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I went to the Smokey Pig today despite the bad review I read here. All of my coworkers told me how good it was regardless of what this said. The owner told me the shoulder was good when I was ordering. That is what I ordered. It was horrible! Sliced butt that was so dry and tough, it was...

Wow, Larry, $3.79,,,, I guess the clearance is over! Still better than the local store here advertising as sale of K for $6.49 per 18lb bag!

This is a great dip for chips or veggies. You will not be let down! 2 8OZ Pkg cream cheese 2 lrg (8oz) cans of white meat chicken 1 pkg Hidden Valley Ranch Dip Mix 13-25 japaleno rings chopped (plus a little juice if you like some heat!) Drain chicken and add softened cream cheese. Combine...

Hope this doesn't mean the price is going up!!

Larry, I sent it to you. Marty, Thanks!

It is an excel list.....I do not know how to attach it. If someone can tell me how, I will be glad to.

Dear RANCHER customers, Thanks to many of you who have patiently waited for a store listing of where RANCHER is still available. ALSO, Thank you all for your terrific efforts to locate, and buy, so much of our RANCHER charcoal. We are overwhelmed by your response. We continue to work...

Doug recommended the 25 lbs uncooked. I guess depending on the size of yhour butts, 4 on the smaller or 3 if they are larger.

Dan, that is how many I would cook for that size crowd. It may even allow you a few leftovers!

This may be a stupid question, but what are these things and how do they work?

I was wondering about putting the Turkey in a pan. That sounds like the best idea. I can't wait to get the Turkey forum opened back up. This is going to be a whole new ball game for me. I will need all kinds of ideas.

When I cook meat on long smokes, mainly butts, part of the meat sticks to the grates when I take it off. Now, I am the type that does not turn the meat. I do oil the grates down before putting the meat on. Last time I went to take my butts off, they completely tore apart. It was still OK, of...

Tony, Take the deal and RUN! Just out of curiosity, this is not located in Dade City, is it?

My Uniflame Stainless has just finished her 5th Summer and she is not looking too hot. She still works good (with the exception of never wanting to get above 400*) but I am wondering if it is time to put her out to pasture. Can I justify buying a new one when this one still works and I have been...

I clean mine same as Paul here. I actually do a cold scrub before I light the grill and another while it is heating up, then I rub down the grates with EVOO.

Stephen, I have also had to do cooks a day early. I have (and no one cringe here) put the refrigerated pulled pork in a crock pot 2 hours before serving with a little apple juice or chicken stock and it was great. People could eat whenever they wanted. IMHO it did not sacrifice the taste at all.

I would toss into 2 gal Ziploc bags if you are covinging in ice. I love Ziploc bags!

That is exactly how I like my wings...extra done. I may have to try this. Would it be just as easy to do an indirect on the kettle since you are cooking at 350*??

Bob, I never thought of chuck roasts. Was it dry at all?

Def do not freeze them. They take as long to thaw as your Thanksgiving Turkey! They will do just fine on ice. Also, in my experince I can easily feed 10 adults on one butt.