Recent content by Dan Allen

Great. Thanks guys, that will keep the boss happy.

Hi all, I've been away from the board for a while because I couldn't smoke while we were selling our house. We're finally in the new place and the wife has demanded, yes demanded, that I smoke a turkey for her birthday next week. We're having people over so she wants a 15 pounder. I'm not...

The temp was in the high '80's but felt a good ten degrees cooler in the shade. My deck was in the shade for most of the cook. It's been humid as all heck the last couple of weeks too but wasn't too bad. I tried a new rub too. Real basic, brown sugar, smoked paprika, chilli powder, salt, and...

Picked up a two-pack of butts at Sam's the other day (had to ask the kid putting out the ground beef, they had cases in the back but none on the floor). Smoked with Royal Oak and a few chunks of hickory from the bagged stuff they're selling at Home Despot this year. Just finished...

You say that like it's a bad thing. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: they will get the standard Pecan and Cherry smoke wood treatment. </div></BLOCKQUOTE>

Mmmmmmmmmmmm. The wife had to promise the folks at work to bring in a container of leftovers tomorrow because of the "tastes" she gave away during lunch today. And that was microwaved leftovers. Although I must confess I didn't use strictly maple (I only had one piece cut off the log I...

Glad to hear good things about maple with butts since that's the plan for this weekend.

Disappointing. We just got back from Sam's. They had the country style ribs and also boneless loin ribs. All had a sell-by date of tomorrow. After a couple of bad experiences I never buy meat that close to the sell-by. I'm hoping that means a whole case full of fresh meat for the weekend.

Thanks for all the info everyone. They sound like something to try when I don't have time to do a butt.

A friend of mine was shopping at Costco a couple of weeks ago and bought a package of "boneless pork ribs" which said something about shoulder on the package from the glimpse I got when he tossed it. I'm thinking they were hunks of shoulder cut into strips. It'll probably make folks here...

Ahem, "buy 'em by the sack" is the slogan. They still do very well in the Chicago area. Ah, I remember taking someone from out of town out to "Whities" for burgers. Poor guy thought he was going to die as we drove up the Edens. He found out the hard way why they're called "sliders" and not...

They turned out mostly very tender and juicy even though I think I overcooked them a bit (they were registering about 180 internal when I pulled them). The piece on the pointed end of each rack were dried out but the rest were fine. I'm still trying to fine-tune the rub but it turned out...

I'm on the tail end of about my sixth smoke with my WSM. For the first time my temp has been right where I want it to be (some might recall how my WSM had a habit of sitting 30 degrees below where I wanted it). This cook I'm using Rancher 100% hardwood charcoal and am loving it. I've also...

I'm not sure what I'll be making for the 4th. I started a new job a couple of months ago (part of the reason I haven't been around lately). As luck would have it I'm on call for the week starting tomorrow. You'd think that no one would be trying to work on the 4th but I can't be sure of it...

Awwww, no action pics? The third pic down in the link here shows a friend of mine using his. Yeah, I gave him a hard time about having the tank in the van as he was firing it up. At least he's using a Weber. No, I'm not one of the guys in the picture. I wasn't invited to the game...