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One of the people here tried it and said it wasn't bad. http://tvwbb.com/showthread.php?57850-Cooking-Frozen-Solid-Steak-Done-Results-Ok&highlight=Frozen+steaks

Wow, what a great find. Congrats!!

Baby back usually have about 11 - 14 bones per rack. So six racks with the minimum 11 bones you are looking at just over 4 bones per person for 16 people. With the other food being served, cut the servings into 2 bones. Most people will take 1 serving and move on to the rest of the food. Then...

Nice pick up. I thought about looking into it but just never got to it. Enjoy!!!!

A fresh ham is the hind leg that just has not been cured. I tend to treat it like a pork loin, take it to150ish, and slice for sandwiches.

Those look great. I have been wanting to try them for a while. Great Job

Wow Bill, that looks great. How do you think that marinade would work on a Top Round london broil?

Great looking cook and meal. Thanks for sharing Bill

Great looking bird. Thanksgiving should not be the only time for turkey.

Hey J, Glad to see the post. The brisket looks fantastic.

Hey Chuck, I tried that marinade the other night on some wings and blended in 2 habaneros for heat and I agree the flavor was disappointing. Now I need to find Walkerwood around here. Great looking bird though.

Great looking rolls and thanks for sharing how to make them. I have played around with making bread so I think I will give these a shot.

Dan, thanks for the update. I think adding it into the finshing sauce would be the the way to go.

Thank you for the kind comments. Just to clarify, the ribs and chicken were one cook and the same picture, just how the cutting board ends it looks like 2. As for the pork roast that really turned out great. I would have to look at my notes for exacts but kept the themps low and pulled around 145.

Well I don't post photos very often with all kids activities taking up a lot of time, but I do check in here often and comment when a question hasn't been answered yet. And to show that I can actually cook, some here is our dinner from last weekend. Had both set of parents over for their...

I had that issue and got mad at throwing away stuff so I stared labeling it. For example when wrapping the trimming from ribs, I wrap a few times with seran wrap, and just before the last layer I add a label, then finsh wrapping. That way it cant go anywhere and I can tell what it is.

Here is a link to the one K Kruger gave out a few years ago. http://tvwbb.com/showthread.php?25113-Kinda-Carolina-Rib-Sauce Below is what I use: FINISHING SAUCE: Butts 1 Cup Apple Juice 1/3 Cup Apple Cider Vinegar 1T brown mustard 1t Worcestershire sauce Combine and slightly heat to add: 1 T...

I have held butts for 5-6 hours no problem. I kept the therm prob in so I knew what the temp was. As for the pork, I always use a finishing sauce as I pull the meat and serve it with BBQ sauce on the side, so if you want to go ahead and add the AJ and rub. As for the brisket, I have not prepped...

I do the same as Darrell.

Great job planning out the cook as this always helps when doing large, multi meat cook. Only suggestions I would make is shoot to start the cook an hour to 30 min earlier than you currently plan. That way if you are running behind a little then you are still on time. Also, trim the ribs the...