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I'll only weigh in with reds, since I don't know anything about whites. I like the idea of something a bit spicy with Q, so I'd probably go with a Syrah/Shiraz (a personal bargain fave is Whoop Whoop, usually less than $10/bottle). That said, I also like Italian reds with food, because they go...

If you do a little search in the recipes section, you'll find a bunch. Here's one.

I guess the test would be to sample someone else's Q when it's hot and then the next day. If you're not involved with the cooking smoke, it wouldn't have a chance to dull your senses. I volunteer to be your tester.

You can go a bit heavier on the rub (and get more non-salty flavor) if you use kosher salt instead of regular salt. I also avoid the brown sugar drying step by replacing ALL the sugar with turbinado sugar ("Sugar in the Raw").

Good to hear it -- I went there shortly after they opened, and while the sides were wondrous, the ribs weren't anything special. I had heard that they had improved, and it's nice to have that confirmed. And I hear that YET ANOTHER BBQ place is opening (this one's in the Village, I think)...

Jim, I often use the rub in the "Best Ribs in the Universe" recipe for my butts. I tend to replace the salt with kosher salt, and the white and brown sugar with turbinado sugar. I think if you are trying to accurately approximate turbinado sugar, you use a mixture of white and brown sugar, but...

I swung by that thing as well -- in addition to the fact that it was raining, the lines were 100 yards long for most things. So I didn't bother tasting any of it. I heard about it through Time Out New York. But I did try Paul Kirk's place last Friday. Overall, it is pretty solid. I tried...

There are some folks here that dog the picnic, saying that it can come out hammy. I haven't had that experience -- in fact, when I've done butts and picnics in the same cook, they come out almost the same.

I just want to put myself in the "taste" camp with Tony and Phil. I can definitely taste the difference between using charcoal versus electric (or gas, for that matter). For grilling, the difference between charcoal and gas doesn't matter that much to me, so I use a gasser for steaks and...

We buy Schaller & Weber all the time (we can get them from the S&W shop on the Upper East Side). They're awfully good. I actually prefer the bauernwurst to the brats. That said, it's a lot easier to get fresh Italian sausages here than it is to get German ones (or any other kind -- I have to...

Brooklyn Lager, generally -- unless it's really hot, in which case I'll do a Corona or Negra Modelo. My MP3 player has over 6,000 songs, and I put that thing on shuffle. Bebel Gilberto to Scratch Perry to Mos Def to Pig Destroyer (appropriately). But the only country I have is Willie and...

Two things: 1. I tried Mr. Brown, and I found it too peppery. Not too spicy mind you (I like some kick to my pork), but just too much black pepper taste. I've been using a modified BRITU rub on my butts (substituting kosher salt), and they come out great (though I find the BRITU sauce -- KC...

If I'm only doing enough to fill one grate, I use the top. It has nothing to do with temperature, and everything to do with the fact that it's easier for me to take it/them off at the end of the cook.

What about a pallet of Kamado Lump?

I would be torn between ribs and butt. Butt is certainly more forgiving, and you generally get it right every time (even if you pull it off 10* early, like I did my first time -- just impatient, I guess). But ribs can be a more impressive first cook, and if you follow the BRITU recipe closely...

Albert, not yet. But soon! She puts the mustard on towards the end of the cook (within 15-30 minutes of the end). That's probably why you can taste it, as opposed to when you use it to hold a rub on a pork butt. It gets a bit brown, but isn't on long enough to burn. Sorry this is coming...

Yeah Brian -- and if you used the canned chipotles, they add HEAT. You can over do it. I was surprised, and I like some kick to my chili.

Art, I found the roast at the Key Food on Atlantic Avenue and Clinton Street (Brooklyn Heights). It's not something that they have often, although they seem to always have picnic roasts and spare ribs (sometimes 1/2 racks, sometimes whole, but rarely more than 3 or 4 at a time). It is not a...

So I noticed that my local supermarket had Choice rib roasts, so I picked one up and tried the Herb Crusted recipe from the cooking topics page. It was about 3.5 lbs. Used standard method, foil in the pan, four medium-small alder chunks. Used the Guru to hold the cooker at 350*. Cooked the...

Curry rub? In the words of Slingblade, I like the way you talk.