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Mike, Save yourself some time, and go here high heat brisket I will never go back to low and slow for brisket, although I still do pork that way Kevin's advice is spot on!

I only buy boneless on purpose if I want to make sausage. I think any meat cooked on the bone has better flavor. Just my humble opinion. Sams usually has bone in butts, at least the ones near me Haven't been really happy with COSTCO for bbq meats, generally go to Restauant Depot, or SAMS in a...

I won't buy pork from them, it's all "enhanced" but thier little bacon wrapped filets are very reasonable, and tasty. We pick a few up now and then

Last year wasn't too bad Peter, Saturday was almost balmy until the wind kicked up! Heck, Friday was nice also, I was in shorts and a T-shirt until evening

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean: I sometimes lift the whole middle and top section off the base as one pc. I have the handles added to the middle. This way I can tap any ash down...

We'll be there. Nice turn out this year. Up to 55 teams I think!

congrats coz!

Have been enjoying some local IL/IN products this summer. Most any of the Two Brothers brewery product are great, particularly Cain and Ebel and Domaine Dupage, and Three Floyds brewing out of Munster, IN has some outstanding ones. Robert The Bruce Scottish Ale is a great one of thiers. Not...

Wow! nice job!

Keith, You can get a day pass any time if you're a KCBS member. They used to issue cards, but I guess it got out of hand, so now they only do the day passes. They still take the cards if you got in on it early enough. But every time I go in and scan my card, a voice tells me see the attendant...

Derek, You should probably do a practice run, and see how long it takes you, rather than how long it takes others Usually takes me 5-7 to pick out what's going in the box, and anywhere from 5-7 more to get it in the box, touch up, take a picture, and send it.

As to the smoking tomatoes, I recall seeing, I think it was a Tylers Ultimate on FOOD where he was in Italy, and a lady was smoking tomatoes to keep them longer. I guess it would be like smokey sun dried tomatoes? Just dried in a smoker instead of the sun.

Not a huge fan, but I believe I read that they have something like 22 smokers most WSM's, and that they keep 4 on hand just to keep hot coals at the ready.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My table actually...

Glad to hear you will be returning! Haven't seen you guys in a while. We'll be rolling in Friday

I've used pistachio shells with decent results. If you go through a 5 lb bag of 'em, you'll have quite a few shells.

We use the 18" heavy duty foil from Sams. 1.If you're using an 18.5 inch bullet, order a replacement water bowl from brinkman for thier ECB's. It's deeper and will hold more grease. 2. Take 2 sheets of heavy duty foil, long enough to go across and into the bowl. Lay them side by side and in...

If the roasters you're talking about are the Nesco variety, I would recommend taking your bags of pork, packed as Kevin described, and placing them in hot water in the roaster pan until heated through. Then remove the bags, dump the hot water, and add the pork from the bags to the roaster...

It's very sad, but unless things turn around soon, I think we'll see more and more of these being cancelled, especially if gas continues to spiral.

I think the yeild for pork is closer to 60% if you're talking butts, and that's after deducting excess fat and bone