecenterofthepineappleslices.

Preparethecakemixfollowingpackagedirectionsforbasicrecipe.Pourbatterevenlyoverfruitintheskillet.Bakeat350°F(177°C)for45minutesoruntilatoothpickinsertedincentercomesoutclean.Coolfor5minutesinthepan.Flipitontoacakeplateandserve.

*CHAPTERTHREE*

THESECRETSTOCOMBINATIONCOOKINGONTHEWSMANDOTHER

SMOKERS

Combinationcookingusesbothhighheatandlowandslowcookingtechniques.Thischaptercontainsavarietyoffunanddeliciousrecipesthateitherstartusingthelowandslowtechniqueandfinishwithablastofhighheat,orstartwiththefastcookingtechniquesthenendwithaslowcook.

BASICWORKFLOWFORLOWANDSLOWTOHOTANDFAST:

1. Dump one chimney of unlit charcoal in the charcoal ring.We recommendusing natural briquettes because they’re better suited for the low and slowstyleofcooking.

2.Addabout10–15litbriquettestothepileofunlitcharcoal.ThiswillbringtheWSMtoatemperatureofapproximately250°F(121°C).

3.Fillthewaterpanaboutone-halftothree-quarterswithhotwater.Cookforhoweverlongtherecipesays,keepingthetopventfullyopen.

4.Makesurethebottomventsarefullyopen.WhentheWSMgetswithin50°F(10°C)ofthecookingtemperaturetherecipespecifies,closethebottomventshalfwayandcontinuetomonitorthetemperature.

5.WhentheWSMattainsthecookingtemperaturespecifiedintherecipe,placethe meat on the cooking grates. Let the food cook for the length of timespecifiedintherecipe.Asthelast15minutesofcooktimeapproach,startafullbatchofcharcoalusingacharcoalchimney.Werecommendusinglumpcharcoal,asitisbettersuitedforthehotandfaststyleofcooking

6.Continuetofollowtheinstructionsintherecipeyouareusing.Atsomepoint,youwillbe told to temporarily remove the food fromtheWSMsoyoucanchangeovertothehotandfastcookingmethod.

7.CarefullyremovethecentersectionoftheWSM,andemptythewaterpan.

8.Dependingontherecipeyouareusing,youwilleitherplaceanemptywaterpaninpositionorusenowaterpanatall.

9.Carefullydumpthehotcharcoalfromthecharcoalchimneyintothecharcoalring.

10. Reassemble the WSM, open all vents and wait for the temperature tostabilizeatapproximately350°F(177°C).

11.Ifyouarehavingtroublemaintainingthehightemperature,propopenthesideaccessdoorabout½inch(13millimeters);theaddedairflowwillhelpraisethetemperature.

BASICWORKFLOWFORHOTANDFASTTOLOWANDSLOW:

1. Carefully pour one full chimneyof lit charcoal into the charcoal ring.Werecommendusinglumpcharcoalbecauseitburnshotterthanbriquettesandisbettersuitedforthehotandfaststyleofcooking.

2.Makesurealloftheventsarefullyopen.

3.Dependingontherecipe,youwilleitheruseanemptywaterpancoveredinfoil,andcookonthetopgrate,oryouwillremovethewaterpanandcookonthebottomgrate.Eitherway,youwanttoattainatemperatureof350–400°F(177–205°C).

4. Continue to follow the instructions for the recipe you are using. At somepoint,youwillbetoldtotemporarilyremovethefoodfromtheWSMsoyoucanchangeovertothelowandslowcookingmethod.

5.RemovemiddlesectionoftheWSM,andaddaboutone-and-a-halfchimneysofunlitcharcoaltothering.

6. Reassemble theWSM and add cool water to the water pan. Adding coolwaterwillhelpbringthetemperaturedown.

7. Close thebottomventsall theway,depleting thehotcharcoalsofoxygen,andcloselymonitorthetemperatureoftheWSM.

8. When. the temperature reaches approximately250°F (121°C) (orwhatever“low” temperature the recipe specifies),open thebottomventsaquarter tohalfway,tohelpmaintainthetemperature.

9.Ifyouarehavingtroublebringingthetemperaturedown,addcoldwatertothewaterpan,andthencompletelycloseallthevents.

CHICKENWINGSWhodoesn’tlovechickenwings,right?Wingsareoneofthegreatestbarfoodsofalltime,andtherearemanydifferentflavorstochoosefrom.NotonlyamIgoingtoshowyouhowtocookwingssotheyhavecrispyskinandmoistmeat,I’malsosharingsomeofmyfavoritewingsauces!

First,youwanttosetupyourWSMforlowandslowcooking.Takeonechimneyofunlitlumpcharcoalanddumpitintothecenterofthecharcoalring.Makeasmallnestintheunlitcharcoalsoyoucanaddthelitcharcoalwhenit’sready.Nextyou’llwanttofillyourchimneyabouthalfwayandlightit.Itshouldonlytakeabout10minutesforittobereadytodumpontheunlitcharcoal.

AssembletheWSMandfillthewaterpanwithwarmwater.Keepallthreeventsfullyopenuntilyouareabout50°F(10°C)fromyourdesiredcookingtemp(250°F[121°C]).Fromthere,closethebottomventshalfway.Oncethedesiredcookingtemperatureisreached,you’llprobablybeabletokeeptheventsabout25percentopen.

Nowhere’satipsothatyoudon’tlosetemperaturewhileyou’reputtingthewingsontheWSM.Keepthecookinggratesoutofthecookerwhileit’sheatingup.PlacethewingsonthegratesandwhentheWSMisuptotemperature,liftoffthecoverandplacethegrateswiththewingsintotheWSM.Itshouldonlytakeabout20–30seconds,andyouwon’tlosemuchofthatheatthatbuiltupinsidethecooker.Atthispoint,openthesidedoorandplaceacoupleofchunksoffruitwooddirectlyontothecoals.Aroundmyneckofthewoods,appleandsugarmapleareprettycommon,sothat’swhatIuse.Butyoucanuseanykindofhardwoodyoulike.

Letthewingscookforabout1½hours.Keepcheckingthetemperatureandopenandcloseyourventsaccordingly.

Atabout1hourand15minutesintothecook,goaheadandlightafullcharcoalchimney.At1½hoursintothecook,removetheentirecentersectionoftheWSM(keepingthecoveron),anddumpthelitchimneyintothecharcoalring.Letitsitfor5minutes—duringthattime,removethewaterpanfromtheWSM.Placethemiddlesectionbackontothebaseandcookfor10moreminutes.Flipthewingsandcookforanadditional10minutes.Thiswillhelptocrispthemup.

Placethewingsintoabowlandtosswithsauce.

Note:Allofthesewingrecipescallfor5pounds(2.25kilograms)ofwings(wholeorwingsanddrummettes)andwillserveabout6–8people.Cooktimeisapproximately2hours.

PuttingthewingsontheWSM

Addingthesauce

BUFFALOWINGSIloveBuffalowings,andIorderthemeverytimeIgoouttowatchfootballoranygameforthatmatter.Thisrecipewillgetyourfriendstalking—andbytalking,Imeanaskingyoutomakethesewingsforthenextbiggame.

SAUCE

¼stickbutter1cup(240ml)hotsauce

2tbsp(30ml)Srirachasauce¼cup(60ml)Italiandressing

¼cup(60ml)agave1tbsp(8g)chilipowder

SaltandpepperRUB

Seasonthewingswithsomesaltandpepperandalittledustingofchilipowder.LetthemsitinthefridgeforaboutanhourthenremovejustbeforetheygoontheWSM.Whilethewingsarecooking,youcangoaheadandmakethewingsauce.Inasaucepan,meltthebutteronmediumheatthenstirintherestoftheingredients.Simmerfor5minutes,andaddthesaltandpeppertotaste.WhenthewingscomeofftheWSM,throwtheminabigbowlandtosswiththebuffalowingsauce.

SWEETTHAICHILIWINGSThissauceissomuchbetterthanthestuffyougetinstores.It’sversatile,andyoucanuseitonalotofdifferentthings,suchasgrilledorfriedshrimp,eggrollsorevenasbaseforpizza.Butmyfavorite—myfavoriteisusingitonwings!

RUB

Seasonthewingswithsaltandpepperandsomecrushedredpepperflakes.SAUCE

3clovesgarlic2redjalapeñosorserranopeppers,veryfinelydiced

¼cup(60ml)ricewinevinegar½cup(120ml)agave

¾cup(180ml)water1tsp(5ml)ketchup

1tsp(5ml)Sriracha½tspsalt

1tbsp(10g)cornstarch2tbsp(30ml)water

Intheblender,mixtogetheralltheingredients,exceptforthelasttwo.Transferthemixturetoasaucepanandbringtoaboilovermedium-highheat.Lowertheheattomediumandsimmeruntilthemixturethickensupabitandthegarlic-pepperbitsbegintosoften,about3minutes.Combinethecornstarchandwatertomakeaslurry.Whiskinthecornstarchmixtureandcontinuetosimmer1moreminute.Thecornstarchwillhelpthesaucetothickenslightly,therebycausingnicesuspensionofthegarlic-pepperbits;otherwise,yougetathinsaucewithallthelittlepiecesfloatingonthesurface.Letcoolcompletelybeforestoringinaglassjarandrefrigerate.

TERIYAKITeriyakiwingsaresomeofmyfavoritewings.Theyseemtobeastapleatbirthdaypartiesandateverysummercookout.Thesewingswillbeabighitatanyeventyougoto.

RUB

2tbsp(30g)salt1tsp(3g)coarseblackpepper

2tbsp(25g)whitesugar1tsp(2g)onionpowder

2tsp(6g)chilipowder1tbsp(10g)garlic

1tsp(2g)gingerpowder1tsp(2g)mustardpowder

SAUCE½cup(120ml)soysauce

2tbsp(30ml)mirin(sweetcookingricewine)2tbsp(30ml)ricewinevinegar

1tbsp(15ml)sesameoil½cup(100g)brownsugar

2tbsp(15g)gratedginger4clovesgarlic

2scallions,diced½tspblackpepper

Mixalloftheingredientstogether,andstoreinanairtightcontaineruntilreadytouse.Seasonthewingswiththerubandletsitforabout30minutesbeforeputtingthemontheWSM.

Inasaucepan,combinealloftheingredientsandsimmeruntilthesugarisfullydissolved.Whenthewingsaredone,placethemintoalargebowlandtosswiththesauce.

DRY-SEASONEDWINGSYouknowsometimesyoujustwantawell-seasonedwing.Thisrecipeprovidesjustthat—awell-seasonedwing,cookedperfectlyandthattastesawesome!Sometimes,it’sthesimplethingsthatbringthemostpleasure.Now,haveatit!

¼cup(60g)koshersalt2tbsp(25g)sugar

2tbsp(25g)brownsugar1tsp(3g)garlicpowder

1tsp(2g)onionpowder2tsp(5g)paprika

2tsp(5g)chilipowder

Mixalloftheingredientsinabowlandstoreinanairtightcontaineruntilreadytouse.

AfterthewingscomeofftheWSM,tossliberallywithwingseasoning.

