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Hi All, Can someone give me a fool proof method for making Beurre Monté? I understand the principle, but I am wondering about the ratio of water to butter especially if you want to make a larger quantity of it. After you boil the water, do you let it cool to less then 160F degrees before you...

Hi All, It's that time of year for me as I head off to Burning Man to share our love of BBQ with the dusty masses. This year I have been tasked with cooking a whole 52 lbs pig as part of a 5 course meal. At 52 lbs it is larger than a suckling pig but smaller than a typical whole hog. I am...

Hi All, I would like to get an injector that is similar in style to the one sold on the Jack's Old South site. You can see it here. The one the sell is $175 plus shipping, which seems a little pricey. Does anyone know other places to purchase similarly functioning injectors? I do own a...

I have about 16 lbs of <span class="ev_code_BLUE">rib tips</span> showing up today for smoking tomorrow. I also will be cooking several turkey breasts with the EZ-Que and my variation of Keri's baked beans. What is your favorite way of preparing and serving <span class="ev_code_BLUE">rib...

Hi All, Next week I'm driving from my place in NYC to visit my mom in Charleston, SC for a couple days and then returning. I have some extra time to make the trip there and back and want to make it a bit of BBQ Road trip. Will you post any BBQ spots (restaurants, shacks, stands, carts...

Hi All, I am trying a recipe for curing pork belly that calls for brining it in a brine that includes dry white wine. I have made my own bacon before, but I have only every dry-cured it and I'm not wine expert. Can someone suggest a good type of white wine that I should purchase for the cure...

Hi All, What would you say is the ideal humidity level inside a smoker (whether a WSM or other) and how would it best be measured? I am mostly just curious as to what your opinions were and if anyone takes into account the relative humidity of the weather outside, or the humidity produced by...

Hi All, In your opinion does marinating, say a brisket, before you cook it affect the formation of the smoke ring? I wasn't sure if marinating would denature the proteins and somehow block smoke ring formation. What about in a pork butt or ribs for that matter? What about brining? What about...

Hi All, Does anyone know of a supplier of cherry powder made from dried cherries that can be used as an ingredient in dry rubs? I have googled cherry powder, but most hits seem to refer to capsules and other forms designed to be vitamin c supplements. I am looking for a natural way to add...

Even after Game 1 of the ALDS, my friends in Detroit have still invited me to come visit them this weekend on the condition that I smoke some pork for them. I agreed, but when I asked them about getting pork butt and they said "we are going to eat the bottom of a pig?" I knew that I might have...

Hi All, I have two Wagyu (Kobe-esque) beef briskets. The woman at the farm I talked mentioned that they would cook a bit quicker than a normal brisket "because of the marbling". Can anyone comment on that? Are there any other special considerations for me when dealing with these briskets...

Recently someone who has done really well in Chicken in several comps told me that he uses papain powder in his chicken marinade, but that is all he told me. I am aware of what papain is and that there are many meat tenderizers whose main ingredient is papain. I am also aware that a lot of...

Hi All, I am hosting a birthday party for a friend tomorrow evening, and I will be cooking up a 18.85 lb. standing rib roast that I have been dry aging for dinner. Yum. I will be roughly following the same technique that Chris chronicled here. I cooked one in my oven last Christmas...

Hi All, Thanks to all the advice and help as I get ready for the 72-Butt Burning Man Smoke. Anyway, I wanted to share the outcome of our custom smoker fabrication. We built two smokers out of three 55-gallon drums and two Weber One-Touch Silver kettles -- all in the spirit of a WSM. We...

Hi All, As you might have read on this other thread, I have been in charge of smoking 72 pork butts over the course of six days at Burning Man this year. If you haven't seen the above thread, we are building custom smokers out of 55 gallon drums that will resemble the WSM in function and...

Hi All, I decided that I wanted to do a side-by-side rib comparison between Backs and Spares. I got a rack of Baby Back and a rack of Spare. Since I am comparing them, I want to eliminate the rub as a variable. What is a good rub to go with both of them?

Hi All, The first time I tried a brisket, it was too small and too lean and it turned out terribly. I am making my second attempt tomorrow. I picked up a Brisket Flat, still in the cryovac, from Whole Foods. The flat has a nice fat cap on it and weighs 5.37lbs. untrimmed. According to...

It is midnight and I just put two pork butts on the WSM. It has been raining here for the last couple of hours, but it stopped just when I went to light my fire, and then stopped again right when I went outside to put the butts on the smoker! Good BBQ Omens. I got the butts from the Whole...

Hi All, How is everyone doing? I am having a small get together tomorrow and I having a small sampler BBQ for my guests. I have pork butt, baby-back ribs, bison keilbasa, and I picked up a small beef brisket (it is very hard to find large cuts around here without foward planning). I have...

Hi All, Happy Holidays. Because of some confusion, mostly my fault I guess, I have been presented with a 17.34 lb FRESH ham to smoke for dinner tomorrow. Yikes. I am sort of at a loss of what I can do with it with the time I have left. It is about 5pm EST and we want to eat around 6 or 7pm...