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Looks delicious Barb. Don't know who that second plate is for but that's one lucky person!

Actually after watching this video I have done it with the lid off a couple of times and although it does take a long time the results were very good.

Beautiful color on that Tri Tip Pat. Nice Job!

Calling out to those of you who have made Larry Wolfes' Pepper Stout Beef recipe as written. Can you tell me how many sandwiches this recipe will make? http://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef

Thanks Cliff. Glad you also get the enjoyment of cooking in the middle of the night. It is so peaceful and allows me to get deep into my thoughts and ideas, mostly about Barbecue of course. LOL

Yes Ken the Zin paired very well with the Tri Tip. I really like that winery.

A couple of weekends ago I did a Rib and Tri-Tip comp at a local winery here in California. We have done this event the last two years and it is the only competition we usually do. We are caterers, not competitors but this one is for charity so we like to participate. There were 25 teams...

That might be where I saw the post.

Kemper yesterday I read this same situation where someone forgot to foil their Rib eye turn in box-was that you? Where else did you post this? Am I following you on Instagram or are we both a same Facebook group page maybe?

I bet that tastes terrific Rich. Chicken can definitely be cooked on high or low and slow. I have been able to get some nice smoke flavor in my chicken when doing it low (225-250) for 3 hours but I also agree the flavor Rich is talking about cant be beat. The choice is yours.

Good luck and Happy Smoking!

This method has always worked for me. Place the bag in the boiling water for 2-3 minutes. Then cover and turn off heat. let sit for approximately 30 minutes and you should be good. Keep the amount of pork per bag down to no more then 2 pounds.

When eating at Dickeys BBQ always get your food to go in a sealed container placed inside a plastic bag. That way when you get home you can simply throw it away without even having to open it, saving yourself from having to discover how terrible it is.

I do catering and when doing an event I often have several pork butts to pull in a short amount of time. This can be quite a bit of work when doing by hand so I have decided I would get one of those pulled pork shredders-you know, the kind you stick in the end or a drill and it shreds the pork...

Maybe next time try it Georges way. See what you think. For the record I put the coals all to one side also.

I think its interesting that the more he cooks the less gadgetry and fewer accessories he uses. I have also found that to be true. I have so many "toys" that I have bought over the years that never seem to come out of the tool box anymore. I like my barbecue experience to be simple and rely...

Exactly! Thanks Tim.

Terrific looking Filets Jerome. Nice job. I like filets of their tenderness but I find they need a little help in the flavor department so I like to go Argentinian and add a chimichurri Sauce.

Thanks for the heads up. I purchased 10 bags that day. That should last a little while. - - - Updated - - - All 10 bags I got are USA.

I may not have done a great job of stating my opinion in my original post so please allow me to make it more clear. I believe that the most important thing to consider, and the one thing most often missed in the cooking equation, is the circumstances of the cook. For instance, the cooker of...