WHITEBBQSAUCEThistraditionalAlabamabarbecuesauceusesmayonnaiseasitsbase,ratherthantomatosauce,vinegaroranyoftheothertraditionalbarbecuesaucebases.Likemanybarbecuesauces,youwanttoapplythisonlyattheveryendofyourgrillingorsmoking.Whitesaucewillbreakdownandseparateifitisheatedtoolong.Usethissauceonchickenandturkey.Itisalsogoodonpork.Alabamawhitebarbecuesaucehasatangyflavorthatisagreatadditiontogrilledorsmokedfoods.ThefirsttimeIeverhadthissaucewasatmyfriend’swood-firedpizzarestaurant.Hetoldme,“Youhavetotryit;itwillblowyourmind!”HereismyrenditionofthisAlabamaclassic.COOKTIME:APPROXIMATELY3–4HOURS

RUB

Seasonthewingslightlywithsaltandpepper.SAUCE

2cups(450g)mayonnaise1cup(240ml)cidervinegar

¼cup(60ml)agave1tsp(3g)garlicpowder

2tsp(5g)chilipowder1tbsp(7g)coarseblackpepper

1tbsp(15g)salt

Mixalloftheingredientsinabowlandstoreinthefridge.WhenwingscomeofftheWSM,placetheminabowlandtosswithsomeofthewhiteBBQsauce.

PORCHETTAInmyopinion,porchettaisoneofthegreatestdishesevercreated.Basically,porchettaisanoldItaliantraditionofstuffingapieceofporkinsideanotherpieceofpork,andcookingituntilperfection.It’susuallyslicedthinandservedineitherasandwichorjustbyitself.Eitherway,youwon’tbedisappointedwiththisporkiegoodness.YIELD:20SERVINGS*COOKTIME:APPROXIMATELY3–4HOURS

1piecefreshporkbelly(4–5pound[2–2.25kg]),skinon

3tbsp(20g)fennelseeds2tbsp(10g)crushedredpepperflakes

1tbsp(7g)blackpeppercorn2tbsp(5g)mincedfreshsage

1tbsp(3g)mincedfreshrosemary3garliccloves,minced

Koshersalt1porktenderloin(1–1½pound[455–680g]),trimmed

½orange,peeled,seeded,thinlyslicedButcher’stwine

4goodsizedchunksofapplewoodandhickory(oroak)2pieceseach

Puttheporkbellyskin-sidedown;arrangeloininthecenter.Rollbellyaroundtheloinsotheshortendsofthebellymeet.Ifanyofthebellyorloinoverhangs,trimthemeat(saveforanothertime).Unrollandsettheloinaside.

Toastthefennelseeds,redpepperflakesandpeppercornsinasmallskilletovermediumheatuntilfragrant,about1minute.Transferspicesintoabowlandletthemcool.Grindspicestoamediumgrindinaspicemill,andtransferthemtoasmallbowl,alongwiththesage,rosemaryandgarlic.Setthemixtureaside.

Toassemble,settheporkbellyskin-sidedown.Usingaknife,scorethebellyfleshinacheckerboardpattern⅓inch(8millimeters)deepsoroastwillcookevenly.Flipthebellyskin-sideup.Usingaparingknife,pokealotof⅛inch-deep(3millimeters)holes½inch(13millimeters)apartthroughoutskinalloverthebelly.Don’tbeafraid,youwanttopokealotofholesinit;thiswillhelptocrispuptheouterskin.

Usingthejaggededgeofameatmallet,poundtheskinalloverfor3minutestotenderize.Thiswillhelpmaketheskincrispywhenroasted.

Turnthebellyandgenerouslysaltboththeloinandthebelly;rubbothwiththefennelmixture.Arrangetheloindownthemiddleofthebelly.Topitwithorangeslices.Rollthebellyaroundtheloin;tiecrosswisewithbutcher’stwineat½inch(13millimeter)intervals.Transferroasttoawireracksetinarimmedbaking

sheet.Refrigerateroast,uncovered,for1daytoallowskintoair-dry;patoccasionallywithpapertowels.

Lettheporchettasitatroomtemperaturefor1–2hours.Seasontheoutsideoftheporchettawithkoshersaltandcrackedblackpepper.

Preparingthespicemixture

Slicingtheorange

Applyingthespicemixture

Rollingporchetta

Continuetorollporchetta

Searingoutsideofporchetta

You’llbesettingupyourWSMforlowandslowcooking(about250°F[121°C]),thenfinishingitoffhotandfastsoyoucangetthatoutsideskinniceandcrispy!Forthefirstpartofthecook,fillthewaterpanaboutthree-quartersfullwithhotwater.Youwillberemovingthewaterfromthepanonthesecondhalfofthecook.JustbeforeputtingtheporchettaroastontheWSM,youcanaddthewoodchunks.

Placetheporchettaonthetopgrateandcookuntilaninstant-readthermometerinsertedintocenterofmeatregisters145°F(63°C).AtthispointremovethemiddlesectionoftheWSM,removethewaterpan,dumpwaterandplacethepanbackin.Throwinafullchimneyoflitcharcoal,waitabout10minutes,reassembletheWSMandadjustitforatempofabout350°F(177°C).Continuecookinguntilaninternaltemperatureofabout160°F(71°C).Iftheskinisnotyetdeepbrownandcrisp,removethewaterpanandplacetheporchettaontothebottomgrateandroastfor10minutesmore.Letrestfor30minutes.Usingaserratedknife,sliceinto½-inch(13-millimeter)rounds.

BEEFSHORTRIBSIfyou’veneverhadbeefshortribsbefore,you’remissingoutononeoflife’sgreatpleasures.Beefshortribsarethemostflavorfulandtenderpiecesofmeatonaboneyoucanimagine.Andreally,ifyoumakethemright,thehandylittlestickitcomesonisonlyincidental—themeatwillfallofftheboneifyousomuchasbreatheonit.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY4½HOURS

16ounces(475ml)darkAmericanlarger

1½cups(355ml)beefstock4pounds(2kg)bone-inbeefshortribs

1onion,roughchopped4clovesgarlic,coarselychopped

OliveoilSaltandpepper

ChilipowderDutchovenwithcover

3–4chunksofhickoryoroak

Forthisrecipeyou’llwanttosettheWSMforlowandslowcooking(approximately225–250°F[107–121°C)forthefirstpartthensetitupforhighheatforthebraising.WhiletheWSMisheatingup,applysomeoliveoiltotheinsideoftheDutchovenandplaceitonthebottomrack.ThiswillallowtheDutchoventoheatup,aswellascatchallthedrippingfromsmokingtheshortribs.Moreflavor!!

Mixbeerandbeefstocktogethertomakethebraisingliquid.

Seasontheshortribswitholiveoil,salt,pepperandchilipowder.Placetheshortribsonthetoprackandsmokeforabout2hours.(About15minutesbeforetheyaredonesmoking,fireupafullchimneyoflumpcharcoal.)

Removeshortribsandaddtotheheated-upDutchoven,meatsidedown.Addtheonions,garlicandbraisingliquid(aboutthree-quartersofthewaycovered),coverandputbackontotheWSM.(HereiswereyouwilldisassembletheWSM,removethewaterfromthepanandputbackemptyandaddaboutafullchimneyoflitcharcoal(youcanuselumpcharcoalatthispointbecauseitwillburnalittlehotterthanregularbriquettes).ReassembletheWSM.

Cookforanadditional2–2½hoursatapproximately325–350°F(163–177°C),oruntiltender.Youknowtheyaretenderifyoucanprobethemanditfeelsliketheprobeisgoingintosoftbutter.Removeandletrestforabout15minutes,thenserve.

Beefshortribsaredifferentthanbeefribs.Traditionalbeefribsaretaken

fromthecow’sribcageandarelong.Shortribsarebeefribsthathavebeentakenfromtheplatecut.

DIJONGARLICHALFCHICKENSThisisasimplerecipe;it’ssojuicy,tenderandtotallypackedwithflavor.ThebrineiswhathelpsmakethischickensotenderandjuicyandthattangfromDijonmustardreallybringsthisdishtogether.YIELD:6–8SERVINGS*COOKTIME:APPROXIMATELY2HOURS

2wholechickens

ChickenBrine¼cup(65g)Dijonmustard

¼cup(60ml)oliveoil¼cup(40g)mincedgarlic

2tbsp(5g)freshparsley,chopped2tbsp(30ml)honey

2tbsp(30ml)lemonjuice1tbsp(15g)seasalt

3–4chunksofapplewood

SetupyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andputyoursmokewoodinabout5minutesbeforeputtingthechickenon.Youwillstartcookingusingthelowandslowmethod.Lateron,youwillsetthecookerupforhighheattofinishthechicken.

Inabowl,combinethemustard,oliveoil,garlic,parsley,honeyandlemonjuice.Setitaside.

Removeandthrowawaythebagofchickenparts.Placethewholechickenbreast-sidedownonalargecuttingboard.Findthespineofthechicken.Usingaboningknifeorasharpchef’sknife,cutthelengthofthechickenoneachsideofthespineandremoveit.Openthechickenupstillbreast-sidedown.Findthekeelbone.Usingyourknife,scorethechickenoneithersideofthekeelbone.Grabthelargeendandwithafronttobackrockingmotion,removeitbyhandanddiscarditalongwiththespine.Slicethelengthofthechickenbetweeneachbreast.Removeanyunwantedfatandextraskin.

Placethechickenhalvesintothebrine,andputitinthefridgeforabout4hours—youcangoupto12hoursifyouwant.

Removefrombrineandrinseoffandpatdrywithpapertowels.Takeyourseasoningmixtureandrubitalloverbothchickens.Peelbacktheskinofthebreastsandrubitdirectlyonthemeat.Replacetheskin.Nowtakeyourseasaltandsprinkleitevenlyoverallfourchickenhalves.Letthissitforabout15minutes.

Placethechickenhalvesonthetopgrateskin-sideup.Cookat250°F(121°C).Afteranhourofcooking,starttocheckthetemperature.Whentheinternal

temperaturereaches145°F(63°C)starttolightafullchimney.Whenyouseeflamesshootingoutofthetopofthechimney,it’sreadytodumpinthecooker.RemovetheentirecentersectionoftheWSM;keepingthecoveron,dumpthelitchimneyonandletsitfor5minutes.Duringthattime,carefullyremovethewaterpanfromtheWSM,dumpwaterandreturnpantothesmoker.Placethemiddlesectionbackonthebase.Adjustthebottomventstobefullyopen.Thiswillhelpmaintainahighercookingtemperature—youwantabout350°F(177°C).Cookforanother15minutes—thiswillfinishcookingthechickenandcrispuptheskinwiththewaterpanremoved.(Whencookingyourchicken,checktomakesuretheinternaltemperatureisatleast165°F[74°C].)

LAMBSHANK–SMOKEDANDBRAISEDLambshanksarenotverytenderandrequirealongcookingtimetohelpbreakdownallthattoughmeat.Youknowtheoldsaying,“Goodthingscometothosewhowait?”Well,thisisoneofthosegoodthings,andit’scertainlyworththewait.Theslightsmokeflavorandrichnessofthisdishwillhaveyourfriendsandfamilytalkingabouthowyouarethenextbigcookingsensation.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY4–5HOURS

6lambshanks(about1½pounds[680g]each)

OliveoilSaltandpepper

Garlicpowder4tbsp(60g)butter

2onions,chopped3largecarrots,cutinto¼″(6mm)roundpieces

10clovesgarlic,minced2tbsp(20g)flourorcornstarch

1(28ounce[795g])canwholepeeledtomatoes1½cups(355ml)chickenstock

1½cups(355ml)beefstock2cups(475ml)redwine,fullbodiedlikeacabernet

1½tbsp(4g)freshrosemary,chopped2tsp(4g)freshthyme,chopped

Dutchovenwithcover4chunksofapplewood

SetuptheWSMforslowandslowcooking(approximately250°F[121°C])forthefirsthalfofthecookingprocess,withthewaterpanfilledhalfway.Thenyou’llbesettingitupforhighheat(approximately350°F[177°C])tofinishit,withnowaterinthewaterpan.Justasyou’reputtingthelambontheWSM,addthewoodchunks.

