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Not much of a beer snob. I've been drinking Costco's entry into the market recently... and occasionally a Fish Tale Amber

Is it that bad, that they're dumping it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Do u drill 2 holes for the grate temp and meat temp when using a maverik termo? Or just use the same hole for both? Bless//Me...

That was your first rib cook!? Nice looking ribs. I won't even talk to you about my first rib cook and I certainly didn't take any pictures of it.

I have used Chris Lilly's injection with no variations and it didn't make it noticably salty. The rub in the recipe I modified and one of the variations was to remove the salt and apply salt separately, as Kevin often recommends, so I can't say whether that would be too much salt. But it is a...

I've liked the results the few times I've injected pork butts. Thought the internal flavor was boosted a bit. I used the Chris Lilly recipe below with minor variations in the rub and inject 'cause I like to mess with things sometimes. Chris Lilly's Six-time World Championship Pork Shoulder...

Sand in a standard Weber pan covered with foil if only using the top grate... if using the bottom grate too, Brinkman pan filled with water.

Nice looking fish. Where he is, it could be native <STRIKE>American</STRIKE> Canadian? kids, which would most likely be some form of legal.

That there is a beeeeuutifull sight!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">FoodSaver V3835 </div></BLOCKQUOTE> That's the same one I have. The one complaint I have about it is, to trigger the vacuum/seal cycle, you have to push the bag far enough...

Here's the one I like to use for pulled pork - Eastern NC Vinegar Sauce

I second that one. I use 'em every cook and every camping trip. My second - instant-read thermometer. My third - big spatula and tongs.

Beer can chicken? Beer cold consumption?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by simon j: B's 'n Q's ? huh ? I'm sorry I don't understand the post ? </div></BLOCKQUOTE> Oh, boiling (simmering) ribs is considered a "no-no" by many...

I can't believe my eyes just heard that. It's blasphemy, I tell you, blasphemy.

It's on my to-do list. Right now I got nuthin' but an unfinished grass backyard. Looking to put in a patio this spring and that'll pretty much be it.

John, the Sausagemaker has them .. Kinda pricey though. There's a nice SS set on page 2.. Bill </div></BLOCKQUOTE> Thanks Bill! I could almost buy a new stuffer for that price, but then I would have plastic tubes not SS...hmmm, I'll have to think about it.

Injecting is usually done at the beginning just before applying the rub. Personally I like the results of injecting, but the last couple of butts I didn't do it. So it's good either way. Basting is usually done during the cook. Mixing with a sauce is something that can be done at the end of...

Nicely Q'ed and carved turkey! Makin' me hungry.

If it's for handling the hot food - it's these. For the BBQ, coals, hot metal - it's these.