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I was eating some sushi rolls the other day and wondered how they would translate to my BBQ hobby. So, i made some Uramaki Style (Inside Out Rolls) using three meats and three peppers. This is version 1.1 as I wasn't too sure how well it would work. I am still experimenting as I nail down the...

I haven't tried to stick two halves into a box yet, so I don't quite know how to do so without messing up the glaze and marring the surface. I should ask the local TX folks. I've been invited to sit with another team next week for another cook off, so I plan on watching to see what they do. It's...

I always finish with the sauce and don't put it on when in the foil.

Definitely taste it first before putting it on your ribs. Habaneros can be insanely hot, and you don't want the ribs to be inedible after you went through the trouble of cooking them.

Two center sections on a 22" WSM would make for one really tall, but pain to use smoker. It would also make a nice and tall kettle too I suppose. :)

As far as I know, Smithfield ribs are enhanced. I would follow the other advice and cook them per the recipe, but reduce the salt. It's your first time, so don't over think things. I usually consider them done when they bend as they are picked up by tongs.

This is a TGCBCA sanctioned event. You turn in two halves as far as I know. No garnish and only the sheet of foil in the supplied container. I plan on getting some smaller chickens (3-4 lb) for the cookoff. This was just a bird that my neighbor had in the freezer and wanted cooked.

I am entering my first BBQ Cook Off next month, so I thought I'd get some practice. I told my neighbors that if they had Brisket, ribs or chicken that they wanted for dinner, supply me with the meat and I'll do the rest. I could always use the practice. The first offer was chicken for my...

I just got a new cookbook, Charred and Scruffed, and it has a big section on cooking directly on the coals. Alton Brown even did it in his Fajita episode. I personally haven't tried it yet, but I would like to. I need to get some lump though as all I have is briquettes.

Yes, it was USDA Prime. The ad stated so and the meat had some wonderful marbling. They were not sold by the cryovac, so I couldn't check that package.

The one I've been to recently only had Select grade meat in stock. A local grocery store (HEB) had Prime Boneless Ribeyes for $7.97/lb, so I'm stocked up on those.

Last week when I did my turkey in the Kettle, I was pouring the coals from the chimney into the grill. One lit one had fallen out and hit the bag of charcoal I had sitting next to the grill, It burned through the bag and was inside smoldering when I caught the smoke. I got lucky there since the...

The only time a turkey or roast of any kind hits my oven now is due to rain or other crappy weather. Once you do it on a kettle, you don't go back. Although, I had to take this one off the roasting rack since it was too tall for the lid to sit on and close.

On Sunday, I cooked the last of the $0.25/lb turkeys we had from the Thanksgiving sales. At 18lbs, it was taking up a good amount of room in the freezer and I'm looking to clean that thing out. I cooked it breast side down for an hour, that flipped it over for the rest of the cooking time. It...

I'm going to try and do it in various methods next time. If I can do two briskets, I'll leave the point as a whole piece, put it back on the smoker, then cut into cubes before serving. The other one will be cut into cubes, covered in rub and put back on the smoker in two pans, one with sauce and...

It was a while ago, but I made my first burnt ends for July 4th. I had a small little eight pound brisket that I was cooking up for a small neighborhood party. I cooked the whole packer until the flat was done. I separated the two pieces, foiled the flat and stuck it in the cooler. I then sliced...

I've always used cornmeal and it's worked just fine. I need to try cooking one on the kettle one of these days.

That is the way we always had it growing up. It's the way I grill it now. I'd like to ry grilling it shucked to get some nice char on the kernels and use it for salsa.

I had that issue with my last cook, but it occured in the 12-16 hour portion of the cook.

If I want a hot fire for stuff like that, I usually use the charcoal rails and pile the lit coals between them. That works very well for making a concentrted heat source.