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I have used that injection method without any modification. Works great. Finished product not too salty at all. Everyone said it was my best pulled pork yet.

The food off a BBQ is great, but the part about slowing life down enough to be able to look around you and reaquaint with the important things - family, friends, the great outdoors (even if it's just your backyard ) - that's what it's all about. Remember that saying - a person on their deathbed...

I'm just up the road from you (Olympia, Wa). I always go to Safeway. They will rarely have any out in the display case, but if they're selling "Country-style" ribs or pork shoulder steaks, you know they have cryopaks of full-size butts in the back. Just ask anyone that looks like they're...

What kind of smoke wood are you using? I always used cherry and the ribs were dark. Then I went with hickory and the color was more the pleasing mahogany red (or should that be "hickory" red ) Otherwise, cook 'em 'til the color is right (about 3-3 1/2 hours), then foil for 45 min - 1 hour or...

I made this recipe the other day. I was looking for something that could cook all day in the slow-cooker (crockpot). Made the house smell terrific! Black beans and rice

That's funny! I thought the use of Macs would actually be a selling point for some people! Regards, Chris </div></BLOCKQUOTE> Don't worry Chris, it is. Anyone who's ever used one knows Macs are superior!

I'm convinced it tastes much better sliced. I take it out of the cooler after the rest period. Wiggle the bone out and wrap it and refrigerate. When I want a sandwich, I slice a bunch as thin as I can, put it on a plate, cover with saran and microwave for a minute or so. Always comes out juicy...

Costco spares trimmed St. Louis style. Rub 'em with spices. Fire up the WSM with two chunks of cherry and one of hickory. Put the ribs on when it hits about 200. Let it top out about 240-50. Sits for about 3.5-4 hours. Then foil, add apple or pineapple juice in the foil, and back on the WSM...

24 hours for a 21-lb. chuck roll.

Looks like a normal boneless pork butt to me. Buy 'em up! Unless you see 'em for a better price.

First ya pile dem brikets (any cheap store brand) in da kettle, soak 'em wid liter flued or gas-o-leen, lit a match and medeeatly trow da stakes right on the midle o' doz flames, dat'll get a gud sear on 'em to keep all duh juices in. Emember to stan back whilst yar throwen dem ribeyes, don't...

Last purchase was Safeway at $0.79/lb. Loaded up! Most of the time I see about $1.79 - $2.49 or so in the stores, but I wait for the sales and stock up. Usually Safeway has a sale periodically for $0.98.

I like it! I started out with just cherry wood ('cause I had it), tried maple ('cause I had it) and didn't care for it much, tried oak ('cause I had it) and it was OK but a lot of billowing white smoke at times. Finally went and <shudder> BOUGHT hickory ('cause I didn't have it. Hate the...

Two things I've noticed in my cooks. If I put the chunks on the coals and wait a while, the white smoke turns to the wispy blue, then I'll put the meat on. Not the strictest Minion Method, but it's done okay for me. The other thing is (I mostly use cherry wood) every time I've used oak, the...

I always fry 'em in oil. 1/4" of oil in a fry pan on the stove. When the oil's hot (not hot enough to burn or smoke, of course), drop the seeds in. It's fun because the seeds putt around in circles like little boats. Flip 'em, if you can, to get good color on both sides. Take 'em out and put on...

I think Polder does. I have one that I'm pretty sure I can do that with. Maybe it has both high and low, but you can only use one or the other, not both at the same time. Unfortunately it got rained on a bit and the LCD is spotty. Maverick has one that can do the high and low at the same time...

After the cook, so a moot point, but you said you used the Minion Method, then you said you put a starter chimney of lit, topped by another starter chimney of unlit. That would be the Standard Method, and won't get you the long burn times of the Minion Method, so you would probably have to add...

I've always been interested in doing beef ribs, but the only ones I ever see have all the meat cut away between the bones. Looks like those kind just wouldn't be worth bothering with, so I do spares.

That's a tough one to answer not knowing what type, how full you filled the ring, what your temp stabilized at, etc. But, I'll assume you mean lump charcoal (briquettes are charcoal also, just a different type), and you filled it as full as the ring would hold. If you didn't use too many lit to...

I've been splitting some cherry wood that's been sitting out for a few years. Unfortunately a lot of it is rotten. But some of the pieces I have noticed a strong "maraschino cherry" smell. It disipates within an hour. Most of the wood doesn't smell like that at all. I wonder if it's...