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I know I'm not gonna have too many fans here (I'm a diehard Pats guy!) but figured I'd share my super bowl ribs cook. Here's the view from my window on this 15 degree day. I'll update as I go! GO PATS http://imageshack.com/a/img907/3259/HLEwKu.jpg

Care to share the recipes for both? Looks unreal.

Hi all, Got a massive chunk of beef tenderloin sitting in the fridge - 7lber! I've done these in the grill before but not nearly this big. My go to recipe is simple: slather in olive oil, cover in Montreal steak seasoning, grill on medium heat until 125-130 internal, rest, cut. However, with a...

I just watched a YouTube video of someone who was applying a dry rub to a rack of babybacks. He only covered the top side of the ribs (meat side up) with rub but not the under membrane side. Then I thought "am I wasting rub by hitting both sides with rub?" Thoughts on what you guys do?

Thanks for all he recs, I'll have to buy some walkers wood, but in the meantime I made my own paste. Marinated a rack of baby backs and a whole chicken last night. Will throw em on today and let you all know the results. Never done a wet rub before!

Saw a really good show on the authentic process in making jerk pork. Very similar to low and slow. Since it's the summer, I figured it'd be a good treat to try. However, I've never use jerk marinade/seasoning for anything so have some questions for those of you who have: 1. What is the best...

Not to re hash an old post but I'm curious if anyone has done a boneless pulled jerk pork butt? I've seen a lot of chopped/slices jerk pork on performers or high heat on WSM, but can you get the same jerk taste doing a low and slow pork butt?

I actually just left a post on the pepper stout thread asking for a Mexican variation for tacos. Seems like a logical idea...

Anyone adapt this for shredded beef tacos? Would love some recipe tips!

Looking to make some chicken and beef tacos for New Years on the WSM. Never cooked a steak/beef product on my WSM yet. Unfortunately I don't have the time to do a brisket. What's the best cut for BBQ beef tacos? I was thinking maybe beef back ribs? Or a pulled beef chuck roast? Thoughts ? Thanks...

Not only is it always dry but it's a high quality - wicked good lump charcoal. Would the minion method serve me better? It's almost like the unlit lump never fully engages...

I usually like to cook low and slow - 225-250 but even have a hard time reaching 250.

I use water in the pan every time

I've done over a dozen cooks on my 18.5 WSM and have noticed a common trend with all my cooks: my WSM struggles to get over 250 degrees. I use Gary Wiviotts "KISS" method - that is, filling the charcoal ring with about two full chimneys of lump then dumping a fully lit chimney on top. The...

Usually I don't get around to cooking for several weeks at a time. Aside from mold (which I burn out), the WSM has been good to go. However, be wary of water inside the lip of the middle section and cover; water tends to stay there and I've seen rust develop.

That's a great move by Weber - anyone know if this will be a feature on the 18.5 as well?

Hi all, Happy 4th and quick question: Making one pork butt coming in at 5 1/2 lbs. Also making four racks of ribs. Added the butt on this morning with three chunks of wood (two cherry, one pecan). I am going to add the ribs around noon. What is the best method to get the ribs that smokey flavor...

Bump...looking to buy a bag for the 4th. Anyone ever use the natural briquettes over the lump?

I love the flavor of bourbon but when using the WSM, I use chunk wood, and bourbon is unfortunately not a type of tree. What are some of the best ways to infuse that bourbon flavor into meat? Injections? A burst of JD wood chips? Sauce? Maybe Jim Beam or JD should sell their used charred oak...

I agree with everything said regarding the Brinkmann. Switched mine out and haven't looked back. Tons more space for lump and wood. Easy to place on the ground, whereas the old pan was round and would roll over. Buy it!