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Matt: Well has it taken place yet? Search posts...Shawn W did a Butter Smoked Ribeye that was outrageous. I followed his lead and was greatly rewarded...SEASON, SEAR, SMOKE (to 145° internal), rest and enjoy.

Bren: What a metamorphosis. Great story. Glad I asked.

Bren: Great pics...left message there...so glad that this was a successful endeavor. But... How did you get interested in BBQ? Surely not just wading the web and a wild hair.

Hey, Bren...you awake yet?...Looks to be bout 6AM. How are your temps doin? Great pic (s?). I saw your deck and smoker...sign in?

Dave: See this buttermilk, tenderizer rubs and bone broth??. It might help. Say, you're a day late...see ROAD TRIP TO LES'S HOUSE. Right there in your neighborhood.

Larry, Relax...your still in the zone and that is what really matters. **why Keith only uses dome therm**

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: My wife said she will leave me if she catches me licking the computer screen again! <HR></BLOCKQUOTE> ROFLMAO

Rath: My apologies for the diversion. Your PR looks outrageous. I just might have to try that me own self.

Thanks Kevin...that clears it up. Explains why I have always liked this cut of meat.

In fraternal bonding...had this this evening. It was TOOOOOOO GOOOOOOOOOOOOD. SWMBO and I did-in the whole head of cabbage. Will likely have to burn extra candles this evening. [bacon bits, KS, FGP, butter] Thank you Ms. Keri. **Keith thinking about the Smokestock brethren**

Okay... What is the difference between Ribeye and Prime Rib. The Ribeyes I get don't seem to be as large a piece of meat as Prime rib that I have had. Heaven knows that the ribeye (3") that I did (ala Shawn) was every bit a roast rather than a steak. **Keith off to start another chimney...

Stogie: Thanks for the recipes. Knew I just had to look around a bit. Now gotta stop and buy a soda so I have a can in which to put my Woodchuck Draft Cider - Granny Smith.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: Your best bet would be to throw the mesquite in the trash and get some hickory... <HR></BLOCKQUOTE>Man, this son is a set bout his hickory as them Texans is bout their beef. <BLOCKQUOTE...

Kevin Thanks I was just lookin for something like this..will definitely give it a try.

All things considered...nobody hurt, great food, an adventure in cooking that will grow in future tellings. BTW...get that hat a little closer to the meat...you know, just a little juice on it and the cat or dog should take care of it for you. **Mt. St. Helens has nothing on Rob**

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dave Cluck: whereas I can do chopped brisket straight up without a chaser. I guess my roots are strong.. <HR></BLOCKQUOTE> Me thinks its an incurable Texas thing...

Rick: BGE or Kamado about price of 3-4 WSMs. Ceramic construction, better heat retention, like a brick oven. If you have a BBQ Galore (or similar) near you, take a look at these. They are impressive toys. Like Dale, when I win the Lotto....

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Joe Watson: STEAM CANNON YEE HA! ...lol you have to love his sense of humor. Glad your ok. I think I might try this sand option as well. Do you cover the sand with foil? <HR></BLOCKQUOTE> Joe: Yes, my...

Thank heavens. Good luck. On the bright side, the smoke has done its magic...Get it in the oven at bout 250°-275° with probe therm and continue as if nothing ever happened.

Sand, me boyo, sand. Hope you were not hurt. and Secondly...ashe all over but will meat survive and be edible. ** Keith shaking 'is 'ead ** << 'e was just speakin' to Bren in Dooblin.