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Very nice. I'm glad you made a couple of hot dogs too. Beer looks good.

Good call! A lot of people would say they have the best pulled pork sandwich in Memphis. Their sauce is great. Awesome slaw and beans. You are right about the service being friendly. Good crispy fries. My wife always says The BBQ Shop is the best BBQ place in Memphis. Everything there is...

My basic burger is usually just seasoned with Montreal steak seasoning. I flatten the middle a little bit to keep it from cooking into a ball-shape. Grill over high heat. I prefer no smoke with my burgers. I am almost ashamed to admit my next type of burger.... Nah, I love the juicy, cheesy...

If you really want to simplify... Go VERY simple. Season with salt and pepper only. Serve with #5 sauce only (recipe on this site) These are all very recognizable flavors for you to build on in later cooks. If the pulled meat is drying out, moisten it with a couple tablespoons of equal...

Good call JimT The probe will still go in easily... But the taste will be more dry. Catching it right at that sweet spot when it first becomes tender is the game.

You nailed it! The sides made me instantly hungry. Beans and taters!!!!! Great combo. Man, I can almost taste that steak.

Looks like fun. I've seen smoke rings before.... But it looks like your ribs had that nice red color all the way to the bone! Those mojitos made me thirsty.

You are almost there, David. Just need to sustain and raise that internal temp till the connective tissue breaks down, leaving the meat tender. There is a lot of great info on this site. Read all the brisket info you can under the barbecuing forum here. There is great info under any high heat...

Looks great, Bob I definitely need to make those taters. Seems pretty easy too.

The color of those ribs is so nice. Very even too. Great job. Any thoughts on your bb's vs. St.L spares. Flavor? Texture?

That looks so good.... It would be worth the extra charcoal. Great looking slices with awesome color.

I absolutely love Greek flavors! Great job!

I like to light about 1/2 chimney because it gets going so fast. The lit coals get poured on top of the used coals from previous cooks and some fresh unlit. I always make a bigger fire than I think I will need. To me, I just really hate wishing my fire was hotter or burning longer.

Nathan, Great call on the beeradvocate.com site. For me, I have tasted only a few beers I didn't like.

Cook till nicely colored. Even direct low or med heat will work depending on how long you want to cook. Foil with a small amount of liquid ,1-2 tbsp is plenty, until they are the tenderness you want. Unfoil and firm up. You can glaze them now if you want. I have done ribs this way direct...

I would absolutely love to eat that. I love the variety. Rolled bacon skewers? GENIUS!!!!

You know what's funny. When I look at the pics.... You cooked whatever that was TO PERFECTION. You will absolutely nail a brisket cook.

That makes sense, cause it reminds me of belly. I am no expert, but that is what came to mind when I saw those pics. Wolgast. I think you did about the best you could with it. Doritos!

I'd like to hear some of your music, Jim. My dad always says, "good jazz will tickle your ears the way good food tickles your taste buds" I eat BBQ to soul music... Al Green mostly..... Started that while I was going to school in Memphis. It helps you taste all the love that goes into good...

I always use a little bit of finishing sauce. The pulled meat soaks it up like a sponge and it really brings out a nice pork flavor. I don't use a lot to make it look wet, and I don't simmer the meat in a sauce. My finishing sauce is very simple... The goal is to add a little acidity, a...