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I asked my wife what she wanted to eat for mothers day and she said babby back ribs. Damn now I got to go out and bbq on sunday and drink beer and watch the TPC. Now I got to pick out some sides homemade cole slaw messy but easy and good. Beans?

Are they raw and not prevously cooked or smoked. I cook to a temp of about 155 degrees and try to keep the temp down around 200 or lower. I haven't cooked little sausages only the normal ones I check them after 2 hours.

Funny you mention steam not changing the texture of the food Kevin. I was watching a show and the were mixing up spices and juices and putting them in a can inside the smoker It evaporated. They thought it was going into the food. I say if it makes you feel good try it. If it was steaming your...

Wasn't really a complaint against Kingford only a difference in temps. I noticed the Royal Oak birquetts cooked a lot hotter than Kingford. Wondered if others noticed. Good thing when you want higher temps. For lump I use EL MAS CARBON mesquite 3.99 for a 6.6lb bag at Winn Dixe. I normally use...

Time is the best teacher along with mistakes. The book I enjoyed the most and learned the most form was Paul Kirks championship bbq. To me I learn something everytime I cook and try something new all the time. Fire control is key, How do you control the temp? Once you master it a lot just...

I bought my first bag of Royal Oak briquettes. I thought it cooked a lot hotter than the Kingsford. Has anyone else noticed this. I know lump cooks a little hotter. The handle on the kettle was a lot hotter than it normally is.

I thought the taste was good but could have been more tender. I would eat it again. My neigbor bought it over at 2pm and I marinated it for about 3 hours then cooked in on the kettle over indect heat. Pulled at let it rest. More flavor than a store bought bird. My wife does not eat anything that...

Thanks,,,did indirect on the grill turned out good a little tough made up some gravy with the drippings and some butter. Neighbor loved it. Only got one shot gun pellet,

Thanks always use the digital therm. I have a hard time reading the others kinda like a digital clock. Collards are looking good and the white acres are getting there.

I think I am going to shoot for 155 then pull and rest.

Foil and use sand. No worry about leaks.

My neighbor has a wild turkey breast his frien said to soak in buttermilk and fry. I thinking birne like Keri's apple honey and indirect. What temp should I shoot for. Any other sugestions.

No, But we tried some congac or brandy one time. It was cold and we drizzled some on the ribs then foiled. They were all eaten.

Did one at the Ham Jam competetion last year. turned out great. We have a pull behind grill that we cook with charcoal and some wood. We did a 100 pounder last time. Butterfly season start a little hot to sear the outside then cut the temp down We had a great time.

The middle or bottom grate should be fine. I t does run a tad cooler. May need a little more cook time or just put the smaller ribs down there.

I am waiting for the butt and rib study to come out. You need to cut down on your vegies and eat more red meat...hahahahah

It depends on the cook I think foiling may speed up cooking and help tender up the ribs. I agrree about an hour is long enough.

I like to marinate the chicken in a little Kens Italian dressing aand cook on the kettle. Lemon pepper seems to work for me on chicken with a little onion and garlic. Chicken always seems to do pick up the tase of the smoke more than other foods. Sometimes I make little slits and put herbs in...

The first time I did one of paul kirks vinegar sauces it stank up the house my wife was like what are you doing. After I tased it on the pork it was like ...like like real goood. So know the smell doesn't bother me or the wife. Maybe time to use the outside burnner.

When you trim your ribs is that the same as blocking them and do you cook the trimmings. I trim mine and cook some of the scraps for beans or snacks. I usually don't trim them to st louis style unless it is for comp or special guest.