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I would love to be cooking my own meal... but we are going to the Weber Grill so I guess that will be alright.

Looks very tasty Rich!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Good to see you back Tony, will be even better to start seeing some of that great Q you put out again! </div></BLOCKQUOTE> I will be Q'n...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Hey Tony glad to see you back. 3 in college, wow. 3 weddings someday. </div></BLOCKQUOTE> Yep, and I am going to cater all of them!

That is definitely on my "To Cook" list! Good Golly!

I feel ya bro!

Better safe than... sick! Toss em'!

My portfolio is more like a "poor"-folio!

well it's good to be back! I am ready for some good Q discussions!

Sounds like that was mouth-watering good!

I agree with everyone here. Also remember that outdoors temperature can have an impact as well. If it is cold outside you will be likely to use more fuel. But since you are in Cali that may not be a problem.

But now I am back and I really did miss you all. My new job position and my three girls in college have kept me pretty busy. I look forward to getting back into the mix with you all. Tony

Honey brined! That sounds like a real winner!

Great idea! I am going to do this for my family... I will be sure to give you the "props" for it though!

Looking very good. I have q'ing for several years now and have yet to do a BCC! I think its about time.

Those left over cuts are called "Rib Tips" in these parts. They go for $6 to $9 a plate at some restaurants here. I make them all the time because all I buy is spare ribs most of the time.

Fast or slow, brisket is a tricky beast. Once you find a good method that produces a nice brisket - keep doing it! Make only minor tweaks to improve but for the most part stick with the winning approach. I have read alot of posts and talked to alot of people who make awesome briskets and most...

I seem to get a consistently great bark with a mustard slather and a heavy coating of rub. I don't foil the butts and I cook them to 195* and sometimes 200*.

Those ribs look very tasty! Foiled or unfoiled, there is nothing like a big slab of St. Louies!

Those look very nice! Great color too. Tony