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When the fat is a thick section, it bothers me a bit, but overall, when it's not a huge chunk, I don't care. They were out of burnt ends. And they don't sell the ribs as a choice when you buy a dinner with two meats. That plate of food, and a coke was about $23. The big basket of onion...

So I went to Vegas for the first time since I was 12. I found out from Kevin about RUB BBQ in the Rio hotel. I took some shots to share here. They run the brisket thru a slicer, shaving it very thin. It had a mild smokiness, and decent flavor, but even at this thin, it was still too tough...

Your brisket looks like it's real consistent in size and minimal taper throughout. Nice cook.

You weren't clear wether you cooked it in a WSM, or an oven, but I'm guessing by your description, you didn't smoke it. Gotta give it a try someday, you'll love it. Welcome to the forum!

I could see that argument in a region where it's absolutely freezing during the winter, but Hollywood? I grew up in Lancaster, and remember seeing summer BBQ stuff in the big stores pretty much year around.

Good read. Thanks. I've had a prime grass feed brisket, but not sure I'd go the the work and expense to make one again. I'd be happy if I could find a decent CAB packer nearby.

I didn't have time to get to Costco, but I want to check there too. Probably in the next few weeks sometime.

Thanks to a resourceful associate at Home Depot, I was able to find out the day they will be getting the new K Comp Briq's, and the price for them. Their purchasing price for a palate of 48 twelve pound bags is $335. Their retail price for that whole palate will be $ 430 (they didn't have the...

Chris Lilly is shrinking big time. He was fit looking before, now he almost looks ill. Chris thanks for the comparison.

Absolutely great looking cook there. I too love a good jerk chicken. I remember my dad's batches he used to make must have had more than 20 ingredients, and took 30 minutes just to get into the blender, but the taste was amazing! For what its worth, as far a bark, and flavoring goes, I have...

Man that looks delicious! Great job.

I think prime rib is becoming my all time favorite meal. I plan on eating half my weight in it next weekend. Going to Vegas for the first time since I was 12, with some pals from work. We booked a deal online where we got our own rooms in the Wynn for two nights, and airfare for under $500 each...

Sadly, I got both of you beat. I didn't even want to share my lameness when it happened.. My last big cook, with 4 racks of ribs and two PP's, where I used the bottom rack for the first time? Yeah, I figured the bottom rack was going to need a good cleaning, since I've just let stuff fall...

I'll be looking for them for sure. Thanks for the info Chris. Let us know how much fuel is left. I'm hoping they aren't more crumbly or delicate.

Larry, you're too humble. We've seen the proof. You are a God at briskets. I think you have cooked 10 times as many briskets as me. Always enjoy seeing the results. I think it was your picture perfect slices that urged me to go out and buy that big ol 14 inch granton edge slicer.

As soon as somebody finds a large national carrier selling this product, please share it with the board. I think overall its a good move for Kingsford. I will be inclined to try it. I hope the whiz reviews it as well.

Bryan, educate me as to why we shouldn't use green mesquite? I never use mesquite anyway, and my thoughts tell me using nearly any green wood might create more resin or sooty smoke, but is it because mesquite is so strong and "tangy" on it's own that using it green becomes disgusting overkill?

There is a good deal of humor in this. But it might help you learn to identify your smoke woods easier in the future. Shouldn't matter in the long run. Burn em.

Looks like it will be fun to play with. Good score, if you like what you paid for it.

I had thought about putting a run of black electrical tape along the magnets edge, just to protect a few of my nicer Japanese knives from abrasion. But I don't worry about the others.