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Cooking 4 racks of bb's this afternoon on my 18" WSM. I always save the rib trimmings with the best of intentions but today I actually made something with them and I thought I'd share. Trimmings from 4 racks of ribs One large yellow onion diced 6 cloves of garlic minced Pinch of red pepper...

http://dealnews.com/Maverick-Wireless-BBQ-Thermometer-Set-for-43-free-shipping/1245941.html Via dealnews, this is a good deal for just the ET-732 and you get the shredding claws thrown in as well. In my WSM's I find the grate temperature varies by about 25 degrees from the lid temp. And even...

Cooks Illustrated just gave a great review to the Weber Plancha. I wondered if anyone had any real world experience before I paid the $89 for this. http://www.cooksillustrated.com/equipment/results.asp?docid=42520

Making us WSM owners proud. Great job.

http://www.bbqu.net/season3/311_4.html Made this last night, on the gasser (I confess), and it was excellent. I'd skip the bbq sauce he calls for, it tastes too much like cocktail sauce, and use your favorite sauce instead. I can't say if the whiskey acts as a tenderizer but this pork loin is...

Saturday night's dinner of pulled pork sandwiches. I'll add more info if I can figure out how to upload the image. Stay tuned.

Had good success with a rib cook on Sunday and wanted to try and share a photo. First try with photo bucket so we'll see:

There is so much talk here about doing HH method for brisket that I wanted to ask a few questions about cooking one low and slow. Should I still foil at 165 and let cook until tender or should I simply take it un-foiled to 185 and then foil it off the cooker to rest? Also, fat side up or fat...

I've got the uncooked trimmings from 3 racks of SLR's and I'd like to do something that has nothing to do with BBQ. So, no beans or rib tips or anything that has to do with dry rub, I have put the family into temporary (and I stress temporary) BBQ overload. I was thinking about making pasta...

Did my first pastrami last week. Couldn't find a brisket flat so I bought a whole brisket at RD. The selection was limited and I ended up with a 14 lb. one. Decided to separate the flat from the point but cured both pieces. Meat stayed in the cure for 3.5 days. Smoked Sunday for around 5.5 hours...