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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Thomas Coleman: * BRITU calls for Accent (MSG). My daughter is allergic to MSG. What does Accent add to the rub? Is there something I can...

Thanks guys! I didn't want my first batch to come out bitter due to the pith. I'll get a zester or Microplane grater before I begin. I need to get the alcohol and a glass container big enough to hold it all before I begin anyway, so I'll pick one up while I'm getting the rest of my supplies.

I'm getting ready to start this, but also have some quick questions. I'm not exactly sure what "zest" is, or how to get it. Do I simply grate the peel? Or should I leave the peel whole, but avoid the white stuff near to the lemon? That's what I've gathered I should do, or would it be better...

I cooked four slabs of BBs today, and I finally got what I've been looking for since I got my WSM: ribs that I personally don't have to put sauce on. The ribs were on the cooker for about 4.5 hours, and were never foiled. I used a Kevin Kruger rub ( this one), and man did it work out...

...when your guests look at you funny when you take pictures of the food before serving it to them.

Thanks for the detailed response, Kevin! This is really my first foray into making any rub or sauce of my own (I've always used recipes before), and I don't know the subtleties of many spices yet (like cayenne and red pepper adding heat but no flavor, for example). Having an experienced guy...

I'm just getting into making my own sauces. Last night, I made a batch of Fat Johnny's Bastardized Peidmont sauce ( click for link). I haven't had a chance to try it on food yet, but after moving it off the stove, I dipped my finger in to see if it was still warm and tasted my finger after...

Turns out a local meat market has them. I didn't think they would, but was pleasantly surprised when I called them this morning and they said they carried them. I'll swing by after work tonight and pick some up.

I'm looking for green peppercorns for a rib rub ( this one, to be precise). I just checked my local Price Chopper with no luck. I figured I'd have a better chance there than at Target or Wal-Mart, but I still struck out. Any ideas on where I can get green peppercorns?

Thanks, Kevin! I'm cooking ribs soon and want to give this rub a try, but I didn't want to buy ancho chili powder until I use the chili powder I've already got.

Kevin, I don't have any ancho chili powder at home, but I do have plain old regular chili powder from Sam's Club. Could I substitute this for the ancho powder without effecting the taste too much, and if so, would I use the same amount?

It looks awesome, George. I wish I had your ingenuity. Keep us updated on how it performs and on how you solve the lid situation. I'm anxious to see how this works out for you.

Thanks for the advice guys. Things turned out OK, and the pork was enjoyed by all. It was not my best attempt at pork butt, but it was still mighty tasty. That's what I love about this hobby; even your mistakes usually end up tasting pretty good.

Situation is this: I'm having some friends over for dinner, planned for around 6. I put a five-pound pork butt on for pulled pork at midnight last night. I stayed up until about 2, and once the temps were stabilized I went to bed. I just now got up to check it (about 10 till 7) and the butt...

Thanks for the great advice, guys! Keep it coming. I'll certainly look into used stuff on CL, and will likely use Donny's spreadsheet. Dave, your comment about "you'll probably be surprised at the low quality of most BBQ establishments" is actually what really got me thinking about this...

This is for anyone that has their own catering business. I'm looking to start my own, and have some questions. I intend to start small (at least at first), and do this as a weekend thing, while I continue to work full-time at my day job. My plan is to do smaller events in my local area...

The table looks great so far, George! One quick question, though: how are you planning on removing the handles from the kettle? On my OTS, the handle seems to be welded in place. Are you going to use a welding torch to remove them? That would bring up the issue of not hurting the kettle...

A general guideline for butts is 1.5-2 hours per pound of meat. However, having said that, I must say that I've had some that took almost three hours per pound, and some that took about an hour per pound. But 1.5-2 hours per pound is a decent guideline for planning purposes.

Yeah, it is quite a "steal", especially considering I got mine $50 cheaper. How funny. Looks like someone's trying to make a quick buck.

Well, I didn't manage to get any pictures of last night's bacon smoke, but I sliced it up this morning and man did it taste good! It was the best bacon I've ever had. I've got about a 1/4 pound in the fridge to eat sometime soon, and a little over a pound is going to a friend at work who has...