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I'll be doing some of Jumpin' Jim Competition Chicken Thighs, Corn, Garlic Grilled Tomatoes (a Paula Deen recipe), burgers, dogs, and maybe a butt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Maybe it's really good for smoking </div></BLOCKQUOTE> Oh hell yeah!! That tree is definitely looking right for smoking now!! But seriously...thanks for the replys...

Hello Everyone, First post in a looonnnnggg time. Still check out the site on a daily basis though. Anyway, I have a Hackberry tree that fell and my neighbor has subsequently cut up and I was wondering if it would make a good smoke wood. If so, what kind of flavor will it impart to the meat...

My wife and I absolutley love this one. It's from Gordon Ramsay (Hell's Kitchen). We cut down on the garlic though. First time we made it it was way too much 1 lb. Ground sirloin 1 onion, minced 1 tbs. Ketchup 1 tbs. sun dried tomatoes, cut thinly ½ c. chopped garlic ½ tsp. Worchestershire...

Corky's BBQ...the address and phone # are 2800 Opryland Drive, Nashville TN 37863 Phone: 615-889-1000 I love the dry ribs

Not sure if you guys have looked here or not but check out this website. I have used these guys since I was a wet-behind-the-ears co-op with NASA. Omega Engineering Temperature Handbook Thermocouples are still expensive though...$27.00 each

Tonight I will be cooking some chicken thighs and Sunday/Monday, I'm gonna do 2 butts with Mr. Brown for the rub.

Big Bob Gibson's White Sauce. Also excellent on pork.

My wife bought some Dungeness Crab from Sam's yesterday and said "Find a recipe for it." I found this one on The Food Network website and was quite pleased with the results (thank you Emeril!!). 4 cooked Dungeness crabs, 1 1/2 to 2 pounds each 2 sticks unsalted butter 1 tablespoon minced...

To date, the only way I can get my ribs to the tenderness I desire is to use foil. I usually put in a 1/4 cup of some fruit juice in with the ribs when I foil. 2 hours is definitely too long for ribs. I foil my babies (loin backs) for 40 minutes and my spares for 1 hour.

I use KC Masterpiece and Honey more than anything else but I'm also a big fan of Big Bob Gibson's Red Sauce and I love Gibson's Backyard Mustard Sauce on a pulled pork sammich.

Richard, When it's time to add the ribs, move the brisket to the bottom grate and the the ribs baste the brisket. It'll add a nice flavor to the brisket...probably not as much as a butt would though.

Well, this is my first post in some time. I started a new job waaayy back in August and it's kept me so busy that I just don't have time to read the boards and post. A crying shame too. Anyway, I have three racks of spares in the fridge. I'm gonna do BRITU and some dry ribs (if I have enough...

Was Bibby Flay even at The Greenbrier?? I don't remember. I do remember on one of Raichlen's web sites where he actually beat Flay and some others in a cookoff (not sure if it was BBQ). Anyway, I was looking at the recipes from the show and the brisket one had an ingredient I'd never thought...

Well, let's see...I only had 2 minor mishaps that I can think of: The first was about a year and a half or so ago. I was adjusting the vents on my WSM and I got a little to close to it and my face touched the side of the charcoal bowl...left a nice little red spot. The second was relatively...

William Have your friend get you the Backyard Mustard Sauce and put it on some pulled pork...absolutley delicious!!

Arthur Bryant's and also Gates BBQ. Never been to either but both have been featured on Food Network. Arthur Bryant's Gates BBQ

I'll put in another vote for Big Bob Gibson's Red sauce.

A BGE is made out of ceramic and can break, is quite heavy, doesn't have the capacity of the WSM (I think), and is quite a bit more expensive. Still, though, it is a popular cooker and does a good job.

If anyone is interested, Big Bob Gibson's does market all their sauces and their rub(all that I have tried are very good). They do not make the Alabama sauce anymore and I haven't tried the Hab sauce. Here is the website: Big Bob Gibson's If you are ever down this way, gimme a call and we'll...