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So I have a birthday party for my daughter next weekend. Apparently she is tired of pulled pork (she will come around, she is only 6) and wants only chicken. Fine by me, actually, the basic BBQ chicken recipe on the main page is A) simple B) Results in moist tender delicious chicken C) Gets...

So my mom, in an effort to be nice, brought me (live in the NE from the SE) some pecan wood from home for a Christmas gift, picked it up out the yard herself, problem is they are all twig size, think human fingers but longer. Can I use this at all?

Yes that is exactly the reference.

Not to hijack your thread but, Kevin, when you make bacon do you leave the skin on? I am currently curing a 6lb belly with the skin on in the fridge at home and wondering if I should smoke and slice with the skin on or remove it and do something else with it. Thanks.

I have done exactly 1 brisket, it was a full packer, and I followed the advice in the "High Heat Brisket Compilation" thread (forget if it was in this forum or over in "Beef" but it is easy to find) as some kind soul had distilled a lot of discussion into a single top post which, of course...

No help here regarding your question...However,since you mentioned Pork belly....I just embarked on my first attempt at homemade bacon. If interested I am starting from here: http://www.imafoodblog.com/ind...cure-and-smoke-bacon

Jason, thanks for taking the time. Regarding the cinder blocks, I am not going to mortar them just stack them and as I understand it exploding bricks isn't really a concern as the fire is (a) low and (b) on the ground not on the bricks. Makes for a temporary BBQ pit, easily moved and adjusted...

Looking for some advice on cooking a pig in this style. While I would love to get some first hand experience helping out someone else, i don't have that luxury being up here in CT a long way from my SC roots wherein I failed to take advantage of my geography.... That being said I am pretty set...

No offense, but that's the easy way out. Hoping for something more adventurous.

Found a new butcher this weekend. During our conversation he made mention of selling ribs with the bacon/belly still attached. Any of you ever worked with such a cut? I am interested in making a run at it for labour day...

Wonderin' the same myself, I have to say the lack of reviews and "message board" information on these things makes me suspicious...

So I have read several articles/threads over the years about cold smoking and didn't really have the follow-through to set everything up. Today I had somewhat of an "Ah-Ha" moment. Having two 18" WSM I figure I can build a fire in one, take out the middle, place the top right on the bowl and...

Hi Folks first Brisket tomorrow, the cooking section states to throw the point back on the grill for burnt ends or freeze it for later following the high heat cook. Are these my only options? After the high heat cook will I be able to slice and serve afterward? Excuse my ignorance, I am...

Thanks. For my second question, how does one get at the flat to check for tenderness after it is foiled, doesn't the point cover the flat and make it kind of tough, and if you come in from the side then you spill out the juices...dumb question but know I haven't cooked one of these guys as yet...

So I have read several threads and it seems like high heat is the "in thing" these days so I will start there this coming Sat. morning with a full packer (10-14lb range). My first question is about the point, after the ~4-5 hour smoke will it be edible/usable or do I need to cook it further...

We just moved into a new house in Oct. today I realized that I am about 1/2 a mile from an apple orchard. Seems a no brainer to stop by there and ask them for some wood...however the one concern I had (and I am sure my wife will to when I mention it) would be the use of chemicals (I am sure...

Well played!!

It is rather controversial... everything I read on here suggested that the lid was lower than the grate...however when I did Ribs the other day the maverick on the grate and the lid thermo were in lock step with one another. (it was a rather windy day and I had the top vent downwind, therefore...

Search for miss piggy mustard sauce. I still miss henrys BBQ. And that miss piggy sauce is the closest thing to what I consider a proper BBQ sauce for pork.

Hi Rick, Welcome to the board! We are down in Norwalk (Originally from the low country of SC). Yeah that is what they are trying to do, figure out the min. starting bid so that they can get the most for the school. Apparently this auction is wildly successful in years past so I am hopeful...