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Wow, Jim, that new cart is REALLY nice! Where/what/etc. did you find for a base. Just placed order with CCESHOP. Maybe I should cancel it and regroup.

Gregg: Thanks for the lead. I've been watching for one of these.

Biff: Here is a great site for Alaskan recipes, Alaska Seafood Marketing Institute (ASMI) - Recipes. You might have some luck there.

Kevin: That sounds good. Thank you. Will have to try that one out. Keith

Has anyone tried any of the barbeque sauces from the Cherry Republic? I stumbled upon them from another site (non-BBQ) and can really see where cherry should be with pulled pork. <pre class="ip-ubbcode-code-pre">I have no affiliation with Cherry Republic</pre> Just curious.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Gilbert: Well, looks like this newbie really blew it. Live and learn! </div></BLOCKQUOTE> Yeah, but you get to eat the 'mistakes' as long as...

Some time back, I committed the indiscretion of making fun of something (Montreal Steak Seasoning) of which I knew nothing about. I jokingly inferred that our Canadian cousins were being presumptuous(sp?) naming a steak seasoning after Montreal. To this I humbly extend my apologies. Whilst...

Well, HD still had a pallet of the old stuff so 4 48#s followed me home. Maybe some more before others realize what's up.

Hunter: Sorry, no pics. And I pulled the butter and what drippings there were at the 1-1.5 hour mark (bout the time I start hearing it popping and browning). The butter doesn't take long to pick up the smoke (about 3 tennis ball chunks of maple) and used all in a double batch of Knorr...

Boy, glad I checked in. This is really a bummer. On the bright side, I had been contemplating going to lump. Guess there is little choice now.

Have a Rib Roast going at this time ala Standing Rib Roast - Montreal Steak Rub with a twist. Again, ala Calgary Shawn, I put two cubes of butter on top of the roast and...ala Moi, caught the drippings in a pan. These (the smoked butter and other delicious seasonings) will be used with Knorr...

Keep me in mind when you get there.

Now I realize that I have been away/lurking from some time now, but...Hey Jeff, did you ever get that rib rack perfected?

Since I have become a lurker, I don't catch all of the posts as I once did. Came looking for info on the long leads and found this thread. Will be workin on my Maverick sometime in the next few days. Thanks to all who posted some very detailed information and some great pics. I have already...

We had a short discussion on White Sauce about a year ago. In searching the web (see my entry in earlier discussion), I found that both Bobbie Flay and Paula Deen had obtained the Alabama White sauce recipe but if you check, they are not quite the same.

A GRATE site to check Road Food . com

Smoked a 3# bag of pistachios the other day. 5 briquettes of Kingsford, golf ball size chunk of maple for 1 hour (at about 105°). A lot of smoke very little temp. Oh... and a perforated pan that I picked up somewhere for grilling veggies. Cover entire grill surface with foil and cut out...

MY Rule of Thumb (where did that saying come from?) NO PORK, and NO POULTRY for the DOG(s).

Chad: I would start with the Jamison/Jamison "Smoke and Spice". Word of caution...their temps are on the low side. I have notes in the front and thoughout my book... <span class="ev_code_RED">WSM Cooking Temps -- 225° to 250°</span> and <span class="ev_code_RED">Internal Meat Temp (pull...

Very nice site...looks like they took lessons from Chris.