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And just when you think it's all over, there's breakfast the next morning!

Wow, 2 chimneys seems like quite a bit. I usually use minion, but with a Stoker, but I only use about half of the small end on the chimney (i.e., turned upside down). Are you using water in the pan? I use a clay pot, but have used water in the pan once or twice.

Bryan, It seems that veal is kinda sacrilege in the sense of how it is raised in some places. While I don't eat it often, I do eat it from time to time, but this could be the first time to 'que some. In fact I know it is, wanted to try something different. It came out so tender, it was just...

Looks xlnt jb!

Wow, this turned out pretty good. My son liked the breast of veal the best, and my daughter liked the pulled pork the best. It was a good meal. I would like to stuff the breast veal next time, either veggies or wild rice. The flavor was just enough different with the veal, that it was a...

I'll let you know how they are when I pull them out... (and yes, I'm always honest with myself, I'll let you know if they aren't good and/or what I might change ). First time to cook this, have done lamb riblettes in the past, but a first for breast of veal. I guess veal is from Asia, the...

Amir, I suspect your right. My experience comes from the times when I'm physically in front of the pit, without stoker log it seemed more puffy, but that could be that I'm not near it enough to know what is going the whole time, as you suggest. One thing I notice though is that I can go along...

jb, One Q, it seems like you sliced it with the grain, was that intentional? I guess that's how bacon is sliced, never paid attention to it, but pig isn't grainy like brisket... They look good, I'm getting hungy...I need to get a shower, my wife is off to the store picking up some ingredients...

Kevin, I did just that but foiled and put them in the cooler with the butts. I was gonna keep them there for about 2 hours, is that a bad idea? This is how I added a tad of crisp to them. This is what they looked like before I foiled them.

I foiled them and it's amazing that they seem to have softened up quite a bit in a short time. Now I'm pondering to take the wsm apart and toss the kettle grill over the coals to just add a touch to the outside. Jim, Used pretty much what you said, with 1 1/2 lemons squeezed by hand, and my...

The San Jose Original Joes is good, but I've had some problems with them in the past. Love their bone in rib-chop, with mushrooms over the top...ah, that's good stuff...but once about 10 years ago I went there with some friends and ordered Swiss Chard, at Marin Joes that's a great dish, with...

Kevin, Tadich Grill (I also mis-spelled... ) is one of my wife's favorite places in the city, she absolutely loves their cioppino. It's great ambiance...but I 'spose some folks don't care for it. There's a place in Los Angeles, Musso & Frank Grill, which is kinda similar but nearly as classy...

Chuck, I haven't been to Lunardi's for quite a while. I once got veal to make scallopini, it was really good. My uncle loves their veal, and he turned us on to Lunardi's. Oh, reminds me that they have chiopino (sp?) sauce from Taddich Grill in SF City, my wife used that before to make her own...

I have noticed that Stokerlog seems to blow the fan for long periods of time to get the temp to rise. It seems that when not using Stokerlog that the Stoker itself will puff in bursts. These would seem to be more effecient and/or be able to raise the heat more rapidly, wouldn't it?

Kevin, How would you determine when they are done? Do I use the tear test? Doesn't seem so...seems like a high heat cook, and I'm gonna wrap in double foil in a cooler most likely.

Nice grub Larry!

Actually, Lunardi's only sells quality veal that is naturally raised, as stated at this link.. EDIT: Chuck, the butcher even cleaned off most of the membrane for me, a nice touch. Something else they had that looked very good was English Cut Short Ribs, I think they were $4.99/lb. No shots of...

Kevin, Jim, I see where your going, and could try something like this. My butts are looking good, I just sop'd them. I'm doing my butts at 260, and think I might let them finish, they've been on 5 1/2 hours, about 160 inside, I'm going back to bed. If I do that I can just bump it up to 350 to...

So far my plan is to treat it like beef, and use a brisket rub. These might be good like that with no sauce. I have some vinegar based sauce that's pretty good...planning to use it after the butts are pulled. I'll trim and rub these in the morning, but if someone has any cool ideas for this...

I went over to Lunardi's in Los Gatos today, and was looking for something different. Saw the breast of veal, which looked interesting...my family loves ribs, and these look like veal spareribs. What would be a good rub to use on these? Would you use a beef rub? I will trim them up St. Louis...