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The one in McKinney is $215. She's going to e-mail me some more info on Sunday. They're on the way to a BBQ thing in Houston. I'm pumped.

I'm going to call about the one in McKinney tomorrow. That sounds awesome.

I took 5 frozen, Foodsavered, month old slabs of ribs with my group when we went snowboarding. The condo had a big pot to boil the bag. They turned out almost just as well as when I took them off the grill. There were none left, for sure. I did both dry and wet ribs and they were equally...

Yes, make quesadillas with shredded cheese, the pork, and some bbq sauce. That's my favorite thing to do with leftover pp.

Norman Sam's is scheduled to open mid January. Maybe I'll have better luck there. They just seem to be so inconsistent. Like I said, the taste has always been great. It's just a royal pain to trim them. Especially when the membrane has a bunch of hacks in it. It's like pulling off an old...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Scott Greenia: Another option that I seen in other forums is to roll the bag down before you put your product in. It'll keep the seal area nice and dry. <HR></BLOCKQUOTE> Wow, that's why I read these...

Unfortunately, no Costcos around here. Local meat markets are about twice the prcie. You get what you pay for, I suppose.

I've been buying ribs to smoke at Sam's Club by the case, but I think I'll pay the extra for the ones at Albertson's. The Tyson ones are just nicer. The Sam's taste fine, but are way more fatter overall, it seems. What really gets me, though, is that they look like they were trimmed by a...

The boil in bag reheat seems to work the best for me. It turns out almost just pulled-like.

Black Jack Oak would have to be it. I have several pin oaks, too. Cool. That means I have smoking wood to last me for 500 years.

Black Jack trees. They're very common around here. I don't know a lot about them, other than they're all over my yard.

Anyone use this? I have virtually unlimited access to this wood, but wanted to get opinions before ruining meat with it.

Right before I put my almonds on the smoker (after they had dried), they tasted MUCH saltier than when they came out. I was afraid, actually, that they would be way too salty. The too charcoaly taste is a mystery to me. Strange. I got to looking back and I forgot to oil mine before putting...

If the smoke got on them, I don't see why it wouldn't work. You do want a lot of smoke going, though. They really need it to get a smoky flavor. The coolest part is the brining. Salty flavor without dusty residue. The cooking part, smoke or not, gives them the mouth POP. The smoke makes...

It's been several days and they are even better, now. I like how they kind of POP in your mouth when you eat them. Awesome. Thanks so much for the brining idea. And, I HIGHLY suggest tossing some (right when they come out of the smoker) with Tabasco. Don't super coat them, just a light toss...

There's a place called Mason's Nuts right across the Interstate from my shop. That's where I got the raw almonds, pistachios, filberts, and walnuts.

Really, the only semi-advantage would be the sides. Makes it harder to spill on the way. I'm sure the pizza screens would work fantastically, though. It's probably a bad, bad idea for me to go to the local restaurant supply.

They were $17.99 at Bass Pro Shops in OKC.

Cool, thanks. I'll probably pull them at home, then. Much easier, I think.

So, are y'all saying it's better to keep the butts whole when packaging for later? I'm planning on doing 5 or 6 butts to take on our snowboarding trip and I wondered if it would be better to pull first or just package and pull when we get there. It would be way easier to pull at home, but not...