Coatthelambshanksinoliveoilandseasonwithsalt,pepperandgarlicpowder.PlacelambshanksontothetopgrateoftheWSM,cookforabout2hours.

Anhourintothecook,preparetheDutchovenforthesecondhalfofthecookingprocess.

Anhourandforty-fiveminutesintothecook,fireupafullchimneyofcharcoalforhighheatcooking.

Atastovetop,overmediumheat,addthebutter,onions,carrotsandgarlicandsautéuntilonionsaretranslucent,about5minutes.Stirintheflourorcornstarch

andcontinuecookingforanother3minutes.Addinthetomatoes,chickenstock,beefstockandredwineandsimmerforabout10minutes.Next,addtherosemaryandthyme,andseasonwithsaltandpeppertotaste.Simmerforanother10minutes,removefromheat,coverandsetasideuntiltheshankscomeofftheWSM.RemovetheshanksfromtheWSMandplacethemintotheDutchoven.Ifyoudon’thaveacover,useHDaluminumfoilasalid.

RemovecentersectionoftheWSManddumpwaterpan.Addthefullchimneyoflitcharcoal,andwaitabout5minutesforthecoalstocatch.ReassembletheWSMandplacetheDutchovenonthebottomrack.Continuecookingforanother2–3hoursoruntilyoureachaninternaltemperatureof180°F(82°C).

RemovefromtheWSM,putshanksonaplatter,coverwithfoilandletrestforabout15–20minutes.Overmedium-highheat,boiltheliquidintheDutchoventothickenforabout15minutes.

Servetheshanksovermashedpotatoesorcreamypolentaandspoonthethickenedsauceoverthem.Enjoy!!

LEGOFLAMBLambisoneofthosemeatsyoueitherloveorhate.Ilovelamb!Ilovetheslightlyearthy,gameytasteithas,andwhenpreparedandcookedright,it’soneofthebestmeatsaround.IhaveservedthislambrecipetomyfamilyafewtimesduringEaster,andtheyalwaystellmeIbetterserveitagainthefollowingyear!So,Iguesstheyreallylovethisdish.YIELD:ABOUT8–12SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS

1boneinlegoflamb(6–7pounds[2.75–3kg])

LAMBMARINADE¼cup(60ml)honey

2tbsp(30g)wholegrainmustard2tbsp(5g)freshrosemary,chopped

1tsp(5g)coursegroundpepper1tsp(2g)lemonzest

Juiceof1lemon3clovesgarlic,minced

2tbsp(30g)koshersalt2tbsp(7g)coarseblackpepper

2tsp(3g)garlicpowder4hickorywoodchunks

2½gallon(9.5L)zipperedstoragebag

HeatyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andaddthesmokewoodwhenyouputthemeatonthecooker.Lateroninthecook,youaregoingtoremovethemiddlesectionandputthecookinggratedirectlyoverthecoals.Thiswillsearthemeatattheendofthecookandcreateacrispyexterior.

Mixingredientsforthemarinadeinabowl.Placethelambintoa2½-gallon(9.5-liter)zipperedstoragebagandpourthemarinadeoverthelegoflamb.Marinateitintherefrigeratorovernight;besuretoturnitoverafewtimestoensureevenflavordistribution.

Placethelegoflambonthetopgrate,andcookuntiltheinternaltemperatureisabout130°F(55°C)formediumrareorto140°F(60°C)formedium,about2–3hours.

Withapairofheat-resistantgloves,removethecentersection,andwithoutspillingthewaterfromthewaterpan,carefullysetitaside,leavingthecoveroftheWSMon.

Carefullystirupthecoalsandletthemgetniceandhot,about10–15minutes.

Removethetopgratewiththelambandputitdirectlyoverthecoals.Searthe

meatforabout2–3minutesperside.Removemeatfromthecooker,andlooselytentwithfoil.Allowitaresttimeofabout15–20minutesbeforecarving.

BEEFTENDERLOINThebeeftenderloinisthegoldstandardofbeefcuts.It’stender,versatileandprettyeasytocook.It’saveryleanpieceofmeatthathasamildflavortoitbecauseitdoesnotcontainalotoffat.Withalittlebitoftrimmingandsomeseasoning,beeftenderloinwilltransformintotheperfectholidaymeal.YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY1HOURAND20MINUTES

1wholebeeftenderloin(5–6pounds[2.25–2.75kg])

WETRUB¼cup(60ml)oliveoil

2tbsp(5g)flatleafparsley,choppedfinely1tsp(5g)koshersalt

2tsp(5g)blackpepper2garliccloves,minced

1tsp(3g)chilipowderHORSERADISHWHOLEGRAINMUSTARDSAUCE

3tbsp(50g)Dijonmustard3tbsp(50g)wholegrainmustard

½cup(60g)sourcream¼cup(55g)mayonnaise

¼cup(60g)preparedextrahothorseradishPlasticwrap

Butcher’stwine2–3chunksapplewood

HeatyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andaddthesmokewoodwhenyouputthemeatoncooker.Lateroninthecook,youaregoingtoremovethemiddlesectionandputthecookinggratedirectlyoverthecoalstosearthemeatattheendofthecooktofinish.

Inasmallbowl,mixallofthewetrubingredientsandputasideuntilreadytouse.Then,mixallthemustardsauceingredientstogetherandstoreinthefridgeuntilready.

Next,youwanttotrimthebeeftenderloin;it’sgoingtosaveyouabouthalfthemoneytobuythetenderloinuntrimmed.Itonlytakesabout15–20minutestotrimityourself.It’sprettyeasyandstraightforward.Youwillneedasharpboningknifeforthis.Removethemeatfromthepackagingandpatdrywithpapertowels.

Pulloffasmuchoftheloosefatandmembraneaspossiblewithyourfingersfrombothsidesofthetenderloin.Removethe“chain;”thisisalengthofmuscleand

fatattachedtoonesideofthetenderloin.Itwillcomeoffinasinglepieceandcanbepulledoffbyhand,butyoumaywanttouseaknifetoassistwiththis.Trimanyareasoffatormembranethathavebeenexposedfromremovingthechain.

Onthebuttend,carefullyremovethepocketsoffatinthetwocreasesoneithersideofthetenderloin,makingsuretoremoveaslittlemeataspossible.Removethesilverskin.Thisisalengthofwhite/silverconnectivetissuethatrunsthewholelengthofthetenderloin.Youwanttomakesureyouremoveit;it’snotverypleasanttoeat.Startinginthemiddle,takethetipoftheknifeandpierceundertheedgeofthesilverskin,thenanglingthebladeslightlyuptowardstheskininasawingmotion,cutuntilyoureachtheendoftheskin.Anglingthebladeuphelpsyoutoremovetheskinwithoutlosingverymuchmeat.Continuethisuntilallthesilverskinisremoved.Continuetotrimandremoveanyareasofextrafat.

Searingthetenderloin

Slicingthetenderloin

Tiethetenderloinupwiththebutcher’sstring.Tyingitupwillhelpthetenderlointocookevenlythroughout.Onthesmallendofthetenderloin,youwanttotakeabout2inches(5centimeters)ofthetailandflipitundertowardsthecenterofthetenderloin;takeabouttwopiecesofstringandtieituptosecureit.Next,youwanttotieupthebuttend;youcanuse3–4piecesofstringforthis.Thentieupthemiddle,againusing3–4piecesofstring.

Oncethetenderloinistrimmedandtiedup,applytheseasoningruballovertoworkintothemeatandwrapinplasticwrap.Letitsitforaboutanhour.Removeplasticwrap.

PlacethetenderloinontothetopgrateoftheWSM,andcookuntilaninternaltempof120–125°F(49–52°C)forrare/mediumrareor130–135°F(55–57°C)mediumrare/medium.Thiswillprobablytakeaboutanhourcookingat250°F(121°C).

Withapairofheatresistantgloves,removethecentersection.Withoutspillingthewaterfromthewaterpan,carefullysetitaside,leavingthecoveroftheWSMon.Carefullystirupthecoalsandletthemgetniceandhot,about10–15minutes.Removethetopgratewiththetenderloinandputitdirectlyoverthecoalsandsearmeatforabout2–3minutesperside.

Removeandletrestforabout10–15minutes.Sliceandservewiththewholegrainmustard/horseradishsauce.

PRIMERIBROASTGrowingup,myfamilyalwayshadturkeyatThanksgivingandChristmas.Naturally,theturkeywasoftendryandovercooked.Asanadult,Istartedcookingprimeribforsomeholidaysinstead.Whenitisdoneright,itissimplyoutofthisworld.Ilikemyprimeribcookedtomediumrare(warmredcenter).Withthisrecipeyouwillbeabletoachievethatgoalatthenextfamilygathering!YIELD:8–10SERVINGS*COOKTIME:3–4HOURS

1ribeyeroastbone-in(10–12pounds[4.5–5.5kg])

OliveoilSaltandpepper

Granulatedgarlic

Firstthingyou’regoingtowanttodoisrubtheentireroastdownwithsomeoliveoil.Next,seasonaggressivelywiththesalt,pepperandgarlic.Thiswillbesomeofthetastiestbarkyouwillevereat!Leaveitonthecountercoveredwithsomeplasticwrapforaboutanhour.

Whileyouarewaitingfortheroasttogettoroomtemperature,goaheadandgetyourWSMreadytofireup.Forthisyouaregoingtouseonefullchimneyoflitcoalsandwillbecookingonthemiddlerack,withnowaterpanforthefirst30minutes.DumpthechimneyintothebaseoftheWSM(allthreeventsshouldbewideopen).GoaheadandassembletheWSM(leavethewaterpanout)andputthemiddlerackin.You’relookingforatemperatureofabout400–425°F(205–218°C)atthelid.

Placetheroastontherackbone-sideupforabout20minutes.ThiswillhelpformthatflavorfulcrustImentionedearlier.After20minutes,removetheroastandletitrest.RemovethecentersectionoftheWSM,andaddabouttwochimneysofunlitcharcoal.Waitabout5minutesandassembletheWSM,closeallthreeventstoabout25percentopenandputthewaterpaninfullofwater.Placethetopgrateonandputtheroastontopofthegratebone-sidedown.Youwillbelookingforatemperatureofaround225°F(107°C).Cookuntilthemeatreachesaninternaltemperatureof125°F(52°C).Removeroast,wrapinitfoilandinacoupleofoldtowelsandplaceinanemptycooler.Letitrestforabout1½hours.

Note:Youwillwanttohaveyourbutcherremovethemeatfromtheboneandthenhavehim/hertieitbackupwithbutchersstring.Trustmeitwillsaveyoutimeontheback-endwhenslicing.

*CHAPTERFOUR*

THESECRETSTOGRILLING/HIGHHEATONTHEWSMANDOTHER

SMOKERS

OneofthemostoutstandingfeaturesoftheWSMisitsversatility.Withsomesimplerepositioningofitsexistingparts,youcanconverttheWSMforuseasastandardgrill.Thekeytogrillingistoobtainaveryhightemperature(400°F[205°C]andhigher)andcookyourfoodclosetotheheatsource.ToaccomplishthisontheWSM,removethecharcoalrackandcharcoalringfromthebaseofthecookerandplacethemonthemiddlecookingrack.Whenrepositioningthelowerrack,makesureyourotateitsothatthetwocookinggratesarerunning

perpendiculartoeachother.Youcanleavethewaterpaninplace(butifyoudo,lineitwithfoiltoprotectitfromashes).

