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Yup. Go without the "enhancement" from now on.

Were they enhanced ribs?

Charbroil makes one and they stock in my local Aubuchons. Have you tried some paper towels sprayed with a little non-stick cooking spray? ... less fiber

Nope, you bring up a good point Bob. If in the future I post more galleries like that, I'll post both a low res gallery for dial-up, and a high res one for broadband. I needed the reminder. I work all day on a T3 line, and have a 4 Mbps cable connection at home. The only time I hear that...

Brian, Ah ok. So they let you make em bigger? That cool. It's just that the ones you showed seem to be reduced way down ... it made them fuzzy. Maybe it's just me.

Sorry for the dial up users. But it was kinda meant to be the best of both worlds. ... a nice thumbnail gallery, with links to hi-res pics.

Good lookin food there ... I think. I don't mean to be too critical, but does HP let you select the size of the photo? The image size in that gallery seemed a bit small. My favorite image hosting site is imageshack.us They allow hotlinking and will keep your image forever. It even gives you...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: I'd say _cook_ breast-side up. _Rest in cooler_ breast-side down. <HR></BLOCKQUOTE> That's the way I read it too Very nice results.

Sweet! I'm gunna have to try it for the packer I have planned for the 500. Thanks Vern, and Jim!

What did you marinate it in Vern?

I've learned that lesson too. Now, I just put the rub on right before I go out to start the fire, stabilize it, and assemble the cooker. That half hour to 45 minutes works fine for me. Remember that an important part of the rub process is to ... RUB the rub into the meat to help with...

I did some pork tenders on the Smokey Joe last night. Quick marinade in Jim Beam, then rubbed with garlic, rosemary, salt and coarse ground pepper. Doing ribs on the WSM now, and a beer can chicken tomorrow. Still trying the think up the menu for the 500 next weekend.

Does the bacon leave a noticeable marking on the bark? Or does it just become part of the bark?

Wow! That sounds good. I bet it would be great on anything ... even a PB&J ! Mmmmmm. I'm gunna have to try some!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by chris: scott where are you getting your meat ?, I have to drive to west leb to get boneless butts <HR></BLOCKQUOTE> For loin backs, and brisket I go to Costco in Colchester. For butts, I go to Hannaford...

It was 25 degrees when I put it onat 10pm, 18 at 6am. Just a little wind Came out good too The bone slid right out.

I ordered a 1/2 case 'o Blues Hog and half a case of Tenn. Red the other day ... both in quart size. Dang I wish it was here today! I guess I'll just have to sweeten up a little Head Contry.

Hmm. I must be doing something right. I put a butt on last night around 10, watched it on the Maverick for an hour or two and went to bed. I was pleasently suprised to get a full nights sleep with no alarms at all. I got up at 6, and the meat was 174, and the cooker was still at 256. It was...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jane Cherry: OMG! He's requested a seven layer dip. I've never made one of these in my life. If any of you have a terrific, not too large recipe to share, I'd really appreciate it! How ordinary...

3 racks of loin backs case of brauts Buffalo wings pork butt ABT's Chili May have a beer or two