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Looking for a little help. My loving wife has offered up my services as a pitmaster as an item in a silent auction for a school fundraiser. Figuring 2-3 hours of hands-on prep and BBQ talk, and I will watch babysit the cook overnight and deliver the goods (complete with sauce and hog apple...

I hardly ever have any left over pulled pork and just throw in browned Jimmy Dean original suagsage. My only complaint is that the beans often times overshadow the Pulled pork.

Well, based on another thread I saw regarding smoking a butt and ribs on a SJ i am feeling good about my chances, however, the BBQ just got postponed so I will have to wait.

That looks pretty darn cool there D.L. And this thread has bubbled to the top with perfect timing (for me at least). As I will be trying to cook some Baby Backs on a Weber Compact job this weekend (I got a post around here somewhere.....).

Thanks Clark ::tries to come up with National Lampoons joke but fails miserably:: Not sure about their tastes, as I just met the husband today and the wife I have only met a few times here and there while picking up my wife and daughter. Still going through the threads here for ideas, for...

In need of your collective wisdom: Long story short I am 6 mos into a 2yr engagement in Madrid Spain and had to leave my two Weber Bullets with friends in the States. My wife has met a couple that lives down the street (he is from France, she is from Oregon) and they want me to show them how to...

Ok let me say that I grew up in SC and am a certifiable BBQ Junkie. A couple of years ago I got not 1 but 2 Weber bullets. On the "news" of my company moving me to Spain for 1 to 2 years I "loaned" my bullets out to a couple of friends to keep them in good BBQ shape. I would take one with me...

So I am trying to collect the drippings from my standing rib roast so as to attempt a nice au jus. I am going to, once again, take K. Kruger's advice from This Thread . The only thing is that I don't want to go to the store to buy a tinfoil pan...and the only existing item in our house that...

I like your approach Dave...but I am more of a Maker's guy when it comes to a cheap drink.... Thanks for the advice, guys.

So i am taking the plunge and trying out the herb crusted rib roast this afternoon. I only have the BBQrs Delight pellets as smoke wood available currently. and a couple of questions for the veterans: 1) How many pouches should I use? 2) Would the Jack Daniels pellets be to strong? Thanks...

As usual this board is right on time. I am looking to unwrap my bullets for a BBQ this weekend and just placed an order for 4 bags of the wicked good briquettes. Thanks!

Hmm I baby sat my very first Overnighter. But after my nap the next day, realized that I didn't really do anything useful in that time. And have been sleeping soundly throughout all the rest of my overnighters (5 so far) with nary a problem to date. (of course I know still expect that will not...

I like pulling that bone out...

at 7am the wind kicked up enough to jump my temp from 230 to 270 in just a couple of minutes, that along with the Radar showing a large band of rain moving in prompted me to put the butts in the stove and hit the hay. Now at noon still no rain and no more wind really according to the wife. But...

not sturdy enough to where I could sleep comfortably. 2am and no wind to speak of yet...another game of NCAA 2008 College Football and we will see where its at.

So 30-50mph winds are supposed hit western CT this evening around 2am. I am chartered with cooking 2 butts for my wife's client. And intended to start at midnight for 7pm dinner. My smoker sits on a wood deck atop 4 concrete pavers. I don't have any heat resistant rope to tie off the...

I have 2 WSMS on my deck seated atop a set of 8 large pavers from the Home Depot in Danbury. 4 pavers and the WSM in the center... with eight pavers I have enough room to put the center section down between the two WSMs on the pavers saving the deck from heat/grease.

Cooked for 10 adults this weekend... I did 4 full racks of BB ribs on the top grate of my WSM rolled them using the "Competiton Ribs" recipe on this site....they were good except, for me, the glaze (KCM+honeY) called for in the recipe ruined it (though my guests said it was very good)...

Let me get in on the act... These are AWESOME! I did them under 4 racks of Baby-Backs this weekend and the beans, for me, outshined the ribs (didn't care for the KC+Honey glaze called for to finish the "Competetion Ribs" recipe) :::hopes the wife doesn't finish off the last of the leftovers...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Submitting rolled ribs in a KCBS contest. Most entries are, at most, a bone and the meat from either side - usually you get a bone and...