Lightafullchimneyoflumpcharcoal(remember,lumpcharcoalburnshotterthanbriquettes,soitisbettersuitedforthistypeofcooking).Whenflamesareshootingoverthetopofthechimney,dumpthecharcoalintothering.Refillthechimneyhalffullwithunlitcharcoalandcarefullyspreadthecontentsoverthelitcoals.Usingtongs,stackthecharcoalinapileononesideofring.Stackingthecharcoalcreatestwocookingzones:ahotzoneandacoolzone.Usethehotzone,locateddirectlyabovethecharcoal,tosearmeatswhentheyfirstgoonthegrill.Usethecoolzone,whichhasnocharcoalbeneathit,tofinishcookingthesearedmeat.Makesurethatthethreebottomventsarewideopentomaximizeairflow.

Letthecharcoalburnforafewmoreminutes(thecookingtemperatureshouldreachabout450°F[232°C]).SearthemeatwiththelidontheWSM.Searingwiththelidonassistsineliminatingflareupsandhelpspreventthemeatfromburning.Afteryousearbothsides,movethemeatfromthehotzonetothecoolzoneandletitfinishcooking.PlacethelidontheWSMwhencookinginthecoolzone.

GARY’SPOPPERSThesepoppersaretheperfectlittleappetizersforyournextcookoutorparty.OurfriendGarymakestheseallthetime.Theyareprettyeasytomakeandtheyarealwaysdelicious.Ipersonallythinkit’sthepickledjalapeñothatmakesthisdishsoamazing.Well,thebaconhelpstoo.Everythingisbetterwithbacon,right?YIELD:ABOUT32POPPERS*COOKTIME:20MINUTES

1pound(455g)sirlointipstrips

Lawry’sSeasonedSalt½tsppepper

1pound(455g)bacon6ounces(170g)creamcheese

4ounces(114g)slicedpickledjalapeños1tbsp(15ml)oliveoil

Cutthesteakinto1inch(2.5centimeter)pieces,andseasonwithseasonedsalt,pepperandoliveoil.Refrigeratefor1hourtoovernight.

SetupyourWSMfortwo-stagegrilling.

Cuteachpieceofbaconintothreepieces.Layouteachpieceofbacon,andplacethesteakstripatoneend.Applyaboutateaspoon(5grams)ofcreamcheese,placeoneortwojalapeñoslicedontopofcreamcheeseandrollbaconaroundtightly.Securewithatoothpick.

Youcancooktheseinabout3separatebatches.Placethepoppersoverdirectheatandsearforabout1–2minutesperside,thenremovetothecoolersideoftheWSMandcontinuetocookindirectlyforabout15minutes.Repeatfortheremainingpoppers.

Two-stagegrillingiswhenyouhaveahotsection(allthehotcoalstoonesideofthegrill)tosearthemeatandacoolsection(wheretherearenocoals)tofinishcookingthemeatindirectly.

GRILLEDROMAINELETTUCEThefirsttimeIeverhadthisdishwasaatafriend’srestaurant.Isawitonthemenuandthought,noway,butdecidedtotryitanyway!!Letmetellyou,IfellinloveandInowlookforiteverytimewegoouttoeat!Romainelettucehassomenaturalsugarsinsidethatarenotreleasedbysmotheringitwithsaladdressing.Theyareonlyreleasedwhengrillingthelettuce.Combinethatwithsomethingassimpleasgratedcheeseandtheresultsarewonderful.YIELD:4SERVINGS*COOKTIME:5MINUTES

BALSAMICVINAIGRETTE

½cup(120ml)oliveoil¼cup(60ml)goodbalsamicvinegar

2tbsp(30ml)agave½tspfreshcrackedpepper

2headsromainelettuce,washedandcutinhalfOliveoil

Saltandpeppertotaste½cup(50g)freshlygratedParmesancheese

First,mixallthevinaigretteingredientsandstoreinthefridgeuntilreadytouse.

FireuptheWSMforcookinglikeagrill,onezone.

Takethe4halvesofromaineandlightlydrizzleoliveoilonthecutside,sprinklewithsaltandpepper.

PlacethemontotheWSM—thisshouldonlytakeabout1–2minutes,soyouwanttobecheckingtheunderside,andyouarelookingforanicechar.Flipanddothesamefortheotherside.

RemovefromtheWSMandtaketheParmesancheeseandsprinkleovereachhalf(cutside)anddrizzlewithbalsamicvinaigrette.

AwaytoservethisiswhenthelettucecomesofftheWSM,youcanchopitup,putitinabowlandtosswiththecheeseandbalsamicdressing.

GRILLEDCORNONTHECOBGrilledcornonthecobisaneasy-to-makeitemthatisverypopularatallofourcookoutsandsummer-timeparties.Itisnotonlytasty,itneverfailstoimpressyourguests.FreshcornonthecobcanbegrilledontheWSMinitsownhusks.Inthehuskmakesforamoredramaticpresentation!Grilledcornisespeciallydeliciouswhenyouaddherbsandspicestotheearofthecornbeforegrillingit.Theherbsandspiceslivenuptheflavorsandaddaninterestingspinonbasicroastedcorn.It’seasytodo—justuseyourfavoritevarietyofcorn!YIELD:6SERVINGS*COOKTIME:20MINUTES

6freshearsofcorn

OliveoilButter

Saltandpepper

Iftheearsofcornhavemanylayersofhuskonthem,peeloffonlythefirstcoupleoflayers,leavingafewlayersforprotection.Donotremoveallthelayers.

Beginbypullingthehusksofthecornback(butdonotcompletelyremovethem).Removeanddiscardonlythesilk.

Soakthewholecobsinapotofcoldwaterforupto60minutes.Besuretheearsarecompletelycoveredwithwater.Thiswillprovideextramoistureforcookingandwillsteamthecornkernelsinsidethehusks.

Whilethecornissoaking,fireuptheWSMforgrillingtwo-stagecookingseenotehere.Aftersoaking,removethecornfromthewaterandshakeoffanyexcesswater.

Brushthekernelswitholiveoilorbutter.Note:I’veusedoliveoilinsteadofbutter.Ithinkbutterisbestappliedafterthecorncomesoffthegrill,justbeforeyoueatit.

Ifdesired,beforeyoure-wrapthecorninthehusks,addalittlegarlic,choppedonion,nutmeg,saltandblackpepper.Foraninternationaltwist,tryusingherbssuchasbasil,cilantroororegano.Thenrepositionthehusksbackoverthekernelsandtieeachearwithapieceofloosehuskortwine.

PlacethepreparedearsofcornontotheWSM,rotatingthecornasneededtokeepitfromgettingcharredtoomuchononeside.Afteracoupleofturns,placethecornonindirectheatandclosethecover.Allowthecorntoslowlycontinuecookingforapproximately15–30minutes.

Removethecornfromthegrill.Becarefulandwearovenmitts,asthecornwillbeveryhot!Graspingoneendwithanovenmittordishtowel,peelthehusksandremainingsilkfromthetopdown(likeabanana)—theyshouldallcomeoff

inonepiece.Asheswillgetonthecorn,butthisisok.Rinsethecornunderwarmrunningwatertoremoveanyexcessashandsilk.Servewithbutterandenjoy!

SAUSAGEGRAVYANDBISCUITSEverytimeIgosouthoftheMasonDixonlineIhavetoeatsausagegravyandbiscuitsforbreakfasteachmorning.Thishastobetheall-timegreatestcomfortfoodtohaveforbreakfast.Ilovetherichnessandcreaminessofthesausagegravy,andsoakingupallthatgreatflavorwithanicesoftandflakybiscuit.YIELD:6SERVINGS*COOKTIME:30MINUTES

1pound(455g)breakfastsausage(regularorspicy)

½tspfreshgroundblackpepper1shallot,finelydiced

6tbsp(50g)flour3cups(710ml)wholemilk(notthatlowfatstuff)

Salttotasteifneeded4warmedbiscuitscutinhalf

1castironskillet

SetupyourWSMforcookinglikeagrill.SetitupsoyouhavethehotcoalpiledononesideoftheWSM,whereallthecookingwillbedone.

Cookthesausageinalargecastironskilletfor8–10minutesoruntilthoroughlycooked,stirringfrequently.Drainandreservingdrippings;placethesausageinabowl.Returnhalfofthedrippingstotheskillet.

Addshallotsandfreshgroundpepperandcookforabout3minutes.Addflourandremainingdrippingstotheskillet;stirwithawirewhiskuntilwellblended.Cookfor6–8minutesoruntilbrowned,stirringconstantly.Graduallystirinyourmilk;cookandstirfor3–5minutesoruntilmixturethickensandcomestoaboil.

Addthesausage,andcookfor1–2minutesoruntilthoroughlyheated,stirringfrequently.Serveoverbiscuits.

SHRIMPTACOSWITHLIMESLAWMyteamateAlantookthisrecipedowntoMemphisinMay2011,whereittookfirstplaceintheseafoodcatagory.Ifyoureallywanttoimpressyourfriendsandfamilyatyournextcookout,thenlooknofurther.Aftertheyeattheseshrimptacos,they’llbeaskingwhatrestaurantmadethem—it’sthatgood!YIELD:8TACOS*COOKTIME:5MINUTES

2pounds(910g)uncookedshrimp(16–20shrimpperpound)peeledandde-veined

Smokin’HoggzDryRub8(6-inch[15cm])corntortillas(flourtortillasareOKtoo)

¼cup(30g)sourcream2tbsp(30g)mayonnaise

Gratedzestfrom1limeJuicefrom1lime

1(16ounce[450g])packagecoleslawmix2scallions(greenonion),diced

1jalapeño,seededanddiced2tbsp(5g)freshcilantro

Saltandpeppertotaste1largetomato,seededanddiced

12ounces(340g)sweetchilisauceCanolaoil

SetupyourWSMtocooklikeagrillfordirectheatcooking.

Inabowl,combinesourcream,mayonnaise,½limezestandlimejuice.Addcoleslawmix,greenonions,jalapeñoandcilantroandmixwell.Seasonwithsaltandpepperandstirinthetomato.Keepthisintherefrigeratoruntilreadytouse.

Inabowl,tosstheshrimpwithoil,therestofthelimezest,saltandpepperandletsitforabout30minutes.Ifinditeasiertoputtheshrimponskewersafterthisandseasonwiththedryrub.Cooktheshrimpforabout2–3minutespersideoverdirectheat.Thentosstheshrimpinthesweetchilisauce.

Grilltortillasoverdirectheatforabout1minuteperside.

Toassemblethetacos,spoontheslawmixintothebottomofthetortilla,topwith3–4shrimpandenjoy!!

PORKTENDERLOINSTUFFEDWITHBACONJAMPorktenderloinisthefiletmignonofpork.It’saveryleanpieceofmeatandcandryoutveryquicklywhenovercooked,soitneedstobecookedquicklyoverhighheat.Thisisasimplerecipewithsomegreatflavor!YIELD:3SERVINGS*COOKTIME:18MINUTES

1porktenderloin(1½pounds[680g])

Smokin’HoggzAll-PurposeRub½cup(120g)BaconJam

1cup(240g)AppleBBQSauceButcher’stwine

SetuptheWSMforgrillingusingthetwo-zonecookingmethod.

