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I say cook it until you can fully shred it with little effort. This will render out more of the undesirables from the butts, so you have less picking over to do, and it will save you on labor effort when it's time to pull: you may have to chop up the bark but you won't have to bust out the...

Right. This forum is social media too.

Not trying to give you a hard time Matthew, good luck with the event!

At the last competition we vended full racks of ribs were being sold, and not by us, for $26. They sold out both days. Markets vary of course.

.67 at 200% profit margin is $2.00. .67 at 35% margin is $0.90 But your cost on that slider probably isn't only .67, you have to amortize registration, licensing fees, fuel, insurance, tax, and your time into the item cost.

35% profit on food cost is way off the mark man. You want it to be more like 100%. Make loss leaders if you must to promote your sauce but make it worth your while at least.

It should work fine either way. Cold meat is no problem for stuffing, even cold meat with a developed bind will stuff fine using a piston stuffer.

$2 per slider is half the price you should be charging. That's basically just over cost depending on a few factors. If you're curious about price, don't make your sign until the day of and then take a walk around and see what your competitors are charging. you may be surprised. Will the contest...

Different things have different names depending upon whom is asked. Surely the word "Denali" wasn't created from scratch by GMC, or do you really think that?

I think the truck was named after the mountain.

Maverick probe is probably shot. Check it if you can with other thermometers and whatever you do WAIT until the brisket is cooked.

Now here's a guy who's serious about pizza. Flour, oil, tomatoes, ham and oven all imported from Italy. Camera made in... Japan? wth? Just kidding. Everything looks great!

I'd say this is mostly a testament to just how sensitive the thermapen is. In a 1" chop or steak there's going to be a huge gradient of temperatures from edge to center to edge. Your hands may not be as precise as you think they are at judging the center of the cut, and the thermapen measures...

So uh, This food looks great! BUT according to much literature on tagine cooking the painted glazed ones can be done with lead paint and are for decoration only and not for cooking. I'd double check the provenance of this cookware before eating off it any more. Sorry to be such a stick in...

buy quality, only cry once you can get an open box thermapen for $69 today only http://thermoworks.us2.list-manage.com/track/click?u=03e83655dce66cb24c996a012&id=7f9a6c1ab1&e=7a7df5850e

Yeah, I've not used my 18" very much since I picked up the 22" you won't regret making the move.

Another tactic to consider is using a pizza screen on top of your stone. Member Tony R has been posting some of this and it looks like he's cooking with the stone right on the grates of the genesis gasser which would normally have the same effect (burned bottom raw top) that you experienced See...

When I use my pizza stone on my kettle I do two things to prevent what you're talking about: 1. put the lit charcoal around the perimeter of the charcoal grate, not under the stone, and 2. elevate the stone off the cooking grate using firebricks, so that it's only one or two inches under the...

Shay, What you've got there is probably country style pork ribs. You can smoke em with a rub until tender, or you can smoke for a while and then braise in sauce until tender. Or you could slice em thin and grill hard, flipping a lot, until tender, and then glaze.

Operator wont you put me on through I gotta buy this grill down in Baton Rouge Hurry up wont you put me on the line This grills gonna rust out in not much time