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Yeah, pretty much what happened here. I had it tied in 7 or 8 spots and thought the bacon had crisped up enough, but when I started slicing, it just fell apart. It tasted amazing, but the presentation was kind of blown.

OR, since the wok (in this case) fits into the ring in the center of the grate and you can't move it, you could use the char-baskets and move the heat source. It'd be a little tricky since the hinged sections of the grate would only open maybe 45 degrees, max, with the wok in place, but it...

Try putting them directly over the coals for a few minutes at the end to crisp up the casing. I do them on my Jumbo Joe usually, so I can just slide them over to the back of the grate where the hot zone is. In your case, if you take off the middle section, you can place your cooking grate...

The past few weekends have been crazy and I'm going through grilling withdraw. This weekend is more of the same, but I'm planning ahead to get my fix in on Sunday. I've got a nicely trimmed 2.75 lb. pork loin (not tenderloin - this was cut down from a whole boneless loin) and some applewood...

Or Catattouie?

If it's an airtight bin, you might want to add one of these to it. I've also heard that a small bowl of uncooked rice works well for absorbing ambient moisture. Thankfully, I have a three-seasons porch on the back of the house that I keep very well ventilated and store all my CI out there. I...

With the prices of "commercial" rubs and the amount of salt that most have (and my & the wife's blood pressure situations), I nearly always make my own. Have not tried the SYD yet, but I plan to. Honestly, Meathead's Memphis Dust is the one I use most often. I mix up about 8-9 cups worth of...

I've only done a few of them, but I've learned that chuckies can definitely take a deceptively long time to "finish". Just remember that it's a lot easier to keep meats warm than it is to get them to cook quickly. I budget a solid 8 or 9 hours for a chuck roast cook; a bit longer if it's more...

So, weekend before last, I cooked up this 20 pound chuck roll for a Cub Scout camping trip this past weekend. After cooking & pulling it, it tasted good, but (somewhat surprisingly), I think it tasted better when reheated! Maybe it was because it was kind of cold and damp, so any hot food just...

If you can get some thick enough (2-3"), cut some slits and jam whole cloves of garlic in there, then dust with SPOG (yes, that's garlic on the inside & outside) and smoke until probe tender. Not only is it delicious, it'll also keep the vampires away (which is important this time of year)!

I'm sure Freemont CA has some carpentry shops..furniture/cabinet makers, etc. I'd try giving them a call and just ask if they could have one of their guys cut the splits you have down to chunk-size. It'd probably take 'em all of 5 minutes, tops, and I'd be surprised if they charge you more...

A slicer is great, but if you have sharp (REALLY sharp) knives and steady hands, you can get by without one. Also if it's small enough (all the eyes I've ever cooked were about 3 inches across), and you have one, you could use a mandolin slicer, preferably the type with a V-shaped blade...

I don't recall Stubbs going on sale with any regularity. The last time (late August, I think, just before Labor Day) was - according to the guy at my local Lowes - them trying to clear out old stock due to some kind of overpurchase last Spring. Could have been true, could have not...I didn't...

It's really a matter of how much space you have available. Splitting the bird entirely gives you a little more flexibility in how you arrange things. It doesn't directly impact the outcome, but being able to situate the halves and move them around independently might. For a couple of years...

Started with this: Cut it up like this: Injected whole or halved (if they were really big) garlic cloves with this: Dusted with SPOG, like this: After sitting in the fridge for the night, put them in the WSM with hickory chunks at 250 around 7:00 AM Saturday. This is about 5 hours...

Thanks! I picked up a 20.13 pound slab of beef last night. I'd need to at least cut it in half to fit in my 18" WSM, but I think then I'll cut each half in half again. I'm thinking of keeping the rub simple: salt, pepper, garlic and maybe a little paprika.

That's an idea...maybe just onions, though, since I've got a bunch of them. And only about 1/3 of the campers are kids (cub scouts, so between 5-11, and about a dozen older or younger siblings), the rest are the parents. This is my last time as camp chef, so I'm probably going a little...

About half of the campers are aged 11 or younger. Very few of them have developed an appreciation for peppers or onions yet. Just the shredded beef will probably be a big hit, though. -Chad

I learned that the first time I smoked a chuck roast. I've done a few more since then and learned the value of patience and usually they come out good.