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Put the butts on the bottom. you dont need to touch butts for hours. ribs youll be playing with during the cook

I do alot of grilling. probably 3-4x m-f and def am doing something over the weekend. Not every meal is something spectacular. grill alot of chicken/brats/burgers during the week. Our AC needs to be recharged so Im hessitant to cook indoors until I get it fixed.

I had done 4 butts and 9 racks of ribs for a party in my chargriller and a week or 2 later I invited some friends over for some beer can chickens. used teh chargriller like a grill with the coals on both ends. about 45 min into the cook, a friend was noting how much smoke was coming off the...

I always put one chunk on top of the chimney to get lit with the first batch of charcoal. many times while you dont see smoke coming off (esp if your not running water) the wood is still smoldering and giving smoke.

order a ET 73 and an extra food probe from 5-0 BBQ and run the ET 73 with a food probe in the smoker temp slot and youll get both meat temps

I cant imagine reverse searing any steak under 2". usually by the time a steak has a sear, its done. Ive done a few 2" plus ribeyes that would do a nice reverse sear but nothing smaller

butts- overnight ribs- rub them and then fire up the smoker (approx maybe 2hrs untill ready?)

that spicy flavor isnt the poison that you have to cure the heck out of olives to eat is it?

cut into chunks. marinade in a mix of soy, lemon juice worschester, water, pepper. wrap with bacon, grill till med rare

ha, I swear I could have wrote the exact same thing. it was like there was 2 membranes

the whole part about also entertaining during the process ups the difficulty. atleast 10 people will be hovering around bothering you as you try to pull this off

unless you have more grill space, Id think about limiting the menu. you have enough butts and brisket for 50 people. Do you have a kettle? Chicken and sausage does not HAVE to be on the wsm.

Ha, I was just about to say use a miter box. Ive tried bandsaws and I broke a blade and jammed one up. Miter saw cut up wood like butter. easily the best way to do it. Chainsaw is fine if you like the thought of bar oil. Probably not a big deal though

I use K purely for consistancy and price. No need to learn tendencies of different brands. The only complaint I have with K is the ton of ash.

Id be willing to say undercooked too. Ive had butts tough to pull at 195. Personally, Ill do butts 8-9 hours, wrap in foil and take to the finish. usually in the oven so I dont have to tend a fire anymore. Ironically, it seems no matter what, they are done after being foiled for 2 hours in a 275...

Thought I was going to die once choking on the membrane. I remove it all the time. since started slicing into individuals ribs, it probably doesnt make much of a difference

Holy crap, dude! I feel like such an amateur! I only have (4) 20-pound bags of lump stashed in my garage. Then again, my local store always has it in stock at a reasonable price, and I do not do comps or catering - so I really have no big reason to stock-up like that. </div></BLOCKQUOTE> At...

I bought 600lbs at HD this morning at 630am. only bought 400 at first and then I saw I could fit 5 more bags in the wifes envoy and went back for another 200lbs

throw them in the fryer for 3 min after they come off. Smoke fried wings are mind blowing

My costco only carried boneless. No worries, butcher twin would be awesome but Ive just put them in and tuck them together. actually have ended up with insane amounts of bark because of all that new surface area. Dont let it phase you