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I seem to struggle with the concept of slicing against the grain. I drew up this simplistic diagram of my understanding of what this means. Can someone confirm if this is correct? the black lines are the grain. the orange line is how I would slice it.

Hello all, From advice and expertise obtained here and on other BBQ forums, I thought it would be a good idea to do a competition practice run before attempting my first competition in 2 weeks. I did it this weekend and I would say that it is mostly a success. I got all the meats "turned in"...

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html Per the article, the fat cap cannot penetrate the muscle because the moisture in muscle is mostly water and the moisture in fat is an oil. And oil and water don't mix as we all know. Take it for what it's worth. I can't say...

I'm going to a birthday party for someone from Texas and they want the party to be Texas-themed. I've never had Frito Pie but I've heard it's good, and that could be a cool Texas side dish to have. I've googled recipes for that but they all look fairly complex. Looking for something a little...

Hello, As I'm sure many of you guys have experienced, turning out food to family and friends cooked on the WSM can generate alot of rave reviews. Inevitably, you will hear comments like "you should open a restaurant" or "you should try catering." It's something that's been in the back of my...

Hello, This may be a bit of an unusual question, but I was just wondering what the difference in operating cost is between a stick burner (smoker with offset firebox powered with wood) and a WSM fired with charcoal and wood chunks. Does anyone have experience using both? If so, do you have...

Hello all, After having a WSM for about 3 years now, I feel like I'm ready to take the next step and try a competition. I picked one out in 3 months that is close to me and looks like a good choice. I have a couple newbie questions that I haven't seen addressed in either the contest...

http://www.mainstreetlaurens.org/archives/129 Are any of you guys going to this competition? I've been backyard q'ing for about 3 years now, and am now looking to get into comps. Am thinking of making this my first comp. Does the fact that this comp is listed as a "state championship" comp...

They are opening one in my town (Columbia SC) next week. Amazingly, it is only the 3rd one in the US behind Oklahoma City and Charlotte NC. Normally our area is behind the times. Example- we just got a Whole Foods and Trader Joes within the past year. Anyways, from what I've read about the...

Does anyone know of a source to purchase glass bottles for BBQ Sauce? I found some plastic restaurant style bottles on Amazon, but I'm really looking for glass bottles. I've started making my own sauce, and would like to bottling it in higher quantities. Currently, I only own about 5 bottles...

Hello, I am planning to smoke a packer this weekend, and want to try injecting it for the first time. I did a whole packer for Memorial Day but did not inject. It came out good, but the inner meat in the flat section was lacking flavor. I'm hoping an injection will improve that. Anyways, I...

I will be smoking 2 boston butts and 1 choice packer brisket for a Memorial Day cookout I am attending. Based on numerous threads I've read, it sounds like most people prefer to put the butts on top and have the pork fat baste the brisket. Conceptually this makes sense to me as pork fat makes...

I noticed that my Wal-mart has USDA Choice packer briskets in stock now. They used to not even show the grade anywhere on the packaging. I noticed that some were graded Select and some Choice, but they were sold for the same price. That seemed kind of odd. I found one that was Choice and the...

Seems like offsets are a huge money making opportunity as that is what most of the serious BBQ comp teams seem to use (this is an opinion gleaned only from watching season 1 of BBQ pitmasters, so correct me if I'm wrong). To my knowledge, Weber has never gotten into this business and I wondered...

I am having a big cookout this weekend and unfortunately the weather tomorrow is supposed to be terrible. I am considering borrowing a friend's canopy to place over my WSM so I can smoke in the rain. I've read in some others threads that the smoker can blacken the canopy roof over time. My...

Maybe I haven't noticed it before, but all the Smithfield Boston Butts at Wal-Mart I saw on Sunday, had a pretty substantial amount of blood in the cryovac around the fatty section of the butt. I was going to look for one that didn't have blood, but pretty much all of them did. I've generally...

Was curious if anyone else has noticed BBQ food trucks popping up in their area of the country. Here's a link to one in my area. http://www.artisanbbqtruck.com I've yet to go by, but I have heard it is good. They don't seem to serve straight up BBQ, but only different types of sandwiches...

This is a serious question and is something I just started thinking about. I know that we can all do overnighters with our WSM's, so the capability is there for a restaurant as well. Just curious if most restaurants smoke overnight and if so, do they leave their cookers unattended while they...

Hi all, I just noticed yesterday that my Publix sells St. Louis cut spare ribs. The price is $3.99/lb, not bad for Publix. I love Publix but sometimes the meat prices are high. Has anyone smoked Publix St. Louis ribs before? Just wondering if they generally turn out good Q. I've used their...

I visited this place today. www.true-bbq.com I have to say the food lived up to the name in that the BBQ pork was what I think of as authentic bbq. Similar to what I produce on my WSM. They smoke all of their meat outside the restaurant with a big smoker similar to what you'd see at a BBQ...