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Many time when we do Brisket for a party I end up doing 2 or 3 full size packers. After a bit of carving the thickness of the slices become varied. So after some though my wife got me a commercial deli style slicer and WOW what a difference. You can spend over $2000 on one but the one i picked...

Last 4th I did an 8lb. pork butt and a 12lb. brisket for about 45 people. We ran out of meat. So this year I did a 13 lb. porkbutt/shoulder and 2 12 lb. briskets for 55 people and WE RAN OUT OF MEAT-AGAIN! Yes it WAS good! I think I am going to have to ask people to eat before they arrive...

For the 4th I am doing 2 full cut Briskets and a porkbutt/shoulder. I will be doing them on the 3rd for about 12-15 hours, foil them and then reheat them on the 4th. We are expecting about 45-60 people. I will be using Hickory with some Apple. What is everyone else doing?

I have a 1 1/2 lb. piece of London Broil that has been marinating in olive oil and spices. It is really lean and I am not sure of the best way to grill this so that it is tender and not shoe leather. Any suggestions? Thanks

My brother in law is here for a week. He is a kind of "Grizzley Adams" guy from NW Missouri. He brought some of his venison jerky-WOW. His smoker is(I kid you not) an ols Philco refridgerator that he converted. It does some really good BBQ. Today I am letting him smoke some ribs on my WSM...

Today I splurged and got a rotissoire for my 22 1/2 Weber. I also got a very nice 15 1/2 lb. fresh organic turkey which I amm goting to brine tonight. I plan of smoking it on the rotissoire. My question is which would do you reccomend and what should I keep my temperature at in the top vent?

We are going to be in Atlanta this weekend. We will be downtown and no car, are there any good BBQ places downtown? Thanks in advance

When I lived in Chicago, there was no shortage of rib joints/places to get pretty good BBQ. Carson's Ribs sort of defied the tradition of the joint and is more of and upscale rib place, if there is such a thing. I saw there recipe which is below and am going to try it. I hope it is not met a...

I was reading a recipe for smoking a fat-off brisket that suggested putting bacon strips over the brisket as it smokes to prevent drying. I am familiar w/ larding i.e. placing bacon strips over wild/lean game to prevent it from drying out w/cooking. Has anyone tried this? It sounds interesting.

What is everyone cooking for the big game. It is supposed to be about 13 F and some snow, but who cares. I am doing a 6 lb butt.

It's 19, 20 mph wind and mod snow. I just put on a brined turkey for an afternoon smoke w/ Apple and Maple. My neighbors looked at me like I was crazy, but for real BBQ/smokers weather is just a reason to adjust the recipe. I doubt there will be any complaints at dinner. Anyone else cooking in...

We had some really good broiled Lobster Tails last night. It got me wondering if i could try this in a smoker? Has anyone tried this? If so what help can you give me? Thanks

My butcher can get raw, unseasoned/uncured ham. They look pretty thick compared to a classic pork butt. It this worth trying on the smoker? I wonder if the smole can penetrate much of the meat. Anyone try to somke one of these?

We have a lovely ~11 lb bone in prime rib we are doing tomorrow. The problem is that some of us want it med-rare and the rest want it med-well. Any suggestions? Thanks in advance

I lived in Spain for a year and really feel in love with the food there. The dinner time does not begin till 9PM and lasts several hours. the is NO rush in Spain. Not much gets done, but no one cares-a good way to live. If you want to eat before the time when everything opens up, go to a bar and...

OK, Next week I am smoking about 4-5 Briskets. My butcher can only get me 6-8 lbs trimmed Briskets. So that comes to about 30 lbs of meat uncooked. I am planning on about an 18 hour smoke with hickory and apple at about 220-240. I have done a lot of smoking, but not this much meat. Is this a...

I have a couple of bags of Hickory Chunks and would like to use it as my prime fuel source for a 6 lb pork butt. I am used to using it w/ charcoal and hickory, but I have not used the wood only. Is there anything I need to do differently or suggestions. Thanks

OK, I am a real fan of this guy. I love his books, cook book and general irreverent attitude. He has to be THE expert on world cuisine-God knows he has eaten much of it. Here is his take on Barbecue. http://livetastefully.msn.com/Article1.aspx?id=Ambassador1.aspx&GT1=8527

This year seems to be a great year for sweet corn. Is there anyway we can freeze the corn on or off the cob so it still tastes good?

OK, First of all we have done our share of Briskets, but we are planning a get together in a few weeks for about 40-50 people. I am planning to do 2-3 full fat off Briskets of about 12 lbs. each. It looks like I can only fit 2 full Briskets-one on top, one on bottom, any suggestions to increase...