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I did a cook today for a graduation party. Not for kids... adults who just got their MBA's. I did Pulled Pork, Brats, Hot dogs, Baked Beans, Coles Slaw and chips. I don't have pics of the brats or the pork after being pulled but here are some shots I did get... Graduation Cook The butts...

Tim, congrats on the great cook! I like your thermometer mod too! I am going to give that a try! Tony

Hey thanks Tim! And welcome to the site!!

Now I have to do another picnic so I can make some cracklins too! Seriously, the picnic was good but I like butts better so I planned on not doing another picnic for a while. But, with a chance to make some cracklins how can I not do it! I am totally there! Tony

Now see, I did not know I could have done that! How long should I smoke the skin? Is that a way to make cracklins? Or are you just kiddin'? Tony

They were really quite easy. I first coated the wings in olive oil (EVOO) and then sprinkled them with some dry rub. I smoked them for about 2 hours - maybe a little more, until they were done and the skin was easy to bite through. I used royal oak lump and hickory chunks in my Char-Griller...

I just saw on Food Network that Guy Fieri will be at Castleton Square Mall here in Indianapolis this Saturday the 28th at 11:30a. I will be there. Tony

A wise man named Austin Powers once said: "Yeah Baby!!!" Looks Great! Tony

I smoked a 12lb. picnic and a bunch of wings (hot garlic buffalo wings). The picnic got done in 19 hours but that was because I cooked it at 225* the whole time. Not a problem - I had plenty of beer! I used Royal Oak in the WSM and it turned out great! Here is a pic of the pulled pork and a...

I am with everyone else - both on the top rack.

Stu, Must be a glitch of some sort. I have never heard of that problem before. Tony

For 50 people at 8 oz. per person you should cook 40 lbs. of raw butt. That equates to two 4 oz. sandwiches each and should be fine if you have other meats as well. If you want 12 oz. per person then you should cook 60 lbs. of raw butt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Tony, I was watching this program on BBQ. One of the places they reviewed had lines out the door BUT they only made so much product . When it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: I think it would be very difficult to run a BBQ restaurant, especially in the early going. You never know how many people will walk...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Tony, that is truely sad. I've been on a quest for finding really good "que" places. Have been disappointed in my finds. Of course I haven't...

I got word today from a friend at work that there was a new restaurant on our side of town that has become the rave! Its called "Just Barbecue". So, I told him that I would check it out this evening since I would have some time to kill. I went to joint, and there were two giant barrel grills...

After all I went through this past weekend, I am in complete agreement with Doug KC. I know we live in super-fast, instant coffee, instant taters world, but I have learned the hard way that if you want good BBQ there is absolutely no alternative to low and slow. When I say low, I mean 220*-225*...

Yesterday I was furious and bummed out because me Q came out with no smoke rings at all. I used Royal Oak lump for the cook and I instantly blamed it for my lack of a smoke-ringed product. Here is a link to what I call my Sorry-Q!. Today, I thought I would give Royal Oak another chance and...

Paul, That is a very interesting article - a keeper! Tony

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: It could be the photography and not the cooking, but it looks like your meat is rather dark which makes me ask - are you sure your thermometer...