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I'm with DB...I've done them dozens of times, and never parboiled.

Todd, you forgot the dill pickle slices.

I tried a 5 pound bag and didn't find it worth the extra expense. And, like Mark, I find the cooking result of barrel chips and chunks to be little different from any other white oak. Sure smells good, but the smoke just doesn't seem to be different...the bourbon smell and flavor apparently...

Nothing like Bad Byron's Butt Rub. I use it on everything. It even makes the best Chex Mix you've ever had.

Granting them the geographical diversification, I wonder if their choice of Killen's over Aaron Franklin has anything to do with the fact he's on an opposing network? That said, as a die hard Kansas City Q fan, I have to give a tip of the cap to traditional Texas brisket. I've had it in three...

Haven't tried any of the ones on the list, but I find it hard to believe that Arthur Bryant's isn't among them.

That would fit right in at a MIZZOU tailgate! :cool:

Isn't that the point? ;) I'm with you, Bob. Though, my wife prefers the 90/10.

I appreciate all the replies. I am certainly leaning CB after all the praise in this and other threads.

Great minds thinking alike... I made paella Saturday night, too. I am horrible about taking pictures while I cook, but it went beautifully. i cubed up a couple chicken breasts for the wives, and threw in wings and drummies for the guys. A pound of gulf shrimp and bunch of Spanish chorizo. I...

Since price is virtually the same, I'm coming here for advice on whether to buy the Weber factory rotisserie or the Cajun Bandit. Anyone had hands-on with both of them? I kind of like the idea of the Cajun Bandit using batteries for the motor...but on the other hand, I've never seen anything...

Okay, I was wrong. I thought the warranty on the Spirit was downgraded from the Genesis. I stand corrected.

I am assuming that you're looking at a "Spirit" for that price. I doubt there's any difference between any of the dealers carrying the same model. It is made in China, and has the "Spirit" of a Weber. For the price, I would consider looking at that Weber Q3200. It's a different animal, but it is...

I would point out that fitting on exactly half the grill is worth a significant amount. A bigger griddle that has to sit on top of the grates limits you to just using the griddle. I double-team almost every time I use the griddle. The porcelain coating is also a feature worth paying for. Very...

Even if you could possibly buy into his ridiculous trimming job, why wouldn't he cube up the rest for burnt ends instead of just tossing it? This is what makes YouTube the worst internet invention ever.

I have it and love it. I use it all the time. It's great for breakfast. When I'm doing skirt steak or chicken breasts for fajitas, I can cook the onions and peppers at the same time right next to the meat. My favorite use for it is home fries. I slice potatoes thin on a mandolin, spread a little...

The responses to this thread got me thinking... One of Kansas City's oldest and best barbecue establishments is Arthur Bryant's. I love Bryant's, whether eaten on site or carry-out. But carry-out is really something special. They build your sandwich on unwaxed butcher paper, slather on the...

Pete, Takes a lot of trials to find the method that works for you. Here are some things I know. Other than rotted to dust, no, wood doesn't go bad, no matter how old it is. That said, some wood just has more aroma to its smoke than other. It has to do with what time of year it is harvested...

This cook was as much experiment as it was dinner. I wanted to see if I could maintain "low and slow" temps on my Q3200 and also see if I could give a rack of ribs the amount of smoke flavor I want in them using an A-Maze-N smoking tube. The short answer is yes and yes. Ribs trimmed, oiled and...

In your shoes, wanting the newest features, I would shoot through the Chunnel, buy my Performer in France, and then boogie back home. I'm sure the viability of that plan depends a lot on where you are in the U.K. -- but from just about anywhere, it wouldn't be more than an overnight trip at...