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Sorry folks - things got a bit hazy (must've been the bourbon) and then euphoric last night. Pats won and ribs were unreal to boot! WORLD CHAMPS!

I know I'm not gonna have too many fans here (I'm a diehard Pats guy!) but figured I'd share my super bowl ribs cook. Here's the view from my window on this 15 degree day. I'll update as I go! GO PATS http://imageshack.com/a/img907/3259/HLEwKu.jpg

Care to share the recipes for both? Looks unreal.

Hi all, Got a massive chunk of beef tenderloin sitting in the fridge - 7lber! I've done these in the grill before but not nearly this big. My go to recipe is simple: slather in olive oil, cover in Montreal steak seasoning, grill on medium heat until 125-130 internal, rest, cut. However, with a...

I just watched a YouTube video of someone who was applying a dry rub to a rack of babybacks. He only covered the top side of the ribs (meat side up) with rub but not the under membrane side. Then I thought "am I wasting rub by hitting both sides with rub?" Thoughts on what you guys do?

Thanks for all he recs, I'll have to buy some walkers wood, but in the meantime I made my own paste. Marinated a rack of baby backs and a whole chicken last night. Will throw em on today and let you all know the results. Never done a wet rub before!

Saw a really good show on the authentic process in making jerk pork. Very similar to low and slow. Since it's the summer, I figured it'd be a good treat to try. However, I've never use jerk marinade/seasoning for anything so have some questions for those of you who have: 1. What is the best...

Not to re hash an old post but I'm curious if anyone has done a boneless pulled jerk pork butt? I've seen a lot of chopped/slices jerk pork on performers or high heat on WSM, but can you get the same jerk taste doing a low and slow pork butt?

I actually just left a post on the pepper stout thread asking for a Mexican variation for tacos. Seems like a logical idea...

Anyone adapt this for shredded beef tacos? Would love some recipe tips!

Looking to make some chicken and beef tacos for New Years on the WSM. Never cooked a steak/beef product on my WSM yet. Unfortunately I don't have the time to do a brisket. What's the best cut for BBQ beef tacos? I was thinking maybe beef back ribs? Or a pulled beef chuck roast? Thoughts ? Thanks...

Not only is it always dry but it's a high quality - wicked good lump charcoal. Would the minion method serve me better? It's almost like the unlit lump never fully engages...

I usually like to cook low and slow - 225-250 but even have a hard time reaching 250.

I use water in the pan every time

I've done over a dozen cooks on my 18.5 WSM and have noticed a common trend with all my cooks: my WSM struggles to get over 250 degrees. I use Gary Wiviotts "KISS" method - that is, filling the charcoal ring with about two full chimneys of lump then dumping a fully lit chimney on top. The...

Usually I don't get around to cooking for several weeks at a time. Aside from mold (which I burn out), the WSM has been good to go. However, be wary of water inside the lip of the middle section and cover; water tends to stay there and I've seen rust develop.

That's a great move by Weber - anyone know if this will be a feature on the 18.5 as well?

Hi all, Happy 4th and quick question: Making one pork butt coming in at 5 1/2 lbs. Also making four racks of ribs. Added the butt on this morning with three chunks of wood (two cherry, one pecan). I am going to add the ribs around noon. What is the best method to get the ribs that smokey flavor...

Bump...looking to buy a bag for the 4th. Anyone ever use the natural briquettes over the lump?

I love the flavor of bourbon but when using the WSM, I use chunk wood, and bourbon is unfortunately not a type of tree. What are some of the best ways to infuse that bourbon flavor into meat? Injections? A burst of JD wood chips? Sauce? Maybe Jim Beam or JD should sell their used charred oak...