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I don't foil butts during the cook. Why should you, or why do some people do it?

Can you reach it through the door? Every butt I've done gets stuck in the 170's for awhile, sometimes the temps may even drop a few degrees, but don't worry, it's normal. I've never foiled one before it was finished so be sure to post pics. Should be nice and juicy.

I know what you mean about the ribs. I just serve a few racks as appetizers now. Saying bye to Hanna now so it's RIBEYES!!! Have fun with the rain.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Glad to hear it's all going well. They owe you a case of beer for your efforts! Looking forward to the pics. </div></BLOCKQUOTE>Beer should...

I'm not an onion-pepper type of guy. Heck, I'm not even a squash guy, but I do love a good, giant, salted, crispy skinned tater. My wife will get squash tonight, not so. It's so windy right now, I'm not sure what I'm going to grill them on, gasser or Performer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dann B: Just remember if using on a WSM that with lump, you need to take a little more time to arrange your coals if you're doing Minion method. because...

I see them fine now. I love ribeyes and I think that's what's for dinner again tonight! Thanks for the inspiration. Now, about those sides....

How long and at what temp did you cook the roast? Sounds like something the wife may like. FWIW, I can't see the roast either. If you can edit your post, put the cursor between the links to the pics and hit the enter button. That'll bring it into sight.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: around here there is only cowboy,RO,kingsford charwood and big green egg lumps. cowboy is junk, but imo still better than any briquette...

I may have to try that. I'm not a big chicken fan, but the wife is so it'd be worth it if it made her happy. Like the other guys said, just shut it down when you're done.

Bill, if they could have just sat without me having to move them around I think they would have been fine. You use the same method on ABT's and they always turn out well. Now go make some.

My wife's meatloaf is good, but I'd really piss her off if I cooked one better. Heehee, I've got to give it a try.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Ken, What's that little square at the top of the plate, corn bread? </div></BLOCKQUOTE>Yep. The other stuff was actually two dishes, a cabbage...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Thanks Bryan. It just dawned on me, you're a night owl too. I'll suffer in the morning when the 6 yr old starts school. :barf:

Well gaa-aally Larry, it all came together for me after viewing the pics. That looks great man. My wife is sticking me on a diet again and cooking meat for the week seems like the smart thing to do. Did you raise temps to finish the point and crisp the skin on the chicken? Did you pull the...

I haven't seen gran garlic or onion so I've always used powder. Guess I should order some gran. Bryan, in your recipe above, you use: 2-3 tsp Aleppo WTH is that? 2 tsp Chimayo chili powder Regular chili pwdr not work? 1 tsp Green corns Are these two peppercorns? 1 tsp pink corns 2 This is...

So he could simply put a piece of foil under the ends.

Thanks Kevin, I appreciate it. I guess McCormick spices are out, huh?

Kevin, I do want to make my own. That's why I followed up your comment the way I did. As for the paprika, I thought it was mainly for color. I swear to you both, if paprika has been screwing me up, I'm going to scream. No, screaming is girly. I'll yell. No... I'll bellow... Whatever, but...