Takethetenderloinandbutterflyitopen.Todothis,takeasharpknifeandcutlengthwisealongthewholetenderloin,makingsureyoudon’tcutthroughthebackside.Openitupsoitlaysflat.Seasontheinsidewithrubandaddthebaconjam,closeitupandusethebutcher’sstringtosecureitclosed,about1inch(2.5centimeters)apart.Seasontheoutsideofthetenderloinwithmorerub.

Placethetenderloindirectlyoverthecoalsandputthecoveron.Cookforabout7minutes.Flipthetenderloinanddothesamethingfortheotherside—donotplaceitbackonthesamespot,placeitonanotherhotspot.(Thereasonwhyyoudon’twanttoputitbackinthesamespotistheplacewherethemeatwashascooleddownandyouwantalltheheatyoucanget,onafreshnewspot).Thiswillallowyoutogetsomenicegrillmarks—cookforanother6minutes.Now,takethetenderloinandmoveittotheothersideoftheWSMwheretherearenohotcoals,andcontinuecookingforanother5minutes.Whentheinternaltemperaturereaches145–150°F(63–66°C),it’sdone!

Removefromheatandletrestforabout10minutes.Sliceinto½inch(13millimeter)piecesandservewithAppleBBQSauce.

BACONJAMThissweetlittlecondimentisafantasticadditiontoincludeatholidaypartiesoryouroccasionalweekendbreakfastathome.YIELD:ABOUT1½CUPS(180G)*COOKTIME:3–4HOURS

1½pounds(680g)slicedbacon,cutcrosswiseinto1″(2.5cm)pieces

2mediumyellowonions,dicedsmall3garliccloves,smashedandpeeled

½cup(120ml)cidervinegar½cup(100g)packeddark-brownsugar

¼cup(60ml)puremaplesyrup¾cup(180ml)brewedcoffee

SetuptheWSMtocooklikeagrill,two-zonecooking.

Inalargecastironskillet,cookthebacon,stirringoccasionally,untilfatisrenderedandbaconislightlybrowned,about20minutes.Youmayneedtomovethepantothecoolersidetoavoidburningthebacon.Withaslottedspoon,transferbacontopapertowelstodrain.Pouroffallbut1tablespoon(10grams)ofthefatfromtheskillet(reserveforanotheruse);addonionsandgarlic,andcookuntilonionsaretranslucent,about6minutes.Addvinegar,brownsugar,maplesyrupandcoffeeandbringtoaboil,stirringandscrapingupbrownedbitsfromskilletwithawoodenspoon,about2minutes.Addthebaconandstirtocombine.

NowsetupyourWSMforhighheatcooking(approximately300–325°F[150–160°C]).

Keepthemixtureinthecastironskilletandcookuncovered,untiltheliquidissyrupy,3½–4hours.Transferthemixturetoafoodprocessor;pulseuntilcoarselychopped.Letitcool,thenrefrigerateinairtightcontainers,upto4weeks.

APPLEBBQSAUCEAppleandporkgotogetherlikepeanutbutterandjelly,sothenexttimeyou’relookingtojazzthingsupabit,trymakingsomeofthisappleBBQsauce.Trustme,you’regonnaloveit.YIELD:ABOUT3CUPS(360G)*COOKTIME:20MINUTES

1cup(200g)packedbrownsugar

½cup(130g)applesauce½cup(160g)applebutter

½cup(120g)ketchup¼cup(60ml)lemonjuice

½tspkoshersalt½tspcoarseblackpepper

1tsp(1g)paprika½tspgarlicpowder

½tspcinnamon¼tspallspice

Combinealloftheingredientsinasaucepan,andcookovermediumheatuntilthesugarisdissolved.Coolandstoreinanairtightcontainerinthefridgeuntilreadytouse.

BLUERIBBONPORKCHOPThisporkchoprecipewasoneofthefirstrecipeswedidinwhichwegotafirstplacecall.Unbeknownsttome,thejudgesfondlyreferredtothemas“lollipopchops.”Istillhavejudgescominguptomeandsayingtheystillhaveneverhadaporkchopcookedasperfectlyastheydidthatday!YIELD:4SERVINGS*COOKTIME:20–25MINUTES

4double-boneporkchopsatleast2″(5cm)thickwithcleanbones(Frenched—haveyourbutcherdoit)

1bottleLawry’sSteakandChopMarinadeSmokin’HoggzDryRub

1cup(320g)applebutter½cup(120ml)applejuice

SetupyourWSMforgrilling.Withthissetupyou’llwanttohavethecoalsononesidefordirectheatandhavenothingontheothersideforindirectheattofinishthechops.

Placeporkchopsintoazipperedplasticbagandaddmarinade.Marinateforatleast4hourstoovernight;removechopsandseasonwithdryrub.

Cookoverhighheat5minuteseachsidethenmovetocoolerside,andcookuntilaninternaltemperatureof145–150°F(63-66°C)formedium-rare,longerifyoulikeitmorewelldone.

Bastewithapplebutter/juicemix.

LAMBCHOPSWITHPEPPERJELLYWhenIthinkoflambchops,forsomereasonIalwaysthinkofspecialoccasionslikeananniversaryoraspecialeventworthcelebrating.Thisisagreatrecipefortwopeople.Mywifeisaverypickyeater,butsurprisinglyshereallylikeslamb!Andshereallylikesthisrecipe.Iliketosurpriseherwiththeselambchopseveryonceandwhile.Youcanservethiswithyourfavoritesidedishes.YIELD:2SERVINGS*COOKTIME:10MINUTES

DRYRUB

2tbsp(15g)chilipowder1tbsp(6g)groundcumin

2tsp(4g)allspice2tsp(8g)whiteorganicsugar

2tsp(10g)salt1tsp(3g)whitepepper

1tsp(3g)blackpepper4double-bonelambchops

1cup(160g)pepperjelly2tbsp(30g)wholegrainmustard

2tbsp(30ml)champagnevinegar1handfulofapplewoodchips

SetupyourWSMforcookinglikeagrillwithtwo-zonecooking,oneforsearingthemeatandtheotherforfinishingthemeat.Sprinkletheapplewoodchipsoverthehotcoalsjustbeforesearingthemeat.

Mixtherubingredientstogetherandsprinklethedryruboneachchop,beingsuretoevenlycoverbothsides.Cookoverhighheat.Grillthesteaksfor1½minutesperside.

Movethechopsovertothecoolside,andfinishcookinguntilthechopsreachaninternaltemperatureof150°F(66°C).

Inasaucepan,heatupthepepperjelly,mustardandvinegarjustenoughtoincorporatetheingredients.

Removethechopsfromthegrateandletthemrest(about5minutes),whilethechopsareresting,spoonthesauceovereachchop.

STRIPSTEAKWITHHORSERADISHSAUCEANDCARAMELIZEDONIONSBetterthanrestaurantquality,that’swhatthisrecipeisallabout.Aperfectlycooked,well-seasonedNewYorkstripsteak,toppedwithalittlehorseradishsauceandsomebeautifulgoldencaramelizedonions—nowthat’smykindofsteak!YIELD:4SERVINGS*COOKTIME:30MINUTES

HORSERADISHSAUCE

1½cups(180g)sourcream½cup(120g)preparedwhitehorseradish

6tbsp(20g)freshchivesdiced4tsp(20ml)freshlemonjuice

4(16ounce[455g])stripsteaks(about1½”[4cm]thick)Salt,pepperandoliveoil

1stickofunsaltedbutter1smallsweetonionthinlysliced

Whiskallofthehorseradishsauceingredientstoblendinasmallbowl.Seasonwithsaltandpepper.Coverandchill.Thiscanbemade2daysaheadoftime.

Meltthebutterinalargeskilletovermediumheatuntilitstartstofoam.Addtheonionsandreducetheheattolow.Cook,stirringoccasionally,untiltheonionsareadarkamberbutnotburned,about30minutes.Seasonwithsaltandpepper.(Youcanmakeitupto1weekaheadandstoreinthefridge.Bringtheonionstoroomtemperaturebeforeserving.)

SetupyourWSMtocooklikeagrill,makingsureyouhaveahotzoneforsearingthesteakandacoolzoneforfinishingthesteaks.Rubthesteaksdownwitholiveoil.Liberallyseasonbothsidesofthesteakswithsaltandpepper.Letthesteakssitoutforabout45–60minutesbeforeyouputthemontheWSM.

Grillthesteaksforabout3minutesperside(ifyouwanttogetthoseawesomegrillmarks,turnthesteakaboutaquarterturnafterabout1½minutes).Movethesteaksovertothecoolside,finishcookinguntilrare(120°F[49°C]),medium-rare(125°F[52°C])ormedium(130°F[55°C]).Thiswilldependonthethicknessofthesteaks.Removeandletrestforabout5minutes.Servewithonionsontopandsauceontheside.

RIBEYESTEAKWITHHERBEDTRUFFLEBUTTERIloveribeyesteak!Myfavoritepartoftheribeyeisthetail.Thetailisfromtheouterpartofthesteak,andithasapieceoffatthatseparatesitfromtherestofthesteak.Tomeithasthemostflavor,anditisalwaystender.Iusuallyeattheotherpartofthesteakandsavethetailasalittletreatfortheendofmymeal.YIELD:4SERVINGS*COOKTIME:15MINUTES

TRUFFLEBUTTER

1pound(455g)unsaltedbutter,roomtemperatureWhitetruffleoiltotaste

Koshersalttotaste¼cup(10g)freshchoppedparsley

BEEFRUB2tbsp(30g)koshersalt

2tbsp(15g)pepper1tsp(3g)granulatedgarlic

2tsp(7g)chilipowder4(16ounce[455g])bonelessribeyes

¼cup(60ml)oliveoil

Inasmallmixingbowl,combinetheparsleybutterandtruffleoiltogether.Seasonwithsalttotaste.Onalargepieceofplasticwrap,placethebutter/trufflemixtureandformintoalog,about1inch(2.5centimeters)thick.Wrapthelogtightly.Refrigerateovernight.

SetupyourWSMtocooklikeagrill,makingsureyouhaveahotzoneforsearingthesteakandacoolzoneforfinishingthesteaks.

Combineallofthebeefrubingredientsandputthemintoashakerbottle.Rubthesteaksdownwiththeoliveoil.Liberallyseasonbothsidesofthesteakswith

therub.Letthesteakssitoutforabout45–60minutesbeforeyouputthemontheWSM.Grillthesteaksforabout3minutesperside(ifyouwanttogetthoseawesomegrillmarks,turnthesteaksabouta¼turnafterabout1½minutes).Movethesteaksovertothecoolside;atthispointyoucanadd2slicesofthetrufflebuttertoeachsteak.Thebutterwillmeltdownoverthesteaksandsoakinallthatawesomeflavor.Finishcookinguntilmedium-rare(125°F[52°C]).Thiswilldependonthethicknessofthesteaks.Removethesteaksandlestthemrestforabout5–10minutesbeforeserving.

PIZZAIlovepizza.Now,youmightbethinkingthataround,oven-bakedflatbreaddish,layeredwithtomatosauce,cheeseandafewothertoppings,seemsoutofplaceinabarbecuecookbook.Youmightbethinkingit,butyou’rewrong.YoucanactuallycookpizzaontheWSM,andI’llteachyouhow!

Therearesomanydifferentstylesofpizzatochoosefrom:Chicagothickpan,Neapolitan,NewYorkthincrustandevenoddballsquare-shapedpizzas.Thevarietyofflavorcombinationyoucanuseonpizzaissimplyamazing.IthinkthatIcouldeatpizzaforeverymeal,everyday,fortherestofmylife,andstillnotgetboredofthisdish!

WORKFLOW

ConfiguretheWSMforpizza.

