Recent content by Jim Pye

Thanks Jim. I live just outside of Philly and will check out the link.

I'm on my way!

I have Char Broil, but I really prefer coiling the ribs and using a wooden skewer to hold them. No clean up and this method is really efficient.

Spare Ribs - with Bour BQ auce - Yummm

I got this model sharpener thru Amazon in Feb. when they had a $20.00 off coupon deal going. I love it. Its easy to use and does a great job. IMO. We always have shrp knives around now. What a difference!

I did 12 pounds yesterday. I ran in same zone as you and used Southern Succor/Mr. Brown recipe. I used the Minion Method for my fire. Meat went directly from refrigerator and onto cooker at 7:00 am. I noticed temperature start to drop around 5:30 so added 20 lit coals. The first butt came...

Peter - overnight it to Susan. She can try it and if she's ok, we then know that its allright to leave out OR that she has a mighty strong system.

scott w. - that's a great reference. Thanks

Mary's Cherry Rub is $5.95 from pyropepper.com.

Sand reduces the cleanup and works well. I just got a GURU and it does not require water or sand, just a couple of crumpled balls of foil covered by one layer of heavy duty foil. After the cook, there was NO CLEANUP, I just tossed out the foil! The GURU was worth the $$ just not to have to...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Tom Ferguson And the Mr. Minion's mop recipe was awesome (gotta try that on something else sometime). <HR></BLOCKQUOTE>Tom, could you please advise which mop you are referring to. Thanks

I have to agree with Steve Hilmer and Jerry N. If you don't enjoy cooking and food preparation and don't really like tinkering or experimenting, then this is not the hobby for you. However, if you like trying different things, being challenged at times and don't mind occasionally screwing up...

I did one this past weekend the way Jim Minion advises above. I took out of smoker at 170 degrees added apple juice and a bit of bourbon and foiled. After coming to 203 degrees I removed from oven, but only let it rest for about 20 minutes (it was 8:30 and we were hungry). It wasn't tough, but...

Chad - This is what I am trying for the first time tomorrow too. I am going to use the Wet Rub located on this site. If you do a search with the words "brisket" and "bacon" for all of the forums you will get a fair number of hits and a lot of discussion and suggestions on how best to do a flat...

I am doing my first brisket this weekend too. I am going to use the recipe for Smoked and Oven Finished on this website. My problem is that my brisket is all flat, no point. I may try putting bacon on it to keep it moist, but I don't want it turning out tasting like pork. I would appreciate...