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Nice John. Always wondered if those were any good. Might need to pick some up.

I love your posts! Great pics and very organized. Most of all.... Killer Food!!!!!!

Brian That sounds like an amazing party!! Be sure to accurately calculate your beer-to-pork ratio. Have a great time.... I guarantee the pork will be awesome.

Hayden I can't help you, but I always see those and have never gotten around to trying them. They look so good. I always planned on cooking them a long time like the braised bone-in short ribs I've had in Asian food. Well, I can't wait to learn some good tecnique and finally try them.

This might make some of you cringe... But it is a huge crowd pleaser if you want a relaxing day. Grill your burgers ahead of time, then simmer and hold them in a crock pot with your favorite aus jus. Serve on a buffet line in the crock pot with sliced cheese to protect the buns from sogging...

To me, it might take a while to be able to cook a steak using time as your guide. There are a lot of variables. Get a meat thermometer, and touch the meat as you watch the internal temp go up. Soon you will be able to chech for doneness without the thermometer. As you become more consistant...

That looks so awesome. I must make one of those. It is really impressive, and probably pretty cheap to buy all the stuff. What did you have with it?

Go easy on smoke and salt. Since you are just doing the breast, you can pull and rest it a little under 160. The higher temp cook will keep cooking some while it rests. For sandwich slice, make sure to cool before slicing. Sandwiches will be amazing. I need to do one soon!

sounds pretty normal to me too If you are used to using a gas grill... Try putting the chimney on your side burner. You will get less smoke.

Nice fish. It's always good to make Mamma proud.

Welcome. Thanks for posting. I absolutely love seeing what other people like to do. I'm not much of a Right vs. Wrong guy when it comes to grilling or BBQ. The chicken looks great!

Before spending time learning on this site I used to light a few coals and pour a bunch of unlit on top. It burns much more quickly, and IMHO does not taste as clean as placing the lit above unlit. Minion burns a long time at a very steady temp. I love it, and will not go back.

You can pull briskett, but it would be like meat spaghetti. The long muscle fibers would have to be chopped up to use on a plate or sandwich. I think the chuck lends itself to pulled beef much better.

I would overshoot the time by at least an hour compared to if you were just cooking ribs. Allow 5-6 hours... Ribs and brisket both hold well if you are ahead of schedule. You will be checking the brisket for tenderness at the end, which may prolong the rib cook too. Good luck. Sounds awesome.

Nice sides! Roadside chicken really is great. It's the best!

Wow. I had never seen that recipe before. Does the skin turn out pretty good? Seems like it would. Thanks for posting. That looks great. I'm definitely gonna try that.

Very cool. That was a great idea for Fathers Day. Great Job!!!!!

You are welcome to use the term "pork cut-ups" I think they will love it. People change the name of fish all the time to make it sound more appetizing.... Why can't we change the name of a delicious cut of pork. I definitely need to make some pork-n-dumplins myself very soon. I have never...

It's hard to say you undercooked something when you cook it that long, but that has to be what happened. The fat will tell the story. If it was rendered and the meat was leathery... I might agree you overcooked it. But, since the fat and connective tissue was still there, you didn't cook them...

I have cooked an obnoxious number of steaks ordered to " well done". When you get down to it... Most of them just want to guarantee they won't see or taste any blood. I usually feel them out to see what they are looking for. Use a meat thermometer to cook just to the edge of med well, rest...