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That is one nice looking roast, Mike! I need to give that a try myself!

Here ya go Bill! Here's the link to the recipe we used for the slaw: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_33991_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html It was really good. I'll make it again.

Yesterday I cooked a couple of racks of ribs on the 22.5" kettle. Just went with a simple prep. this time. Seasoned the ribs with kosher salt, pepper, and brown sugar. Got the kettle up to about 300 degrees and put the ribs on indirect with some apple wood for smoke. I used the "1-1-1"...

Great post and photos, Robert! This looks awesome - a must try! Thanks to the others for sharing their methods also.

Wow those tacos look amazing!! I think Maribel needs her own membership! ;)

Whoa that is a feast! Awesome SD cook Larry!!

A couple of terrific looking meals Bob! I'd love to have some of the chicken and shrooms right now!

This plate counts no matter what day it is...

Ribs look terrific! Great photos too!

Very nice! Wings look great and I love that home-made charcoal!!

Great cooking George! Those are some nice cookers you have there!

Awesome cookin' Tony! Everything looks great including the pizza :cool:. I'd also like to know how that applewoods rub tasted. I've never tried the Kickin' Chicken either. Is it hot?

Oh man looks like you nailed that pepper stout!!

Agree, that bird looks amazing! Ribs look great too!

Wow those are some monster pork steaks! Terrific cook all around, Jim! Love the cabbage.

That plated pic has my mouth watering! Great looking food and scenery!

A top notch cook for sure, Gary! Everything looks terrific. My son's birthday was also smoke day weekend. A belated Happy Birthday to ya!

Total cook time was 15.5 hours. If I would of had time, I might have mopped or basted with something but I was too busy getting other things ready for the meal. I'm not sure if it would have made any difference or not.

Looks like a perfect SD cook to me, Bob!! Next time I cooked pulled pork, I'm gonna have to serve it with kosher dills :). Looks like I could learn a thing or two from Jo Anne about landscaping.

Thanks Mike. Nope, I didn't baste or mop either one. I applied rub to both butts and then let them sit in the fridge for a few hours. Before I put 'em on the smoker, I applied a second "coating" of rub and then loaded em on the WSM and just let 'em cook. Letting them sit in the fridge for a...