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I've always wanted to try the lechon asado recipe from BBQ University and Friday is our company pot luck. I'm using a 7-8 lb butt and I'm wondering if it's traditional to serve it sliced or pulled. If sliced, what's the test for doneness? I plan to cook overnight at around 250-275 degrees.

I made boneless skinless pheasant on a cedar plank yesterday per Kevin's recipe found here. I highly recommend the recipe. The pheasant was very moist, juicy, and flavorful. My only complaint is the cedar flavor was very strong. I was hoping for only a hint of flavor but it seemed to...

I've only done a couple of briskets on my WSM. I think 2 flats and 2 packers. I've done them all HH and they've all tasted like pot roast. The other day, I had a brisket sandwich at a chain BBQ place. The brisket was excellent. Moist, juicy, and certainly not pot roasty at all. What could I...

I'm working on an espresso bbq sauce. I think I have the flavor I want but the sauce is thicker than I'd like. What can I do to thin it out without changing the flavor?

This place was featured on Diners, Drive In's, and Dives a while ago. I tried it yesterday for the first time and here's my report. Brisket: Probably my favorite. Nice smoke flavor and very moist. Grade: A. Pulled Pork: Also very good. Less smoke flavor than I like but very juicy and...

This weekend, I'm making Chinese style ribs and porkchops on the WSM (from the recipe posted by Jeff Beisinger). I'm looking for a good lo mein noodle recipe to serve as a side. Any suggestions?

I've been thinking about buying a whole tenderloin to cut and vacuum seal the steaks/roasts myself. Less money spent and I get to cut it up however I like. My question is this. Since tenderloin is a pretty lean cut of meat, how important is the grading? Is choice really that much better...

I just put 2 7.5 lb briskets from Costco on the WSM. As I was rubbing one up I looked at it and thought to myself, "this thing looks like a packer but with part of the flat cut off". I guess it's what I'd call a snub nosed packer. I didn't take pictures but I'm pretty sure this is what I...

I haven't used either before but a friend gave me one of each yesterday. The pear wood seems really solid and heavy for its size but the plum wood seems kind of soft like cork. Is that just how plum is or did I just get a bad tree? It's a small tree about 3 inches in diameter and I'm pretty...

My wife decided to buy 5 jars of homegrown honey last week from one of her co-workers and I'm trying to find ways to use it. I have a homemade barbecue sauce recipe that calls for dark brown sugar and I'm wondering if I could use honey in it's place. What do you guys think? The sauce is a...

The recent thread about leaving the membrane on ribs to keep them more moist makes me wonder: What are the biggest myths about barbecue and why are they wrong? I'm pretty new to cooking barbecue and I'd love to hear what the experts think about this topic.

I'm making roast beef with a 4 lb. sirloin tip roast this afternoon. Gonna cook at 325-350 until medium rare. If I want to eat at 5:00, what time should I put heat to the meat?

I caught a new episode of Good Eats last night where AB dry aged a steak in his fridge and grilled it on a grate under his chimney starter. Anybody else see this or try it? It looked pretty interesting.

PBS will be featuring Steven Raichlen all day on Saturday. Here's the TV schedule. Edit: It looks like Create TV is a sub-channel wich seems to be available through HD. You can choose your state in the link to see if it's available in your area.

Prior to an overnight soak in Stubbs beef marinade, I pried the membrane off or at least I thought I did. After 6 1/2 hrs on the smoker today, I had perfectly succulent beef ribs but the membrane left was still very thick and difficult to cut through with a knife. Did I not remove enough of...

Tomorrow, I'm going to cook a 1.75 lb boneless pork loin using the Webber egg config and RO lump. Any idea how much lump I should use? I plan to cook indirect and reverse sear to finish.

On Saturday I did my first overnight pulled pork cook. Two 7 lb. butts went on at 10:00 pm and finished at 7 am. I was shooting for lid temps around 225 which I had for the first hour of the cook (all 3 vents 25%) but when I woke up 2 hours later they had climed to 260. I used 25 lit K and a...

I couldn't find a better place to post so I'll do it here. I want to thank Chris for giving us a chance to talk Q with Harry Soo. I'm sure it wasn't easy to track Harry down and it's apparent from the wealth of info here that Chris has put a ton of time and effort into making this the best...

I'm a huge fan of wasabi peas and pretty much anything else with wasabi in it. Any thoughts as to how I might incorporate it into a rub/sauce for ribs?

Hi Harry. During the rib cookoff at Johnny Trigg's, you mentioned that you seasoned your pit for a year or two. Please elaborate on what you mean by "seasoning" your pit. Thank you.