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Where are you located? I've never seen anything but trimmed flats at Costco around here.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: I've experimented around and typically use an old standby from an old Bon Apettit. I use it for ribs and shoulder. I change it up a little...

Go to the Rubs, Marinades, Brines, Mops and Sauces section. No. 5 sauce is usually the first topic, and I think it will be a great starting point for what you want.

I might have to look into that. Chicken and sausage jambalaya is a Sunday favorite at my house. Let me know your thoughts if you make some of the stew.

I've done a picnic and butt at the same time before as a comparison. The finished product tasted the same, I really couldn't tell a difference. The pro to a picnic is the cheaper price/lb, but the cons are more prep work (removing the thick layer of skin is sometimes not easy, more external...

I've only done tri tip a couple of times, but when I did the temp kept climbing even when it was just tented with foil and resting on a cutting board. In your case, I'd pull them around 120 because wrapped and packed in a cooler for an hour will probably have them around 135 when you are ready...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BrianAD: I'd really like to take advantage of what should be a decent day here in Cleveland and use the smoker but unsure what route I want to go. I'd...

Those ribs look fantastic Jim! I like the no. 5 on ribs too. What's in your version? I haven't experimented with it very much yet.

Holy crap those ribs look tasty!

Thanks Kevin. I forgot to mention that I did brush the steaks in melted butter before seasoning them. The taste was good, but my skillet was nowhere near hot enough to get a good sear. Maybe next time I'll use the smaller skillet, so I can get the whole thing inside the grill with the lid on...

Thanks to everyone for your input - plenty of great advice here, as always. Dale - what's in the rub that you mentioned? Thanks.

I tried my hand at blackened NY strips tonight. While they tasted very good, they didn't blacken well. I did it on the WSM with the top grate on the charcoal ring, and a full chimney of lit coals inside the ring. I let the skillet heat for about 4-5 minutes before putting in the steaks. I...

None of my peers that I know of were travelling last week, but she could have been working for a competitor. All of the large pharmacies are well represented in the Phoenix area. I work for the one with a big red W....

I refrigerate them for at least a few hours after assembly. The bacon sticks to itself pretty well once they are cold.

I think next day is fine. Home made bbq is still pretty good even when it's not the best. With sauces, I think all home made ones are better if they are refrigerated overnight, so I always try to make them a day earlier. On another note, I did a HH packer about a month ago that had very...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Pavlovicz: Wow, thanks for the replies. I have heard of putting honey in the mixture. I'll give that a try. Do you just mix everything by hand...

Did my first batch a few weeks ago. They were awesome, and not really what I expected. The smoke flavor interacting with the cream cheese is unbelievable. Agree that you should hoard a few because they won't last long. And I think anything you put in them will be good. I put honey in the...

Chris's spare ribs from the cooking section work pretty well....

Nice looking food, nice looking backyard setup. Did you freeze the point or was it recent enough to be kept refrigerated?