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Made some yesterday, everyone loved them. Here they are on the grill with the Wolfe Citrus Rub.

These guys... arranged like this... I changed the wording to charcoal baskets now, thanks!

Well, you guys are a bad influence on me. I bought 8 lbs. of pork belly two weeks ago along with some Morton's Tender Quick. I cured for 8 days, rinsed well and put it back in the fridge for 2 days (to dry?). It's on the smoker now so we will see. I tried a slice before smoking and it was...

I don't think sugar cure and quick cure are the same. I picked up sugar cure at an Amish farmer's market yesterday just for fun and it seems made for curing hams for the most part. It has directions for 3 applications about a week apart. There was a mention of bacon and "other small cuts" but...

Ate there today and had the obligatory sampler. Chicken was very good. Great flavor and just the right amount of smoke. Ribs seemed over-done, all pulled off the bone and had a little too much sauce. Brisket was very tender but bordered on dry. If he had sauced it lightly it would be #2 on...

http://www.chapspitbeef.com/ Went here today after a somewhat disappointing visit to Andy Nelson's in Cockeysville. This place is a run down shack on the side of the highway in the bad part of town (not crime but auto wrecking yards, heavy industry kinda place). It is right in front of a...

Just went here today for Pit Beef and 2 sides. You just ordered a sandwich but couldn't specify rare, medium, well, nothing. Sandwich was medium rare to medium and was good beef but it was not much more than a hot roast beef sandwich. No smoke or grill flavor, a lot like a good version of an...

I use my burner about 1 minute in the middle of 2 chimneys full in my 22 for the 275-300 high heat method. Same for my 26 kettle but that's 1 minute per side when set up for indirect.

Kingsford is like a dependable ugly car. Nothing fancy but it gets the job done and it's very predictable.

We host a party every other week during the summer for the neighbors and to make it more original, I introduced "themes" for each one. Last year I was on here looking for retro ideas, this time it's "Redneck" recipes. I have the Redneck Caviar and Redneck Sushi but does anyone have some other...

That looked awesome!

I have to agree that sometimes the WOW factor is almost as important as the food itself. If I go to a Brazilian steak house and they slice the meat off of the spit in front of me, I will probably like it better than just a plate of meat coming out from the kitchen. Same goes with the Habachi...

Don't let the foil touch the bowl bottom or the grease will burn. I put a foil ball in the pan then foil over it.

Barkeeper's Friend is a good product that I would try first.

I have had my eye on the ones from Klose. They look to be very heavy duty.

Ipe, Teak or Mahogany would be incredible. I just found a reason to buy a 26" kettle (like I needed a reason...).

What kind of paper, white, brown, red?

Watched Pitmasters 3 and Aaron Frnaklin denies any injection for his brisket which makes sense if you are doing 80 a day but maybe he is brining them? The real reason I ask is that people say to brine chicken, maybe pork but not beef. They also say that leaving chicken in oil / vinegar for too...

Your heat is determined by charcoal and air. Cleaning the inside will probably not help that situation. 1 chimney full of lit on top of a chimney full of unlit should get you going. Also, run your fingers in each of the air holes to make sure there are no spider webs. I use Kingsford and can...

My shirt doesn't count as anti-bacterial?