Recent content by Andy Q

Greg... it's a homemade pit. 24 x 24 firebox offset from a 5 foot long by 3 foot wide tank. I could easily do 12 full slabs in one side of the chamber and probably 12 butts (7's) over 3 or 4 packers on the other side. It's built on a trailer and taking it's first ride this weekend. I'm just a...

Need to draw on the experience of this forum. A friend has asked me to cook for a party on Sunday. Probably around 60 people (all asked to bring covered dish/dessert). Figuring there should be a lot of sides/appetizers. The host wants ribs, butts and beef as the meat offerings. I'm figuring 15...

Before I knew anything about rubs and layers of flavor etc I used to just put some salt and pepper on top of a layer of olive oil. Sprayed them with apple juice a few times and brushed them with a sweet store-bought sauce about 1/2 hour before finish. Those were quite tasty ribs, but then I...

Every time I ring the bell in the meat department at Walmart I know I'm in for an interesting dialog. My last visit: Ring, Ring Person: Yes? Me: Wondering if you have any chuck roll in the back. Person: Ummm. (Quizical look) You might try kitchen wares. Me: Huh? (Dumbfounded gaze)...

Would this chuck roll be the preferred cut when feeding a large group (50-60)? I'm cooking for a party a friend is having, and he has requested beef brisket, but I'd much prefer to pull the beef rather than slice. Just wondering about taste.

You should start out using some sort of recipe, but in the end you'll be using BRIYU. Best Ribs in Your Universe.

There's nothing like looking in the freezer and seeing 10 meal size portions of pork, brisket and ribs just sitting there waiting on a 20 minute boil and a trip to the serving plate.

As Tom alluded to, I cook on a big offset pit. Like he said it may not be as critical on the WSM as it is for me.

Many have come to the consensus that fat side down works better than fat side up. The fat cap provides a barrier between the rising heat and the meat. Also, the meat sort of simmers in a fat bath. I do all of mine fat down and usually with a couple of butts above to baste the top side.

Wow. How did you you get such a great looking skin on those thighs and legs. The color is awesome!!

The Sweet Baby Rays and pineapple sounds good. What cut rate?

I try to do my smokin' when the neighbors are gone. That way I don't have to feed 'em.

Once I open the bag of Texas rub what is the best way to store the rest. Tupperware? Fridge or cabinet? I, too, usually make my own rub for a single session. Just had to make a purchase to see what all the hubbub was about.

For me, the magic takes place somewhere between 195 and 205. I've never had a problem with speeding up the process by wrapping, but I always get them to at least 195 followed by a rest.