Recent content by Randy Lilleston

I use neoprene safety gloves from the corner hardware store. I have a pair dedicated specifically to BBQ. They're also handy for just taking the Q off the grill. I keep them clean by putting them on and 'washing my hands' with Dawn dishwashing soap.

I have a Pyrex probe thermometer that I've used for years. I also have a Polder combination thermometer/timer that seems to work fine, although I've only had that about six months.

T.J., I'm not sure where you live in Maryland, but I'm guessing from the price you might live in the D.C. suburbs. If so, check out a Hispanic supermarket for whole briskets. I buy mine from the Bestway market in Arlington for around $2 a pound - way, way cheaper than Costco/Shoppers charges...

I really think BRITU is one of the most overrated rubs I've ever tried. To me it tastes overwhelmingly of salt, even with very light application. As far as paprika is concerned: If it tastes like 'red sand,' you're using lousy (probably Chinese) paprika. Try some decent Hungarian stuff (I...

I'd say there were more than 20 bags of it at $2.99/bag at the HD south of Alexandria, Va. on U.S. 1. I didn't pick up any because I still have an embarrassing pile of bags in my shed, although I'm about to do q for 30 and should go through a couple of bags right there, at least...

You're probably sick of hearing some of these tips, but: 1. Cost control and consistency of product and service are everything. Restaurants can bleed cash in a million different little ways, and since so many people open restaurants because "it's my dream to open a restaurant," they aren't...

I'm too lazy to cure my own briskets so I always use corned beef. However, I always use flats, not points -- I think they slice up better. I use three parts freshly ground pepper, one part coriander and a few sprinkles of garlic powder and onion powder. I almost always throw one of these one...

This stuff is great. I've never been a lump fan for smoking because I've found it too inconsistent/hard to control, and I've never been a fan of the new Kingsford (for smoking--grilling works great) because it's also harder to control than the old style. I just cooked a pork butt and some...

If you're OK with just cooking flats (I actually prefer flats to whole briskets), you usually can find good to excellent ones in cryopacks at Shoppers Food Warehouse. Kinda pricey, though.

Unlike in some of the El Cheapo bullets, you won't have any ash problems in a Weber. The charcoal sits on a grate in a ring and the ashes fall through it. Reminder: Labor Day's coming up, which usually means $8 pallets (48 pounds in two bags) of Kingsford at Home Depot. I always buy at Labor...

HD's got the 48-pound pallets of Kingsford on sale for $7.99 locally. Looks like they put 'em on sale every Memorial Day and Labor Day weekend. Bought myself three pallets. The sales clerk looked at me like I'd lost my mind.

Hm. This method regularly is used in bbq competitions and people don't seem to notice any 'off' taste there...I've used it repeatedly and noticed no difference...are you sure you didn't use some green smoking wood or something like that? When Minion is used properly, only a few coals at a time...

Are there any flash fire concerns? I'd be worried about having grease sitting there, instead of having it diluted by the water.

I got a bottle of Jim Beam bbq sauce as a bonus/promotion when I purchased a bottle of its namesake. That stuff was damn good! Liked it better than Jack Daniels' sauce, which is also pretty good.

I've owned a WSM for a couple of months now, and both the regular Minion and Standard methods make my smoker too hot. Over the weekend, I used the Standard method to cook a small brisket flat and I couldn't get the temp below 290 degrees, even with a full water pan. Finally had to disassemble...