Ifyouweretocookpizzausingauniformlayerofhotcharcoal,thecenterofthepizzawillburn.Topreventthis,Irecommendspreadingoutthehotcharcoalinacircle.Thecircleofhotcharcoalshoulddipinthecenter,producinglessheatinthemiddleandmoreheatattheouteredge.

AfteryouarrangethehotcharcoalsintheWSM,putthetopcookingrackinplace.Whenyouputthetopcookingrackinplace,makesureyoualsoplaceyourpizzastoneontherack!Youmustletthepizzastoneheatupslowly.Ifyoudonot,andyouexposethestonedirectlytohighheat,thestonemightcrack.

WaitfortheWSMtoobtainatemperatureof450°F(232°C).Thisusuallytakesabout20minutes.WhileyouwaitfortheWSMtoheatup,rolloutthepizzadough.Youcanmakeyourowndough,orpurchasedough(whichspeedsupthecookingprocess).Irecommendmakingapizzathatis14to16inches(36to41centimeters)indiameter.Placethedoughonthepizzastone,andletitcookfor2to3minutes.Flipthedough,andletitcookfor2moreminutes.Removethedoughfromthepizzastone,andthenaddthepizzatoppings.

PULLEDPORKPIZZAThisrecipeisoneofmyfavorites,notonlybecauseIlovepulledporkbutit’salsoagreatwaytouseupanyleftoverpulledporkyouhave.Thisrecipehaswonusmanyawardsingrillingcompetitionsthroughthepastcoupleofyears.YIELD:SERVES4*COOKTIME:15MINUTES

1–1½cups(240–360ml)BBQSauce

1pizzadoughball1pound(455g)pulledpork

1cup(115g)whitecheddarcheese1cup(115g)MontereyJackcheese

¼cupredonionorgreenonions(scallions),finelydiced

TakeabouthalftheBBQsauceandspreaditonthedough,addthepulledporkandcoveritwithbothcheeses.Nowyoucanaddeithertypeofonionyouwant.PutthepizzaintheWSM;afterabout5minutes,checktoseeifit’sdone(cheeseshouldbeniceandmelted).Thebottomofthecrustshouldbegoldenbrown;checkthebottomofpizzabyliftingitwithaspatulaorapizzapeel.Cutandserve.

BACON,PEARBLUECHEESEIwasinspiredtodothispizzawhenmyteammateAlanandIwereouthavingacoupleofbeersandspottedaversionofthispizzaonthemenu.Wereallyenjoyedit,soIknewIhadtofindawaytorecreateit.Hereismyversionofafantasticpizzafromsometimeago.Ifyou’relookingforapizzawithanicemixofflavors,looknofurther.YIELD:SERVES4*COOKTIME:15MINUTES

½cup(125g)bluecheesedressing

1pound(455g)baconorpancetta,diced½cup(70g)crumbledbluecheese

1cup(115g)whitecheddarcheese2pears,diced

1cup(40g)arugula¼cup(60ml)goodbalsamicvinegar

Wholewheatdough

Spreadthebluecheeseonandaddthebaconorpancetta.Sprinkleonthecrumbledbluecheese.Next,addthedicedpearsandthewhitecheddarcheese.PutthepizzaintheWSM,andcheckpizzaafterabout5minutes.It’sdonewhenthecheeseismeltedandthebottomofthecrustisgoldenbrown.Removethepizzaandaddthearugulaanddrizzlewithbalsamic,cutandserve.

COOCOOJUICEIhadtoincludeatleastonedrinkinwiththisbook.Imean,what’sasummerBBQwithoutalittleadultbeverage,right?Afterall,youhavetohavesomethingtodowhileyou’rewaitingforthefoodtocook.ThisdrinkisaSmokin’Hoggztraditionatmostofthecontestswecompeteat,especiallyinthesummertime.Enjoyanddrinkresponsibly!YIELD:ABOUT24(8-OUNCE[240-ML])SERVINGS

1(1.75liter)bottleofmangorum(oranyflavoredrum)

1gallon(4L)strawberry,orange,bananaCrystalLight5pound(2kg)bagoficecubes

2gallon(8L)capacitydrinkcooler16ounce(475ml)redSolocups

Pourabouthalfoftheiceintothedrinkcoolerandaddtherestoftheingredients.Stiruntilwellmixed.Filleachcupwithiceandaddthecoocoojuice.Relaxandenjoy!!

ACKNOWLEDGMENTSTomyfamilyforalwaysbelievinginmeandteachingmetoalwaysstaytruetomyselfandtolookatlifeforthepositives.

Mywife,ShauneGillespieforgivingmeinspirationandencouragement.

Myteammateandright-handman(andsometimesleft)AlanBurke,forkeepingmecalmandfocusedwhenIneededtobe.

ChrisHartforteachingandgivingmethetoolsIneededtomakechampionshipBBQ.

TimO’Keefefortakingallmychickenscratchesandideasandtransformingthemintorealwordspeoplecanunderstand.

KenGoodmanforhisincrediblevisioninmakingthefoodlookamazing.

Tomypublisher,WillKiester,myeditor,MarissaGiambellucaandtheentirestaffatPageStreetPublishingforgivingmetheopportunitytodothisbookandhelpingmealongtheway.

EricandCindyMitchellfortakingtimeoutoftheirbusyscheduletohelpoutwiththephotoshoot.

ChadandNicoleHumphreyfortakingtheleapandbelievinginmefromtheverybeginning.

ToallmyBBQfriendsforbeingsofreakin’awesome.

INDEXTheindexthatappearedintheprintversionofthistitledoesnotmatchthepagesinyoureBook.PleaseusethesearchfunctiononyoureReadingdevicetosearchfortermsofinterest.

Foryourreference,thetermsthatappearintheprintindexarelistedbelow.

ABTS(AtomicBuffaloTurds)StuffedwithBrisketBurntEndz

adobosauce

BrisketChili

ChipotleMayonnaise

alderwood

Award-WinningSalmon

descriptionof

SmokedSeaScallopsWrappedinProsciutto

almonds.SeeSpicy,SweetSmokedAlmonds

AmericanRoyalOpenContest

AppleBBQSauce

PorkTenderloinStuffedwithBaconJam

recipe

applebutter

BlueRibbonPorkChop

StuffedSausageFatty

applecider

ChickenBrine

TurkeyBrine

applejuice

BabyBackRibBBQSauce

BlueRibbonPorkChop

CompetitionChicken

PorkBraise

PorkInjection

apples

AppleBBQSauce

AppleStreuselCheesecakeBars

AsianSlaw

CastIronAppleCrisp

StuffedSausageFatty

applewood

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

AppleBBQSauce

AppleWoodSmokedChickenSalad

BabyBackRibs

Bacon-StuffedSausageFattyWrappedinBacon

BeefTenderloin

BeerCanChicken

BreakfastSausageFatty

ButterySmokedCabbage

ChickenWings

CompetitionPork

CompetitionRibs

descriptionof

DijonGarlicHalfChickens

Ham

HighHeatBrisket

HighHeatChickenLollipops

HotandFastPorkButtwithSimpleMustardSauce

Kicked-UpBBQBakedBeans

LambChopswithPepperJelly

LambShank—SmokedandBraised

Mac&Cheese

Meatloaf

NotYourAverageChickenCordonBleu

Porchetta

PorkOssoBucco

ShreddedBBQBeef

SmokedCorn

SmokedLobsterTail

SpinachandGoatCheeseStuffedChickenBreast

StuffedMushroomswithItalianSausage

StuffedSausageFattywithBlueberry

ThanksgivingTurkey,Butterflied

ArmadilloEggs

arugula

Bacon,PearBlueCheesePizza

PorkBellySliders,AsianStyle

AsianSlaw

Award-WinningSalmon

BabyBackRibs

bacon.Seealsopork.

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

ArmadilloEggs

BaconJam

Bacon,PearBlueCheesePizza

Bacon-StuffedSausageFattyWrappedinBacon

BaconWrappedLittleSmokies

BaconWrappedStuffedBurntEndz

BreakfastSausageFatty

ChickenBombs

Gary’sPoppers

JalapeñoBaconCheddarCornBread

Kicked-UpBBQBakedBeans

LoadedPotatowithPulledPork

Mac&Cheese

PigCandy

Pizza-WrappedBurger

PorkTenderloinStuffedwithBaconJam

StuffedSausageFatty

StuffedSausageFattywithBlueberry

ThreePotatoBaconandCheeseCasserole

BalsamicVinaigrette

BBQSauce

AppleBBQSauce

BabyBackRibsBBQSauce

Bacon-StuffedSausageFattyWrappedinBacon

BaconWrappedStuffedBurntEndz

BlueberryBBQSauce

ChickenBombs

CompetitionBrisket

CompetitionChicken

CompetitionRibs

HighHeatBrisket

PulledPorkPizza

recipe

RootBeerBBQSauce

ShreddedBBQBeef

StuffedSausageFatty

WhiteBBQSauce

beans

Kicked-UpBBQBakedBeans

Sully’sDamnDip

beef

BaconWrappedStuffedBurntEndz

BeefRibs

BeefRub

BeefShortRibs

BeefTenderloin

BrisketChili

BrisketInjection

BrisketMarinade

CompetitionBrisket

Gary’sPoppers

hickorywood

HighHeatBrisket

Meatloaf

mesquitewoodand

MozzarellaStuffedMeatballs

PotRoast

PrimeRibRoast

RibEyeSteakwithHerbedTruffleButter

ShreddedBBQBeef

walnutwoodand

WestCoast–StyleTri-Tip

beer

BeefRibs

BeefShortRibs

BeerCanChicken

BrisketChili

BrisketMarinade

PorkBellySliders,AsianStyle

StuffedMushroomswithItalianSausage

blueberries

BlueberryBBQSauce

StuffedSausageFattywithBlueberry

bluecheese.SeeBacon,PearBlueCheesePizza

BlueRibbonPorkChop

BluesHogBarbecueSauce

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

CompetitionPork

Bostonbutt

CompetitionPork

PulledPorkwithRootBeerBBQSauce

BreakfastSausageFatty

brines

ChickenBrine

TurkeyBrine

brisket

BaconWrappedStuffedBurntEndz

BrisketChili

CompetitionBrisket

HighHeatBrisket

Pastrami,DryCured

BrisketBurntEndz

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

BaconWrappedStuffedBurntEndz

BrisketInjection

CompetitionBrisket

HighHeatBrisket

recipe

BrisketMarinade

CompetitionBrisket

HighHeatBrisket

recipe

BrisketRub

BuffaloWings

ButterInjection

recipe

ThanksgivingTurkey,Butterflied

ButtermilkCheddarBiscuits

ButterySmokedCabbage

cabbage.SeeButterySmokedCabbage

carrots

AsianSlaw

LambShank—SmokedandBraised

PorkBellySliders,AsianStyle

PorkOssoBucco

PotRoast

CastIronAppleCrisp

celery.SeePorkOssoBucco

charcoal

amountsof

arrangingforpizza

bindingagents

briquettes

burnrate

coolzones

disposalof

emergencyremovalof

grillingand

hotzones

lighting

lumpcharcoal

Mini-MinionMethod

MinionMethod

placementof

WSMseasoningwith

cheddarcheese

ArmadilloEggs

Bacon,PearBlueCheesePizza

BreakfastSausageFatty

BrisketChili

ButtermilkCheddarBiscuits

ChickenBombs

JalapeñoBaconCheddarCornBread

LoadedPotatowithPulledPork

Mac&Cheese

Pizza-WrappedBurger

PulledPorkPizza

Sully’sDamnDip

ThreePotatoBaconandCheeseCasserole

cheddarjackcheese.SeeBreakfastSausageFatty

cherries.SeePineappleUpside-DownCake

cherrywood

BeefRibs

descriptionof

Pastrami,DryCured

RackofLamb

chicken.SeealsoChickenBrine;ChickenWings.

alderwoodand

applewoodand

AppleWoodSmokedChickenSalad

BeerCanChicken

BuffaloWings

cherrywoodand

ChickenBombs

CompetitionChicken

DijonGarlicHalfChickens

Dry-SeasonedWings

HighHeatChickenLollipops

NotYourAverageChickenCordonBleu

Smokin’HoggzAll-PurposeRub

SpinachandGoatCheeseStuffedChickenBreast

sugarmaplewoodand

SweetThaiChiliChickenWings

TeriyakiChickenWings

WhiteBBQSauce

ChickenBrine.Seealsochicken.

