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I caught the first repeat show last night (Throwdown vs Ned/Buz ribs) and did not think the Asian sauce/glaze Flay made would compete with Buz's ribs, especially since he did not use any smoke to cook them. Missed the second show (Flay vs Mitchell). Who won?, I assume Mitchell, he is a bbq icon...

The blade roast/steaks are the last cuts from the bone in chuck. Usually 1-2 blade roasts come off the bone in chuck, these usually contain the chuck eyes also. The chuck eyes are the beginning of the rib (rib eyes). The meat from the blade and 7-bone are basically the same. Blade roasts being a...

Mike, Small butcher shops are kind of hard to find anymore. They do not have the buying power of the supermarkets so sometimes the prices will be higher. I recommend a supermarket. Meet the meat mgr and let him know what you want, when and how much. I am the meat/seafood supervisor for a large...

Steve, The end that tapers down is leading into the neck (neck meat). The big end is the end that leads into the ribs (beginning of rib eyes). Last steaks cut from the the chuck are the chuck eyes (which are very good grilled), look somewhat like rib eyes. The neck meat is very good for stew...

Steve, I agree with Mitch. My wife was a bit skeptical when they delivered my new 22.5, but after the first smoke and baby backs for Mother's Day, and the pulled pork we have in the freezer, her only questions now is: "What are you smoking this weekend, I can't wait!" Go figure?

Anyone thinking of getting it? I just received Gary Wiviott's book "Low and Slow", "PL&BBQ" from Mike Mills, and Davis and Kirk's "America's Best BBQ". I have some reading to do! How many bbq books does one need anyway? I get to eat a Big Bob Gibson's in Decatur, Al once in awhile as I have...

I saw the show last week. Looked like the "Wood Chick" had many butts in her smoker. They fed what looked like approx 25-30 people. Yes, I love slaw on my PP sammies! I used to live in South Carolina and slaw on PP is mostly the norm with mustard vinegar sauce. They had 2 KCBS judges for the...

Just ordered a bag of apple and bag of cherry chunks from www.doitbest.com Check their store locator, if there is one of their sponsored hardware stores near you, good chance you can have it shipped to the store no charge. 10 lb bag of apple chunks, $8.29, no shipping charge nor tax. They have...

Tim, As Bryan said the water adds no moisture to the meat. I used my water pan once with water then switched to a clay saucer. Clay saucer heats up faster and maintains temps better. Only problem I had was finding a clay saucer that was 18" to fit my 22.5. Home Depot and Lowes only had 16"...

Tim, I too was undecided on which size to get. It's pretty much just me and the wife most of the time. I went with the 22.5. I figured I have the room if I need it (parties, company, etc.) I just did 3 slabs of baby backs on the top grate and 9 huge chicken thighs on the bottom grate on Sunday...

Larry, Sounds like a great day! Heading out to pick up 3-4 slabs of bb's and some chicken wings. Going to get them on the WSM tomorrow though. Just watched Bobby Flay Throwdown with a woman pit master in Virginia. Challenge: Pulled pork sammies! Her pulled pork was awesome looking. 2 KCBS judges...

Glad to hear the responses. I was thinking the same thing but thought maybe I was missing something! The event was a pretty large county fair (20 teams) in the cook off but not a KCBS event. The team had a propane burner and boiled their ribs first. The team on the other side of me was just as...

Just curious. Last year during a bbq cook off, the team next to me par boiled their baby back ribs, then finished on their smoker. Yes, they even took second place! There is plenty enough time to cook ribs before turn in time, so not sure why to par boil. Anyone else par boil baby backs, St...

Very nice pics Jay! Thats some bbq eye candy for sure.

John, $1.49lb is a great price. We usually run them at $1.79-1.99lb on sale. Bottoms do make some nice roast beef sammies! Good luck and Enjoy!

John, I am a newbie on this board but I do know meat ( my career for over 20 years and counting!). As you stated a bottom round is best cooked and sliced thin (roast beef). It is a muscle and does not have fat or marbling throught to enable you to use it as a pulled beef. The longer you cook it...