Recent content by Ben Milano

Bryan - I was the Corp. Comm. Mgr for Nikon for several years - what kind of photography are you into? What do you shoot with?

Mordechai - It was complete dumb luck. Three weeks ago I was reading Smokestack Lightning and came across several BBQ periodical references. I called them and they sent me sample issues. In one of them was a blurb about the event - totally unexpected. Keep me on your email list and put me in...

I went to the BBQ Blast in NYC this past weekend and tasted two "Championship" pitmaster's works. I must say I was not that impressed at all with what I was eating. My wife tried the brisket and sausage from Salt Lick and I had 17th Street Bar and Grill/Memphis Championship BBQ which served...

I smoked my first pork butt on Sunday and it came out GREAT! Here are the sepcs 6 pound butt, bone-in Mustard slather and homemade sweet rub prior to placing in smoker MM to start smoker Hickory and Adler wood chunks Temp averaged 250 degrees Smoked for a total of 11 hours with the last hour's...

Jeff: I smoked my first pork butt on Sunday and it came out GREAT! Here are the sepcs 6 pound butt, bone-in Mustard slather and homemade sweet rub prior to placing in smoker MM to start smoker Hickory and Adler wood chunks Temp averaged 250 degrees Smoked for a total of 11 hours witht he last...

I smoked my first pork butt on Sunday and it came out GREAT! Here are the sepcs 6 pound butt, bone-in Mustard slather and homemade sweet rub prior to placing in smoker MM to start smoker Hickory and Adler wood chunks Temp averaged 250 degrees Smoked for a total of 11 hours witht he last hour's...

Oh yeah, one more thing... can somone gi eme alink on here to how to prepare the pulled pork after removal from the smoker?

Scott: Today I am smokin' my very first pork butt. I have a beautiful 6 pounder that I prepped with a mustard slather and a slightly sweet rub. I put it in at 8am (EST) and just now rotated, mopped (homemade) and turned it. The smoker is at a steady 245-250 degrees and I am using some Hickory...

I know there are comments all over the board on this but it seems that the debate alaways starts again around this time of year. From what I take away from the many posts I've read is that briquettes have a more consistent burn the lump coal seems to have a cleaner burn. Besides these two...

The chickens came out great! I could not beleive how moist, tender and smoky they were. My family said it was the best they ever had Thanks everyone

The chickens came out great! I could not beleive how moist, tender and smoky they were. My family said it was the best they ever had Thanks everyone

It is 8am on Sunday morning here in NY as I write this. My 2 whole chicken (9 pounds) have been marinading in Italian seasoning since 6pm last night. They will be hitting the smoker around 11:30am - 12 noon and [hopefully] be ready to eat around 4pm or thereabouts. I am planning on using a...

I am smokin' a few whole chickens this weekend and have a few preparation questions, particularly relating to marinades and slathers. I have a great mustard slather and rub that I will be using prior to smoking the birds. But I am a bit confused when it comes to the marinade. After I spilt the...

I live on Long Island and the Emeril's 2004 BBQ Sauce Winner opened a restaurant - kinda. It is not a restaurant per se, it is more of, what you real Southerner's would call a BBQ joint except he serves more than ribs and the winner actually doesn't own the place. Jessie's Lip Smackin'...

Damn, I never thought the response to this one question would be so vast! How cool is this?!