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Folks, we're getting set for Irene and have sandwich stuff/dry cereal in case of a power outage. I'm thinking I may want to bbq or grill in the garage, with the door closed...or maybe grill a couple of steaks on the chimney to reduce smoke. seems pretty safe, any thoughts?

my scores: ribs 9 chicken 8 pork 7 brisket 8 at our judging class, we were told most appearance scores should be 8 or 9. The engineering/math/stats part of me is driven crazy that this instruction was not consistently given. Seems unfair to teams to have different standards. on the brisket, it...

I had a great, great meal here. really nice people too.

Great joint. Great food. Great people.

I'd aim for pulling everything off at the same time. If cooking at 250: - spares first (est cooking time 6.5 hours) - wait two hours, add baby backs and chicken (est cooking time 4.5 hours) I'd add a chunk of wood when the bb and the chicken goes on and put the chicken and bb on the bottom...

losing was probably a good thing, imagine how twisted you'd be if you'd won! In our town, we use soccer as a means of teaching kids sportsmanship but as a coach, I learned a great life lesson. In my first, the kids (6-8), didn't do any of the things we practiced. I was yelling instructions like...

we have 30 people over on sat but I'm just going to make 2 pork shoulders and a mess of wings. If I was cooking for more, I'd probably have done a beef shoulder.

Last year I tried Mike Mill's ribs and, after loving his book, was sorely disappointed. Oddly I've made better ribs on my wsm using his recipe than they served at the babbq. I also tried hill country last year and concluded the brisket was better than anything I've eaten as a judge. The rub is a...

I worked my way through college at a top steak restaurant. The owners spent time educating us on all aspects of what we served including cuts of steak (and wine). Once every couple of months they'd prepare all the steaks on the menu and everyone would get a couple of mouthfuls of each cut. There...

kevin, I hear you on lazy. I've noticed many of his recipes are repeated book-to-book. Perhaps our difference of opinion stems from our respective views of his audience. The article is not written for a kevin kruger or the denizens of this forum. Instead, it's written for the readers of the ny...

I find it hard not to like raichlen. How can you not admire someone that travels the world, including many third world countries, eats bbq at stalls, food carts and dives and brings back the recipes (or approximations thereof) for a book? Most of his recipes have worked beautifully for me...

thanks...if my meeting runs over, is there something closer to charlotte that's great? I've read the whispering pine is good but that's still about an hour away.

hi larry, heading to charlotte for work, thought I'd make the trip to lexington. I've been to lex #1 and want to give this a try. What's good here? thinking about coarse brown... tia, jd

Yes, I used the original rub. I've read a lot of people mix the brisket rub with original rub. I'd only ordered once from them since shipping was so expensive but I noticed they have a "ship for bags for $11" deal so I bought 4 two pound bags and gave some to friends and family. I'm also a fan...

I'm a fan of texasbbq rub but no one was more surprised when we used it for our thanksgiving turkey and it was without a doubt the best turkey we've had since we started making them on wsm. Given the our success with turkey, I decided to try it with Al Ramirez's kettle fried chicken recipe. I...

after six years of steady use my guru controller died. Unfortunately, replacement cost is much higher than my orginal cost (bought new wsm package with fan for $157 on ebay). I think the cost effective replacement is just to buy a digi q but I need to find out if my fan is compatible with the...

- one rack is plenty - the yum yum rib recipe that chris has here is great: http://www.virtualweberbullet.com/beefrib1.html

great post! I do find it ironic that you're probing for doneness with ...a meat thermometer.

there was a comp on long island (I think the ogranizer posts here sometimes) and I think they had paul kirk out for a class a couple years ago. I don't know the details, but paul has contact info on his site for classes: http://www.baron-of-bbq.com/Pitmasters.htm also, here is a link to...

jim, thanks so much, just ordered five bags.