Recent content by Jim S (Shorty)

Merrill: I cooked up a few butts over the weekend using the "Renowned Mr. Brown" recipe from this site. Renowned Mr. Brown Recipe It has the ingredients for the rub and mop sauce. It was perfect!!! Great bark, great flavor and plenty of peppery WOW!!!! I used it on 2 - 5 pound butts and...

I use a large aluminum roasting pan with a rack inside and cover that with foil. The nice thing about this way is the rack keeps the meat out of the liquid, the pan never tears or leaks in the grill. I can usually get two to three slabs in the pan or two nice butts. When I am done, I just...

Thanks J! I will definitely give that a try! BTW... those are some of the best looking thighs I have seen. I would love to see those in a 9x9 at my table any day!!!!! Jim

Rubs are so easy to make, I would spend the time looking for a few recipes here and some other websites. Look for rubs that have the ingredients you like and go for it. You can always scale the batch to make as much (or as little) as you want. If you cook with any regularity, you will already...

J: Can you elaborate on the 'hot tub session'? Thanks! Jim

I use the Maverick ET-73. I get a great signal inside the house about 50-75 feet from my cooker. I have never had a problem with the signal. Good luck!!! Jim

Great pics Bill! Everything looked fantastic!

Great story and fantastic pics David!!!! Get yourself a Maverick ET-73 Remote Thermometer (about $50 with including shipping from Amazon.com). It has two probes, one for the meat and a second for the grate. You can set an alarm to go off if the grate gets too hot or too cold. Same with the...

Jim: Those are mighty good looking ribs. I can understand why you ate the whole rack yourself. I did the same thing with the ones I posted here the other day (Practice Ribs). Was planning to keep some for lunch the next day, but what ya gonna do???? My setup was very similar to yours and...

Thanks for all the feedback. I am planning another test run this weekend and will post an update. Jim

I am preparing for a Rib Contest in a few weeks and here are the results of my latest test. I rubbed a rack of St. Louis spares with the Original BBQ Spice from The Planters Seed & Spice Company in Kansas City, MO. Setup up Weber 22.5 OTG for indirect and cooked them at 275 for about 3 hours...

That brisket looks incredible!!!! Great looking bark and great looking smoke ring!!!! Jim

I was in KC two weeks ago and had BBQ at Jack Stack and Winslow's. Jack Stack was incredible!!! I had a platter with a crown beef rib, burnt ends and baby backs. The baby backs were good, the burnt ends and crown rib were exceptional!!! I will definitely go back on my next visit. Winslow's...