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Brandon, Tom and Chad would be sick tomorrow afternoon, you turds! My hands still stink. I need to spray some Fabreeze around before the baby wakes the wife and they go down there. Otherwise I'm totally Es-screwed.

Ok, you guys must have been joking with me. That was the nastiest thing ever! The first one wasn't so bad, just slimy and a bit stinky, but the second one was so foul I almost barfed! I put all the rotting junk in a few ziplocks and took them out. I was really ticked because I had to toss a...

I asked a few friends for recommendations and will get them to you as soon as I get them. This place looks good. It says they slow cook fresh food everyday. http://www.brothers-bbq.com/

It's morning. How 'bout some pics.

I cook the same as you and thought I was doing it right... Wait, maybe they're all doing it wrong. People cook the fat down to prevent the bottom from burning. Briskets are done the same way. I would cook a brisket that way... maybe. Seriously, maybe I'll do one each way next time to see if...

That's called a Beer Run. Decision is made, I'm cooking them.

i have the WSM undercover for the most part, but I think you're right. Nothin' wrong with ribs for football and racin'! Farm Fresh and Kroger have spares on sale this weekend.

I'm leaning in that direction, but if I get the stinky's I'm coming for you! Oh wait, that happens anyway.

My plan is to smoke some ribs this weekend, but I checked the "sell by" date on the cryovac and it was the 4th. When looking around I've learned that date doesn't mean a lot, but it was still 13 days ago. I've kept them in my BBQ fridge that no one ever opens and is kept on the coldest setting...

Ribs. A flat sounds good, too. I haven't tried one since my first.

Bryan, that sounds really good. Have you tried that on ribs? The butter part is really sounding good.

Lee, my ribs are the best in the world. If only I could remember which ones they were. I change mine just about everytime I cook them.

<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've never been one for foiling butt during cooking but foiling certainly speeds it up. </div></BLOCKQUOTE>Glad you said that because I've...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Not even bite-thru, on the skin .. Sucked. Chicken was good though. </div></BLOCKQUOTE>If you can goof up chicken skin, then I don't feel...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Well, it shouldn't still smell after being exposed to air after a short period of time. If it still smelled quite objectionable after being...

I agree with the above, but if you intend on keeping it frozen for a long time be sure to vacuum seal it. I think it lasts forever that way.

Yippi! I just learned something! Can't believe I never thought of that. deedeedee....

Switched to K for several reasons: 1) Wanted consistancy while learning on the WSM 2) Found questionable material in Cowboy 3) It's cheap when on super sale 4) Hard to find anything else When I find a different brand of lump locally, I'll try it.

After I eat the loin backs in the fridge, I'm just giong to have to do spares again. All the talk about them lately really has me charged for some. That's some good looking food right there.

That does look nice Larry. I hope you saved some for the celebratory dessert.