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Give this recipe a try. http://tvwbb.com/eve/forums/a/...0069052/m/5400059354

Thanks for the quick reply. That helps, I can just take a look at what I've got. It will be a mixed crowd so 90 to 100 "ribs" should do the trick. Thanks again.

How many pounds of country style ribs (pre-cooked weight) would I need for 40 people? Should I expect the same yield (approximately 50%) that I would get from a butt. I know they will cook a lot faster than a butt. I have only ever made these for 2 to 4 people before so never thought about it...

Check out this thread. I have made it with a cooks shank end ham and it was great. http://tvwbb.com/eve/forums/a/...850093152#3850093152

Does anyone have a recipe and method for making this? I heard it mentioned recently so I decided to google it and found a number of different recipes using everything from pork belly to pork chops to pork butt. Some cook the pork in the sauce the whole time while others make the sauce, coat...

I have done eight 3 to 4 pounders on the 18.5" WSM at once. I like to do them at 350 to crisp up the skin some.

Wow! Great write up! The salad I had actually had a smoke flavor similar to that of the canned chipotles in adobo, at least that is what it reminded me of. I'm definitely doing this. Thanks again.

Sounds close to what I had. I guess I'll have to go get some more. What would be your recommendation on smoking the eggplant?

I had this killer eggplant salad over the weekend. I know that the two main components are mashed smoked eggplant and chopped fresh cilantro. Anyone ever had this or made this at home? I would love a recipe if someone has one. Otherwise I'll have to make it up on the fly.

I have never baked it in the oven but when ever I use mojo, usually chicken or pork, I am constantly basting. I only do it that way because that is what the i used recipe said to do. Come to think of it the recipe had no oil in it, it was just blood orange juice, garlic, fresh oregano, salt...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz: *I will usually make more then one batch of this at a time. When I do I will use the granulated onion & garlic for one and Dried Chopped/Minced...

Thats some fine looking grub! I was actually looking at that same rib rack on amazon the other day. How do you like it and how well does it fit in the 18" WSM? How does it fit on the top grate? I imagine if it fits on the top grate you could put a whole lot of ribs on there with two racks!

I've used birch bark to light a fire due to the oils in it but I have never used it as smoke wood. Go light with it and see if you like the flavor. Be sure to let us know if you do. I love the smell of burning birch.

Does anyone find that certain woods work together better with certain spices? For example, apple wood smoke and coriander vs. hickory wood smoker and coriander. I haven't experimented enough myself to discern a difference but I was curious to have others weigh in on the subject. This thought...

Have you tried the roadside chicken from the poultry recipes section? It works on all chicken. Like Pat mentioned try brining.

Those two words should be censored like profanity. F*** L****** F****!

That is good to know.

Has anyone ever tried this? Kent’s BBQ Cornbread Recipe courtesy Kent Whitaker Difficulty: Medium Prep Time: 25 minutes Cook Time: 1 hour 10 minutes Yield: 8 to 10 servings 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter,melted 3/4 pound left over BBQ pork or beef 1 1/2...

I'm looking to get a food mill. Any recommendations? I've heard good things about Foley Food Mills.

They say that adding a little water to whiskey helps to release the full flavor. Subbing scotch for whiskey in sauce would give it a nice smokey flavor. But like was mentioned before I'm not going to use a nicely flavored scotch for anything but imbibing.