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Wow thanks for the great ideas!!! We did Kellers burger bar last night. he has four types of beef a Ridgeview Farms Beef, black angus, american kobe, and buffalo (in addition to turkey and a veggie option. We had the Ridgeview farms one because it was the only one we werent familiar with and...

It looks like were going to do a road trip from Milwaukee to St louis this weekend and was wondering if anyone knows of any great "not to miss" BBQ joints either in southern Ill or in the St Louis area? Were thinking of going down and checking out the 17th st bar and grill (Apple City BBQ) and...

These are farmland no enhanced pork butts .99 a lb Anyone know what they are going for at Sams Club?? Bought 2 packs of 2 for this weekend!! piggly wiggly midwest is shopthepigdot com and is sepparate from the national chain i think this is only wisconsin and illinois??

can you give me some other examples of recipes you sue it in and the quantities you would use the worcestshire powder in??? So as I experiment I might have a baseline to start from..(maybe better asked now to have recipes posted in the recipe folder)

in the us all the briskets we are buying are what is referred to Boxed Beef that means that the sub primal cuts are sent in cryovac from the processing plant in boxes to the supermarkets and from there to the meat case. So sadly it is difficult for the average butcher to know what the size of...

i've got several of those enards racks but I'd like to get a larger one for the 22 inch that cwould acomodate six raks of spares on each level...

I'm Looking for your favorite Margarita recipe I'll take frozen ones but i'm more looking for high end recipes for over the rocks. ohh the taste testing will be fun on this recipe!!! Thanks

thanks for the recipe Vince.. looks good..I spent a couple of hours trimming and removing membranes yesrterday before doing anything else!!! Where did yo get that rib rack .. I need to ind a larger one that looks nice. Have you ever used it with Spares...looks like they could be a tight fit.

So I'm going to try and cook 9 slabs of Spares in my 22 1/2 tommorow. Thats a Case of them from Sam's. Today I trimmed the tips and cooked them. I'm using a slightly modified version of Dr BBQ's big time BBQ Rub. (I back off on the salt a bit and add a little to the sugar). Anyone else...

I Was at The Spice House an they ha a new rub that they said was a Brisket Rub and i noticed one of the ingredients is Worstishire Sauce Powder. So I asked about it and they don't currently sell it separately but it sure sounded like an interesting ingredient to put in a rub. They brought up...

It iw quite possible based on yoru descriptio that these are flat iron steaks. These come from a particular cut of the chuck that taste quite tasty. as Bill suggests grill them and eat around the grizzle strip and you may be pleasantly surprised.

Does anyone see any negative to holdong buts after cooking Wrapped in an oven set at say 200? rather than a cooler. I figure I could leave them that way and not be concerned that temps will drop Thanks

coming from one who has had to throw out pork shoulders because he kept them in the fridge too long I vote for freezing!!

Ive seen Competetion kingsford in Home Depot and Costco. But that could be different in yoru neck of the woods. It burns allot like like lump.

I'm using Kingsford Blue and Rancher. I'm using a Guru digiQ II and I don't stir the coals but on long cooks sometimes have to add some. Bryan I think your rignt on..the ash goes up with the heat and dosent make it out the top vent and settles back on the meat. I guess its no biggie Just...

Bryan, arent the packers at Super Wal-Mart usually USDA Select?? what kind of results have you been achieving from them? I've been tempted because of the price on them. May have to look at Sams and see what they have since I've switched over to mostly using Costco but like Sams for the bone...

I guess the next question is does anyone have any ideas about what one can do about it?? or since it's not noticibly affecting taste maybe I don't need to do anything. But the idea of ash on food just dosen't sound very palatable. I think I remember this happening on some pre automatic...

do any of you notice after a long cook (overnight)like butts or brisket that at the end of the cook it looks like ther is a bit of grey possibly charcoal ash on your food? I've noticed it on several occasions but its never affected the taste that I am aware of. Ive noticed this with or without...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Dugas: Question? Do you really need a wind screen when you are using a DigiQll? all the bottom vents are closed off. Just wondering...

theres a whole section including a where to buy on the operating tips and modifications pagefromthe home page http://www.virtualweberbullet.com/woods.html i've purchased from both chigger creek and fairlanes