Search results

Scott -- lets just say that parents tend to get overly concerned when things go boom! And that was even before I became Burnin Vernon!

Jeff -- Go for it; do not worry about the ribs. Just serve them up and keep your critical comments about your cooking to yourself. My experience has been that ribs off of the WSM are way better than any of my previous grilling efforts (and I spent several years working on improving grilled ribs.)

The Bride (for some reason) did not prefer Costco so we have Sam's and BJ's cards, both of which are closer to the house. Winn-Dixie (soon to be gone in the Carolinas) is where I have been buying ribs, mostly. The latest batch of spare ribs came from Bi-Lo; they were cryovaced by Smithfield...

Actually, I was relighting a gas pig cooker (with oysters on it at the time) and found myself on the ground about 10-15 feet further back than when I lit the match. (Umm -- the gas did not dissipate like I thought it did!) I violated the low and slow rule of BBQ with an intense...

Steve -- your title says you are a "Pro" Are you giving your tltle up or are you going to change your ways and live up to it???? I should talk! I blew my A$$ up with a gas pig cooker a few years back. Spent the night at Presby with a nice bottle of morphine. Phil -- I am not so sure about...

Sometimes it just happens like that. I looked at the butts I was cooking today after 20 or 21 hours. Temp was just above 190 but the bone was falling out of the meat. Snatched those suckers off right then. They are great, but probably a little less time would have not hurt them.

Brief spikes probably will not cause any harm. We have ALL had them.

Kingsford and the Guru. Reliably run 16-20 with fire left over. Right now I have 4 butts smoking. Fired up with MM last night and went to bed with the smoker temp still climbing. Smoker is at 225, +/- about 3 degrees and will stay that way until I pull the butts. Might even try some ABT's...

Larry, where was the plant?

Brent -- it really does look like you are trying to stick an octagon peg in a square hole. If it is a new grinder, I would call Waring.

We have the kitchenaid meat grinding attachment and it works well for making hamburger out of whatever cheap, lean beef cut is available. We generally use the coarse plate. Fresh ground hamburger tastes so much better than the store-bought variety and for you can frequently get the beef...

Don -- I regularly do 4 butts (Guru) using foil only in the pan. I have never swapped the butts and never worried about a bottom butt being 205 and a top one being 195. It all pulled, chopped and ate GREAT. (I will admit to being a Philistine, but I could not tell the difference.) With the...

we feed rib bones to our ?? Lab/Boxer/high jumper/who knows on a regular basis. She has not had any problems yet.

Trevor -- I am with Paul and Keri. Let us know how it goes, please. (I have never tried the ramp mode, be interested in seeing your results). Oh, yeah, the foodsaver trick that Al recommends, I learned here and use all the time. It works!

Hey Kevin -- Reheating whole butts in the boil-in Foodsaver bag has worked so well for me -- what is the difference with your link in reheating whole brisket in foil and the Foodsaver boil method??

Tom -- I do 4 all the time. GO ahead. One thing that I do is, depending on the group size, is to pull the bone out of the butts that I will not need and then use the Foodsaver and freeze them. Thaw, boil for 45 minutes and cut the Foodsaver bag open and they are EVERY bit as good as when they...

Kevin -- Word on Parkers several years ago was that they were trading on their reputation. Bill's in Wilson has a better reputation (the sister-in-law lives in just outside Sharpsburg -- Temperance Hall) and Melton's in Rocky Mount (have not been there in years) used to be better than...

Whoops! I just noticed that you are coming up from Fl. and had to eliminate most of this post. If you are anywhere near Goldsboro, (Take US 13 just N of Fayetteville to Goldsboro and then 70 east) Wilbur's on US 70 just east of where 70 bypass and 70 business join on the east side of...

Um . . . Shawn, I think I would (and HAVE) hurt myself before I had left over ribs! If they weren't good enough to eat, they certainly were not good enough to save

I shifted to sand and then the Guru. Cleanup consists of throwing the grates on the gasser, burning them off, dumping the ashes and, when loaded with grease, taking a layer or three of aluminum foil off of the "water" pan. I do manage to get the cover on the WSM before it rains, so far.