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OK, it's been a while since I Q'd. Had a not so pleasant experience last time out and that got me a little gun shy. But now I'm starting to go through a little withdrawl, but I have a little problem. I got no charcoal. So, I went to my local RONA because I know they have Maple Leaf Lump...

Thanks for the responses guys. Ate the turkey yesterday and everyone woke up today, so I think we're all OK I think my problem was I probably didn't cool the brine down to 40* before putting the bird in. I'll know for next time.

I'm brining my Turkey for Thanksgiving (Canadian) dinner tomorrow. The turkey is in a non-reactive container and the container is in the fridge. I'm a little concerned however because my instant read is showing the temp of the fridge being 30*F, but the brine is reading about 45*F. I've never...

I'll be trying the Apple-Brined turkey for Canadian Thanksgiving with is this weekend. Should be interesting, we've never had anything but the tradition oven-cooked, really dry, boring turkey. Hopefully I can turn things around and finally enjoy Turkey for once.

I know that this isn't the Competition forum, but don't judges expect to have a little sauce on the ribs?

Busted

Actually it was cooked with an empty waterpan. Temps were between 220 and 250ish, however after I put my sauce on, the temp was at the lower scale, probably 210-220.

Here's a pic of last night's snack. Had a buddy over helping me move some furniture, figured I owed him something. The ribs were nice and tasty, maybe a little on the salty side, but we've narrowed that down to the rub I used. Also used Steve Petrone's No.5 and added some molasses for...

Thanks for the input guys. I didn't think about the high sugar content and the risk of burning. Stu, you are right as Kevin has pointed out, it is an almond liquer. I just think cherry because I often think of the old Cherry Blossom chocolate bar when I have a glass. Then again, that's...

Anyone every baste or spritz their ribs with an mixture of apple juice and amaretto. I really like the cherry flavour of amaretto and was thinking that that flavour along with using cherry wood for smoke would be an interesting combination

Craig, can I ask, do you foil?

Yeah, I made it and wasn't too happy with it to be honest. Could it be a typo...if you look at the Apple City BBQ Ribs recipe in the book it says "cooking 4 racks of ribs at 200-210* would be cooked in 1.5 hr""

Doug gives a good guideline 1.5-2 hr/lb. Last weekend, I had a 3lb butt and 3lb picnic on the weekend, figured 7 hours. After 7 hours, it was only at 160*. Like Kevin Kruger said, plateau is plateau and apparently pork reaches this plateau and then really has to work to break through it.

I had "Fell off the bone" last weekend and it was definitely because of overfoiling.

I would think that if you pick up a rack of ribs in the middle of the rack and the rack breaks as opposed to just bending then you're definitely heading toward the "overcooked" stage.

Should have figured that was you Domestic . I'll see you in St. Kitts. BTW, I'm kimmal from the bbqtalk forum.

Thanks for the response Kevin. I actually measured grate and lid and was very surprised to see a 30ish degree difference there. Calibrated the thermometers and both were exactly the same 214 in boiling water(so ever so slightly high). Grate temp I was trying to maintain was about 225ish and...

First off, welcome to the board Danielle. Would that amateur competition happen to be in St. Catherines? I think that one thing that you are going to want to do is get to the site early enought and fire up your WSM and get it up to temp. Waterpan, sand or empty you should be able to get it...

Well my Saturday BBQ got pushed off to Sunday. I ended up doing 1 picnic, 1 butt, 1 rack Spares, 2 racks Babybacks, 6 sausages (brats and hot italian) and tried out some ABTs (stuffed with cream cheese and lobster meat). Wife made some potato salad, macaroni salad and corn. Kids had hotdogs. For...

I don't own any BBQ books (yet) and before this year, I thought BBQ'ing was the same as grilling. Now I'm a WSM owner, cooking the best ribs that I ever have and like I said, haven't read anything except this site. If and when I buy a book it'll be for entertainment and recipes only, I get...