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Here’s a review/comparison. Not as good as Chris would do but might put your mind at ease. https://www.foodfirefriends.com/best-charcoal-briquettes/

Very rare for a charcoal to be so bad as to be unusable. If it’s a good price, that’s the time to try it. Opinions will vary, but yours is the one that matters for you. As to the original question, I don’t bbq enough anymore to worry about price but I always try to grab something I like on...

Agree. Nothing I see will affect the functionality of that WSM. Just keep it coated so it doesn’t rust. It will last a good long time. And, who knows, maybe you will come across a lid some day.

Joined Dec 7, 2003 So, I will have been with this site 20 years this December. I’ve enjoyed this site immensely throughout that time. I’ve cooked some great food during that time all thanks to Chris and the members on this site. Our family knew little about BBQ when I started and now we all...

This restaurant just opened. I think there is at least one other Bad Brads in Michigan but I have not eaten at any of the others. The Livonia site was very good but on the high end as far as pricing. Still, we ordered it for a family get together and everyone enjoyed it. It’s similar to...

Unfortunately, the owner closed down. No longer operating.

Interesting thread. My daughters got me some meat from ButcherBox for Christmas. One of the meats was a small rack of BB ribs. Looks like a good time to give a new method a try.

The cook and dinner went well. Doing the meat yesterday worked out great. Pulling everything together today was pretty easy. Food tasted great and we‘re all sitting around full talking. All is well.

No pictures going in. Plus, they’re not that bad because I only clean my smoker grates. But, even with those, it works best (for me) to hit them with the Scotch Brite green pad after they’ve soaked for an hour or so. Then, a longer soak and finish with more of the green scrub pad. Mine look...

Not sure what they looked like going in, but I like to scrub them after a couple hours. With grease, soaking doesn’t fully penetrate.

This is a great idea. I put the meat on about an hour ago. Will deal with the vegetables tomorrow. Thanks!

Why would it need to rest for a long time? I’m thinking that I wouldn’t take it out until it’s done. That’s why I want to separate the veggies from the meat. That way I can focus on each and get them done properly. Not a big deal, just getting my game plan on for Friday.

I'm just going to go ahead and do the corned beef in my dutch oven. What do you think about my idea to rest the corned beef? I was thinking that in order to get the vegetables and the meet to come together at the same time that I could take the meat out when it's done and rest it in a cooler...

When I redid my house, I made sure the laundry sink could hold an 18” grate flat on the bottom. It’s a stainless steel sink like used in a restaurant. Much nicer that those plastic tubs. I wanted something nicer because our laundry room is on the main floor and connected to a half bath...

I’m going to do a Dutch oven corned beef. I want to use Guinness beer, but I have a kidney disease and I’m not supposed to have alcohol. Will the alcohol boil off during the cook? FWIW, alcohol will not drastically impact me, but the drs recommended I don’t drink.

I ended up buying one from Costco. It’s a Morton’s usda choice brisket flat. I might try the oven roasted recipe this year.

Nope. I’m talking about a corned beef brisket for corned beef and cabbage on St. Patrick’s day. https://boarshead.com/products/beef/206-1st-cut-cooked-choice-corned-brisket

Is there a significant difference in various corned beef products? I’ve typically just go to my local Kroger and get something on sale. I’m wondering if there‘s better options that I would actually be able to tell the difference in. I saw a corned beef today at Kroger that was from Boar’s...

I may be wrong, but I look at my grill grates and think that they’re kind of seasoned. Cleaning them almost seems like taking the seasoning off a cast iron pan. I just use heat and a few different tools (billy bar, Grillart grill brush, bristle free stainless scrub pad style brush) depending...

That’s kind of what I was leaning towards. Same cut, different critter.