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Folks, I am hosting our son's first birthday BBQ on Saturday for between 40-50 people. Woo hoo, he survived! ;) Here's what I'm planning and my questions: My responsibility is around the meat, so I'm doing a pulled pork shoulder with the following recipe for the marinade only...

Well, here we go with this unique cook. A hunter-friend of mine gave me a deer shoulder - something I have never heard of cooking or have any experience with. I did a post in the Barbecuing forum and decided to go ahead and do a slow-and-low smoke with it. (Forum page...

A friend of mine gave me a deer shoulder from one of his hunting trips. Can anyone point me in a direction on what to do with it? I was thinking low and slow like a pork shoulder, but I am not too sure. I haven't found much online either about what to do with it - target temperature, wood to...

Over Christmas for the past few years I held a Red & Green Martini Party. Long story short, red apple (whiskey) and green apple (vodka) martinis. This year after having my smoker for over a year I decided to switch it up a bit and turn it into a BBQ with a red & green pork shoulder... The...

So, a little something I made up using my Q-120. Life is better when you add #bacon. by KNEU Photo, on Flickr So, what better to cook grass fed burgers in? Why, bacon grease of course... Grass fed beef burgers. Nom. by KNEU Photo, on Flickr So much happiness on a plate :cool: #Paleo...

Four racks of ribs starting up. Trying a new rub today that is paleo friendly - salt, pepper, onion, and chili powder. We'll see how it comes out. Life is good. by KNEU Photo

http://youtu.be/O8-aC6FwSaw

Hi all, Glad to finally introduce myself after just reading for the past few months here. Here in summertime temperatures of 105+F I've already learned that I can/need to use less coals overall and definitely start with less lit coals in starting the Minion Method. Here I've found 5-10 lit...