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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan D: I need to try some different stuff. I'm off to find some type of meat... </div></BLOCKQUOTE> Ok Don, your getting me to do something different...

Those do look good...my family loves ribs from the wsm the best so far. I need to try some different stuff. I'm off to find some type of meat...

Me and John met up today over in Campbell, and I got this bag of Lazzari hardwood lump: The weather is foul out west, but I have my wsm ready to go with a wimpy mesh umbrella. Rain or shine we 'que on the gold coast! Nothing like sailboat racing in SF Bay during a storm..."starboard!"...

Tom, One thing I remembered when talking with John Enea on the phone yesterday, is Lunardi's. They have a store up in San Fransisco also, and there's one down in Los Gatos. They do have excellent meat, I have gotten meat there before. I'm not sure if you have ever shopped there in the city or...

Hear, hear! I haven't found any ply in my 365, I did use it for quite a while. Some pieces seemed like they could have been softwood, but that's hard to tell after it's charcoal. I am a skeptic of products coming out of china these days, although we can't avoid all of it, the junk is everywhere...

Well it looks great, why not do a brisket for your family for Thanksgiving? If you did a turkey with a brisket, they could have their choice of meat. I noticed you put five spice in your rub, my wife would never let me do that. She doesn't like five spice at all...but it sounds like you just...

Tom, You came through with your pics as mentioned last weekend! Beautiful! This looks excellent! Did you get that at Del Monte? Looks terrific, moist, nice bark...very nice.

Jeff, BBQ Galore charges $22 for a 20# bag of BGE lump, if that helps you compare. BBQ Galore hardwood lump is $15 for a 20#. For Cowboy we pay about $6 for a 10# bag. I just spoke to John and they had quoted him $18 for a 40# bag, but when his sister picked it up they seem to have charged...

Pics looks great! I'm sure the food was Xlnt.

John, I'll give you a ring. I almost missed this, have been busy the past couple days... EDIT: I left a vmail for you at the office.

Tri-tip most often weighs about 2-3 lbs., but will get between 3-4 lbs. in extreme cases. Some butchers have traditionally not liked to cut them, since they need to sacrifice some of the sirloin steaks, so I'm told.

I agree, but don't think I've ever seen any pics posted from you. You hang out here a lot, so must use your WSM. Don't be shy to post some pics of what you cook!

I load the meat right after I put the coals in for my minion method, and get it all closed up. I don't like to open any more than I have to once the pit is going.

Robert, Was a disappointment, but I feel I did the right thing also...I take pride in the food I pull off my grill, and others deserve only the best. Heck, I feel bad if I overcook the food, let alone serve it possibly spoiled. Will pay closer attention next time, you can bet on that...I have...

Sounds good, hope he splurges for one of those Wagyus... You folks eat good up there in cattle country!

Raining here now, but a little rain never stopped me from firing up the 'que... Just gotta find your window, 'que it up and get it done, to enjoy it inside...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: My question would be, if you could visualy see the parts that you didnt like, or were spoiled, why didnt you save the rest...

It was kinda grey/brown with a hint of green, or at least looked like that type of spoiled meat to me. Pork usually has a tendency to turn a brownish/grey color...it was interesting that it was only inside the meat, so the outer layer was not discolored. They didn't even question me, I left...

Not really, but when I first opened the cryo I got a whif before I rinsed them, but I smelled the meat and it seemed ok, I probably didn't smell the part that was bad. This is the second time I have gotten bad ribs at Smart & Final, and my wife said we should buy elsewhere from now on...once...

Chris, Royal Oak is fine, IMO, I've used it before. They have briquettes also, but you mentioned lump, the lump is good, as I remember, but I haven't used it for about 7 or 8 years, so get another opinion. One thing about lump in the WSM is that if you leave the lid off it can swing the temp...