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Terrell's Bar-B-Que 1916 NE Waldo Rd Gainesville, FL 32609 This is my Google review of Terrell's BBQ, very near the regional Gainesville airport. If you can separate out in your mind competition BBQ from what you actually want to eat as your meal, this place is a refreshing change and really...

I think Grant is spot on. Just remember that if a cow is graded prime, choice or select, it will be graded on how well marbled it looks between the 12th and 13th prime rib. That means, the entire cow is given that ranking, regardless of how well marbled the rest of the body is. Definitely look...

On the matter of when to wrap, I tend to agree with Craig Goldwyn on this point. He has a good article about what the stall really is and I think he is more right than wrong for sure. If the temp goes too high, you are likely losing too much water. I agree with Brett about the temp.

I'm guessing you could have wrapped earlier and that they dried out too much before the wrap. How did you make the decision to wrap when you did?

David, I think you did everything reasonably well. I only picked up a few issues. If I were you, I'd pick the brisket, not because the brisket was floppy and thick (which are okay metrics) but first and foremost, because it is well marbled. In my brain, I go through a long list of...

I'm not 100% sure, but my guess is that you bought beef ribs from the short plate(belly), rather than beef ribs from the chuck (closer to the head). I found this article to be useful to distinguish between the two, though it is still a little confusing...

I sent this comic to my dentist buddy who use to cook on the circuit up here in NorCal. He loved it. What's surprising is that he is a competition cook, a dentist AND an artist. That's a lot of talent to put into one person!

I didn't cook anything. However, I did TEACH my daughter's boyfriend how to properly cook a New York strip, from start to finish. I was just thankful he was willing to learn. He slow smoked 3 prime steaks from Costco at 250F on my 14" WSM. Then we pulled off the top and middle sections of the...

Bill, why did you get another WSM? Did something happen to the first one?

Nice job on the gasket. Very cleanly applied Rob. If the door continues to frustrate you with leaking after a few cooks, I'd recommend switching over to a canjun bandit door. For me, they are no brainers with each WSM purchase I make.

Thanks for letting us know Jim. Bob was an invaluable contributor and BBQ mentor. Such an inspiration.

I found the training to be very good. There were not any trick questions and I think some of the guidance was very insightful. It is important to note what is being said we should do but what is no longer being said as well. Even though I've been a judge for 17 years, I still make mistakes...

Kevin, your ribs look delicious! The sun hits it just right in your photo. Looking at the raw back ribs, I'd say that the membrane was partially removed on the right side end. Remember, there are two layers of membrane. In a human, it would be called the visceral pleura (the membrane touching...

Well, if you want to do the least amount of work, because of age, which I understand, then I'd use alot of hot briquettes with a fan and not flip and use foil, no paper and stick it in the oven to finish. That would be really lazy and cheap.

Charlie, you are marvelous! That was exactly what I was thinking I should do. Thanks for verifying it is possible. Thanks for the help! Tony, in this particular case, I'm hoping to cook a bunch of meat in one cooker. No switching over to the oven. I think it should fit. So I would wrap after...

You crack me up Tony. My guess was at 325F, it would take 3.5hrs and at 350F, maybe I could hit it at 3hrs. But I was hoping that somebody....like Brett...could tell me from experience. Actually, I was thinking of trying it on the smoke fire, and yes, I haven't been abused by it enough. I can't...

If you had to guess, what temperature would you have to run in your 18" WSM (dry water pan), in order to get the bark to set enough to justify foiling within 3 hours?

James, how was your air flow during the cook?

Rob, your suggestion makes total sense. I wish I had the idea during the comp. I still blew out my ribs but there was enough to salvage. I will try your technique next time. Also, I didn't remember to try a jacard. I'm still curious about that.

John, I saw the Cambro 180 being used by a caterer in Alaska and I thought to myself, where have you been all my life? He loved it. We used it for a different purpose but I LOVED it at first sight and thought it was a great igloo. I meant to buy one to use. Often, it seems too bothersome to...