Recent content by BrianG

I mostly use Stubb's or Dinosaur BBQ's sensuous slathering sauce on hand. I also like their Wango Tango which has good kick, but my rubs typically have some decent heat so it can be a bit much. Ill use Sweet Baby Ray's as base for something sweeter when cooking for a group. Got a gift of...

Thanks both.. went that route, worked out fine.

Hi All.. have a last minute question. Headed over to a friends to cook with my WSM 18 for a BBQ and they have asked for 3 racks of spares and 2 of BBs. Would you all suggest I just start at the same time and foil the BBs when they are finished or should I stagger the start a bit since the BBs...

That certainly was quite a storm.. hit me out here in around 5:40, was unreal for 15 minutes or so, let up a bit then we got hit with another cell around 6:15 before it all ended. I have a single butt on now myself.. got it on as soon as that all passed.

Carlos thanks for that... I almost hit them up last summer for a few things and forgot I wanted to give them a try.

Between the Shoprite and A&P locations near me I can usually score something in the way of Butt, Picnic and of course ribs... but for anything else its the butcher. My go to is Chester Meat Market...its pricey but super solid. Peter funny you mentioned Western Beef... the NYC location in in...

Did a search on this and have seen some older discussions but had a few Qs. Im still generally new to this whole smoking game… purchased my WSM at the start of the summer, but have been very active with using it (especially since the start of football). Anyway, my ribs (mostly do St Louis) tend...

Water it is... figured that might make the most sense. Thanks. Now I just have to get through one more day at the office and one more "working" from home before getting things going Friday night. Looks like a beautiful weekend here in the Northeast.. and some fantastic sports on the tube with...

Thanks again all. One other question.. I have started going straight foil with my water pan but thats been on rib cooks at a bit higher temps and shorter time. I am starting to get a hang of fuel/temps but would y'all suggest water in the pan for my first overnighter? I noticed I had a bag of...

Thanks Russell..yeah was planning to pull them, wrap, and store them in a cooler for 2 hours or so based on my anticipated timing of things.

Thanks Kevin..makes sense. I figured I would have to keep an eye on the butts after upping the temp a bit.

I am hosting a relatively small soiree at my house for some college pig viewing and lawn games. I have 2 pork butts on order with my butcher and 5 racks of St. Louis spares. So far I have done butt cooks and have done rib cooks but this is my first combo attempt so I have a few questions on...

Yes agree, I don't think I read that tip from Kevin during all of my lurking here.

Been super busy so I did not have a chance to post about it.. but I had a similar experience using that rub recipe labor day weekend. I tend to cut the salt a bit in my rubs anyway but figuring it was beef did not and also found it very salty. Outside of that my cook with the beef ribs came out...

Im picking them up in a bit after work from a pretty high end butcher so hopefully they are good... will take a pre-pic for sure.