AppleWoodSmokedChickenSalad

DijonGarlicHalfChickens

recipe

ChickenWings.Seealsochicken.

BuffaloWings

cookingmethod

Dry-SeasonedWings

SweetThaiChiliChickenWings

Teriyaki

WhiteBBQSauce

chilisauce

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

ShrimpTacoswithLimeSauce

chipotlepeppers

BrisketChili

ChipotleMayonnaise

SmokedJalapeños(Chipotles)

Sully’sDamnDip

chocolate

BrisketChili

MiniWhiteChocolateRaspberryCheesecake

CholulaChiliGarlicSauce.SeeSully’sDamnDip

CholulaChipotleHotSauce.SeeSully’sDamnDip

chorizo

ArmadilloEggs

Bacon-StuffedSausageFattyWrappedinBacon

BrisketChili

chuckroast

PotRoast

ShreddedBBQBeef

coffee.SeeBaconJam

Colby-MontereyJackcheese.SeeChickenBombs

coleslaw

HotandFastPorkButtwithSimpleMustardSauce

ShrimpTacoswithLimeSauce

combinationcooking

BeefShortRibs

BeefTenderloin

BuffaloWings

ChickenWings

DijonGarlicHalfChickens

Dry-SeasonedChickenWings

LambShank—SmokedandBraised

LegofLamb

Porchetta

PrimeRibRoast

SweetThaiChiliChickenWings

TeriyakiChickenWings

WhiteBBQSauceChickenWings

workflow

CompetitionBrisket

CompetitionChicken

CompetitionPork

CompetitionRibs

CooCooJuice

corn

GrilledCornontheCob

JalapeñoBaconCheddarCornBread

SmokedCorn

crab.SeeSmokedSeaScallopsWrappedinProsciutto

cranberries.SeeAppleWoodSmokedChickenSalad

creamcheese

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

AppleStreuselCheesecakeBars

ArmadilloEggs

BaconWrappedStuffedBurntEndz

ChickenBombs

Gary’sPoppers

Mac&Cheese

MiniWhiteChocolateRaspberryCheesecake

StuffedSausageFatty

Sully’sDamnDip

DijonGarlicHalfChickens

Dr.Gonzo’sHotPepperMash.SeeSully’sDamnDip

dryrubs

BabyBackRibs

BeefRibs

BrisketRub

BuffaloWings

LambChopswithPepperJelly

Pastrami,DryCured

RibEyeSteakwithHerbedTruffleButter

ShreddedBBQBeef

Smokin’HoggzAll-PurposeRub

Smokin’HoggzDryRub

SweetThaiChiliChickenWings

TeriyakiChickenWings

WestCoast–StyleTri-Tip

Dry-SeasonedWings

eggs

AppleStreuselCheesecakeBars

BreakfastSausageFatty

JalapeñoBaconCheddarCornBread

Meatloaf

MiniWhiteChocolateRaspberryCheesecake

PigsinaBlanket,GrownUpStyle

elbowmacaroni.SeeMac&Cheese

flavorprofiles

Fontinacheese

Mac&Cheese

ThreePotatoBaconandCheeseCasserole

garlic

ArmadilloEggs

BaconJam

BeefShortRibs

BeefTenderloin

BeerCanChicken

BlueberryBBQSauce

BrisketChili

BrisketInjection

DijonGarlicHalfChickens

LambMarinade

LambShank—SmokedandBraised

LegofLamb

Meatloaf

MozzarellaStuffedMeatballs

Pastrami,DryCured

PigsinaBlanket,GrownUpStyle

Porchetta

PorkOssoBucco

RackofLamb

SmokedLobsterTail

SpinachandGoatCheeseStuffedChickenBreast

StuffedMushroomswithItalianSausage

SweetThaiChiliChickenWings

TeriyakiChickenWings

TurkeyBrine

Gary’sPoppers

glaze.SeeHamGlaze

goatcheese

SpinachandGoatCheeseStuffedChickenBreast

StuffedMushroomswithItalianSausage

Goudacheese.SeeMac&Cheese

grapejuice

HighHeatChickenLollipops

PorkInjection

Gremolata

GrilledCornontheCob

GrilledRomaineLettuce

grilling

Bacon,PearBlueCheesePizza

BlueRibbonPorkChop

Gary’sPoppers

GrilledCornontheCob

GrilledRomaineLettuce

LambChopswithPepperJelly

Pizza

PorkTenderloinStuffedwithBaconJam

RibEyeSteakwithHerbedTruffleButter

SausageGravyandBiscuits

ShrimpTacoswithLimeSauce

StripSteakwithHorseradishSauceandCaramelized

Onions

temperaturesfor

Gruyèrecheese

Mac&Cheese

NotYourAverageChickenCordonBleu

ThreePotatoBaconandCheeseCasserole

Ham

HamGlaze

hashbrowns.SeeBreakfastSausageFatty

HeadCountryBar-B-QSauce.SeeCompetitionPork

hickorywood

BeefShortRibs

CompetitionBrisket

descriptionof

HighHeatBrisket

LegofLamb

Porchetta

PotRoast

ShreddedBBQBeef

SmokedJalapeños(Chipotles)

HighHeatBrisket

HighHeatChickenLollipops

honey

BabyBackRibs

BBQSauce

CompetitionRibs

DijonGarlicHalfChickens

HamGlaze

HighHeatChickenLollipops

LambMarinade

Spicy,SweetSmokedAlmonds

HormelChiliHot&SpicywithBeans.SeeSully’sDamnDip

HorseradishSauce

HorseradishWholeGrainMustardSauce

hotandfastcooking

advantagesof

AppleStreuselCheesecakeBars

ButtermilkCheddarBiscuits

CastIronAppleCrisp

ChickenBombs

Ham

HighHeatBrisket

HighHeatChickenLollipops

HotandFastPorkButtwithSimpleMustardSauce

IndividualPeachCobbler

JalapeñoBaconCheddarCornBread

LoadedPotatowithPulledPork

Meatball,PepperoniandCheeseCalzone/Stromboli

Meatloaf

MiniWhiteChocolateRaspberryCheesecake

MozzarellaStuffedMeatballs

NotYourAverageChickenCordonBleu

PigsinaBlanket,GrownUpStyle

PineappleUpside-DownCake

Pizza-WrappedBurger

PorkBellySliders,AsianStyle

PorkOssoBucco

RackofLamb

SmokedLobsterTail

Sully’sDamnDip

WestCoast–StyleTri-Tip

workflow

IndividualPeachCobbler

injections

BrisketInjection

ButterInjection

PorkInjection

JackDaniel’swhiskey.SeeStuffedMushroomswithItalianSausage

JackDaniel’sWorldBarbecueChampionship

jalapeñopeppers

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

ArmadilloEggs

BaconWrappedStuffedBurntEndz

ChickenBombs

Gary’sPoppers

JalapeñoBaconCheddarCornBread

Kicked-UpBBQBakedBeans

ShrimpTacoswithLimeSauce

SmokedJalapeños(Chipotles)

SweetThaiChiliChickenWings

ketchup

AppleBBQSauce

BBQSauce

BlueberryBBQSauce

Meatloaf

RootBeerBBQSauce

SweetThaiChiliChickenWings

Kicked-UpBBQBakedBeans

lamb

LambChopswithPepperJelly

LambMarinade

LambShank—SmokedandBraised

LegofLamb

RackofLamb

Lawry’sSteakandChopMarinade.SeeBlueRibbonPorkChop

lettuce.SeeGrilledRomaineLettuce

linguica.SeeBrisketChili

littlesmokiessausages.SeeBaconWrappedLittleSmokies

LoadedPotatowithPulledPork

logbooks

lowandslowcooking

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

advantagesof

AppleWoodSmokedChickenSalad

ArmadilloEggs

AwardWinningSalmon

BabyBackRibs

Bacon-StuffedSausageFattyWrappedinBacon

BaconWrappedLittleSmokies

BaconWrappedStuffedBurntEndz

BeefRibs

BeerCanChicken

BlueberryBBQSauce

BreakfastSausageFatty

BrisketChili

ButterySmokedCabbage

CompetitionBrisket

CompetitionChicken

CompetitionPork

CompetitionRibs

definitionof

Kicked-UpBBQBakedBeans

lumpcharcoaland

Mac&Cheese

MapleCuredPorkBelly

MinionMethod

Pastrami,DryCured

PigCandy

PotRoast

PulledPorkwithRootBeerBBQSauce

ShreddedBBQBeef

SmokedCorn

SmokedJalapeños(Chipotles)

SmokedSeaScallopsWrappedinProsciutto

Spicy,SweetSmokedAlmonds

SpinachandGoatCheeseStuffedChickenBreast

StuffedMushroomswithItalianSausage

StuffedSausageFatty

StuffedSausageFattywithBlueberry

temperaturesfor

ThanksgivingTurkey,Butterflied

ThreePotatoBaconandCheeseCasserole

lumpcharcoal

Mac&Cheese

MapleCuredPorkBelly

maplesyrup

Award-WinningSalmon

BaconJam

BreakfastSausageFatty

MapleCuredPorkBelly

PigCandy

StuffedSausageFattywithBlueberry

maplewood.Seesugarmaplewood.

marinades

BrisketMarinade

LambMarinade

mayonnaise

AppleWoodSmokedChickenSalad

ChipotleMayonnaise

HorseradishWholeGrainMustardSauce

ShrimpTacoswithLimeSauce

WhiteBBQSauce

meatballs

Meatball,PepperoniandCheeseCalzone/Stromboli

MozzarellaStuffedMeatballs

Meatloaf

MeatloafSauce

mesquitewood

Mini-MinionMethod

MinionMethod

MiniWhiteChocolateRaspberryCheesecake

MontereyJackcheese

ChickenBombs

PulledPorkPizza

mozzarellacheese

MozzarellaStuffedMeatballs

Sully’sDamnDip

Mrs.Renfro’sGreenSalsa.SeeSully’sDamnDip

mushrooms.SeeStuffedMushroomswithItalianSausage,

mustard

BabyBackRibs

CompetitionPork

DijonGarlicHalfChickens

HamGlaze

HorseradishWholeGrainMustardSauce

LambChopswithPepperJelly

LegofLamb

MustardSauce

NotYourAverageChickenCordonBleu

PigsinaBlanket,GrownUpStyle

PulledPorkwithRootBeerBBQSauce

NewEnglandBBQChampionship

NewEnglandBBQSociety

NotYourAverageChickenCordonBleu

oakwood

BeefRibs

BeefShortRibs

CompetitionBrisket

Meatloaf

Porchetta

WestCoast–StyleTri-Tip

oats

AppleStreuselCheesecakeBars

CastIronAppleCrisp

onions.Seealsoscallions.

