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Hey, I have to agree with the use of olive to smoke with. The ASU game went bad, but the food sure was great. Tyler, unlike me, is willing to possibly blow an 8lb butt in the name of experimentation. Lucky for me when the result is good, I live right down the street from him. I also have...

Hey! What a trip. I just got back from my trip to Chicagoland. I was able to catch the 2nd game of the Cubs/Marlins double header, watch ASU/Northwestern, and eat at Hecky's barbecue. It turns out that my buddy there lives 1/4 of a mile from Hecky's and had never been there. I Liked Hecky's...

I have not had the need for the "PP" either. Maybe I'll risk everything next smoke and go for it.

Oh man! Chuck is the trend right now. I'm gonna have to get me some of that. I see that folks are using the Texas rub # 1. Since I still dont have any of that, any suggestions on a good rub recipe? I think I'll probably use mesquite since I've accumulated a pretty good pile of that.

Speaking of mayo, Down in South America, specifically Chile, Helman's sells a yellow mayonnaise. Has anyone seen that around? When I was down there, it was a staple. The Chipotle mayo sounds great!.

Hey thanks to everyone who answered my post. Now I have some choices. I've gotta convince my friends that we should eat barbecue for every meal we're there. ha

Thanks guys. This will get me started. Let me know if anyone comes up with anything else.

Am I mistaken, does Maverick have about a 50% faulty rate on these guys? Tough to run a company like that.

I'm headed to Chicago in September and as long as I am eating out, I might as well eat barbecue. Does anyone have recommendations?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Cole slaw was mentioned in a few of the posts. Do you guys put it on the sandwich???? or do you eat it on the side? <HR></BLOCKQUOTE> Dave, you mentioned this about the slaw. Maybe some clarification is needed, maybe not...

I just had a similar experience this weekend. I smoked two 5lb butts for 18 hrs. My problem seemed to be that I couldnt get the smoker temp to hold at anything more than about 200F. That was at about 7,000 ft. with vents wide open. The opposite of this happened 3 weeks ago at see level in...

A couple weeks ago, I got a chuck roll and rubbed it with salt pepper and a bunch of taco seasoning. I then smoked it to temp (195) and shredded it. I did it the day before the event so I refrigerated it until the next day. A couple hours before it was needed, I sprinkled on a bit more taco...