Search results

Not sure about Mike Mill's restaurant, but here is a Vegas version of my favorite BBQ place: Salt Lick If it's anything like the original, it's worth checking out.

Anyone tried cutting a chuck roll in half to make it cook faster? I saw that you can do it with pork butt just fine...

I've done the traditional luau thing twice. It's a lot of trouble and committment. It's fun, but phew, dear lord, a lot of work. I think I'll start a new topic and post my luau experience.

I have a very small (2.5 lbs) and lean (almost no visible fat) bison brisket that I want to smoke. I did a search of the forums and saw a little past discussion with Jim Minion advising to treat the brisket differently than beef and to take it to a temp more around 160, and rely also on the...

Thanks for the response, Kevin. I do agree that a lot of places have bland meat around here. I suppose that's why I like my BBQ more. I had forgotten that I never posted my picutures of my first authentic luau (in Austin). I guess it was about as unusual for Texas BBQ as it gets. It's...

I certainly agree that this technique is "BBQ" as I have eaten it and certainly approve. It also has the required elements in my mind. My concerns were about the finish temp and the initial searing blocking smoke penetration. Also, I saw the owner of the Salt Lick explaining his techniques on...

Hello all, I have been using this site and the techniques discussed on it for over a year now with (almost) perfect success. Reading the advice of all the contributers here has been an amazing master's class of BBQ. Of course, we all know by now that there are many ways to prepare great BBQ...

Check here. Scroll to the bottom. Chris has, of course, already checked on this.

That link opens a small thumbnail image. It looks like it may be pork! If you can just get the link to the picture when it is larger... We're getting there.

Sorry, no. Same deal. You have at least succeeded in creating demand for these pictures. Wish I had some advice. I haven't posted any pics myself.

I plan on giving lamb a try soon. Do you have any recommendations on what finish temp should be?

Thanks to everyone for the wonderful advice. Just to let you know what I ended up doing: I fired up the cooker via Minion Method using the last of my old Kingsford for the starting coals and a full ring of new Kingsford (I noticed no real difference, btw). I used the recipe from the link above...

I asked my girlfriend what she wanted me to smoke for International Smoke Day tomorrow and she said "pulled chicken like they have at Sonny Bryan's." Of course, I will sneak some ribs on the smoker as well. Sonny Bryan's is a local Q joint that has passable BBQ. We haven't really eaten there...

That is so cool. I was thinking about doing something much simpler, as I cannot build stuff well. Anyone know how much another WSM middle section costs? I think I saw on this site that you can just stack another middle section on the WSM to increase capacity and that it works okay.

I have a brisket going that is a 11 pound choice packer. It had been going for 14 hours now, which is around the time it usually takes for that size, sometimes on up to 16. My question is this: It is reading 188-190 in the thinnest part of the flat and about 163 in the thickest part of the...

I have made 3 briskets so far and all have been absolutely wonderful. Juicy and tender. I have used choice graded untrimmed packers for all three and hardly trimmed them at all myself. I also let them rest for at least two hours each (one rested for four hours in a cooler and never got below...

Yeah, what is up with that amonia smell? After the smoke from the smokewood has died down, I come back and smell it from the top vent as Chris said. Does all charcoal do this? I have only used Kingsford on my low and slow cooks...

With that in mind, is it possible to oversmoke a butt if the smoke can't penetrate that deep? I've only done 2 at this point, so I wouldn't know.

I have actually cooked two whole hogs in my backyard in Austin using a traditional Imu pit just like an authentic luau. It was a ton of trouble, but worth the bragging rights...and you only turn 30 once, right? Anyway, I loved the pork from the luaus, but I want to try cooking a whole pig in a...

I dig the sauce from the Salt Lick BBQ in Driftwood. I doubt that it's too widely known beyond Austin and the area, but it tastes great on pork ribs. You can find it online. I'm gonna have to try all these other sauces you are all raving about. I'd better get smokin'