Recent content by Tim Clendenning

They are the same thing!!! The green bag is for Menards only! They wanted to have it look different then the RO briquetts. That is the info I got from the RO rep!

Try removing most of the fat cap and rub the whole thing...more meat with bark!!!

I would filet each side, then soak in the rum of your choice. Remove from the rum, pat dry and sprinkle on some brown sugar and smoke till done!!! Yummy!!!

I make them all the time and have always had somewhat crispy bacon, the key is to use thin cut bacon and try not to overlap too much!

Mike, it was great to meet you! The next ones in this area are Westmont during Memorial Day weekend, and Elk Grove Fathers day weekend in June. Stop on by more often!!!

Calzone??? Rick you should stick to Q'n!!! Hope they are both ok!!!

Would be easier to just kick one into the bonfire and drink some beers!!!

Will be doing a comp in des plaines,il. Chicken, ribs, sausage and pork tenderloin!!! With lots of Jack!

You have to really watch when you foil, they get get overdone in a hurry! Your right, next time only foil for a half hour and see how they come out. If they are still in one peice when they come out, put them back on the fire for a bit!

Why do you want to de-bone it? But yes, if you butterfly it then you will have more surface for bark and will cook a little quicker! I always cook mine whole-bone in, but im going to try it your way too!

I use some really good gloves from www.texasbbqrub.com

Hey Bob, that blows!!! Ive never had that problem, but I will start looking a lot closer now!!! Thanks!

Ive gotten two packs before from sam's club weighing in between 18 to 21 lbs before. Not too uncommon!

I always smoke just on the grate. When its time to foil, sometimes I will put each butt in a half pan and cover with foil. I think when its cooked the whole time in a pan it gets really greasy. Do whatever way works out best for you!

Yummy!!!