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They serve them at Leroy and Lewis in Austin. They smoke them, then confit them in tallow. The problem is probably the trim. They they turn the cheeks themselves into smoked beef cheeks and the trim into barbacoa. I'm really interested in trying them.

The first time I'd seen it was a youtuber called Phil in Florence that has since passed away. I'm sure it's been done before him. The main drawback I see is that you would wear out the plated grates that come with the WSM quicker, but that charcoal basket should help. I think that makes more...

I used Goldee's Barbecue sauce I bought when we went to the restaurant a while back. It's kind of a ketchup and mustard based sauce. Their ribs are really exceptional. These turned out really good. I've been more of a spare rib guy for a LONG time. I forgot how good and tender baby backs...

I haven't cooked baby backs in a while. Baby backs were my first ever barbecue cook back maybe 13 years ago. I used a mustard slather and seasoned with some Goldee's All Purpose and Kosmos Q Dirty Bird. Franklin fired up with post oak. Ran it around 275 the whole time 5 or 6 hours. I...

That's a delicious looking plate of food!

That's something I definitely want to get into. Looks like it'll be awesome!

That looks fantastic. I love andouille. I like how you tied up the links.

That brisket looks great! I used to be able to get Creekstone primes from my butcher. I made mistakes cooking them of course, like in my trim or rendering the fat, but they always came out fantastic. I can't get them anymore unfortunately other than through mail order but they are so good...

Campisi's might be worth checking out. I haven't been in years, but it's been open since 1946 and serves Italian food and Pizzas. Jack Ruby was supposedly a regular there. https://www.campisis.us/history/

I think they'll be incredible just doing that.

I just looked at my ebay history and I bought some from executor70 back in 2017 for my kettle and they are still going strong.

We know that the stall is caused by evaporative cooling. At a certain point to meat starts pushing water out and when it stops the stall ends. I think what happens with the mythical 2nd stall is that we've changed the cooking environment in some way. I find it happens for a while after...

I've had that happen too. I generally will start judging by tenderness and throw temp out the window at that point.

That space is absolutely incredible. I'd just live out there.

I decide to try making direct heat ribs this past weekend. I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate. WSM fired up. Made up a mop sauce based on Tootsie's recipe. Ribs...

I've gone a long time going without water in the pan, but there's a lot of really good reasons to use it. Sometimes the bottom of briskets will get overcooked without water. You'll get a better smoker ring and you have easier temp control. You also potentially get better smoke flavor due to...

Did you use kosher salt or table salt? I got the gist of the recipe and I don't think I like it. Its 1/2 cup salt, 1/2 cup brown sugar, 1TBSP of black pepper and 1 tsp of Cure #1. I applaud you for using the cure #1 over tenderquick. I'd get one of these...

How did you cure it? I find the tenderquick method to be too salty. I think I use 2% salt, 1.5% sugar and .25% cure#1 for a dry cure. You can soak the unsmoked bacon to draw out some salt. People do a process like this all the time with things like country hams. It's the reverse of brining...

Great for low and slow, not great for a hot and fast sear. I'm not sure why but they absolutely could not deliver a decent sear on some steaks I reverse seared a while back. It probably performed the worst of any charcoal I've tried. My guess is that it's because the briqs are so large that...

That's a shame. My condolences to Barb and his family. He sent me the wooden handle for my Genesis 1000 that I restored pretty much for the cost of shipping. I'll treasure it and remember him.