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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I guess they figure the sauce will hide the lack a BBQ flavor in the meat. </div></BLOCKQUOTE> Maybe this points out also that the average joe may not know what real bbq...

I ate lunch just two hours ago and from reading posts on here and seeing pictures of good bbq, my stomach starts to rumble and makes me want to eat again. This website is bad for my waistline and should probably be banned by the FDA.

Yeah I agree with the poster that said that by the time you start buying and preparing for the masses and still try to make a profit, you've had to cut so many corners that it's just not as good. I got some ribs from Sonny's yesterday and while they weren't bad and definitely edible, it still...

I had a pretty bad sauce the other day. I decided to try out some bbq shack hole-in-the-wall that's been around for years. Figured if they've been around it would be pretty good. Got a beef sandwich. The beef was ok, although a bit fatty, but the bbq sauce they put on it was pretty vinegary and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They're trying to make a profit, which does not always equate to giving each piece the red carpet treatment it may be getting at your place. </div></BLOCKQUOTE> I have a...

Anyone ever go to a bbq restaurant and walk out somewhat disappointed because the stuff you make at home seems to taste better than what you just ate at the restaurant? I've been on a bbq kick the past few days and have gone to three different bbq places in town getting different items at each...

I've only seen it at Home Depot in my area. Wonder if Walmart will start getting it soon. I'd like to see it be successful since it does seem to be better than the regular K.

I've seen both hickory and mesquite K and I've never bought any. I guess it makes me nervous to not have control over how much wood is in there. Sure, it may not make that big of a difference, but I do like having control of how much smoke is used.

Got to finally use the Comp K this past weekend and I'll post my results. First let me say that I've only been bbqing/smoking for less than a year so I'm a novice at this. I've only used regular K in my WSM so that's all I have to go on. I've used RO a few times in my grill. The first thing I...

Just bought some competition at HD. Got a 12lb bag for $9, although the bag is about the same size as a 14lb bag. I'll be doing some grilling this weekend as well as smoking a pork butt, so on Monday I'll try to give my opinions on it.

I think that was the same knife used in one of the Friday the 13th movies.

I plan on trying this high heat method this weekend for my first brisket. A lot of good info here, but I do have one question: Will sugar be a problem in the rub with these high temperatures? I use turbinado sugar in my rub and I know it has a higher heat point, but I wasn't sure if this heat...

I'm pretty new to barbecuing and I never even realized there were different types of bbq sauces. When I thought of bbq sauce, I always thought of the KC Masterpiece style you get in the bottle at the store. I had never even heard of vinegar/mustard style of sauces. So, it's all new to me.

If I cook two of those small butts, do you think it will increase the time very much? I wouldn't mind doing two, but I don't want it to take twice as long.

I'd have to look at it again when I get home, but I don't recall it having any skin on it.

I picked up a 4.5 lb butt today. This will be my first one. I've read that it takes roughly 1 1/2 hours per pound with a lot of times taking about 14-16 hours. But, if it's 4 1/2 lbs then I'm thinking about 7 hours. Is that correct? I know cooking times vary, but I'm just trying to get a rough...

I bought my first one today. I thought I knew what I was looking for, but when I got to Food World, I was starting to get confused. They had picnics, that were labeled boston butt. And they had something smaller, more squarish type that was labeled boston butt. I bought one that was 4.5 pounds...

I plan on trying pulled pork soon. It's just that they take so long to cook. Since ribs only take 4-6 hours, I'm practicing on those. Although, there is a three day weekend coming up...

I'm no expert here, but I'm wondering if having the unlit on top of the lit had anything to do with it.

I had my second try at ribs. First try I cooked at 225 for 4 1/2 hours. Wasn't as tender as I had hoped, so this time I decided to do higher temp and foil. I cooked at 260-275 for three hours. Then foiled and cooked one hour. When I undid the foil and try to pick it up, it was so tender that...