Jerry N.

It's a vortex with the big side up. I have a Bro 'n Sear but I find myself using the vortex so I can just light the coals using my gas...

Looks great! What do you have the charcoal in? Is that a vortex of some sort, or, just a pan?

You don’t need a blanket. If it’s windy, find a way to block the wind, but best just to wait until a good day to cook. A long time...

I did some ribs, baby backs, and invited the daughter and son in law over for dinner. The ribs weren’t bad, but they had the membrane...

A couple of things to speed the process up. Don't be afraid to up the temperature into the 300-degree range. You likely won't find a...

Five butts, varied in pre-trimmed weight between 6 and 9 pounds, varied in cooking time between 6 and 10 hours. Temp range on cook 225...

I would eat it and probably like it, but I don’t see it on a PP sandwich.

Makes for a nice change of pace. Usually do white slaw for pulled pork. But I do highly recommend the broccoli one.

Broccoli??? Come on man! Not on a pulled pork sandwich.

That Bama white sauce is close to the slaw sauce. But with some extra in it. Here’s a link for those wanting Bama sauce, though I have...

Here’s a plated pic of my slaw. Enjoy!

This one for years with PP and all other bbq. 👌🏻

Unfortunately, DW cannot consume dairy. If that’s the thing I’m missing, I’ll have trouble getting there.

I can see how that would be tasty but not sure it would be what I’m looking for. Some of the spices seem out of place for a slaw.

I use a traditional slaw recipe Hand sliced cabbage into thin slices Mix of purple and green cabbages Shredded carrot if you like a...