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Wow! Looks really good! I wished I had thought of grilling or smoking this years corned beef and cabbage. But being from a traditional family we boiled everything in one pot. That may be something to consider for next year.

My wife said "no" once...once. I threw such a tantrum in the store she will never go back there ever again! LOL Seriously though, I struggled with the Brinkman for 4 years and tried every mod. It got ok but never GREAT! When I stopped making attempts at BBQ was when my wife realized I lacked...

I'm still trying to figure that out myself. I did the foiling 3-2-1 on three racks of loin back ribs and they came out like mush. I should have just boiled them. I will never foil ribs again. I get great bite and texture without foiling.

I am the concessions co-ordinator for the softball league here in my city. I have been pricing equipment and supplys for the new snack shack that is being built on our new feilds. So far they have the best pricing and there is one in Needham, about a half hour away. I've already been given a...

Not sure where to put this but Ocean state job lot has 10x10 ez-ups for sale @ $68+tx. I just bought one. Score!

I use the cork method myself. It works just as well as an electronic or any other form of measuring.

I use the sand method. Ocassionally I replace the foil when it gets to crusty. I have not replaced the sand yet and it has been better than 3 months with moderate use.

Aw man! Look at the marbling!

Yep, I loves my 22.5". I've had mine a year now.

Thats ok. I did the same thing with my brown sugar also. "hey, I'm pretty smart! I'll just grind it up in the mill! Sure, great idea". I had seen somewhere a method for reconstituting brown sugar. I need to find that because I have about a pound and a half that dried out some.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by scott harlan: hey paul, did you put any kind of legs on yours? and scott, does the blanket function at all as a windscreen, or just to help hold temp...

I use a mustard slather, some cajun seasoning and then pack on the BS. The BS seems to pull liqued out.

I use a welding blanket. It is safe up to 1000 degrees. It shows a few scorch marks but it does not burn. The only problem is you need to catch your temps early on the way up and adjust to about 50-75 degrees below target temp because the blanket will bump it up.

I agree, thats a sure sign of burning rich. Sometimes bugs will build homes in the tubes during the winter blocking the air intakes.

I'm wondering if maybe it has something to do with fat content. If the rack is high in fat content then more fat is rendered out and the meat has room to pullback?

All good points. I'm not giving up though. I think I'll try making it myself. Any good recipes?

I did some jerk chicken yesterday. My first time ever, using a commercial jerk paste. This is the first time I can remember in a very long time that I was dissapointed in my cooks. It was way to salty and though it said "mild" on the jar it was far from it. Maybe I did it wrong. What I did was...

I ran out of firestarters and I had some ABTs and Jerk chicken to do. I scrounged around and found my wifes nail polish remover. One little splash on top of the coals in the chimney and poof! We have fire. No smoke and no ash flying around. I was really happy about my new discovery until my wife...

I was just at lowes this am picking up some lump and as always I wander through the grill/smoker area. There was a Performer their that I was lusting after but at the time it was around $300. I'm waiting for the wife to come home but I'm pretty sure its a no go. I think its the demo only that is...

I love beef short ribs but my wife b*tches that they are to fatty. I haven't been able to find decent short ribs in a while but I keep looking. I like to use a Korean BBQ sauce, though my Sis-in-law says its not real Korean BBQ (she's Korean, so who am I to argue)