Recent content by David Savona

Ah, storing indoors. That would be a good idea. I've found a replacement for the top rack (w/ the handles) but no luck on the bottom rack. Any idea where to look?

Scott, as much as I like Mills' book (esp. his recipe for cole slaw) I've had amazing results by following the instructions here, especially with pork butt. I've only been doing BBQ for a few years, but I think you opened the lid too many times for basting. Following the Mr. Brown instructions...

I'm not sure what it adds, but I always baste with the succor sop. I baste at the 8 hour mark when I do the first flip of the meat, and again around 10 hours or so. Maybe a third time if I have some left over.

FYI, for an update, I got 10 hours out of the full ring done Minion style with Royal Oak briquettes. It was my first try at a Minion lighting, and I'm pretty happy with the results. Next time I think I'll spend even more time packing the ring, and instead of starting with vents at 30/30/30 I...

I can't speak highly enough of the Mr. Brown rub. I have two butts on the smoker right now done Mr. Brown style. They're at 160 after 8 hours, and I just stole a little bite as I mopped. Awesome. If you don't like pepper, it's not for you, but I personally love it.

Thanks very much for the advice. I think this is the way to go.

I have two 8 pound butts I'm cooking for Sunday dinner. I want them ready to serve at 9 pm. I've recently switched to Royal Oak for my cooks, but the last time I did it I had to reload several times. I'm considering using the Minion method, because I figure I need 12-16 hours for these bad...

Thanks for the feeback!

Thanks to my Weber (and this BB) I now cook very good BBQ. I do an awful lot of ribs, and my whole family loves my pork shoulder, done using the Renown Mr. Brown recipe. I have yet to try brisket. I'm going to Las Vegas in early November for a business weekend, and I've heard of Mike Mills' BBQ...

Allow me to add my experience to the many who are disappointed with new Kingsford. I opened my first bag of the new Kingsford this morning here in CT, lit a chimney, and after it was fully going put it in the ring and filled the rest of the ring almost to the top (maybe an inch shy) with the...

If memory serves, the stuff you have was the secret for McDonald's french fries when I was a kid. Back before they started frying in 100 percent veggie oil, they used beef tallow, or at least part beef tallow. I think you have the magic ingredient for incredible french fries. After that, who...

Rick, that turkey looks incredible. Nice job!

Never tried the 7-bone roast, but I think that would be even better. The "steak" would have been overdone if I had left it on much longer, because it was so thin.

No, it's a cheaper cut of steak that I've used a bunch for chili. It has lots of bones that look somewhat like a no. 7, which gives it the name. Very flavorful, but tough, so it's pretty good on the smoker.

Wow, reading this makes me feel like I'm getting reamed on my price. I have to find something better than $2/lb.