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Wow, that's a great looking sandwich. Well done by both of you.

I don't know the story behind them. But if you are close it might be worth checking into. http://cnj.craigslist.org/zip/5391881709.html

Thanks for sharing the pictures. Ken, I found a pan for you and it looks exactly like the ones in the pic. http://www.webstaurantstore.com/matfer-071052-35-1-2-polished-steel-paella-pan/980A4172490.html

Sounds great. Let us know how it turns out.

I think you could easily do it. Just cook the butt like you would only do a point for burnt ends. Rub the whole thing and throw it on the smoker. When it firms up and its cooked 160-170, I would pull it off, cut into pieces, and more rub and any juice that you want, then throw them back on. At...

I did the same this a while ago when I bought a bone in roast and wanted to slice with the bone still in. It took me some time and I used an old serrated knife to cut through everything. Stay determined and leave the bones in, it worth it in the presentation. Remember to wrap the bones with foil...

Great read and great information. Thanks for posting

Hey Guys, I remembered this post from a while back and wanted to share what I found recently. I was looking into using either DSC or Harry’s and was leaning towards DSC. Then I found out that all DSC does is buy the blades from the company listed above by Larry and ship them. I ordered the 4...

Wow Brian, that looks fantastic. That may be on the menu for Easter now. How spicy was it with the red pepper flakes?

Not trying to step in toes, but the timing of when you put your meat on is not the issue. I dump the chimney, put the meat on, and let it come up to temp and have never had issues. I would agree with some of the others that it may be too much Oak.

What was in your rub?

Thanks for the heads up? Has anyone bought or used this one. I have needed to replace my Maverick for a while.

Great looking cook and information about the bird.

Chris, great idea. This is why I love this site.

Yes, I do it all the time when having large parties and use it like an outside oven. For Easter I throw the ham and stuffed pork loin on it since the oven is packed with other stuff. You get a slight charcoal flavor but nothing over powering.

Just passing this along since I rarely see one that is not black. http://boston.craigslist.org/gbs/app/5164301141.html

Wow.....that looks amazing. It makes me want to try making them for myself. Thanks for the inspiration.

Thanks John, I do wings probably once a week and makemy own sauce, but I am always looking for different ways to do them.

Hey John, Everything looks great. What kind of sauce did you use on the wings?

And Revere......he covers a lot of ground but struggles to reach the cut off man.:D Also some of his decisions on the bases can be interesting. Nothing wrong with renting if it turns out to work. Enjoy the playoffs since as a Phils fan I will not be able to.