Recent content by Jim_Munsey

Got a cryo of ribs at Costco yesterday. Started them at 8:30 this morning, so they'll be done before game time. WSM is currently holding steady at 230*, and I'm enjoying some pre-game Guinness.

My experience has been that sufficient quantities of beer, if consumed during the BBQ process, significantly lowers cholesterol.

Well I am a few hours behind you guys. I put two smallish (5.5 lb.) butts on this morning at 6:00. I am hoping that they will finish up in 10-12 hours.

I've done that recipe twice, both times with King, and had nothing but great results. In fact did a 3 lb. chunk of King on Father's Day. However, we've always served it warm. On the other hand the cold leftovers are always great as well, so I think you'd be safe serving it chilled.

Yep I was thinking the same thing, but thought I might be able to shave a couple hours off the total cook time. There was something about the fish/pork combo that seemed a bit weird, hence my post.

I bought a 2-1/2 lb. chunk of fresh king salmon today, which I plan to smoke tomorrow. However while I was at the store I also noticed a couple racks of baby backs and picked those up as well. Any thoughts on doing these two at the same time, say the baby backs on the bottom rack for a three...

I had the same problem with injected ribs. I'm still new at this, but I've done regular ribs probably a half dozen times and they turned out really well. But last month the store I was at only had the injected, so I got those, and they were pretty much inedible. Never again.

Funny, I was looking at this post earlier today and just came home from the store with ground beef and sausage, so I guess we'll be doing one of these tomorrow We tried this last summer and it was delicious.

I did some Copper River salmon earlier this year using the method outlined and yep I'll confirm it was <insert superlative here> amazing.

We've had this happen several times. The guy says that he delivers to "all the grocery stores in the area" and a couple of them cancelled their orders, and he needs to get rid of his stock badly today, before it goes bad! Folks, this is at best extremely inferior meat, at worst garbage. I...

I'm in Seatac. I basically use plum and apple salvaged from the neighborhood (I think there used to be a number of orchards out here...now under the flight paths and abandoned). Thanks for the Joy & Ed source. I'll be looking that up on Craigslist. Jim

Thanks for the info. I'll try cooking at a higher temp with the butt. Most of it just fell apart, but there was the other part that was clearly overdone. I've always used cold water (I'm in Washington state, where ambient temps tend to be low anyway), so that would help to explain low cook...

Okay, I'm new to this (got WSM as Christmas present) and have pretty much stuck with ribs so far. But in the last month, with the weather lightening up, I've been branching out and tried the following, with varying results. Note: followed the recipes on the site with minor variations, but in...

By couple of the limbs I meant the 4-5 good sized ones (3-4" diameter). There's a lot of little suckers that I assume wouldn't be worthwhile.

OK, I'm sold. I'll grab a couple of those limbs, let 'em age a while, and give it a try. Jim