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weber rub and sauce just showed up at our grocery store. Anyone tried it? Given the quality of our weber bbqs, I'm thinking they might be worth a try.

hi, over the last year or so cryovac wrapped st louis cut ribs started showing up at our grocery store. Additionally, our store started cutting their own st. louis cut out of spares. I'm wondering at what price point these are a good deal. For example, today spares were $2.00/lb and st louis...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Weiss: I started with about 5 chunks of hickory and about 3 chunks of cherry (both dry). During the duration of the cooking, I added maybe another...

here is a compilation of information about hh brisket: http://tvwbb.com/eve/forums/a/...80069052/m/896100293 I've had good luck with the high heat approach but it's tough to find a packer here so I typically go to BJ's for a flat and add some liquid to the foil. As kevin says, it's best to...

I posted this thought in another thread but I think it deserves a thread of its own. Has anyone setup an S corp or LLC to compete in events? This would allow one to deduct an awful lot of stuff including smoker, trailer, meat, gas, spices, wood, etc. Also, if you wanted to vend at an event it...

couple of thoughts: - no one has mentioned the risk of getting sued. I'm not a lawyer but I'd think all it takes is one person getting really sick on your food, their food or someone elses for a potential lawsuit. If you're not vending out of a corporation, this puts your personal assets at...

while the ribs are cooking baste with applesauce and 20 minutes before they're done, finish with honey.

dave, thanks for posting the original recipe. I've made it about 5 times now for friends and family and it always draws rave reviews. I've also cooked it over direct heat, getting some nice grill marks in the beginning and then closing the lid on my kettle. This doesn't taste quite and...

I've made these a bunch of times now, here are some tips: - I've had luck with a different method. After the rub goes on I lay the wings in a single layer on the grate. If I run out of room, I double up a layer. Cook at 350-400 indirect for 20 minutes, flip the wings, leave on for another 20...

thanks craig, I didn't realize there was more than one BBG,the online reviews look pretty poor. I've had their pulled pork at the Big Apple BBQ and it's been great so maybe the restaurant in alabama is good. I've heard good things about bill spoon but given my limited time in nc, I think I...

thanks, I was hoping not to make the ride to lexington again, anything closer to charlotte? Also, was thinking about keatons...

heading back to charlotte next week. Any new suggestions? I've heard midwood smokehouse is supposed to be good? how about saucemans? tia,

chris has a whole section of the site devoted to cold weather modifications: http://www.virtualweberbullet.com/coldtemp.html

- guys, why don't you start a thread in the travel forum on these restaurants? - what do people at competitions do? As a judge, I've rarely had people turn in fatty ribs so they must have this sussed out.

I guess I meant from a testing point of view. I had more time, was there any sign or test (other than bite into a rib) to determine that there was still some fat to be rendered?

Folks, I made four racks of baby back ribs last night. It was a really cold night and it was hard to keep temps in the 225-250 range. The ribs were on for 5.5 hours and felt done. Unfortunately, for about half the ribs, there was a small layer fat right under meat that didn't fully render...

dave, after 100s of cooks, I've never seen grease in my charcoal bowl. are you cooking without a water pan? Also, I wonder if lifting the lid off was a good idea? Maybe it would have been safer to have shut the vents?

that's a whole lot of wood. I usually use 2 pieces of wood for ribs. your home made charcoal basket is very cool but I'm not sure I see an advantage over filling the standard basket half way?

thanks shaun, I didn't realize most people put the lid vent on the other side of the coals. Anyhow, I did the same thing last night. I also tried to prop open the lid with a piece of wood. I couldn't get the temp over 500 but will try again.

the lodge cast iron pizza pan was on sale and very well reviewed on amazon so I decided to give it a try. We like Neapolitan style pizza, we're lucky to have 3-4 restaurants in the county that make it well and I'm in nyc everyday if I want truly great Neapolitan pizza. In the past I've tried to...