AppleWoodSmokedChickenSalad

AsianSlaw

BaconJam

BeefShortRibs

BrisketChili

BrisketInjection

ButterySmokedCabbage

Kicked-UpBBQBakedBeans

LambShank—SmokedandBraised

LoadedPotatowithPulledPork

Meatloaf

Pizza-WrappedBurger

PorkOssoBucco

PotRoast

PulledPorkPizza

StripSteakwithHorseradishSauceandCaramelized

Onions

StuffedMushroomswithItalianSausage

StuffedSausageFatty

oranges

Porchetta

TurkeyBrine

pancetta.Seealsopork.

Bacon,PearBlueCheesePizza

ButterySmokedCabbage

Parmesancheese

GrilledRomaineLettuce

Mac&Cheese

MozzarellaStuffedMeatballs

StuffedMushroomswithItalianSausage

Pastrami,DryCured

peaches.SeeIndividualPeachCobbler

peachwood

pears

Bacon,PearBlueCheesePizza

StuffedSausageFatty

pecanwood

descriptionof

Meatloaf

People’sChoiceawards

pepperoni

Meatball,PepperoniandCheeseCalzone/Stromboli

Pizza-WrappedBurger

PigCandy

PigsinaBlanket,GrownUpStyle

pineapplejuice.SeeHamGlaze

pineapple.SeePineappleUpside-DownCake

Pizza

Bacon,PearBlueCheesePizza

Pizza-WrappedBurger

PulledPorkPizza

workflow

pizzasauce.SeeMeatball,PepperoniandCheeseCalzone/Stromboli

Porchetta

pork.Seealsobacon;pancetta;PorkBraise;PorkInjection;prosciutto.

alderwoodand

applewoodand

BabyBackRibs

BlueRibbonPorkChop

cherrywoodand

CompetitionPork

CompetitionRibs

hickorywood

Ham

HotandFastPorkButtwithSimpleMustardSauce

Kicked-UpBBQBakedBeans

LoadedPotatowithPulledPork

MapleCuredPorkBelly

Meatloaf

MozzarellaStuffedMeatballs

PigCandy

PigsinaBlanket,GrownUpStyle

Porchetta

PorkBellySliders,AsianStyle

PorkTenderloinStuffedwithBaconJam

PorkOssoBucco

PulledPorkPizza

PulledPorkwithRootBeerBBQSauce

Smokin’HoggzAll-PurposeRub

sugarmaplewoodand

PorkBraise.Seealsopork.

CompetitionPork

HotandFastPorkButtwithSimpleMustardSauce

recipe

PorkInjection.Seealsopork.

CompetitionPork

HotandFastPorkButtwithSimpleMustardSauce

recipe

potatoes

LoadedPotatowithPulledPork

PotRoast

ThreePotatoBaconandCheeseCasserole

PotRoast

poultry.Seechicken;turkey.

PrimeRibRoast

prosciutto.Seealsopork.

NotYourAverageChickenCordonBleu

SmokedSeaScallopsWrappedinProsciutto

SpinachandGoatCheeseStuffedChickenBreast

StuffedSausageFatty

provolonecheese

Meatball,PepperoniandCheeseCalzone/Stromboli

MozzarellaStuffedMeatballs

Sully’sDamnDip

PulledPorkPizza

PulledPorkwithRootBeerBBQSauce

RackofLamb

ranchdressing.SeeArmadilloEggs

raspberries.SeeMiniWhiteChocolateRaspberryCheesecake

ribeyes

PrimeRibRoast

RibEyeSteakwithHerbedTruffleButter

RootBeerBBQSauce

PulledPorkwithRootBeerBBQSauce

recipe

rubs.Seedryrubs;wetrubforBeefTenderloin

rum.SeeCooCooJuice

salmon.SeeAward-WinningSalmon

sauces

AppleBBQSauce

applying

BabyBackRibBBQSauce

BBQSauce

BlueberryBBQSauce

BuffaloChickenWings

HorseradishSauce

MeatloafSauce

MustardSauce

RootBeerBBQSauce

SweetThaiChiliChickenWings

TeriyakiChickenWings

TomatoSauce

WhiteBBQSauce

sauerkraut.SeePigsinaBlanket,GrownUpStyle

sausage

ArmadilloEggs

Bacon-StuffedSausageFattyWrappedinBacon

BaconWrappedLittleSmokies

BreakfastSausageFatty

SausageGravyandBiscuits

StuffedMushroomswithItalianSausage

StuffedSausageFatty

StuffedSausageFattywithBlueberry

scallions.Seealsoonions.

PulledPorkPizza

ShrimpTacoswithLimeSauce

TeriyakiChickenWings

scallops.SeeSmokedSeaScallopsWrappedinProsciutto

seafood

alderwoodand

Award-WinningSalmon

ShrimpTacoswithLimeSauce

SmokedLobsterTail

SmokedSeaScallopsWrappedinProsciutto

Smokin’HoggzAll-PurposeRub

serranopeppers.SeeSweetThaiChiliChickenWings

shallots

PigsinaBlanket,GrownUpStyle

SausageGravyandBiscuits

sharpcheese

JalapeñoBaconCheddarCornBread

Mac&Cheese

ShreddedBBQBeef

ShrimpTacoswithLimeSauce

sirloin

BrisketChili

Gary’sPoppers

Meatloaf

MozzarellaStuffedMeatballs

Pizza-WrappedBurger

WestCoast–StyleTri-Tip

SmokedCorn

SmokedJalapeños(Chipotles)

SmokedLobsterTail

SmokedSeaScallopsWrappedinProsciutto

Smokin’HoggzAll-PurposeRub

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

ArmadilloEggs

Award-WinningSalmon

BaconWrappedLittleSmokies

BaconWrappedStuffedBurntEndz

BeerCanChicken

BlueRibbonPorkChop

ChickenBombs

Ham

PorkTenderloinStuffedwithBaconJam

recipe

ShrimpTacoswithLimeSauce

StuffedSausageFatty

StuffedSausageFattywithBlueberry

Smokin’HoggzDryRub

Bacon-StuffedSausageFattyWrappedinBacon

CompetitionBrisket

CompetitionChicken

CompetitionPork

CompetitionRibs

HighHeatChickenLollipops

HotandFastPorkButtwithSimpleMustardSauce

Kicked-UpBBQBakedBeans

PorkBraise

recipe

Sully’sDamnDip

Smokin’Hoggzteam

sourcream

BrisketChili

HorseradishSauce

HorseradishWholeGrainMustardSauce

LoadedPotatowithPulledPork

ShrimpTacoswithLimeSauce

spareribs.SeeCompetitionRibs

Spicy,SweetSmokedAlmonds

spinach

SpinachandGoatCheeseStuffedChickenBreast

StuffedMushroomswithItalianSausage

StripSteakwithHorseradishSauceandCaramelizedOnions

Stubb’sPorkMarinade

PorkBraise

PulledPorkwithRootBeerBBQSauce

StuffedMushroomswithItalianSausage

StuffedSausageFatty

StuffedSausageFattywithBlueberry

sugarmaplewood

ABTS(AtomicBuffaloTurds)StuffedwithBrisket

BurntEndz

Bacon-StuffedSausageFattyWrappedinBacon

BreakfastSausageFatty

BrisketChili

ChickenWings

CompetitionChicken

CompetitionPork

CompetitionRibs

descriptionof

HighHeatChickenLollipops

HotandFastPorkButtwithSimpleMustardSauce

MapleCuredPorkBelly

PigCandy

Spicy,SweetSmokedAlmonds

StuffedSausageFatty

StuffedSausageFattywithBlueberry

Sully’sDamnDip

SweetBabyRay’sHoneyChipotleBBQSauce.SeeHighHeatChickenLollipops

SweetBabyRay’sOriginalBarbecueSauce

BabyBackRibsBBQSauce

Kicked-UpBBQBakedBeans

sweetpotatoes.SeeThreePotatoBaconandCheeseCasserole

SweetThaiChiliChickenWings

temperatures

TeriyakiChickenWings

ThanksgivingTurkey,Butterflied

ThreePotatoBaconandCheeseCasserole

tomatoes

BrisketChili

LambShank—SmokedandBraised

MozzarellaStuffedMeatballs

ShrimpTacoswithLimeSauce

TomatoSauce

tri-tiproast.SeeWestCoast–StyleTri-Tip

TruffleButter

turkey

ThanksgivingTurkey,Butterflied

TurkeyBrine

veal.SeeMeatloaf

Velveetacheese.SeeBacon-StuffedSausageFattyWrappedinBacon

walnuts

AppleStreuselCheesecakeBars

AppleWoodSmokedChickenSalad

walnutwood

WeberSmokeyMountainCooker(WSM)

airflowmonitoring

base

benefitsof

charcoaland

cleaning

configuringforpizza

convectioncookingand

cookinggrates

cooktimesand

emergencycharcoalremoval

essentialequipmentfor

hotandfastmethod

lid

lowandslowmethod

middle

seasoning

sizesof

storage

temperaturecontrol

vents

versatilityof

waterpan

workflow

WestCoast–StyleTri-Tip

wetrub.SeeBeefTenderloin

whiskey.SeeStuffedMushroomswithItalianSausage

WhiteBBQSauce

wine

LambShank—SmokedandBraised

PorkOssoBucco

RackofLamb

woodsmoke,introductionto

ABOUTTHEAUTHORS

BILLGILLESPIEisthefounderandHeadPitMasterfortheWorldChampionSmokin’HoggzBBQteam.BillspendshisdaysworkingforthelocalutilitycompanyasaDesignEngineer,buthistruepassionisgrillingandcookingBBQ.Forover25yearsBillhasbeenperfectinghiscraftinBBQcookinginhisbackyardforfriendsandfamily.In2005BilljoinedtheBBQcircuitandin2008formedSmokin’HoggzBBQ.SincethenhehasgoneontowinmultipleGrandChampionshipsandnumerousawardsincludingthe2011JackDaniel’sWorldBBQChampionship,themostprestigiousBBQcompetitiononthecircuit.

TIMO’KEEFEhaslifetimemembershipintheKansasCityBarbequeSociety(KCBS),thelargestorganizationincompetitionbarbecue.BasedoutoftheBostonarea,hisloveofbarbecueonceinspiredacross-countryroadtriptoLockhart,Texas,justtoeatbrisket!StopsinKansasCity,Missouri;Gulfport,MississippiandMemphis,Tennessee,helpedroundouthisunderstandingofregionalvariationsinthisuniqueAmericancuisine.Acertifiedbarbecuejudge,Timhasjudgednearly30contestssanctionedbyKCBS.Timhasamaster’sdegreeinwritingfromNortheasternUniversityandhascontributedarticlesforNationalBarbecueNews.Heblogsaboutcompetitionbarbecueatfromthejudgestable.com.

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*TableofContents*

INTRODUCTION

CHAPTER1

THESECRETSTOLOWandSLOWCOOKINGONTHEWSMANDOTHERSMOKERS

CHAPTER2

THESECRETSTOHOTandFASTCOOKINGONTHEWSMANDOTHERSMOKERS

CHAPTER3

THESECRETSTOCOMBINATIONCOOKINGONTHEWSMANDOTHERSMOKERS

CHAPTER4

THESECRETSTOGRILLING/HIGHHEATONTHEWSMANDOTHERSMOKERS

ACKNOWLEDGMENTS

INDEX

ABOUTTHEAUTHORS

Copyright©2015BillGillespie

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