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If it were me I would pick a light jelly/preserve say peach, mango, pineapple. Dump the jar in a pan and just warm it up. Then I would take some Jals, red would be preferred. Open them up, scrape seed and membrane, chop dice or whatever toss them in a pan to pre cook a bit and add to that light...

I'm waiting for pricing now for a pallet of 30 bags of WW Lump. 30 bags is the minimum/60 maximum for single pallet. Shipping charges do not change from 1 to 3 pallets regardless of bag count within the 30/60 range. It does change from 4 pallets on. I'll get back once I have that pricing...

Cool. I wouldn't say the ones that are pre-marinated are "bad" per se - just that you can't do what you want with them as you can with the plain.

Yeah, been through this with other stuff. I've had pallets unloaded in front of my house. They just need to drop and run.

So we have 3 folks at 10 bags now. Just need one more. I'll try to carve some time out to talk with WG today to see if we can find decent price on a single pallet.

Any Trader Joe's has them. I like the plain ones not "pre marinated" but that's personal preference. They are very nice, but heavily trimmed. I like them with some fat cap on them and with that little ball/club on the end - which is usually trimmed off regardless on the ones I find. FOR...

I for one like this technique and appreciate your post and details. I have used the BP method for whole chickens even turkeys. Really liked how it aided crisped skin. I'll definitely be trying this with wings now. I think this would work with any one of a number of dry rubs. Would be nice to...

Excellent "reference" meal and photos. Thanks! I have steam bun dough in the freezer as I don't cook a whole recipe. So not too hard to make them up. Store bought/frozen are fine for sure though.

LOL - only thing is if you do cooks more than once or twice a week I would need to retire to do that every time I would have to expalin to my Wife and the other boss That's where "Higher Heat" methods, an ATC or a remote therm comes in handy. Unless you want to just grill all the time.

What's not to like?

The whole "lollipop" thing is cool and you picture it well. I have a shore trip coming up with family and I'll be doing some of these for certain. Nice work!

Only member dropping me off something was tri tip from Trueths. Can't remember who it was though. That was a loooong time ago. Also, I think Humphreys largest bags are 40#. </div></BLOCKQUOTE> Yes, that was me. And pretty sure some bags of Humphrey's but I could be mistaken. I am out of tri...

Hey Robert. I think I dropped some Humphrey bags off to you awhile back...

Yeah that's about what I pay. A little less but that was a year ago. I pick mine up in Pottstown. I'd like to try Wicked Good for the next buy though to give it a good long run. I do like the fact that the WG bags (22lb) are actually heavier than the Humphrey's (18 lb). At Pottstown Roller...

Hey Scott just need two more for a pallet then I'll check out the details to see if we want to go through with it. The more the merrier we can also get more than one pallet. I'll check on details with Wicked on Monday.

I was a vegetarian for 25 years. I don't think I have too much to add to the above recommendations. All veggies are good/better roasted and with a little char. The carmelization is key. After that the spicing and flavor notes. Roast the vegetable on the grill then finish with spices and flavor...

What Gary S says. Once you have fire control down cooking with a dry pan and HH is about knowing what "done" is. The window becomes much shorter with HH methods that's the challenge. You can pass "done" very quickly. LS and water in the pan slows things down tremendously and stretches the...

I'm a Humphrey's user for a long, long time. I would like to try Wicked though. Or Maple Leaf. I don't really mind breaking up big pieces, you just have some gloves on and it breaks easily. One of the reasons I like Humphrey's is that it has the mix of size if you will as Bryan says above. You...

I pretty much do what Gary S. describes in his photos. I've even taken the point and reserved it for later. Finishing in the indoor oven then chop and prepare on the stove top or back in the oven in a cast iron pan. I don't add salt to my rubs so I do add a little rub and sauce for a glaze...

Ditto. I love to start with bone in loin. If the chine is not removed I just give it a whack with the cleaver to break it between the ribs. I brine whole bone in loin and then I add rub. It's a really great cook every time. I rottis, smoke, whatever. You then can split, cut finish how you like...