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Looking good....

Thanks for the feedback guys.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: If you're referring to the beef grades, no the rules are not thrown out; those still apply. Certified organic refers to the production method...

Here in my area, we have a meat shop that grows their own cattle and butchers them on site. They are a "Certified Organic Beef" store and when I called the store today to find out some prices, found out their beef has been graded overall "select" with a "slight" grade in marbling due to their...

I own a WSM and just purchased a OTS 22.5. I subscribe to the Weber Email Recipe list and have noticed many recipes call for different temperatures using the direct heat method. Some medium heat (350-450) and some high heat (450-550). Does anybody have any tried and true settings (lit vs...

Konrad Haskins has owned a BBQ Restaurant and could give you some great insight.

They were running a special for several weeks where you put the regular rub in your shopping cart and in the special instructions page, wrote "championship". This would signify the Championship rub and you also got a jar of free habanero jeli which got raving reviews. This special offer ended...

What has been your opinion of the TBBQ Championship Rub?? I have heard good things about it but have yet to try it. Thought about buying some...interested in your opinion on the rub vs other rubs vs making your own. I have always made my own.

Nate.I just mixed the honey and the sauce and brown sugar in a bowl then put on ribs.I'm not sure of the amounts I just dumped some honey in then added the sauce and tasting each time until I got the taste I was looking for. I have to give credit to Larry.I wanted to try his orange siracha sauce...

I have wanted to try Sriracha sauce on ribs. Did you put equal part honey and sauce or less sauce? I usually drizzle the honey on my ribs when foiling. Did you brush the sauce on or drizzle?? I might try this, this weekend.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John A: Interesting. I hadn't thought of that! I've never rolled before but what benefit would rolling have over just using the rib rack? Do they...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Lehman: New to the board and WSM. Took a BBQ Institute class last Sunday from Konrad Haskins, learned a lot, including that most everything I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: 'like it hot' Heat being subjective 'like it hot' Heat being subjective ... thinking about the couple of store bought chipotle powders I've...

I would like to add Chipotle Powder to my rub to add some kick to a pork tenderloin I am doing today. How much Chipotle Powder should I add to let's say a cup of rub?? My family likes it hot, but not unbearable hot. Thanks!

While this may border on heresy...I nuke mine in the microwave and they always taste great

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I always cut fist-sized chunks smaller before use, usually into 5 or 6 pieces. I much prefer smaller pieces. Nate- For chips, make foil...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig A: Did you guys marinate or brine the chicken before putting on Harry's rub? </div></BLOCKQUOTE> I did neither and Harry's recipe didn't call for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Richert: Nate Here is link to my posting on a Jail Bird chicken cook I just did. Maybe the cook log will help you out Jail Bird Chicken Cook...

I run into problems with chips slipping out the sides of my charcoal ring sometimes. If the charcoal isn't snug against the side, they fall through and out. I can get chips much easier and cheaper then chunks but haven't figured out a way to keep them all in.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Woodard: I have ordered some wood from ebay, I can't remember the name of the store. He has several items listed from West Virginia described as...