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That looks excellent, Greg! On the brisket size ... I've done an 18 and a couple of 16+ packers on my 18.5 with no problems. Like it was already mentioned, just wedge 'em between the handles. Easy peasy.

Yeah, $2.30s to $2.50s is what I'm seeing around here, too. That's down from the $2.90s I was seeing in November/December timeframe, though.

Oh wow, that looks like it's going to be great! I love Tiger Sauce. It's a staple of my kitchen.

I've had to add coals on long cooks during colder months. I just open the door and use tongs to put in 20-30 unlit coals.

Being on the judging end of things and not having cooked with margarine, I'm not sure what margarine/butter in the foil is supposed to achieve that a little brown sugar and apple juice alone doesn't. I do know that we judges look to be wowed with one-bite. That often doesn't translate well to...

That looks so good. Great job!

I second everyone else's comments - just amazing! The bacon wrap is stellar! It looks seemless. What was your glaze? What was your wrap technique? What was your stuffing? We want to try it!

Watching the show, and seeing folks at competitions, it seems like most cooks who use butter/margarine in their cooking use margerine. If you notice, Myron uses margarine for his chicken. I've adopted a version of Myron's chicken cooking style and I used real butter. I don't feel like it adds...

Peter, good luck on your upcoming cook! Edit this portion (I misunderstood original question): I've seen this method explained before and I find it works well. If you put your leftovers in a large zip lock bag and then slowly lower it into an ice water bath, you can bring down the temps pretty...

I agree, Wolgast. I think the extra distance is good. I prefer them when I good them on my CIG with the coals cranked up right beneath them. That said, these were pretty good.

I just posted my experience with caveman steaks in the photo gallery. I appreciate the method, but I think I'll stick with how I've been cooking them.

Oh, I forgot to add, I really like the doneness of them - cooked five minutes per side - but I actually find my regular method produces a better sear. I normally sear them over direct heat with the coals cranked right up under the grill. It's almost like putting them right on the coals but with...

I know I'm almost a week out posting these, but I've been meaning to. I saw the post here about caveman steaks and remembered reading about them ages ago, so I decided to give it a go for Father's Day. I got two 1 1/2-inch porterhouses from my local meat shop, seasoned them lightly with salt and...

Keep an eye open at flea markets and junk stores. I regularly find old Wagners here in the $30 - $40 range.

I always warn friends about Rendezvous and very few listen to me. Then I take them to Cozy Corner, the Bar-B-Q Shop (which I think has the best ribs in town) or Central and I wind up changing minds. I also agree about restaurant que, but I will add, if you get there when they first open, you...

Sauce, no sauce ... it really doesn't matter. It has been my experience as a CBJ that as long as the end product tastes good and has a good balance of flavors, you'll do well. That said, err on the side of sweet and err on the side of overcooked. CBJs want "properly" cooked ribs, but will...

I used pear on chicken last night with very good results.

Had you not mentioned that it tasted a bit off prior to reheating, I would have guessed that Warmed-Over Flavor might be the culprit (http://en.wikipedia.org/wiki/Warmed-over_flavor). Where did you get the butts? Is there any chance they were wild hogs?

Granulated garlic is essentially garlic powder that hasn't been ground quite as fine. You can find it at most spice stores. Costco's brand has a very good one.

If you ever find yourself in Memphis, make sure to try our local brew. You'll find Ghost River on tap in a lot of area restaurants and they just recently started bottling.