Recent content by John C

Make sure you are slicing across the grain, not with it. Just like Tri-Tip.

Your welcome. That was years ago! They are a style of lock washers, have nothing to do with brakes...

That recipe is for a slab from 10-12 lbs. I would either go with a bigger slab or cut the amounts by 1/3. NUTZ

I spiral wrap mine with bacon, hit with a little salt and some butter and wrap in foil. 20 mins in the cooker and heaven!

My Mom would mix a package of it into a pint of sour cream and make dip.

I use to get those from Texas BBQ rub until I found where they got them. I don't think you can beat the price. Check this out. http://www.labsafety.com/Best-...ted-Gloves_24547000/ John

As soon as I die you will get one!!

I think these are the same as Texas BBQ rub. http://www.labsafety.com/store/Safety_Supplies/Gloves/P...577/?noredirect=true

I had a Holland. Sold it. They only run one temp. 350 deg. The flames are covered so you must use the smoke box that is smaller than a paperback. I would suggest doing a search on high temp butts and don't have high expectations. John

Every time I try to seperate one while raw the damn thing comes out like its been OJ'ED. I would love to see a video of it being done or a chance to see it in real life.

Eric, I see that you are a new member. You can go to side dishes and do a search for cornbread. Anything posted by Keri C is awesome. John.

Keri, couldn't help but notice putting cornbread in a glass of mike. I hope that wasn't a typo. It made me think of my Dad (no longer with us) and his chocolate cake. He would cut a slice and shove it in a milk glass, por milk over it and eat it with a spoon. Thanks for the memories. John.

If placed by the grate, it would have to be removed to install the water pan and lower grate at every cook.

Rita, hang on to the fat. Its only time until you start getting into homemade sausage and then you will wish you had some extra fat. John.

Where do you order the Maple sugar? I can't seem to find it anywhere. Thanks, John