Recent content by Garry W.

Are you using a finishing sauce on your meat? After I pull the butts I sauce them with equal parts apple juice and vinegar sauce. Maybe 3/4 cup to a butt. You don't want to saturate it, just enough to moisten it a little. It really helps to pull out that smokey flavor. Also the meat is better...

I do pork button burnt ends all the time and they are one of the greatest pleasures in life. To me they are as good as brisket burnt ends and let's face it, with the price of brisket vs. A pork butt it's more economical. I found a recipe by a gentleman by the name of Third Eye on the Big Green...

I am looking for some tried and true recipes for some west coast taqueria style chicken tacos. I would love to make these at home and cooking method does not matter. Thanks in advance!

I have 3 basic, no frills whatsoever and I love'em! Are you looking for a tutorial?

Looks great! I really like your UDS as well

Looks great! This one is going on the "Must do" list.

Looks good! Wish I could find tri-tips in my area

I totally forgot that part! Thanks for asking. Bring everything to a simmer for 30 min. This sauce has to be served warm or you get a clumping effect from the crisco. Be sure and stir well before serving.

Its a 16oz tub.

This is a very regional favorite (in fact its all you will find) of the Dale Hollow areas of Kentucky/Tennessee. Its shares alot of the same ingredients of a NC style sauce but taste nothing like it. This recipe makes quite a bit but you could probably scale it back tho I have never tried, it...

Well....................how was it?

Does he have any accessories with the BGE such as the deflector to turn the BGE into a smoker? If not you'll need to buy one if you plan on smoking with it.

I have both and to me, it really comes down to the style of Q I am looking to make. If I have time to babysit the stick burner and I am in the mood to apply a mop I use the offset. For me using the stickburner is a more personal experience since you have to baby sit it and you get to play with...

How many is a few? The more you have in the cooler the longer they will stay hot due to the fact that you have heat radiating from several which keeps 'em hot longer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: these are the ones I use (fist pair on left): </div></BLOCKQUOTE> Those are sweet, but I prefer to shred the meat AFTER its cooked...