Recent content by Fritz

No. Look Up Eli's BBQ. You won't be disappointed. Montgomery Inn doesn't even smoke their ribs.

A Cincinnatian here and stay away, far away from Montgomery Inn should you find ourself in the Queen City. Their ribs are cooked, at least at one time and maybe still are, at an other location and warmed at the restaurant and slathered with their sauce that has somewhat of a following. Also...

That makes perfect sense and exactly what I was looking for! Thanks.

I use Harry Soo's Slap yo Daddy rub and it has plenty of sugar in it which produces a nice bark. And I do ribs at 275F. However, I keep a clay saucer on the water pan bracket because I don't want my hanging ribs to be inches away from direct heat source. I have had nothing but very very...

If you do go with a hanging rack I would recommend moving your ribs midway (say after 90-120 mins) before the bark sets. Move the ones on the inside to the outside for even cooking and turn the ribs 180 degrees so what was facing in is now facing out, again for even cooking. If your only doing...

@Mike in Roseville - Is this something you have done? That idea got me excited but I checked and it doesn't work. You have to flip the ring upside down so the lip fits over the rim of the base/bowl. Then the bottom of the extension ring (now the top after you invert it) does not fit properly...

For smoking I've always used KBB with perfectly acceptable results. I've been thinking more about switching to Lump but am hesitant as it burns fast and concerned about having to reload mid session. I 'm liking more and more the idea of having a clean burn with no chemical additives. I have a...

#5 is such a great sauce base that easily lends itself too modification and one should personalize it. I always add the drippings from what every meat I'm doing along with rubs, dark liquors, honey, ..... But what I do that I'm surprised I have read is to let the sauce reduce by 1/3-1/2. It...

You will find that when poultry is cooked involving smoke is it is extremely hard to achieve a skin that not chewy/leathery. Its just the nature of the beast - at least for me. You can cheat that a bit and make the skin a bit more edible by combining one part baking powder with three parts...

I have purchased the below to allow me to hang up to 6 of St louis slabs ( could easily get 8, but only have 6 hooks). Unfortunately, a lid hinge for the weber https://www.cajunbandit.com//product/weber-smokey-mountain-smoker-hinge-kit/ is meant to be attached to the body of the WSM. It"s...

Have wanted to but it's not open for dinner and we usually have are afternoons planned.

https://static1.squarespace.com/static/55cac37de4b03dbaa0771bdb/t/5655dda0e4b0fad364d342b8/1448467872687/BuxtonFoodMenu-11.20.pdf We go to Ashville every year in the fall with other couples and have been there 3-4 times. Its all good. You're in Whole hog country and can see them in the open...

Honestly, I cant believe this hasn't been added to list until now. http://www.buxtonhall.com

Nice rules. I would add to your cheat sheet: Beef/Brisket in Texas

Like anyone incorporating blue tooth into their temp control/ monitoring; They are just lulling you in false sense of security. As anyone who's ever used it knows soon that it is a waste of time and money and a surplus in frustration. People think with bluetooth you can control from...