Search results

Spare ribs will usually always have the breast bone attached. St Louis style are spares with the breast bone removed. Baby backs or Loin back ribs are cut right from the loin and are the first part of the ribs that come off the backbone (vertebra) The curved bones in pork chops (rib chops) are...

Wayne, Nice looking cook. I am trying my first fatty tomorrow. Yours looks perfect. Mine is in the fridge and ready to go but it took me a bit to get it done right. Looks like you got it down perfect!

Just received my SS door from Cajun Bandit, fits like a charm, nice upgrade. It does fit snugger than the stock door. Also bought 2 black gate handles from Home Depot and mounted them on the mid section. They fit where the existing grate/water pan bracket bolts are. Just had to cut the top 1"...

Nice mods! I have to order the door for my 22.5. Love the extra handles too. Another option for the charcoal grate is if you have an extra cooking or charcoal grate from another round grill/cooker, or smoker that is the same size as the charcoal ring or a tad larger. Put the extra grate on the...

Looks awesome! Please let us know when the 22.5 door is available. You will have my order!

Glad to hear the smoker is fine! Maybe a pair of fuzzy ears, fake bear nose, and fur coat draped around it next time. Bear may think its one of its own

Having some family over on Sunday so I'll be doing some butts starting Saturday night. 2-3 butts for PP sammies w/homemade mustard vinegar sauce, some smoked country sausage, fresh made cole slaw and some of Ed Mitchell's baked beans. Should be a great day.

Looking great Dan! Nice touch with the pepper jack cheese. I will have to try it.

Howard, I looked in vain for a large saucer (19"). You might find one at a specialty nursery but I had no luck at Home Depot, Lowes, etc. I found some large saucers online but they were $30! I opted for a 16" saucer from Home Depot. I had a small 8" saucer at home. I put the 8" saucer in the...

Well put Lou. Being in the business for over 20 years I have seen alot of changes. We sell nothing but choice (yield grade 2-3's), and a small bit of prime. Our beef is not "pumped" or injected with anything, just 100% beef. Alot of customers wonder why our prices may be a bit higher, and after...

"Angus" is a great marketing tool as most people think angus is a better grade than choice. As Kevin said, Angus is a breed and it can be select, choice or prime depending how it grades out. The law states that for the primal or sub primal to be called "Black Angus" that the hide of the animal...

Kevin, Thanks for the info on brisket in Texas. I have never been there but always see these briskets and they look awesome (tender and look like loads of flavor). I like alot of flavor so the minimal rub for beef would not suite me. Great info on paprika also. This site is great for learning...

I thought the same thing on the beef rub. Mike Mills lists a beef rub in PL & Bbq that he says his typical of what is used on beef in Texas as a dry rub. The idea he says is to enhance the flavor of the meat and not taste the rub. Has: paprika kosher salt coarse ground pepper cayenne I have seen...

I did a search already and got some info but was just curious about different rubs for different meats. I have seen alot of brisket specific rubs that have only 4-5 ingredients as not to mask the flavor of the beef. I have seen some poultry specific rubs with rosemary, sage and even tarragon...

I finally caught the Throwdown between Flay and Ed Mitchell yesterday. Mitchell swears by oak and hickory. Says oak has a nice sweet flavor. I never even thought about the oak barrels for wine as it helps impart flavor. Living near the Jack Daniels distillery, I forgot that they also use all...

Question about oak here. It seems that of all the books I read and shows I have watched that ALOT of pitmasters use oak. Yes alot use hickory, apple, even green mesquite as well but it seems oak is present 85% of the time. Is it the flavor, the cost, the availability? I have been using hickory...

Just went through the same thing. My wife's boss wanted me to smoke him a brisket last weekend. He offered to pay whatever the price I charged. Since I was smoking a brisket of my own, I just charged him the cost of the meat. Now other people at her work want smoked briskets...

Tim, Congrats on your purchase. You will not regret it. I did 3 butts a few weeks ago on my 22.5 and used 1, 10 lb bag of RO lump. Used the MM and filled the ring to the brim. Held temps for over 11 hours and after I pulled the butts, she still burned another hour or so. I use a clay saucer in...

Top Blade another "secret" as chuck eyes once were. The top blade has received much exposure lately per the flat iron. I had meat cutters tell me 20 years ago how tender and flavorful the top blade was, but it just never looked appealing. I tried some top blade steaks and was hooked. Buy a whole...

Mostly Excel and Sam Kane Beef and Smithfield all natural pork ( non pumped). There is a team out of Nashville (Ulika) that has been buying all of their meats from us for the past 3 years. We can only get packer briskets sometimes, so the team has to buy them elsewhere. There are a few other...