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I rubbed the ribs before they went on and then added more during "sweating". When moisture starts bubbling from the meat they are "sweating".

well, I thought this thread had died a long time ago. I did an experiment with four racks of ribs, half got rub when the ribs "sweated" (sweating was determined using Mill's directions) and half at random times. all the ribs were great, no one could tell the difference between the sweated and...

one of the reason mike gives for releasing the recipe for magic dust is that he feels your flavor profile is going to be different than his based on where you source your spices and if you grind them fresh. Having said that, I've made the recipe a number of times and it's never been spicy and...

Hi, recently went to a cooking class at tabla, an indian fusion restaurant in nyc where we learned to make fantastic braised oxtails. Started me thinking that they might be great smoked. A quick search of the forums doesn't reveal too much, anyone have a recipe they could share? tia, jd

mr. brown's is too spicy for my family. Cl has been a big hit.

the only commercial rub I've bought is http://www.texasbbqrub.com/ and it's been great. I've used it for everything from brisket to turkey and have never been disappointed. additionally, they publish great newsletters with recipes and cooking tips.

I've had some of the same problems cooking for a big group. I don't cook with a water pan, I let temps get to 250 before the meat goes on but I've still had a lot of time variation, some if it disastrous (dinner 2 hours late). so now I leave myself 18 hours for these type of cooks and haven't...

We don't have much of a pig problem in ny. What exactly is the problem, are they dangerous to humans or other animals? Or are they hard on the environment? It sounds like an ideal environment for a wsm...leave a trail of pig food leading up to your smoker, close the top over the pig once it...

Hi, My parents always boiled sausage and then grilled them. I'm thinking this is not the optimum recipe. Is it better to smoke sausages or grill them? How do you know when they are done? thanks, jd

I found this rub somewhere on the net and used it for these wings...pretty spicy but great: 1 tablespoons kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon ground thyme 1 teaspoon rubbed sage 1 teaspoon paprika 1 teaspoon black pepper

Hi, I have a guru and the adapter pulled off. I've had it so long I don't remember how I got it on the smoker. Any ideas? tia, jd

what is the clay pot method?

great, great job! Eric, have you made non-waygu briskets and if so, do you think there was a difference?

I had a kettle for 5 years before the wsm. I found the best method was to start the coals and push them into equal parts on opposite sides of the kettle. There should be a big space in the middle with no coals. Cook the ribs in that space the same way you;d cook them in a wsm. You'll need to...

why is it that a prime rib takes 2-3 hours but beef ribs take 6 hours?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Garland Hudgins: I usually do not post much here, but feel inclined to comment on this thread. Jeff, I truly believe your intentions are good. However...

I made gordy's dip, posted by chris here: http://tvwbb.infopop.cc/eve/fo...790002172#5790002172 with smoked bluefish and smoked striped bass (not in the same batch) and love it. Chris' original recipe calls for salmon but haven't got around to it yet. Bluefish gets pretty fishy after a couple...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: What exactly would he be looking for? Red or pink near the bone? Utterly meaningless: it signifies nothing. I absolutely agree that skin and...

paul, sorry, a little confused by your note. You mean one should never eat the middle piece of a chicken during competition? Every bite should have a piece of skin?

well guys, I promise at the next comp I'll ask our cbj coordinator for an opinion and post back here (won't be until the summer as I live in the NE). Here are some individual replies: - I have cooked with experienced teams. I think this year, if I have time, I'm going to start my own team...