Recent content by Tyler Montague

Pork Butts are the very most forgiving. I keep trying to ruin one, but as long as I slowly get to 190 degrees, they always work out. I've completely abandoned the practice of turning or flipping them. I don't do jack, and they turn out. Greatest thing for a beginner to do is to good a couple...

Mike, Don't take this the wrong way, but I just drove from Scranton to Philadelphia a couple of weeks ago, and living in Arizona I have to just laugh at your question. The whole dang place is wood!! Wait until the next storm blows through, then get in your truck/car with a saw and go perform...

I'll share my experience if you like...You don't need two chimneys to do ribs a la Minion. 1.25 will probably do just fine. Same 20 - 30 coals as well.

Let me just chip in that I get chuck rolls from Sam's, but have to request it, and they readily provide.

Hey, while your at it, I have a bunch of what you might call "St. Louis beef spareribs". Offer advice on those too. I picked 20 lbs of those up for like $5. Low risk, I figured.

Best chili I ever made was a green chili with the meat being a pork butt I had smoked, but put in the refrigerator. Get a ton of roasted Hatch green chilies, saute them in a skillet with onions and butter to get started. Slice up your smoked pork butt into cubes. Do the rest according to your...

I've used it a couple of times. I didn't die or anything. It had a dark, intense flavor that I liked in the small quantity I used it in. I bet it could get overwhelming, but I'm not afraid of using it in small quantities.

Hey, let me ask a clarifying question: Do you guys actually cook the brisket to 190 in the smoker, then foil it and rest it for 2+ hours in an ice chest as part of the cooking process? I know you can do that to keep the temp up while waiting to serve (I often just drop stuff in the roaster...

I agree with the latest consensus: at least about 2 hrs per pound for butts, 5 hours for ribs, and it's smart to leave a couple of hours of slack at the end.

Joe, Some people swear by cherry, and I really like it with chicken. I tried it one time on a prime rib, and thought it didn't really go together with the beef. I would go with the oak, just my opinion. Also, people always rip on mesquite, but to heck with them. I like mesquite on brisket.

Matt, Best of luck to you in Iraq. I really admire your service. Another important thing to remember is that freedom can't exist in the absence of barbeque, and I'm happy to see you remedy that current flaw in their plan over there. Seriously, best wishes to you. I hope all goes well.

Another safe bet is something I always do: Roam the neighborhood with a saw and your truck after a storm. There's always a pecan branch or two that're broken and need some kind soul who just wants to help out in removing them. I get all my wood this way, and have a big supply as a result. Of...

Nice site, Tomas. Olive will work out well with the right recipe. Good luck.

No, Jay, I don't think I would go the sugar direction with olive wood. Just doesn't seem like it would go together. My friends and fellow barbeque cohorts all liked the pork quite a bit; one who is a serious chef (he works in the fine-dining group at the 4-Star Wigwam resort here in...

Yeah, Phil, go for it--especially if you are departing from the sugary-type of barbeque. Some of the guys were melting mozarella cheese on top of the pork and putting that on a sandwich. Very good. Greg, I don't think too many olive trees are in your neighborhood up there. If you run into...