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The sear isn't that necessary. It'll still be really good without it.

I've been dying to go to Leroy and Lewis. It's a food truck although a brick and mortar is coming soon. Valentina's for the breakfast burrito is amazing. Terry Black's is pretty solid and one of the few open for dinner. Salt Lick is more about the atmosphere. The food itself is kind of...

It's not that far to Taylor, TX and Louis Mueller BBQ. It's high quality and you can feel the history of the place.

I put my lid guage on myself and it's situated in the middle. Still not accurate but better than over the slow and sear, and you want your exhaust over the food. I cut a notch and use my Smoke probe if I need to be super accurate. Many times I'm not that worried about temps.

I watched a video on it and the new Meater is thinner and can be used to sear. I'm much more interested.

I was shocked when I had just a little smoke built up on the flat end of the probe and that was enough to keep it from charging. You have to hit it with steel wool or a scotch-brite.

I just picture one of those guys that had a spacer in his ear and took it out for some reason. Is it really that big a deal, though? Not really. You get that when you hang ribs and what not.

How do they stand up to a sear? The new meater+ is supposed to handle up to 900 and something. I've been too scared to try that, but it seems like the perfect use for a one.

What I meant is that type of probe. That would obviously work. I kind of lump them all together. I bought the Meater+ for my offset mainly because I didn't have a probe port. I wound up cutting a notch like the newer Franklin offsets have to run my Thermoworks probes and I'm much happier...

I've got the meater plus. The ambient temp isn't that accurate at all. Also you have to get it absolutely perfectly clean on the flat end or it won't charge. It's fun to find out you have dead probe right before a cook. Then you have a giant hole going though your meat. But it works well...

It was probably 60 or 70 bucks if I remember correctly. It's definitely not cheap. Prices are pretty much in line with every other joint of that caliber, though.

I got to visit Dayne's Craft Barbecue in Ft. Worth Texas last weekend. It's a spot I've been wanting to check out for a long time from the Texas Monthly Top 50 list. They are located at: 9840 Camp Bowie W Blvd, Fort Worth, TX 76116 They are currently operating out of a food truck but they...

I'm a Cowboys fan and my wife is a 49rs fan. Should get interesting in our house next weekend. I'm not liking the Cowboys inability to get touchdowns in the red zone. The Niners look really good this year. I think the Cowboys didn't take the Cardinals seriously and they had 3 offensive...

My oven will only go to 170 but you can also calibrate it down to closer to 150. My wife won't allow me to do it, but I've done it anyway. Don't tell her. And God help me if I forget to switch it back when she goes to bake! We have a double oven as well.

Those look fantastic! I've done kind of a cheat version with ground beef. I need to try doing it for real.

I cooked some ribs and homemade jalapeno cheese sausage this past weekend. These came St. Louis cut. I pulled the membrane and trimmed off the flap meat. Seasoned with Chud Rub and Kosmos Q Dirty Bird. Fired up the Franklin. I used mulberry wood from a tree in the back yard I trimmed a...

Cayenne can be really overpowering. This rub works for what I use it for, mainly for gumbo. I usually slightly underseason the gumbo so guests can bump it up with some Tony's to hit the level of salt and spice they want. But, I don't see any reason you couldn't just half the cayenne. I...

Emeril has one called "rustic rub." I'm not sure how it relates to the others but it looks extremely similar to the essence. I've used this for years. 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6...

It's been miserable here. I've gotten more used to it, but it's been over 110 quite often and no sign of it getting better. I'll take 100 any day at this point. Standing over a grill is rough.

If they were brined, which some "enhanced" ribs are, that might make the stall longer if you are used to cooking ribs that aren't, just because they have more moisture to lose. Injections can prolong the stall for the same reason, supposedly. Maybe they are the "extra meaty" baby backs, which...